Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

Shiping, Bai; You, Liqin; Chen, Ji; Zhang, Tonggang; Wang, Yongrui; Geng, Duo; Gao, Shuang; Bi, Yongzhao; Luo, Ruiming

doi:10.1016/j.foodres.2022.111545

Cited by 17 publications

(7 citation statements)

References 30 publications

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“…As shown in Figure 4B , the PCA showed that the two principal components were accountable for approximately 96.71 % of the variability, principal component 1 (PC 1) for 91.31 % and principal component 2 (PC 2) for 5.40 %. The accumulative contribution rate to the variability of PC 1 and PC 2 was > 90 % ( 27 ), suggesting that PC 1 and PC 2 could reflect the majority of the characteristics of volatile flavor compounds of nian zhuan in GW, SGWS, CGWP, and MSM stages. At the same time, the differences among the samples were mainly reflected in PC1.…”

Section: Resultsmentioning

confidence: 99%

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Jin

Shiping²,

Huang³

et al. 2022

Front. Nutr.

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Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. E-nose was used to recognize nian zhuan odors in different processing stages, and GC-MS to identify the individual volatile compounds. A total of 139 volatile compounds were detected by GC-MS, of which 71 key were screened by t-test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminated the samples. The most volatile compounds were produced in the millstone milling (MSM) stage of nian zhuan, and millstone could promote the release of volatile compounds from cooked green wheat by milling.

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Section: Resultsmentioning

confidence: 99%

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Jin

Shiping²,

Huang³

et al. 2022

Front. Nutr.

Self Cite

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“…Alcohols are mainly formed by the oxidation of linoleic acid degradation products [64], and their threshold value is often high than aldehydes. However, alcohols have a synergistic effect with other flavor compounds [65].…”

Section: Effect Of Different Processing Methods On the Flavor Of Bts ...mentioning

confidence: 99%

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

et al. 2022

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There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

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“…Maillard reaction (MR) is a covalent grafting reaction between amino groups and carbonyl groups, also known as "non-enzymatic Browning reaction" (Shakoor et al, 2022). On the one hand, the MR is known to contribute flavor and color during food processing, leading to better taste and improved nutritional value (Bai et al, 2022;Kul et al, 2021). On the other hand, external sugars and amino acids are introduced into food through MR (Cao et al, 2022;Xiao et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats

et al. 2023

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Despite the use of Maillard reaction products (MRPs) as food flavoring and coloring agents, they are also known to constitute acrylamide, heterocyclic amines, advanced glycosylation end products, and precursors of low molecular weight compounds. The very little is known about the toxicology of peony seed meal-derived MRPs. In this study, sub-chronic toxicity of peony seed meal derived MRPs was evaluated in Sprage-Dawley (SD) rats. Results showed that the body weight, hematology and serum biochemistry, organ coefficient and histopathology of SD rats with daily intake of peony seed meal-derived MRPs lower than 0.45 g/kg were not affected. After feeding with peony seed meal-derived MRPs for 13-weeks, there were no significant toxic effect on either male or female rats. This study provides a theoretical basis for the safety of MRPs derived from the reactants of enzymatic hydrolysis of peony seed meal.

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Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

Cited by 17 publications

References 30 publications

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats

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