Food Chemistry-X
·
2025
·
IF 8.2
Mingzhu Zhou,Yiting Lu,Jinyu Yu,Chao Wang,Wei Yu,Liu Shi,Wenjin Wu,Lan Wang,Yu Qiao
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfish after reheating. A total of 19 (DR), 11 (HR), and 21 (YR) characteristic compounds were identified across the three samples. The 19 characteristic compounds from the DR group were reconstituted to develop recombination and omission models. The resulting model demonstrated the highest similarity (84.98 %) to the original sample while retaining some odor information from the other two sample groups. The 12 key off-flavor substances were identified through the omission model and were subsequently subjected to multivariate recombined. The contribution of these off-flavors was further validated via omission testing. The results indicated that the primary off-flavors in reheated ready-to-heat roasted catfish were attributed to hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal. This characterization of off-flavors in ready-to-heat roasted catfish post-reheating will contribute to the regulation of the product's flavor quality.
研究领域:
食品科学
·
分析化学
·
感官评价
·
食品加工与贮藏
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2020
·Vol. 10
·期 18
·10402-10410
·
IF 3.119
Bei Hu,Lin Li,Yi Hu,Di Zhao,Yuting Li,Mingquan Yang,Aijuan Jia,Sui Chen,Bing Li,Xia Zhang
Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time–temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xylose for monitoring the dynamic formation of fluorescent AGEs in reheated foods. The discoloration kinetics of Maillard reaction-based TTIs and the dynamics of fluorescent AGE formation were explored. Formulas were derived to illustrate the relationship of the color change in the TTIs with time and temperature. The activation energies (Ea values) for generating the TTIs were 96.17, 87.98, and 83.55 kJ mol−1, respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods.
研究领域:
食品科学
·
医学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Linzhi TAN,L.I. Lin,Fuyu CHU,Keqiang LAI,Yiqun HUANG
The impacts of the extent of pasteurization treatments (90 °C; 8 min, mimicked home-cooking – 25 min, mimicked commercial pasteurization) on the generation of two potential hazardous substances, N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL), in fish steaks were investigated from the initial pasteurization throughout the later storage and reheating. A more intense pasteurization treatment not only resulted in more CML/CEL generated in fish steaks during the pasteurization, but also promoted CML/CEL formation during subsequent storage (0 °C, 0–7 d). The mean formation rates of CML and CEL (zero-order reaction) in commercially pasteurized fish steaks were 145 % and 95 % faster, respectively, compared to home-cooked ones during storage. The reheated (75 °C, 10 min) fish steaks previously subjected to commercial pasteurization followed by 7 d of storage contained 335 % more CML and 120 % more CEL than the home-cooked ones, implying the necessity to reduce these potentially hazardous compounds in commercial precooked muscle foods.
研究领域:
食品科学
·
营养生物化学
·
食品安全
·
加工与贮藏技术
·
毒理学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Dan Li,Zheqi Zhang,Kaihua Zhang,Shouwei Wang,Xiaoman Li,Mingwu Zang
Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C 18:1 and C 20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and ( E , E )-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the ( Z )-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.
研究领域:
食品科学
·
农业化学
·
动物科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）