查找使用阿拉丁产品的科研文献

Comparative Analysis of Pyrazine Compounds in Soy Sauce Aroma Baijiu from Different Regions and Their Impact on Flavor Profiles

Jiawei Du,Yang Zhang,Zhenzhen Ning,Sha Jiang,Jiahuan Liu,Xingting Ni,Qiang Li,Qiang Yang

Pyrazines represent critically important flavor compounds in soy sauce aroma Baijiu. This study identified 36 pyrazine compounds in soy sauce aroma Baijiu across two production regions using GC×GC-TOFMS, with 24 quantitatively analyzed through GC-MS/MS coupled with liquid-liquid microextraction(LLME). Quantitative results revealed significant differences in pyrazine concentrations between the two production regions, which were attributed to distinct terroir characteristics and microbial compositions. Total pyrazine content progressively increased with production cycles in both regions. Regional climatic influences manifested as substantially higher pyrazine levels (especially TTMP) in Maotai Town compared with Shennongjia during the first five production cycles, though this disparity diminished in later cycles. Odor Activity Value (OAV) analysis indicated minimal inter-regional differences in direct flavor contribution of pyrazine compounds, with only four pyrazines exhibiting OAVs>1. The majority of pyrazines compounds demonstrated negligible direct impact on characteristic aroma formation (OAVs<1). Further investigation of pyrazine-ester interactions revealed that pyrazines predominantly enhanced ester aroma perception in 53% (v/v) ethanol solutions. Crucially, despite sub-threshold concentrations of most of pyrazine compounds, these compounds could affect Baijiu flavor through perceptual interactions. These findings establish a theoretical foundation for targeted flavor modulation in soy sauce aroma Baijiu production.

Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil

Rui Liu,Hengye Chen,Shuo Wang,Liuna Wei,Yongjie Yu,Wei Lan,Jian Yang,Lanping Guo,Haiyan Fu

BACKGROUND Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. RESULTS In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatography–tandem mass spectrometry (GC-MS/MS) combined with chemometric analysis. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-methyl furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration. CONCLUSION In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theoretical basis for the rapid and accurate identification of the authenticity of sesame oil. © 2021 Society of Chemical Industry.

Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

Qian Dun,Lei Yao,Zeyuan Deng,Hongyan Li,Jing Li,Yawei Fan,Bing Zhang

The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcohols and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcohols, hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. Our results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.

Comparative analysis of key aroma compounds in air-frying roasted pork from five species

Lin Li,Pingping Huang,Rujie Yang,Jingyu Li,Yuping Zhang,Junke Li,Jianjun Li,Jianmei Zhang,Nigel P. Brunton,Huan Liu,Xiangru Wei

The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the roasted pork from five different species exhibited rich roasty, meaty, and fatty notes. Fifty-two aroma compounds were identified, with seven key odorants, including pyrazines and aldehydes, being recognized as primary contributors to the aroma. The orthogonal partial least squares discriminant analysis (OPLS-DA) effectively distinguished the aroma profiles of the five pork species. Twelve aroma compounds displayed variable importance in projection (VIP) scores exceeding 1, with butyrolactone being identified as a potential biomarker. Among the species, Tibetan and Min pigs were found to be the most suitable for roasting, with Min pigs showing particular promise.

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach

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.

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS

Huan Liu,Shuqi Zhao,Jingyu Li,Xinhe Zhang,Wenjing Li,Chanchan Sun,Chengyu Zeng,Cheng Li,Jiangyan Yu,Fengxue Zhang,Junke Li

The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry. The results indicated that the roasted pork exhibited pronounced roasty, fatty, meaty, sweet, and grassy notes. Thirty-nine key aroma compounds were identified, such as 2-ethyl-3,5-dimethylpyrazine, ( E, E )-2,4-nonadienal, and 1-octen-3-ol. Particularly, the pyrazines and unsaturated aldehydes were key contributors to the roasty and fatty aromas, respectively. The linoleic acid and oleic acid served as critical precursors for the generation of carbonyls and alcohols. The glucose, arginine, glycine, and alanine were essential precursors for the formation of pyrazines. Notably, the 1-octen-3-ol emerged as a key marker discriminating different roasting durations. The structural unfolding of proteins facilitated both the generation and retention of key odorants. These findings provided new insight for targeted regulation and quality control of aroma development in roasted meat products.

Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics

Yanru Qiu,Yudong Wang,Wenrou Su,Feifei Wang