Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

Abstract

IntroductionCrataegi fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF, as a measure of processing degree during roasting, significantly changes. However, the changes remain unclear, but are worth exploring.MethodsHerein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography–mass spectrometry (HS-GC-MS).ResultsA total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. The results of grey relational analysis (GRA) showed that 25 volatile compounds were closely related to odour (r > 0.9). Finally, 9 volatile components [relative odour activity value, (ROAV) ≥ 1] were confirmed as key substances causing odour changes.DiscussionThis study not only achieves the objectification of odour evaluation during food processing, but also verifies the applicability and similarity of the E-nose and HS-GC-MS.

Origin differentiation based on volatile constituents of genuine medicinal materials Quisqualis indica L. via HS‐GC‐MS, response surface methodology, and chemometrics

“…As the temperature increased, the molecular motion was accelerated, resulting in more volatile components in QIL to free volatilisation. 22 However, whether these volatile components in QIL contained themselves or were produced during the process of heating, through this study, it could be concluded that…”

“…The results showed that with the increase of incubation time, the comprehensive score increased first and then decreased to the equilibrium state gradually, as shown in Figure 2B, which suggested that a long incubation time might lead to the decomposition of volatile components with low thermal stability into small molecular substances. 22 Therefore, 10, 20, and 30 min were selected for response surface optimisation.…”

“…47 The typical products of the Maillard reaction between amino acids and reducing sugars in the heating process are sugar aldehydes and 5-methylfurfural, which could promote digestion. 22,48 Alkyl pyrazines such as 2-methyl pyrazine, pyrazine, and acetyl-pyrazine have charred, earthy, and nutty characteristic aromas, which are typically produced by Strecker degradation of leucine, isoleucine, and glycine. 49 It has been reported that volatile components such as aldehydes, ketones, and alkyl pyrazines were easily formed by chemical reactions such as oxidative degradation, Maillard reaction, and Strecker degradation.…”

Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)

“…–, not detected; 0.00, not presented in significant figures. The flavor threshold of all flavor compounds were obtained from relevant literature and websites [Manousi et al, 2019; Zhou et al, 2023; Fei et al, 2023; Guan et al, 2022; Giannetti et al, 2017; Shi et al, 2019; Feng et al, 2022].…”

“…This tool aids in discerning varied odor profiles, conducting perception evaluations, and classifying unidentified scents (Nouri et al, 2019), offering robust backing for identifying key flavor components in cashew nuts. Recently, this sensing approach was employed in studies on the odor compositions of crataegi fruits (Fei et al, 2023), defatted tiger nut flour (Guan et al, 2022), and walnut oil (Kalogiouri et al, 2021) through multivariate analyses. However, the potential applications of this technique remain unexplored in relation to the roasted cashew nut aroma profile.…”