FOOD CHEMISTRY
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2023
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IF 8.8
Tianle Wu,Peng Wang,Yuyu Zhang,Ping Zhan,Yu Zhao,Honglei Tian,Wanying He
Mutton possesses a typical flavor, known as “muttony” or “goaty”, which significantly limits consumers’ acceptability and its further popularization. Generally, this unpleasant flavor originates from mutton tallow. Thus, we first characterized the key volatiles of the cooked mutton tallow (CMT) via gas chromatography-mass spectrometry/olfactometry (GC–MS/O) and odor activity value (OAV). Combined with aroma recombination and omission tests, eleven compounds, involving 4-methyloctanoic acid, 4-methynonanoic acid, octanoic acid, decanoic acid, hexanal, heptanal, ( E )-2-octenal, ( E )-2-nonenal, ( E )-2-decenal, 2-nonanone and 2-penty-furan, were screened out to be responsible for the “muttony” flavor. The objective of this study was to investigate the sensory property and acceptability of CMTs, elaborated with 4 different levels of thyme phenolic extract (TPE), through descriptive sensory analysis and key muttony-related compounds identification. The results showed that, of different TPEs employed, CMT plus TPE3 was the most effective strategy to control the key “muttony” contributors, thereby to improve flavor profile of CMT.
研究领域:
食品科学
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风味化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Zuoyong Zhang,Jiayi Chen,Li Zheng,Jinlong Zhao,Na Guo,Xue Fang,Xuan Lu,Fangyan Zhang,Guilan Zhu
Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80–140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV–visible spectra, fluorescence spectra, free amino acids, volatile compounds, E -nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.
研究领域:
食品科学
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化学
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风味化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
研究领域:
食品科学
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分析化学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）