The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-09 DOI:10.1016/j.tifs.2024.104746

Jiaxin Chen, Yuxin Zhang, Yue Ren, Xintong Chen, Yuqin Feng, Yuanlv Zhang, Junjie Yin, Guishan Liu

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引用次数: 0

Abstract

Background

Prepared dishes are becoming increasingly popular due to their convenience and nutritional value. However, warmed-over flavor (WOF), which occurs during production and reheating, negatively affects consumer acceptance. To enhance market consumption, it's crucial to control WOF by explaining its composition and formation process.

Scope and approach

This paper is written along the lines of WOF formation to regulation in prepared dishes. The main WOF forming substances and formation mechanism were elucidated. Direct control strategies (sous vide technology, reheating methods), potential control strategies (cold plasma, antioxidants, novel packaging methods, low-temperature storage) and their suitability of WOF were highlighted. Finally, future trends for WOF in prepared dishes were also proposed.

Key findings and conclusions

The volatile compounds, including aldehydes, ketones, and alcohol are the main flavor compounds of WOF in prepared dishes. Moreover, WOF mainly arises from lipid oxidation and protein degradation during heat treatment and storage. Furthermore, six innovative control strategies aimed at effectively regulating the generation of WOF are summarized according to their effects. Future research should focus on exploring the interactions between formation mechanisms, investigating the effect of microwave-combined other reheating technologies and synergistic effects of natural antioxidants on WOF, developing visualized smart packaging for increasing the consumption of prepared dishes.

Abstract Image

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预制菜肴中 "热过风味 "的形成机理与控制策略：全面回顾与未来展望

背景预制菜肴因其方便性和营养价值而越来越受欢迎。然而，在制作和加热过程中产生的 "过热风味"（WOF）会对消费者的接受度产生负面影响。为了提高市场消费量，通过解释 WOF 的成分和形成过程来控制 WOF 至关重要。阐明了形成 WOF 的主要物质和形成机制。重点介绍了直接控制策略（生食技术、再加热方法）、潜在控制策略（冷等离子体、抗氧化剂、新型包装方法、低温储存）及其对 WOF 的适用性。主要发现和结论包括醛、酮和醇在内的挥发性化合物是配制菜肴中 WOF 的主要风味化合物。此外，WOF 主要源于热处理和储存过程中的脂质氧化和蛋白质降解。此外，还根据其效果总结了六种旨在有效调节 WOF 生成的创新控制策略。未来的研究应侧重于探索各种形成机制之间的相互作用，研究微波结合其他加热技术和天然抗氧化剂对 WOF 的协同作用，开发可视化智能包装以提高配制菜肴的消费量。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.