Volatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships

Nguyen, Trang Ha; Wang, Xi Chang

doi:10.1080/10942912.2010.492542

Cited by 14 publications

(5 citation statements)

References 29 publications

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“…For that reason, amino acids, together with creatine and creatinine, have been determined in dry cured hams to find their relationship with the occurrence of some volatile compounds. Although some previous studies have addressed the simultaneous analyses of volatiles and amino acids of dry cured hams, they are based on few samples and/or centered in a particular breed/feeding type [ 12 , 13 ]. The objectives of this work were: (i) the evaluation of the amount of each volatile produced at each ham location, (ii) the understanding of the potential contribution of the volatiles released in these locations to dry cured-ham aroma, and (iii) the relationship between the concentration of amino acids and volatiles quantified in the 4 ham locations.…”

Section: Introductionmentioning

confidence: 99%

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

2013

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The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the volatile and amino acid compositions of forty-one dry cured hams from Spain and France were determined to establish associations between them. The samples included different pig breeds (non Iberian vs. Iberian), which were additionally affected by different maturation times and feeding types (acorn vs. fodder). Results showed that 20 volatile compounds were able to distinguish Iberian and non Iberian hams, and 16 of those had relevant sensory impact according to their odor activity values. 3-Methylbutanol, 2-heptanol and hexanal were among the most concentrated volatile compounds. In the case of non-volatile compounds, the concentrations of amino acids were generally higher in Iberian hams, and all the amino acids were able to distinguish Iberian from non Iberian hams with the exception of tryptophan and asparagine. A strong correlation of some amino acids with volatile compounds was found in the particular case of alcohols and aldehydes when only Iberian hams were considered. The high correlation values found in some cases proved that proteolysis plays an important role in aroma generation.

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Section: Introductionmentioning

confidence: 99%

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

2013

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“…In the present study, canonical analysis, based on sensory attributes, allowed identification of canonical variables (CAN1 and CAN2), which added 61% and 94% of total variation, respectively (Table 6), indicating large reduction in sample space, with little loss to explain the total variation (6%). Some studies with sensorial attributes suggest canonical analysis can reduce sample space with loss very close to this value (Nguyen & Wang, 2012;Galán-Soldevilla et al, 2013). The attributes sensorial showed the greatest contribution in the two canonical variables, which were (in increasing order of importance) tenderness, lamb flavour and overall acceptability.…”

Section: Resultsmentioning

confidence: 99%

Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product

et al. 2020

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The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weight of 32.0 kg, after approximately 105 days in a feedlot. Animals were randomly placed into four treatments (10 replicates per treatment) and fed with different levels of GAB (0, 20, 40 and 60%). Among the attributes examined, only odour was not influenced by the GAB. Inclusion of 40% GAB in diets (in place of corn) produced meat which satisfied consumer demands in terms of fresh colour, although with less intense flavour and tenderness. Although the factors juiciness and overall acceptability did not differ among the highest levels of GAB, we recommend to use GAB addition of up to 40% to avoid compromising on animal performance and consumer sensory characteristics.

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“…OS is especially popular with consumers in the southern provinces of China (such as Guangdong, Fujian, Hong Kong, Macao and Taiwan) and Southeast Asia ( Nguyen & Wang, 2012 ). It has also become increasingly popular in the inland areas of China.…”

Section: Introductionmentioning

confidence: 99%

Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship

Zhuang,

Luo,

Zhang

et al. 2024

Food Chemistry: X

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Volatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships

Cited by 14 publications

References 29 publications

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product

Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship

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