Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

Adelina, Nadya Mara; Wang, He; Zhang, Ligang; Zhao, Yuping

doi:10.1016/j.foodres.2020.110026

Cited by 58 publications

(32 citation statements)

References 63 publications

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“…Roasting is one of the important thermal treatment procedures for oil extraction, which also affects the oil quality. In our previous research, the volatile profiles of pine nuts were significantly influenced by species (PK and PKS) and roasting conditions (Adelina et al, 2021). Protein coagulation, enzyme inactivation (Hatamian et al, 2020), and oil cells disruption were caused by a certain heattreatment time and temperature prior to oil extraction; hence, the oil yield increased and the flavor of the oils was enhanced.…”

Section: Introductionmentioning

confidence: 97%

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Adelina

Zhang

et al. 2021

Food Processing Preservation

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In this study, pine nut kernels from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were roasted (130, 150, 180℃ for 10, 20, 30 min) to investigate the effect of roasting pre-treatment on chemical components, antioxidant activity, and oxidative stability of oils prepared from kernels. Increased temperature or time was found to cause a significant increase in oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of oils compared to unroasted samples. Roasting could also elevate the antioxidant activity and oxidative stability of pine nut oil. The levels of tocopherol decreased significantly at high temperatures (150℃, 180℃), while the fatty acid compositions were almost independent of roasting conditions. The FTIR spectra of oils from different roasted pine nuts showed minor variation in peak intensities. Therefore, roasting is a great option and critical step to improve the quality of pine nut oil. Novelty impact statementThe oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of pine nut oil from two grafted species were influenced by different roasting conditions.Roasting could improve the antioxidant activity and oxidative stability of pine nut oil.Roasting (180℃ for 10 min) is a great option to improve the quality of pine nut oil.

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Section: Introductionmentioning

confidence: 97%

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Adelina

Zhang

et al. 2021

Food Processing Preservation

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“…The results with dot and reverse dot product scores greater than 0.7 were selected. The retention indices of the identified compounds were calculated from the van den Dool and Kratz equation using the retention times of the alkane standards (C6–C20).The relative contents of components in each sample were determined by the normalization method [ 11 , 48 ].…”

Section: Methodsmentioning

confidence: 99%

“…Over the past few years, gas chromatography-mass spectroscopy (GC-MS), electronic nose (E–nose), and electronic tongue (E–tongue) have been increasingly applied in the food industry for quality control [ 10 , 11 , 12 , 13 ]. E–nose and E–tongue have provided support for the objective expression of the odor and taste of medicinal and edible homologous medicines.…”

Section: Introductionmentioning

confidence: 99%

Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties

Cheng

et al. 2021

Molecules

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The importance of monitoring key aroma compounds as food characteristics to solve sample classification and authentication is increasing. The rhizome of Polygonatum sibiricum (PR, Huangjing in Chinese) has great potential to serve as an ingredient of functional foods owing to its tonic effect and flavor properties. In this study, we aimed to characterize and classify PR samples obtained from different processing levels through their volatile profiles and flavor properties by using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry. Nine flavor indicators (four odor indicators and five taste indicators) had a strong influence on the classification ability, and a total of 54 volatile compounds were identified in all samples. The traditional Chinese processing method significantly decreased the contents of aldehydes and alkanes, while more ketones, nitrogen heterocycles, alcohols, terpenoids, sulfides, and furans/pyrans were generated in the processing cycle. The results confirmed the potential applicability of volatile profiles and flavor properties for classification of PR samples, and this study provided new insights for determining the processing level in food and pharmaceutical industries based on samples with specific flavor characteristics.

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“…Nevertheless, the overlap observed at samples of 2 and 3 FT cycles indicated that these samples might have similar aroma profiles. Overall, the electronic nose shows differences for different FT treated samples [30]. Figure 1B shows the effects of FT cycles on the antioxidant capacity of the juice.…”

Section: Effect Of Ft Cycles On the Aroma Profiles Of Blueberry Juicementioning

confidence: 99%

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Zhu

Liang

et al. 2021

Foods

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This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.

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Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

Cited by 58 publications

References 63 publications

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

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