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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the volatile components of the seasoning sauces without heating and heated at 100 and 150 ℃, and their sensory attribute intensities were quantitatively compared. In addition, orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) values were used to select and verify the key differential substances among the sauces with different heat treatments. The results showed that different heating temperatures significantly affected the sensory characteristics of Xinjiang spicy chicken seasoning sauce. By GC-MS, 6 volatile substances including hydrocarbons, aldehydes, esters, alcohols, ketones and others were detected, and 16 key differential flavor substances which were significantly affected by heating temperature were selected by OPLS-DA, including terpenes (eucalyptol, terpinolene and α-pinacol), aldehydes and alcohols. With the increase in heating temperature, the contents of terpenes (such as limonene and basil) increased first and then decreased, which were positively correlated with the fresh aroma and tongue-numbing taste of Xinjiang spicy chicken seasoning sauce. However, the contents of aldehydes such as hexanal and (E)-2-octenal significantly increased, resulting in unpleasant off-flavors such as fatty and metallic odors. The above results show that temperature is one of the key factors in the directional control of flavor quality in the industrial processing of Xinjiang spicy chicken seasoning sauce. The findings of the present study provide a basic theoretical basis for the directional optimization of flavor quality and process improvement in the production of Xinjiang spicy chicken seasoning sauce.

To explore the different extraction methods and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. Firstly, different organic reagent extraction methods and compound methods were used to extract fish oil from Argentine squid viscera. The method with the highest oil yield and best quality was selected for refining three types of crude squid visceral oil. The sensory morphology, physicochemical indicators, fatty acid composition and volatile flavor compounds of three types of crude and refined squid visceral oils were analyzed. The results showed that the oil extraction method of the No.6 solvent assisted freeze-thaw was the best, with a yield of 12.90%, and the physical and chemical indexes of squid visceral oil after refining were significantly improved. The peroxide value, insoluble impurities, color difference value, acid value, moisture and volatiles, and anisidine values were significantly reduced (P

This study aimed to analyze the effect of Issatchenkia orientalis on the microbial community structure and volatile flavor substance synthesis in Nongxiangxing Baijiu Jiupei in order to explore its effect on the microbial interaction and metabolism in the Jiupei. Under laboratory conditions, the microbial system for Nongxiangxing Baijiu brewing consisting of the Jiupei and Huangshui, a by-product of Baijiu brewing, was fermented directly (control group) or after inoculation with a strain of I. orientalis isolated from the Jiupei (experimental group). The composition of microbial communities, microbial interactions, and volatile flavor substances in the 2 groups were analyzed. The results showed that the microbial abundance of Jiupei changed after inoculation with I. orientalis; the relative abundance of Lactobacillus and Issatchenkia increased, and the relative abundance of Paenibacillus and Aspergillus decreased. Moreover, the microbial interaction was strengthened, making the microbial network structure more complex and compact. Compared with the control group, the volatile flavor substances in the experimental group increased significantly, 20 significantly differential volatile flavor substances were identified, and the contents of isopropanol, isoamylol and isobutanol increased significantly. The results of this study disclose the influences of inoculating I. orientalis on the microbial community structure and volatile flavor substances in Nongxiangxing Baijiu Jiupei and help to understand the impact of functional microorganisms on the microbial perturbation and metabolite synthesis in Jiupei.

To investigate the distribution of the 'grassy flavor' in mulberry leaves, the study focused on the 'Guangdong Mulberry No.11' cultivar, which was widely grown in the southern region of China. Analyzing the volatile components of different leaf positions (mulberry buds, 1~3 leaf positions, and 4~6 leaf positions) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry olfactometry. Principal component analysis was performed to further analyze these volatile components. Results showed that 38 different volatile flavor substances in mulberry leaves at different positions were detected. Among these, 14 volatile flavor components were detected in all samples, while 24 were specific to different samples. Specifically, mulberry buds contained 24 volatile flavor components, 1~3 leaf positions contained 28 volatile flavor components, and 4~6 leaf positions contained 23 volatile flavor components. Interestingly, aldehydes were found to be the predominant volatile flavor substances in mulberry leaves at different positions. They contribute significantly to the overall flavor of mulberry leaves. Notably, (E)-2-hexenal, which was known for its ''grassy flavor'', was found to be the most abundant aldehyde in leaves at different positions. It was considered one of the characteristic components contributing to the ''grassy flavor'' of mulberry leaf. This study analyzed the flavor components among different leaf positions using the flavor intensity method and the flavor profile method. The removal of (E)-2-hexenal was found to be crucial for improving the flavor of mulberry leaf food. These findings would serve as a reference for selecting materials for mulberry leaf food.

