Food research international (Ottawa, Ont.)最新文献_第3页

Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation. 揭示冷冻贮藏条件下谷蛋白大分子的结构和物理化学特性：实验和分子动力学模拟研究。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-26 DOI: 10.1016/j.foodres.2024.115252

Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li

{"title":"Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation.","authors":"Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li","doi":"10.1016/j.foodres.2024.115252","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115252","url":null,"abstract":"Glutenin macropolymer (GMP) plays an important role in wheat gluten fractions, and extensively presents in the frozen dough. However, the effects of freezing treatment on GMP remain not abundantly understood. In this study, we investigated the structure and physico-chemical properties of GMP under frozen storage through experimental methods and bioinformatics algorithms. Results revealed that freezing treatment weakened the structure and properties of GMP to varying degrees, and GMP might have tolerance to short-term freezing storage. During frozen storage, portions of α-helix in GMP were converted into β-turn and random coil, slight changes in the tertiary structure, and its surface hydrophobicity increased by 4.8 %. SDS-PAGE profiles indicated that the depolymerization behavior mainly occurred above the Mw of 70.0 kDa. Slight changes were observed in the content of free thiol groups and disulfide bonds during frozen storage. Combination of fluorescence spectroscopy and intermolecular interactions suggested that hydrogen bonds and hydrophobic interactions were probably important indicators for evaluating the deterioration of GMP. Frozen storage resulted in an unfolded and open protein network. Moreover, freezing treatment led to a main conversion from strongly bond water to weakly bond water. However, no significant changes in water distribution were observed during the first 7 days of frozen storage. The viscoelastic loss of GMP primarily occurred in the first fourteen days, but tan δ did not significantly increased, indicating that protein has not been seriously deteriorated. Molecular dynamics simulation further supplemented and validated these experimental results from molecular level through analysis of root mean square deviation, root mean square fluctuation, solvent-accessible surface area, radius of gyration and the number of hydrogen bonds.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115252"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. 市售胎牛血清及其替代品在培养肉发育中的应用分析。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-24 DOI: 10.1016/j.foodres.2023.113617

Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur

{"title":"Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat.","authors":"Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur","doi":"10.1016/j.foodres.2023.113617","DOIUrl":"10.1016/j.foodres.2023.113617","url":null,"abstract":"Fetal bovine serum (FBS) is an extremely important culture growth supplement, accounting for approximately 60 % of cell-culture-media costs; therefore, lowering FBS-acquisition costs for the industrialization of cultured meat is imperative. This study attempted to produce an FBS substitute using discarded livestock by-products, with particular focus on formulating a product with a composition similar to that of FBS to improve effectiveness. However, to date, no study has precisely analyzed the commercial components of FBS, and this study is the first to compare the chemical composition of FBS and commercially available horse serum purchased from the United States or Europe with that of FBS substitutes developed by our team. This study analyzed the chemical composition of the FBS products purchased by our team over the past 3 years via blood, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and independent composition analyses. While the composition and quality of commercial FBS products are known to vary, the FBS composition of our purchased products was relatively uniform regardless of company, brand, or country of origin. In contrast, FBS substitutes obtained from three major livestock species (cattle, pig, and chicken) clearly exhibited differences in composition, a phenomenon that was also observed upon comparing with FBS as well as among different species. Therefore, to replace commercial FBS entirely, the production of a proportionately effective substitute product comprising an equal or similar composition is required, and the results of this study can be a steppingstone to achieving this. In addition, FBS substitutes manufactured using inexpensive slaughter by-products as raw materials are expected to ultimately reduce the unit cost of cultured meat production.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113617"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. 色氨酸A、B的分析测定:保证橙汁的质量安全。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-21 DOI: 10.1016/j.foodres.2023.113607

Éder de Vilhena Araújo, Francielly F Souza Jesus, Beatriz Lederman Valente, Marcelo Cristianini, Cassiana C Montagner, Taicia P Fill

