JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
·
IF 4.6
Shuwei Wang,Tianyu Dong,Ruijia Liu,Jie Sun,Haitao Chen
Pork is one of the meats widely consumed all over the world, while stewing is preferred because it can retain the nutritional content of the meat. After stewing, pork still retains some odors, such as bloody aroma, which affects the flavor quality. Therefore, people often add spices during the stewing process to reduce the off-flavor, but the mechanism of the effect of spices on the off-flavor has not been clarified. This study examined the pork broth before and after the addition of spices and determined the off-flavor compounds ( (E) -2-nonenal, (E) -2-heptenal, acetic acid, and valeric acid) in pork broth and key spice compounds (linalool, 1,8-cineole, and (E) -anethole) in pork broth with spices. The mechanism of the influence of spices on the off-flavor compounds of pork broth was clarified through the sensory perceptual interaction between off-flavor compounds and key spice compounds. The S-curve method was used to analyze the perceptual interactions between off-flavor compounds and key spice compounds. The results showed that linalool, 1,8-cineole, and (E) -anethole all had a masking effect on the aroma of off-flavor compounds (S-curve ratios = 1.58, 2.21, and 5.84, respectively), and the inhibitory effect was strongest when the three compounds acted together (S-curve ratio = 42.49).
研究领域:
食品化学
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风味科学
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感官分析
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食品加工
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产品关联
DOI
高影响因子
NEW PHYTOLOGIST
·
2023
·Vol. 240
·期 2
·676-693
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IF 9.4
Daili Ji,Manfei Luo,Yinjie Guo,Qiuxin Li,Lingxi Kong,Haitao Ge,Qi Wang,Qiulai Song,Xiannan Zeng,Jinfang Ma,Yingchun Wang,Jörg Meurer,Wei Chi
Summary Reactive carbonyl species (RCS) derived from lipid peroxides can act as critical damage or signaling mediators downstream of reactive oxygen species by modifying target proteins. However, their biological effects and underlying mechanisms remain largely unknown in plants. Here, we have uncovered the mechanism by which the RCS 4-hydroxy-(E)-2-nonenal (HNE) participates in photosystem II (PSII) repair cycle of chloroplasts, a crucial process for maintaining PSII activity under high and changing light conditions. High Light Sensitive 1 (HLT1) is a potential NADPH-dependent reductase in chloroplasts. Deficiency of HLT1 had no impact on the growth of Arabidopsis plants under normal light conditions but increased sensitivity to high light, which resulted from a defective PSII repair cycle. In hlt1 plants, the accumulation of HNE-modified D1 subunit of PSII was observed, which did not affect D1 degradation but hampered the dimerization of repaired PSII monomers and reassembly of PSII supercomplexes on grana stacks. HLT1 is conserved in all photosynthetic organisms and has functions in overall growth and plant fitness in both Arabidopsis and rice under naturally challenging field conditions. Our work provides the mechanistic basis underlying RCS scavenging in light acclimation and suggests a potential strategy to improve plant productivity by manipulating RCS signaling in chloroplasts.
研究领域:
植物生物学
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分子生物学
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光合作用
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 2
·352
·
IF 4.927
Shiqing Song,Feiting Zheng,Xiaoyan Tian,Tao Feng,Lingyun Yao,Min Sun,Lei Shi
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.Keywords:oxidized tallow;aroma-active compounds;solvent-assisted flavor evaporation;gas chromatography-olfactometry;partial least-squares regression
研究领域:
食品科学
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分析化学
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农业化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
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化学感官科学
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分析化学
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婴幼儿营养
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）