This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. Electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry (GC-IMS) techniques combined with sensory evaluation were applied to evaluate the effects of different thermal processing methods on the physicochemical properties, volatile flavor substances, and sensory quality of crayfish hepatopancreas. The results revealed that, in comparison to fresh hepatopancreas, significant changes in physicochemical properties and volatile flavor compounds were observed after undergoing these three distinct thermal processing methods, with notable variations among the groups. The redness (a*), yellowness (b*), and brightness (L*) values of crayfish hepatopancreas in thermal processing groups were increased, and the frying group was the most significant. Total fatty acids and major fatty acid components decreased, most prominently in the frying group. The steaming group demonstrated better preservation of EPA+DHA. TVB-N and thiobarbituric acid reactive substances (TBARS) were increased, especially in the frying group. Electronic tongue analysis revealed that a prominent umami taste with a hint of saltiness was prevalent in all thermally processed hepatopancreas. Electronic nose analysis showed noticeable differences in aroma characteristics before and after thermal processing, with the frying group displaying the most significant changes. A total of 28 volatile substances were identified by GC-IMS. The number and content of substances were mainly aldehydes and esters. The content of volatile substances in the frying group was the highest, followed by the steaming group, and the boiling group was the least. Sensory evaluations indicated that the frying group with higher aroma, color, and taste scores got the highest overall rating score, and the boiling and steaming groups scored slightly lower and were close. Therefore, the boiling group exhibited the lowest degree of oxidative changes due to heat treatment and retained more characteristics of fresh samples, and the frying group experienced the highest level of heat-induced oxidative changes, resulting in the richest flavor profile and a higher degree of popularity. This research provides valuable insights for optimizing crayfish processing in the industry.

In this study, we aimed to investigated the effect of mixed cultures on improving the physiochemical properties, flavor and antioxidant activity of peptides of fermented mutton sausage. The physicochemical indexes such as pH, color and texture, as well as the types and contents of free amino acids and volatile flavor substances in fermented mutton sausage prepared with mixed culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 and naturally fermented sausage as a control were measured, and the scavenging ability of peptides extracted from the sausages against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radicals and hydroxyl radicals were tested. The results showed that the mixed culture was able to rapidly reduce the pH of fermented mutton sausage during fermentation, improve its safety, enhance its brightness, color, hardness and chewiness, thereby improving its quality. Moreover, the mixed culture increased the total amount of free amino acids, the types and contents of volatile flavor substances and consequently enhanced the flavor of fermented mutton sausage, as well as significantly increased the radical scavenging capacity of peptides from fermented mutton sausage. In conclusion, inoculated fermentation could significantly improve physicochemical properties, flavor and antioxidant capacity of peptides from fermented mutton sausage. This study can provide a theoretical basis for the industrial production of fermented meat products.

