Comparative Evaluation of Volatile Profiles of Asian Hard Clams (<i>Meretrix meretrix</i>) with Different Shell Colors by Electronic Nose and GC-MS

Wen, Xinyi; Chen, Aihua; Xu, Yanshun; Wu, Yangping; Yang, Yunyi; Zhang, Yu; Cao, Yi; Chen, Suhua

doi:10.1080/10498850.2020.1856263

Cited by 5 publications

(2 citation statements)

References 47 publications

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“…The ketones in clam sauces are produced through the oxidation of unsaturated fatty acids, thermal degradation of amino acids, Maillard reaction, or microbial oxidation [38]. Ketones contribute less to the flavor of clam sauce than aldehydes, owing to their lower relative content having only a slight effect on odor [39]. The differences in the flavors of the various raw materials are mainly due to the difference in the quality and quantity of carbonyl compounds.…”

Section: Identification Of Volatile Compounds In Clam Sauces Via Hs-s...mentioning

confidence: 99%

“…The differences in the flavors of the various raw materials are mainly due to the difference in the quality and quantity of carbonyl compounds. A total of nine ketones were detected in sauces I, II, III, and IV, with 3-octanone being the most common compound, which can, in turn, give the sauce an odor of mushrooms and butter [39]. Alcohols, which have a botanical and aromatic odor, are derived mainly from the thermal oxidation of lipids and degradation of carbohydrates [38].…”

Section: Identification Of Volatile Compounds In Clam Sauces Via Hs-s...mentioning

confidence: 99%

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Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

Zhou

Jiang

et al. 2023

Foods

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Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.

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Section: Identification Of Volatile Compounds In Clam Sauces Via Hs-s...mentioning

confidence: 99%

Section: Identification Of Volatile Compounds In Clam Sauces Via Hs-s...mentioning

confidence: 99%

Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

Zhou

Jiang

et al. 2023

Foods

View full text Add to dashboard Cite

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Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Chen

Liu

et al. 2023

Food Bioscience

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Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization

Weng

Ren

et al. 2022

Food Hydrocolloids

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Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS

Cited by 5 publications

References 47 publications

Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization

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