The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

Zhang, Hui‐Jun; Yuan, Yushu; Zhu, Xiuxiu; Xu, Runzhe; Shen, Huishan; Zhang, Qian; Ge, Xiangzhen

doi:10.3390/foods11050721

Cited by 20 publications

(12 citation statements)

References 35 publications

(56 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the process of evaluating flavor at the molecular level, gas chromatography–mass spectrometry (GC-MS) is frequently used for the identification of volatile organic compounds in dairy. Compared with this traditional method, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), which is an emerging technology, has many advantages, such as low detection limit, fast pretreatment, and intuitive analysis [ 8 , 9 ]. It also enables the visual analysis of volatile components, establishment of fingerprints, and separation of isomers [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

show abstract

Section: Introductionmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In fact, once their sensory attributes fail to satisfy the consumers’ needs, the aromatized sunflower oils don't have the opportunity to access the condiment market. [ 23 ] In the present investigation, the variation of the sensory attributes for sunflower oil samples during the storage are shown in Figure . For all the sunflower oil samples, the sensory attributes, including color, flavor, and taste were decreased piece and piece with the passage of time.…”

Section: Resultsmentioning

confidence: 86%

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

Yang

Dong

Wang

et al. 2022

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The study aims to compare the differences in the oxidative stability, sensory properties, and volatile compounds during accelerated storage of pepper aromatized sunflower oil (PASO) samples prepared by maceration method (PASO-M), co-pressing method (PASO-C), and direct addition method (PASO-A), respectively. The results exhibit that their oxidative stability is in the relative order: PASO-A > PASO-C > PASO-M. Meanwhile, the PASO-A sample is the most preferable aromatized sunflower oil by consumers according to sensory analysis. In addition, a total of 83 volatile compounds are identified in the three PASO samples during the storage, and the principal component analysis (PCA) shows that their volatile compounds are quite different at the initial stage of the storage. Still, they are similar among each other from the middle of storage period. As consequence, the aromatized sunflower oil sample prepared by the direct-addition method during the storage possesses better oxidative stability and sensory attributes, and there is not much difference among their volatile compounds, indicating that the aromatized sunflower oil prepared by direct-addition method can be developed as promising aromatized sunflower oil. Practical applications: This study shows that aromatization increases oxidative stability and sensory properties of sunflower oil. By this way some sunflower oils with special sensory properties are obtained: special smell and taste, special color, etc. These peppers aromatized sunflower oils can be used to increase taste and smell in some dishes. For example, they can be used in some salads and some roast meats to give more taste and color.

show abstract

“…Those researchers pointed out that the chemical reactions shortened the fatty acid chains and made the SV rise [6,46,53]. Besides, the extraction methods affected the plant cell destruction degree and the extraction efficiency, so fatty acid profile and various oil indices, including IV and SV in the extracted oil were changed [61][62][63]. For example, by applying four extraction methods for muskmelon seed oil production, the results presented not only different oil extraction efficiency but also different oil indices between these four methods (pressing, organic extracting, Soxhlet extracting and aqueous extracting) [63].…”

Section: Effect Of Extraction Methods On Terminalia Catappa Seedmentioning

confidence: 99%

Effect of some Cultivation Factors and Extraction Methods on Terminalia Catappa L. Seed Oil

Nguy

Hien

Đao

2022

International Journal of Food Science

View full text Add to dashboard Cite

Terminalia catappa L. is a common tropic tree for shade and ornament in many countries. Recently, Terminalia catappa L. seed oil has been considered as a new oleaginous seed for dietary and biofuel production. In this study, ripe Terminalia catappa L. fruits originated in Vietnam were collected and seed oil extracted. In our experiment conditions, the effect of tree location, tree age, and annual harvest time on seed weight and seed oil content was investigated. As results, the seeds at the eastern site of the ground obtained not only the biggest size (3.607 g) but also contained the highest oil mass percentage (56.38%). The suitable annual harvesting time for the good seed quality was from March to April. In addition, the Terminalia catappa L. seeds for oil extraction began being harvested in the fourth year with 55.88% oil content compared to 55.99% of the five and six-year-old and trees. After seed drying, the seed oil was extracted by five different methods including cold screw pressing, hot screw pressing, hydraulic pressing, and solvent extracting, and combining method (cold screw pressing then solvent extraction of oil cake). Among the physical methods, cold screw pressing observed the highest oil yield of 77.32%, and the good oil quality was obtained with low free fatty acid (0.550% oleic acid), low acid value (1.080 mg KOH/g oil), and low peroxide value (1.240 meq O2/kg oil). However, the combination of cold screw pressing and cake oil extracting by solvent increased the oil yield by 14.61%. The saponification values fluctuated between 196 to 197 mg KOH/g oil, while the iodine values were in the range of 77.00 and 79.89 g I2/kg oil.

show abstract

The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

Cited by 20 publications

References 35 publications

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

Effect of some Cultivation Factors and Extraction Methods on Terminalia Catappa L. Seed Oil

Contact Info

Product

Resources

About