In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ion transfer spectroscopy (GC-IMS) and electronic nose. The results showed that a total of 55 volatile flavor substances were detected through GC-IMS, mainly including 12 ketones, 10 alcohols, 9 esters, 8 aldehydes and 4 hydrocarbons. GC-IMS and electronic nose analysis indicated that the types and contents of volatile flavor substances significantly increased during the spoilage process. The alcohols, aldehydes, esters, acids, furans, pyrroles, thiophenes, amines, pyridines and ethers continuously increased during the spoilage process. However, ketones, hydrocarbons, and sulfur compounds gradually increased and reached peak at the seventh day, and then gradually decreased. PCA and PLS-DA analysis suggested that there were significant differences in volatile flavor substances of beeves in spoilage process. Sixteen different volatile flavor substances were identified by variable importance for the projection (VIP) value, with the extension of storage, the contents of irritating and unpleasant flavor substances such as n-hexanal-D, n-hexanal-M, butyraldehyde-M, butyraldehyde-D, tetrahydropyrrole-M, isoamyl-D, isoamyl-M, n-propanol-D, 2,3-butanedione gradually increased, which could be used as potential biomarkers to distinguish beeves with different degrees of spoilage. This work provides a theoretical basis for monitoring beef spoilage process.

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the distribution of the 'grassy flavor' in mulberry leaves, the study focused on the 'Guangdong Mulberry No.11' cultivar, which was widely grown in the southern region of China. Analyzing the volatile components of different leaf positions (mulberry buds, 1~3 leaf positions, and 4~6 leaf positions) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry olfactometry. Principal component analysis was performed to further analyze these volatile components. Results showed that 38 different volatile flavor substances in mulberry leaves at different positions were detected. Among these, 14 volatile flavor components were detected in all samples, while 24 were specific to different samples. Specifically, mulberry buds contained 24 volatile flavor components, 1~3 leaf positions contained 28 volatile flavor components, and 4~6 leaf positions contained 23 volatile flavor components. Interestingly, aldehydes were found to be the predominant volatile flavor substances in mulberry leaves at different positions. They contribute significantly to the overall flavor of mulberry leaves. Notably, (E)-2-hexenal, which was known for its ''grassy flavor'', was found to be the most abundant aldehyde in leaves at different positions. It was considered one of the characteristic components contributing to the ''grassy flavor'' of mulberry leaf. This study analyzed the flavor components among different leaf positions using the flavor intensity method and the flavor profile method. The removal of (E)-2-hexenal was found to be crucial for improving the flavor of mulberry leaf food. These findings would serve as a reference for selecting materials for mulberry leaf food. [ABSTRACT FROM AUTHOR]

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people's living standards, the light flavor of steamed bread fermented by single yeast cannot meet people's needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread. [ABSTRACT FROM AUTHOR]

Background: Zha cai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. The bacterial and fungal communities in the three fermentation periods of zha cai were also monitored using high‐throughput sequencing. Key microbial communities were identified based on significant correlations with flavor substances. Results: Firmicutes and Proteobacteria were the main bacterial phyla found within the three fermentation periods. Lactic acid bacteria, namely Lactobacillus, was the predominant bacteria found at the genus level. Ascomycetes and Stenotrophomonas were the major fungal phyla found in the three fermentation periods. Yeast, namely Debaryomyces, was the predominant fungus found at the genus level. A total of 42 bacterial genera were negatively correlated with volatile flavor substances of zha cai, and 37 bacterial genera were positively correlated. Meanwhile, a total of 47 genera of fungi were negatively correlated with the volatile flavor substances of zha cai, while 50 genera were positively correlated. Several microbial genera were significantly correlated with volatile flavor compounds, including Lactobacillus, Halomonas, Rhodococcus, and Debaryomyces. Conclusion: This study identified the microbial classes that positively regulate the flavor of zha cai which could provide valuable help for flavor modulation in zha cai production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to enhance the aroma and flavor of pork and improve the water retention and binding power of pork, the effects of sensory score, TBARS, TVB-N, total number of colonies, water distribution, color and storage time on pork were studied. SPME-GC-MS was used to detect the flavor changes at different processing stages. The results showed that the storage time of pork products could be extended for 6d after 12 days. Meanwhile, the volatile flavor components of pork before, after and after curing were 71, 54 and 59. After curing, the types of aldehydes and alkenes increased significantly. It can be concluded that the addition of pickling materials can effectively slow down the oxidation of pork lipids and proteins, inhibit the growth of microorganisms, and extend the shelf life. It can significantly improve pork flavor and reduce the production of harmful substances such as acrylamide and polycyclic aromatic hydrocarbons. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100–1000 µm to 10–100 µm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography–ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production. [ABSTRACT FROM AUTHOR]

