The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Wang, Ke; Yang, Ran; Sun, Na; Dong, Yifei; Cheng, Sheng; Lin, Songyi

doi:10.1016/j.foodchem.2018.08.123

Cited by 15 publications

(3 citation statements)

References 33 publications

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“…Sea cucumber is a class of popular seafood with rich nutritional components such as collagen, amino acid, polysaccharide, and saponin (Duan et al., 2007; Wang et al., 2019). However, it is easy to autolysis after harvest due to the activity of their own enzymes (Duan et al., 2010; Su et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Xiu

Cheng

et al. 2021

Journal of Food Science

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Effectsof microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated in this paper. Vacuum condition avoided the exposure of sea cucumber to high temperature. Low‐field nuclear magnetic resonance relaxation results revealed that the peaks of three water components in sea cucumber shifted to short relaxation time during MVD process, and the peak area of major water component—immobilized water—decreased significantly due to water evaporation. Magnetic resonance imaging found that the water in the internal layer of sea cucumber body wall was first removed due to the internal heating of microwave, and then the water in the outer layer. Higher microwave power could promote the moisture transfer motion during drying process, and shorten the drying time. Porous microstructure was observed by Cryo scanning electronic microscope images in sea cucumber dried with microwave power of 200 and 250 W, which might be responsible for high values of rehydration ratio and water holding capacity. High microwave power caused the increase of amino acids content, but had no significant effect on the change of saponins content. In addition, excellent prediction models of moisture ratio have been developed by partial least squares regression analysis based on transverse relaxation data, which proved the feasibility of low‐field nuclear magnetic resonance to monitor moisture changes of sea cucumber during MVD process. Practical Application Effects of microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated. Understanding the impacts of MVD drying on water status, texture, and nutritional characteristics of sea cucumber is important to improve the processing quality of dried sea cucumber.

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Section: Introductionmentioning

confidence: 99%

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Xiu

Cheng

et al. 2021

Journal of Food Science

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“…Aldehydes are mainly produced through lipid oxidation and MR. After MR, aldehydes are formed mainly through the decarboxylation and deamination reactions of amino acids [ 21 ]. Aldehydes have strong aromatization ability and low threshold, presenting fruit, fat and nut aromas [ 22 , 23 , 24 ].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS

Yang

Zhang

Zhou

et al. 2022

Foods

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An electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds (VFCs) of the enzymatic hydrolysate of Lanmaoa asiatica and its Maillard reaction products (MRPs). E-Nose sensors have strong response signals to sulfide, nitrogen oxides, alcohols, and aldehyde ketone, and the aroma profile was increased after the Maillard reaction (MR). According to GC-IMS, A total of 84 known compounds were identified. Aldehydes, ketones and alcohols are the main VFCs. After MR, the concentrations of some alcohols decreased, and the concentration of pyrazines and ketones increased. Principal component analysis (PCA) and similarity analysis showed that the enzymatic hydrolysate and MRPs were different and could be effectively distinguished. In conclusion, this study clarified the changes in VFCs before and after the MR. The results can provide a theoretical basis for the quality control and flavor changes during the processing of Lanmaoa asiatica and provide a new method for flavor analysis of edible mushrooms and their products.

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“…The a w of storage condition could also affect the flavor of dehydrated foods. High a w storage condition led to the loss of volatile characteristics and flavor deterioration (Yang et al, 2020), and water migration during the storage of sea cucumber peptide powders induced the formation of off‐flavor compounds (Wang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of a _w storage condition on quality deterioration of dried cabbages

Xie

Huang

et al. 2022

Food Processing Preservation

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Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for 50 days were analyzed. The results showed that the content and molecular mobility of bound water, the dominant water status, increased with increasing storage aw condition in dried cabbage samples. Dried cabbages stored at higher aw conditions (aw = 0.67, 0.76, and 0.84) showed less attractive appearance, poor hardness, and less integral microstructure. The deterioration of typical flavor properties, especially the loss of 2‐butenenitrile, 4‐methylthiobutyronitrile, and dimethyl disulfide, was the main characteristic of flavor changes. Higher aw of storage condition notably increased the relative abundance of Leuconostoc after storage. Novelty impact statement Higher storage aw condition led to the worse appearance, hardness, and integral microstructure of dried cabbages. Typical flavor properties deteriorated including loss of 2‐butenenitrile, 4‐methylthiobutyronitrile, and dimethyl disulfide. Higher aw of storage condition notably increased the relative abundance of Leuconostoc.

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The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Cited by 15 publications

References 33 publications

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS

Effects of a _w storage condition on quality deterioration of dried cabbages

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The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Cited by 15 publications

References 33 publications

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS

Effects of a w storage condition on quality deterioration of dried cabbages

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Effects of a _w storage condition on quality deterioration of dried cabbages