Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Zhang, Sijie; Li, Congcong; Wu, Junlin; Peng, Simin; Wu, Weiguo; Liao, Luyan

doi:10.1016/j.fochx.2023.100746

Cited by 3 publications

(2 citation statements)

References 41 publications

(32 reference statements)

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“…1-Pentanol was not detected in YP #10. Studies have shown that it is related to the fatty odor in chicken soup, with a significant positive correlation [ 30 ]; meanwhile, it offers a yeasty odor, which may contribute to the off-odorant in YPs #11, #12, #13, and #14. Furfuryl alcohol only appeared in YP #11 and #12, which is most common in roasty coffee [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

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Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

Chen,

Pu,

Shi

et al. 2023

Foods

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The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 μg/kg), 3-methyl-butanoic acid (22.50 μg/kg), and indole (943.40 μg/kg) in YP #10’s aroma was higher than that of the other YPs. The partial least squares regression method results show that o-cresol, (3S)-3,7-dimethyloct-7-en-1-ol, benzyl alcohol, octanal, 2-methyl-propanoic acid, butanoic acid, 3-methyl-butanoic acid, hexanal, heptanal, and indole were predicted as the potential aroma-active compounds significantly contributing to the aroma profiles of the five YPs. Addition experiments confirmed that the overall aroma profile intensities of the five YP samples were extended with the addition of these ten compounds, verifying their significant contributions.

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Section: Resultsmentioning

confidence: 99%

“…A total of four ketones were detected in the five YPs. Ketones are mainly derived from the oxidative degradation of unsaturated fatty acids, with a large threshold and little contribution to the aroma [ 30 ]. 2-Nonanone and 6-methyl-5-hepten-2-one both existed in the five YPs.…”

Section: Resultsmentioning

confidence: 99%