In order to alleviate the aging phenomenon of Baijiu cellar pits, acid urease producing bacteria were isolated from pit mud of Sichuan Swellfun Co., Ltd. The isolated strain was mixed with Clostridium kluyveri S008 for solid-state fermentation to investigate the effect of acid urease producing bacteria on the pH value and volatile flavor compounds of simulated pit mud. The results showed that a total of 4 strains of acid urease producing bacteria were screened and identified, named as Lactobacillus buchneri S162, Staphylococcus cohnii S163, Rummeliibacillus pycnus S164, and Rummeliibacillus suwonensis S165. The urease activities of the four strains were ranged from 0.45 to 1.51 U/ mL. These four strains could raise the pH of pit mud models. The pH value of the simulated pit mud showed a trend of upper > middle > lower, with the highest pH value observed for S163 group (P < 0.05). Among the flavor substances analyzed, S163 + S008 group had the highest acetaldehyde content (2.38 mg/100 mL), while S162 + S008 group had the highest aldehyde acetal content (2.50 mg/ 100 mL); The content of n-propanol, n-butanol, n-hexanol, and isoamyl alcohol after co-fermentation were 1.41 - 1.97 times, 0.92 - 1.85 times, 0.66 - 1.58 times, and 1.13 - 1.69 times higher than that of single fermentation group, respectively. The synergistic fermentation of S164 and S008 showed the most significant increase in caproic acid content (P < 0.05). The synergistic fermentation of four strains of bacteria with S008 could increase the content of "four major esters" by 2.66 -- 5.02 times, 1.21 - 4.85 times, 1.33 - 3.31 times, and 1.27 - 2.86 times, respectively. The present study showed that the synergistic fermentation of these four acid urease producing strains with Clostridium kluyveri S008 could increase the pH and the production of major volatile flavor compounds in pit mud models. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ion transfer spectroscopy (GC-IMS) and electronic nose. The results showed that a total of 55 volatile flavor substances were detected through GC-IMS, mainly including 12 ketones, 10 alcohols, 9 esters, 8 aldehydes and 4 hydrocarbons. GC-IMS and electronic nose analysis indicated that the types and contents of volatile flavor substances significantly increased during the spoilage process. The alcohols, aldehydes, esters, acids, furans, pyrroles, thiophenes, amines, pyridines and ethers continuously increased during the spoilage process. However, ketones, hydrocarbons, and sulfur compounds gradually increased and reached peak at the seventh day, and then gradually decreased. PCA and PLS-DA analysis suggested that there were significant differences in volatile flavor substances of beeves in spoilage process. Sixteen different volatile flavor substances were identified by variable importance for the projection (VIP) value, with the extension of storage, the contents of irritating and unpleasant flavor substances such as n-hexanal-D, n-hexanal-M, butyraldehyde-M, butyraldehyde-D, tetrahydropyrrole-M, isoamyl-D, isoamyl-M, n-propanol-D, 2,3-butanedione gradually increased, which could be used as potential biomarkers to distinguish beeves with different degrees of spoilage. This work provides a theoretical basis for monitoring beef spoilage process. [ABSTRACT FROM AUTHOR]