引用次数: 0

Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. 了解发酵时间对绿茶康普茶理化特性、感官属性和挥发性成分的影响。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-10 DOI: 10.1016/j.foodres.2023.113569

Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna

{"title":"Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.","authors":"Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna","doi":"10.1016/j.foodres.2023.113569","DOIUrl":"10.1016/j.foodres.2023.113569","url":null,"abstract":"Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113569"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage. 代谢组学和转录组学综合分析表明，在长时间低温贮藏过程中，鲜食葡萄单萜素积累减少。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-14 DOI: 10.1016/j.foodres.2023.113601

Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun

{"title":"Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage.","authors":"Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun","doi":"10.1016/j.foodres.2023.113601","DOIUrl":"10.1016/j.foodres.2023.113601","url":null,"abstract":"Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113601"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products. 大麻工业副产品肠细胞免疫调节肽的制备及鉴定。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-27 DOI: 10.1016/j.foodres.2023.113616

Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares

{"title":"Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products.","authors":"Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares","doi":"10.1016/j.foodres.2023.113616","DOIUrl":"10.1016/j.foodres.2023.113616","url":null,"abstract":"Hemp seeds have attracted the interest of the food industry recently, to be employed as functional food, considering their nutritional composition, highlighting the high content and quality of the proteins. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with two food-grade proteases from a hemp protein isolate and the inflammatory properties were evaluated in Caco-2 cell line. To this end, the gene expression and the release of proinflammatory and anti-inflammatory cytokines by Caco-2 cells stimulated with bacterial lipopolysaccharide and treated with HPHs at concentrations of 50 and 100 μg/mL were analyzed. The peptides contained in each HPH were identified and those with higher quality of the match in the spectrum were subjected to in silico analyses to determine which peptides were bioactive and contributing to the immunomodulatory activity of the hydrolysates. The results suggest that the immunomodulatory properties of these HPHs could have a beneficial effect at the level of the intestinal epithelium. The HPH20A and HPH60A + 15F exerted high immunomodulatory properties based on the cytokine levels release. The oligopeptides MAEKEGFEWVSF and GLHLPSYTNTPQLVYIVK were proposed as the most active ones. The potential of these peptides as nutraceuticals to prevent or pretreat intestinal inflammation is promising, though requires validation by in vivo assays.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113616"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes. 在发酵和脱水过程中利用整粒和脱脂冈葵所产生的环境影响的量化。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-27 DOI: 10.1016/j.foodres.2023.113645

Gabriel Quintana, Natalia Di Clemente, Andrea Gómez-Zavaglia, Esteban Gerbino

{"title":"Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes.","authors":"Gabriel Quintana, Natalia Di Clemente, Andrea Gómez-Zavaglia, Esteban Gerbino","doi":"10.1016/j.foodres.2023.113645","DOIUrl":"10.1016/j.foodres.2023.113645","url":null,"abstract":"Okara is the insoluble pulp that remains after the grinding and filtration of soybeans during the production of soymilk and tofu. As it retains a noteworthy quantity of nutrients, there has been an increasing emphasis in the utilization of this residue for the development of sustainable processes. This study focused on assessing the environmental impact of employing okara as a medium for fermenting and dehydrating probiotic bacteria at laboratory scale. The evaluation was carried out using the Life Cycle Assessment (LCA) methodology, considering the entire process lifecycle. Whole okara and defatted okara were used as culture media for Lactiplantibacillus plantarum CIDCA 83114, followed by dehydration (either freeze-drying or spray-drying) and subsequent storage. For the purpose of comparison, both scenarios (whole and defatted okara) were evaluated using 1 kg of dehydrated final product for storage, as functional unit. Based on experimental results, the conservation of the received okara and the dehydration-storage (e.g., freezing and freeze-drying) phases were identified as the most significant environmental hotspots responsible for the most substantial impacts of the processes. The use of LCA facilitated the measurement of the environmental effects linked to the reutilization of okara as an agro-industrial residue, thus providing quantitative support when engineering its sustainable valorization.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113645"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing. 基于LC-MS的非靶向代谢组学和高通量测序研究储藏时间对六泡茶非挥发性代谢物和真菌群落的影响

