Flavor release from traditional dry-cured pork during oral processing

Tian, Xing; Li, Zongjun; Li, Ké; Wu, Zhongqin; Ren, Rui; Wang, Haodong; Zeng, Chaoqun

doi:10.1016/j.fshw.2022.07.028

Cited by 12 publications

(6 citation statements)

References 41 publications

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“…In addition, it has been shown that sensitivity to sour and bitter taste perception is reduced after consuming foods containing capsaicin, such as Pixian bean paste. Correspondingly, subjects consuming a high concentration of sugar solution and a low concentration of sugar solution will also experience different levels of spiciness at the same concentration of capsaicin (Tian et al., 2021). Therefore, food flavor is not a separate sense, but multiple senses built on a complex material basis, mainly including physical senses, chemical senses, and psychological senses (Araujo et al., 2020; Spence, 2022), and current research on food flavor chemistry focuses mainly on chemical senses.…”

Section: Multisensory Flavor Characteristics Of Soy‐based Fermented F...mentioning

confidence: 99%

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Feng

et al. 2023

Comp Rev Food Sci Food Safe

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The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy‐based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy‐based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy‐based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor‐enhancement strategies and related genetically engineered bacteria.

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Section: Multisensory Flavor Characteristics Of Soy‐based Fermented F...mentioning

confidence: 99%

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Feng

et al. 2023

Comp Rev Food Sci Food Safe

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“…Dry curing mainly involves meat and fish. It consists of adding a dry marinating mixture to a wet split product, which dissolves in the plasma, allowing the mixture's ingredients to penetrate deep into the product [39,40].…”

Section: Pre-smoking Treatmentmentioning

confidence: 99%

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Nizio,

Czwartkowski,

Niedbała

2023

Sustainability

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The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated.

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“…Tian et al (2023) evaluated the rate of flavor release in the mouth during consumption of dry-cured pork and showed that the interaction between pork and saliva caused changes in sensory perception. 10 Doyennette et al (2019) showed that "chewers" consumed ice creams with a shorter consumption time and perceived aromas earlier and longer compared to "melters", who consumed ice creams slower, 11 demonstrating the impact of oral behavior on aroma perception of ice creams. Devezeaux de Lavergne et al (2015) showed that variations in individual eating behaviors, such as short-and long-duration chewing, resulted in different bolus properties of sausages, ultimately leading to differences in dynamic texture perception of the same sausage.…”

Section: Introductionmentioning

confidence: 99%

“…Luckett et al (2016, 2017) showed that the number of chews and chewing rate modulate the dynamic flavor perception of potato chips. , They observed that perceived maximum flavor intensity and area under the Time-Intensity (TI) curve were higher for medium and fast chewing rates than for slow chewing rates, suggesting that increased oral structural breakdown of potato chips increased flavor perception. Tian et al (2023) evaluated the rate of flavor release in the mouth during consumption of dry-cured pork and showed that the interaction between pork and saliva caused changes in sensory perception . Doyennette et al (2019) showed that “chewers” consumed ice creams with a shorter consumption time and perceived aromas earlier and longer compared to “melters”, who consumed ice creams slower, demonstrating the impact of oral behavior on aroma perception of ice creams.…”

Section: Introductionmentioning

confidence: 99%

Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

Gonzalez-Estanol,

Pedrotti,

Fontova-Cerdà

et al. 2024

J. Agric. Food Chem.

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This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (p < 0.05) and citrus aroma perception (p < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (p < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (p < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of in vivo aroma release and perception without affecting its intensity, and carrier addition increases in vivo aroma release while diminishing aroma perception. KEYWORDS: time-intensity (TI), aroma release, proton-transfer reaction-time-of-flight mass spectrometry (PTR-ToF-MS), composite foods, oral processing behavior

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Flavor release from traditional dry-cured pork during oral processing

Cited by 12 publications

References 41 publications

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

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