In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wutting Bridge, A3-Kijin, A4-Lao Yangcheng, A5-Sanzhenzhai, and A6-Huangjue) on the physicochemical indices of organoleptic, colour and lustre, textural characteristics, water loss rate and fat oxidation, combined with the free fatty acids and volatile flavour compounds to characterize. The results showed that the sensory score of the A1 stewed pork ball was as high as 34 points, and the redness value of A4 was as high as 3.46±0.08 among the six types of commercially available stewed pork balls, while the fat oxidation value of A1 was the lowest at 0.44 mg MDA/kg, and the masticatory of A5 and A6 was lower at 0.21±0.02 and 0.32±0.11 mJ, respectively. The free fatty acids composition of the six commercially available stewed pork balls, which were mainly composed of oleic acid and secondly composed of saturated fatty acids such as palmitic acid and stearic acid. The polyunsaturated fatty acids in stewed pork balls were decomposed into aldehydes and other substances by a large number of oxidation reactions, while the content of saturated fatty acids was significantly increased. γ-Pinene, hexanal, linalool, nonanal, etc. were the common volatile flavor substances, in addition, the main key volatile flavor substances of A1 were 2-pentyl furan, the main volatile flavor compounds of A2 were Valencia orange alkene, methyl heptane, isovaleraldehyde, while A4 was ethyl caprylate, A5 was 4-terpineol, undecyl alcohol, methyl mercaptan, furfuryl alcohol, furfural, methyl stearate, anethole, and A6 was undecyl alcohol, phenylpropanoid. Thus, hydrocarbons and aldehydes, along with alcohols and ketones, might be the major factors affecting the flavor quality of various commercially available stewed pork ball products. The results of this study may provide a theoretical reference for the construction of the product quality evaluation system for commercially available stewed pork ball products, as well as flavor unification and product development and production.

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected. Lactobacillus was dominant among bacteria, and Saccharomyces was dominant among fungi. A correlation analysis showed that there were positive correlations between moisture, acidity, cellulose, lipase activities and Lactobacillus, and there were positive correlations between moisture content, acidity, cellulase activity, acidic protease activity and Saccharomyces. A total of 46 volatile flavor compounds were detected, of which 6 alcohols and 14 esters constituted the major portion, and 9 key flavor compounds with an ROAV > 1 were identified throughout the fermentation process. Isoamyl acetate had the highest ROAV and made the greatest contribution to the flavor. [ABSTRACT FROM AUTHOR]

The present study used gas chromatography–mass spectrometry (GC–MS) and gas chromatography–ion mobility spectrometry (GC–IMS) to separate and identify the characteristic volatile flavor substances in 30 roasted peanut samples. GC–MS identified 59 volatile compounds, and GC–IMS detected 61 volatile flavor substances. The 30 peanut varieties were then divided into four groups on the basis of their volatile flavor substances using principal component analysis (PCA), and a fingerprint profile of the varieties' volatile characteristics was established from information peaks identified in the spectra. Descriptive sensory analysis (DSA) was performed to distinguish differences in flavor attributes between roasted peanut varieties. Partial least squares regression (PLSR) was performed with the volatile flavor content of roasted peanuts as the independent variable and the flavor attribute score as the dependent variable. These findings provide a basis for predicting the appeal of roasted peanuts based on their composition and demonstrate a potential avenue for improving food flavor quality. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real‐time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism‐related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like VcLOX2S, VcHPL, VcADH1‐1, VcADH1‐2, VcADH1‐3, and VcADH1‐4. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.

