Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Tian, Xing; Li, Zong Jun; Chao, Yu; Wu, Zhong Qin; Ming, Zhou; Xiao, Shu Ting; Zeng, Jian; Zhe, Jie

doi:10.1016/j.foodres.2020.109456

Cited by 94 publications

(50 citation statements)

References 35 publications

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“…Umami is the main taste in boneless cold-eating rabbits. This is similar to the conclusion of sensory evaluation of dry-cured pork (Tian et al, 2020).…”

Section: Sensory Evaluationsupporting

confidence: 90%

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Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

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“…Umami is the main taste in boneless cold-eating rabbits. This is similar to the conclusion of sensory evaluation of dry-cured pork (Tian et al, 2020).…”

Section: Sensory Evaluationsupporting

confidence: 90%

“…Taste activity value (TAV) was calculated by calculating the substances in boneless cold‐eating rabbits that contributed significantly to taste. If TAV > 1, the substance contributed to the taste; if TAV < 1, the substance hardly contributed to the taste (Tian et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…They are produced as a result of protein hydrolysis, oxidation, and degradation processes [ 3 , 4 ]. In addition, non-volatile flavor precursors including amino acids, creatine, carbohydrates, and nucleotides can also affect the taste, flavor, tenderness, and juiciness of meat products [ 5 , 6 , 7 , 8 ]. Several studies [ 9 , 10 , 11 ] have shown that water-soluble compounds of low molecular weight not only act as flavor precursors, but also have taste characteristics.…”

Section: Introductionmentioning

confidence: 99%

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Wang

et al. 2022

Foods

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This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.

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“…The taste components of fermented fish are mainly water-soluble small-molecule compounds, including nitrogenous components (free amino acids, small peptides, nucleotides, and organic bases), non-nitrogenous components (sugars, organic acids, and inorganic salts), and other substances. The metabolites and mechanisms involved in the fermentation of mandarin fish are very complex, and the fermentation process is regulated by multiple factors, including temperature [ 9 ], salinity [ 10 ], and environmental microorganisms [ 11 ], which interact with each other by modulating numerous metabolic pathways [ 12 ]. Therefore, the use of traditional methods of food analysis, such as high-performance liquid chromatography (HPLC) and gas chromatography, to analyze a single chemical component or a class of chemical components leads only to a limited understanding of the fermentation process; it does not provide an overall understanding of the basic characteristics of traditional fermented foods.…”

Section: Introductionmentioning

confidence: 99%

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Wang

Nie

et al. 2022

Foods

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Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.

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Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Cited by 94 publications

References 35 publications

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

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