Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

“…Minced dry-cured yak meat (10 g) was mixed with 100 mL of distilled water (40 °C), homogenized, and finally mixed for 1 min to extract taste substances. The mixed solution was centrifuged for 10 min at 3000 × g, and the supernatant was used for analysis using the method of Du et al [25] . The taste-sensing system was a Smartongue (Ruifen Instruments, China), and it was used to analyzed sourness, sweetness, bitterness, astringency, saltiness, umami, richness (fresh aftertaste), aftertaste B (astringent aftertaste), and aftertaste A (bitter aftertaste).…”

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

“…The principal component biplot of E-tongue is shown in Figure 1C. The contribution rates of the first and second principal component (PC) were 48.3% and 32.5%, respectively, accounting for 80.8% variance in total, which indicated that PC1 and PC2 fully explained the taste of roasted lamb [15]. The differences in taste between the charcoal and electric-roasted samples were mainly caused by PC2 and the projections of the two samples were located in the negative or positive axis of PC2, respectively, indicating that the taste attributes in these two samples were significantly different and could be completely separated by the E-tongue.…”

“…Liu et al [25] also reported that the predominant odors of roasted lamb contained aldehydes, ketones, alcohols by flash GC E-nose and the results of GC-O-MS also showed that aldehydes and alcohols were the higher concentration chemicals in roasted lamb. Xiao et al [26] and Liu et al [4] also found that aldehydes and alcohols were the dominant compounds in roasted lamb by using HS-SPME/GC-MS. Du et al [15] also found that smoked bacon might have higher contents of alcohols, aldehydes, ketones, and sulfides by E-nose. The principal component biplot of E-nose is shown in Figure 2C.…”

“…The E-tongue analysis of the roasted lamb was performed according to the method of Du et al [15] with slight modifications. Taste attributes were analyzed using an electronic tongue (Astree, Alpha MOS, Toulouse, France) with 7 sensors and 1 reference electrode (Ag/AgCl).…”

“…Slight changes in volatile or taste could cause significant differences in the responses of E-nose or E-tongue sensor [12,13], which make them effective tools to distinguish odor or taste [14]. Du et al [15] reported that using HS-SPME/GC-MS combined with E-tongue and E-nose could clearly distinguish the difference in the flavor of bacon smoked with different woodchips, and the response data of E-nose/-tongue were highly correlated with the contents of aldehydes, alcohols, and ketones. Zhang et al [8] also used HS-SPME/GC-MS combined with E-tongue and E-nose to investigate the flavor characteristics of chicken drumsticks smoked with sugar at different processing stages and found that there were correlations between sensors of E-nose and volatiles with odor activity value >1.…”