Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Merlo, Thais Cardoso; Lorenzo, José M.; Saldaña, Erick; Patinho, Iliani; Oliveira, Alais Cristina; Menegali, Beatriz Schmidt; Selani, Miriam Mabel; Domínguez, Rubén; Contreras-Castillo, Carmen J.

doi:10.1016/j.meatsci.2021.108596

Cited by 46 publications

(15 citation statements)

References 70 publications

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“…Cys and Met were positively related to the esters ( r = 0.82 and 0.49, p < 0.05), and Ala, Phe, and His were positively related to the ethers ( r = 0.42, 0.45, and 0.66, p < 0.05). Similarly, Merlo et al [ 50 ] reported that the FAA content was correlated with volatile components. From the above results, it is plausible that the amino acid metabolism contributed to the formation of the volatile components.…”

Section: Resultsmentioning

confidence: 87%

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

Chen

Pan

et al. 2022

Foods

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This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (p < 0.05), but the abdomen content was lower (p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.

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Section: Resultsmentioning

confidence: 87%

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

Chen

Pan

et al. 2022

Foods

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“…FAAs can make the precursor of flavor substances, changing food flavors together with volatile organic compounds (38). The interactions between senses of smell and taste were also seen in the results of Merlo et al (39).…”

Section: Correlation Analysis Of the Datamentioning

confidence: 74%

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

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“…The char-grilled aroma is the unique aroma produced by smoke from the burning charcoal being absorbed by the grilled lamb shashliks. The smoky flavor is produced by the formation of volatile organic compounds such as phenols, furans, and aldehydes [ 53 ]. According to informal interviews, smoky flavor and char-grilled aroma are the main reasons for Gen Z consumers to choose lamb shashliks prepared by BC.…”

Section: Discussionmentioning

confidence: 99%

Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food

Wang

Shen

Zhao

et al. 2022

Foods

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Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.

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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Cited by 46 publications

References 70 publications

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food

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