旨在为复合风味牛油基火锅油产品的开发提供依据，以牛油和巴沙硬脂为原料，在不同温度（80、100、120 ℃）下熬制不同时间（20、40、60 min）制备牛油基火锅油，采用电子鼻和顶空固相微萃取气相色谱-质谱联用技术分析不同熬制条件下牛油基火锅油的挥发性风味物质组成与含量，以及其理化性质和感官品质，考察熬制条件对牛油基火锅油品质的影响。结果表明：火锅油中的挥发性风味物质主要由萜烯类、烃类、醇类、酯类、醛类、酮类及其他类化合物组成，挥发性风味物质总数量在79~109之间，关键挥发性风味物质有10种，主要为萜烯类和醛类化合物，其中不良风味物质(E)-2-壬烯醛对熬制温度为120 ℃的火锅油风味贡献最大，与未经过熬制的牛油-巴沙硬脂火锅油的相同；而以鸡香和鸡油味为风味特征的(E,E)-2,4-癸二烯醛对熬制温度为80、100 ℃的火锅油风味贡献最大，且在100 ℃下熬制60 min制备的火锅油的(E)-2-壬烯醛的相对气味活性值（ROAV）最低〔在检出（E）-2-壬烯醛的所有火锅油中〕；熬制条件对火锅油样脂肪酸组成及含量没有显著影响；不同熬制温度下熬制60 min内，火锅油的酸值（KOH）（< 1.40 mg/g ）无显著变化，而过氧化值在80、100 ℃下随熬制时间的延长先升高后降低，在120 ℃时呈下降趋势，但均符合DBS50/022—2021要求；120 ℃下熬制60 min的火锅油全氧化值和茴香胺值明显高于80 ℃和100 ℃的；随熬制时间的延长和熬制温度的升高，火锅油的颜色越深；经风味、色泽、外观、黏性/硬度等感官评价，100 ℃熬制60 min的火锅油总体感官得分较高。综上，在100 ℃下熬制60 min制备的牛油基火锅油的综合品质较佳，可作为适宜的牛油基火锅油的熬制条件。Aming to provide a basis for the development of multi-flavor tallow-based hotpot oil products,tallow-based hotpot oil was prepared by decoction of tallow and Pangasius bocourti stearin under different temperatures (80, 100, 120 ℃) for different times (20, 40, 60 min). Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry were used to analyzed the composition and content of volatile flavor substances, physicochemical properties and sensory quality of the tallow-based hotpot oil under different decoction conditions, so as to investigate the influence of decoction conditions on the quality of tallow-based hotpot oil. The results showed that the volatile flavor substances in hotpot oil were mainly composed of terpenes, hydrocarbons, alcohols, esters, aldehydes, ketones and other compounds, and the total number of volatile flavor substances was 79-109,in which ten kinds was key volatile flavor substances, mainly terpenes and aldehydes. The bad flavor substance (E) -2-nonenal contributed the most to the overall flavor of hotpot oil with a decoction temperature of 120 ℃, and it was the same as the hotpot oil without decoction.(E, E)-2, 4-decadienal characterized by chicken flavor and chicken oil flavor contributed the most to the overall flavor of hotpot oil with decoction temperature of 80, 100 ℃, and the lowest relative odour activity value(ROAV) of (E) -2-nonenenal was found in the hotpot oil prepared under the conditions of decoction time 60 min and decoction temperature 100 ℃ (among all hotpot oils in which (E)-2-nonenenal was detected).The decoction conditions had little influence on the fatty acid composition and content of the hotpot oil. The acid values of all the hotpot oils were less than 1.40 mgKOH/g within 60 min of decoction, the peroxide value increased first and then decreased with the increase of decoction time at 80 ℃ and 100 ℃, and showed a decreasing trend at 120 ℃, but both were in line with the requirements of DBS50/022-2021. The full oxidation value and anisidine value of the hotpot oil decocted at 120 ℃ for 60 min were significantly higher than that at 80 ℃ and 100 ℃. With the extension of decoction time and the increase of decoction temperature, the color of hotpot oil became darker. The sensory evaluation of flavor, color, appearance, viscosity/hardness showed that the overall sensory score of hotpot oil decocted at 100 ℃ for 60 min was higher. To sum up, the comprehensive quality of the tallow-based hotpot oil prepared at 100 ℃ for 60 min is better, which can be used as a suitable decoction condition of the tallow-based hotpot oil.

To investigate the effects of different aging times on the volatile flavor substances of rosy vinegar, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) and hierarchical clustering analysis (HCA) were used to investigate the physicochemical and volatile flavor components of fresh, one-year-old, three-year-old and ten-year-old samples. The results showed that the content of reducing sugars and amino acid nitrogen increased during aging, and promoted the flavor and color development of rosy vinegar. A total of 79 volatile flavor substances were detected in rosy vinegar by HS-SPME-GC-MS, among which most of the esters were degraded during aging, while the content of carbonyl compounds and pyrazines increased significantly during aging. 13 volatile compounds with odor activity value greater than 1 were calculated in rosy vinegar by odor threshold value, and the main odor-presenting compounds differed in different aging periods. Principal component and cluster analyses revealed significant separation among the rosy vinegar samples at different aging periods, indicated that the aging time has an important influence on the composition of volatile substances in rosy vinegar.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)