Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis

Duan, Ping; Feng, Xiya; Li, Aijun; Chen, Huijing; Peng, Xiaowei; Wang, Hongwei; Kan, Jianquan

doi:10.1016/j.jfca.2024.106074

Journal of Food Composition and Analysis

2024

DOI: 10.1016/j.jfca.2024.106074

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Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis

Ping Duan,

Xiya Feng,

Aijun Li

et al.

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2024

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Cited by 2 publications

References 48 publications

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Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Peng,

Huang,

et al. 2024

LWT

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Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Peng,

Huang,

et al. 2024

LWT

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Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis

Wang,

Du,

Wang

et al. 2024

Foods

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Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear. Therefore, this study conducted a comprehensive analysis of VOCs in the five-spice (FS), spicy and numbing (SN), and aromatic and spicy (AS) versions of AYM from four regions of the Tibetan Plateau (Gansu, Qinghai, Sichuan, and Tibet) using gas chromatography–ion mobility spectrometry (GC–IMS) A total of 58 VOCs were identified, with alcohols accounting for 28.40%, ketones 22.89%, aldehydes 18.85%, and terpenes 17.61%. Topographic plots, fingerprint profiles, and multivariate analysis not only distinguished AYM of the same flavor from different regions but also discriminated those of different flavors within the same region. Furthermore, 17 key VOCs were selected as the primary aroma characteristics of the 12 types of AYM, including linalool, 3-methylbutanal, acetone, and limonene. Meanwhile, the differential VOCs for each flavor were determined, with linalyl acetate being unique to the FS, (E)-ocimene and ethyl propanoate being specific to the SN, and 2-methyl-3-(methylthio)furan-D and Hexanal-D being characteristic of the AS flavor. Based on the above results, the flavor of AYM can be improved to suit the taste of most people and increase its consumption.

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Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis

Cited by 2 publications

References 48 publications

Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis

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