The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry

Zheng, Xiaoshan; Ji, Hongwu; Zhang, Di; Zhang, Zewei; Liu, Shucheng; Song, Wenkui

doi:10.1016/j.foodres.2022.112191

Cited by 13 publications

(9 citation statements)

References 33 publications

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“…Aldehydes (57.25 ± 3.65 μg/kg) and alcohols (41.16 ± 6.00 μg/kg) were most abundant in the air-frying method; hydrocarbons (45.97 ± 6.00 μg/kg) were most abundant in the steaming method; and pyrazines did not appear in either the control or the steaming method. There were significant differences in the types and contents of volatile compounds in the samples obtained using different reheating methods, which may be due to the differences in the heat transfer mechanisms, heating times and temperatures used for the different cooking conditions( Sun et al, 2022 , Zheng et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“… a ,b Reference aroma description of published lecture from Sun et al, 2022 , Zheng et al, 2022 , Zheng et al, 2022 , Sun et al, 2022 , Deng et al, 2021 . …”

Section: Resultsmentioning

confidence: 99%

“…Dortmund, Germany). The method of Zheng et al( Zheng et al, 2022 , Sun et al, 2022 ) was used with slight modifications. Briefly, the sample (2.00 g) was weighed into a headspace vial and incubated for 10 min at 60 °C at 500 rpm, after which the headspace sample (500 μL) was injected into a headspace autosampler at 80 °C.…”

Section: Methodsmentioning

confidence: 99%

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Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Yang,

Chen,

Liu

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

“… a ,b Reference aroma description of published lecture from Sun et al, 2022 , Zheng et al, 2022 , Zheng et al, 2022 , Sun et al, 2022 , Deng et al, 2021 . …”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Yang,

Chen,

Liu

et al. 2024

Food Chemistry: X

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“…During the thermal degradation of astaxanthin, carbonyl compounds of the intermediates interacted with amino acids, resulting in the production of pyrazines. This reaction utilised nitrogen‐containing compounds and inhibited the formation of amine compounds (Zheng et al ., 2022). Because astaxanthin reduced the trimethylamine OAV in dried shrimp products, the corresponding sensory scores associated with fishy aroma also decreased.…”

Section: Resultsmentioning

confidence: 99%

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

Zhang,

Zhou,

et al. 2023

Int J of Food Sci Tech

Self Cite

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SummaryThe study investigated the contribution of astaxanthin to the aroma characteristics and aroma‐active compounds (AACs) of dried shrimp (Litopenaeus vannamei) products. Three forms of astaxanthin (diester, monoester and free forms) were isolated from fresh shrimp. The astaxanthins were added to fresh shrimp and dried. The aroma characteristics and AACs of the dried shrimp samples were analysed using electronic nose (E‐nose), and sensory evaluation as well as gas chromatography–mass spectrometry (GC–MS). The potential correlation between sensory attributes and AACs was determined via partial‐least‐squares regression (PLSR) analysis. E‐nose and sensory evaluation of dried shrimp samples revealed a significant effect of astaxanthin on the aroma characteristics of dried shrimp, resulting in increased sensory scores of smoky, toasted, meaty and caramel aroma, while reducing fishy aroma. GC–MS analysis showed that astaxanthin had a significant effect on the concentration of AACs in shrimp products. The levels of 2,5‐dimethylpyrazine, 2‐ethyl‐3,6‐dimethylpyrazine and 2,3,5‐trimethylpyrazine, benzaldehyde, 3‐methylbutyraldehyde and 2‐nonanone were increased, while the concentration of trimethylamine was reduced. However, the effects of astaxanthin on the concentration of AACs depended on its form: the diester astaxanthin had the greatest effect, followed by monoester astaxanthin and free form. The PLSR results indicated a good correlation between most variables of sensory attributes and AACs.

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“…GC-IMS (Flavour Spec®, GAS, Dortmund, Germany) was used to analyze the volatile fingerprints of the samples. Following Xiaoshan Z's method [12], 2 g of sample was weighed into a headspace vial and incubated at 60 ℃ for 10 min at an incubation speed of 500 r/min. Five hundred microliters of the headspace sample was injected into the headspace autosampler at 80 ℃ in splitless mode.…”

Section: Gc-ims Analysismentioning

confidence: 99%

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Chen,

Yang,

Liu

et al. 2023

Preprint

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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

show abstract

The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry

Cited by 13 publications

References 33 publications

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

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