Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs

Gerlach, Christoph; Leppert, Jan; Santiuste, Alicia Chamarro; Pfeiffer, Anne; Boeker, Peter; Wüst, Matthias

doi:10.1021/acs.jafc.6b04747

Cited by 12 publications

(11 citation statements)

References 38 publications

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“…The AEDA/GC-O experiment examines the importance of volatile compounds isolated from food that interact with human nasal receptors. However, whether the odorants found by GC-O contribute to the overall aroma of the food should be based on odor activity values (OAVs), which account for the interactions of the odorants with the food matrix . OAVs of the quantitated compounds were calculated by dividing the determined concentrations (Table ) by the published odor thresholds in water.…”

Section: Resultsmentioning

confidence: 99%

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Fan

Xiao

Xie

et al. 2018

J. Agric. Food Chem.

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The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-O (aroma extract dilution analysis of gas chromatography-olfactometry), quantitation, and aroma recombination. A total of 71 odorants with almost the same major odorants (≥10 ng/g broth) were found by GC-O in both BJY and CB broths. However, BJY broth had thirty-two more extra odorants than CB broth, indicating the rich fragrance of the former. Aroma recombination and omission experiments demonstrated that 21 versus 17 odorants (with OAV ≥ 1) contributed significantly to BJY and CB broth aromas, respectively. Those key odorants mainly included sulfur-containing compounds and aliphatic aldehydes, such as 2-methyl-3-furanthiol, 3-(methylthio)propanal, ( E, E)-2,4-decadienal, etc. Furthermore, composition analysis of the meat suggested that the better flavor, with rather more odorants, of BJY broth is probably due to higher contents of polyunsaturated fatty acids and water-soluble flavor precursor, including ribose, cysteine, thiamine, etc., present in the BJY meat.

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Section: Resultsmentioning

confidence: 99%

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Fan

Xiao

Xie

et al. 2018

J. Agric. Food Chem.

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“…Nevertheless, these compounds have previously been reported in aquaculture water and the related farmed fish (Farmer et al, 1995 ; Mahmoud and Buettner, 2016 , 2017 ). The possible reasons for the presence of such compounds are the partial or total replacement of fish oil with lard and/or the usage of leftovers from slaughter material as raw material for feed (Zhou et al, 2015 ; Gerlach et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture

et al. 2018

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Although the microbiota is considered to be the primary source of off-flavors in farmed fish, there is a lack of information about the possible contribution of feeds to fish malodor. For this reason, the current study was designed to perform comprehensive sensory and chemo-analytical characterization of fish feed constituents that can impact the quality of farmed fish, and to determine whether feeds cause malodor accumulation in fish. To this aim, odorants in four commercial fish feeds were extracted using solvent assisted flavor evaporation (SAFE) and characterized by comparative aroma extract dilution analysis (cAEDA) and multi-dimensional gas chromatography-mass spectrometry/olfactometry (MD-GC-MS/O). The odorants in the fish feed samples were correlated with their respective sensory and fatty acid profiles. The cAEDA studies revealed the presence of 81 odorants of which 55 compounds were common to all the samples. Most of these odorants are identified here for the first time in fish feeds, and include skatole, indole, (E,Z,Z)-2,4,7-tridecatrienal, 4-ethyloctanoic acid, and cresols. Additionally, geosmin and 3-isopropyl-2-methoxypyrazine, known for their contribution to fish taint, and other cyanobacterial by-products, dimethyldisulfide and dimethyltrisulfide, were identified in feed samples. The results suggest that fish feed may contribute to fish malodor. Most of these off-flavors were linked to lipid source (fish oil or plant/lard alternatives), unsaturated fatty acids contents, and protein type (plant-based or fishmeal-based sources) in the feed.

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“…For GC‐O analysis, three different methods (detection frequency, dilution to threshold, and direct intensity) are most commonly used. Among them, comparative aroma extract dilution analysis (cAEDA) is a powerful tool for comparing differences in aroma compounds between samples …”

Section: Introductionmentioning

confidence: 99%

“…Among them, comparative aroma extract dilution analysis (cAEDA) is a powerful tool for comparing differences in aroma compounds between samples. [14][15][16]…”

mentioning

confidence: 99%

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

Chen

Qian

2018

Flavour & Fragrance J

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The differences in aroma profiles between traditional and modern types of Huang Jiu (Chinese rice wine) have been evaluated by sensory evaluation, comparative aroma extract dilution analysis (cAEDA), and chemical analysis. Sensory analysis revealed that traditional Huang Jiu has a higher overall aroma intensity than modern Huang Jiu, with contributions from the significantly higher intensity of the Qu aroma, as well as smoky, caramel notes. The cAEDA revealed 34 and 22 odor‐active regions with flavor dilution (FD) factors of ≥64 for the traditional and modern types of Huang Jiu, respectively. Twenty‐six odor‐active regions were detected with higher FD factors in traditional Huang Jiu. A total of 34 aroma compounds were then quantitatively measured in different types of Huang Jiu, and their odor activity values (OAVs) were calculated. The compounds with the highest OAVs in both types of Huang Jiu were 3‐methylbutanoic acid, vanillin, phenylacetaldehyde, ethyl hexanoate, and ethyl butanoate. The OAVs of benzaldehyde, geosmin, γ‐decalactone, and phenol were greater than 1 in traditional Huang Jiu, but less than 1 in modern types of Huang Jiu. These results revealed that the different sensory characteristics of the two types of Huang Jiu can be explained by the significantly different levels of benzaldehyde, vanillin, sotolon, geosmin, and phenolic compounds.

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Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs

Cited by 12 publications

References 38 publications

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

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