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113615

Yingyi Huang, Huahong Liu, Xiaohua Zhang, Yuxin Wu, Zhusheng Liu, Yuelan Pang, Renjun Liu, Chun Yang, Jinfang Nie

{"title":"Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing.","authors":"Yingyi Huang, Huahong Liu, Xiaohua Zhang, Yuxin Wu, Zhusheng Liu, Yuelan Pang, Renjun Liu, Chun Yang, Jinfang Nie","doi":"10.1016/j.foodres.2023.113615","DOIUrl":"10.1016/j.foodres.2023.113615","url":null,"abstract":"Long-term storage of Liupao tea (LPT) is usually believed to enhance its quality and commercial value. The non-volatile metabolites variations and the fungal succession play a key role for organoleptic qualities during the storage procedure. To gain in-depth understanding the impact of storage time on the quality of LPT, two different brands of LPT with different storage time, including Maosheng LPTs (MS) with 0, 5, 10 and 15 years and Tianyu LPTs (TY) with 0, 3, 5, 8 and 10 years, were resorted to investigate the changes of non-volatile metabolites and fungi as well as their correlation by multi-omics. A total of 154 and 119 differential metabolites were identified in these two different brands of MS and TY, respectively, with the aid of high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. In both categories of LPTs, the transformation of differential metabolites in the various stages referred to the formation of alkaloids, increase of organic acids, biosynthesis of terpenoids as well as glycosylation and methylation of flavonoids. Thereinto, glycosylation and methylation of flavonoids were the critical stages for distinguishing MS and TY, which were discovered in MS and TY stored for about 10 and 8 years, respectively. Moreover, the results of high-throughput sequencing showed that the key fungal genera in the storage of LPTs consisted of Eurotium, Aspergillus, Blastobotrys, Talaromyces, Thermomyces and Trichomonascus. It was confirmed on the basis of multivariate analysis that the specific fungal genera promoted the transformation of metabolites, affecting the tea quality to some extent. Therefore, this study provided a theoretical basis for the process optimization of LPT storage.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113615"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate. 冷挤压与热挤压豌豆分离蛋白的比机械能、比热能及功能特性比较。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-11-03 DOI: 10.1016/j.foodres.2023.113603

Harrison Helmick, Troy Tonner, Daniel Hauersperger, Martin Okos, Jozef L Kokini

{"title":"Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate.","authors":"Harrison Helmick, Troy Tonner, Daniel Hauersperger, Martin Okos, Jozef L Kokini","doi":"10.1016/j.foodres.2023.113603","DOIUrl":"10.1016/j.foodres.2023.113603","url":null,"abstract":"Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since this is a universal phenomenon in protein that occurs due to a weakening of hydrophobic interactions at cold temperatures. This work utilizes a single screw extruder to systematically study the impacts of moisture content (50-65 %) and pH (2,4.5,8) on the outlet temperatures, specific mechanical energy, specific thermal energy, and texture of cold-extruded pea protein. It was found that at pH 2 and moistures of 60 % and greater, the temperature of the product exiting the extruder is <5.5 °C, and also produced 13.7 %-36.5 % more specific thermal energy, indicating the occurrence of cold denaturation in these products. Based on these findings, a comparison of hot and cold extrusion was conducted as a function of pH and oil content. It was found that cold extrusion imparts 43.0 %-56.2 % more mechanical energy into the protein than hot extrusion, and the cold extruded protein had higher values of Young's modulus and breaking stress. The protein extruded at low temperatures was also able to bind 32.93 % more oil than hot extruded proteins when extruded with 10 % added oil, which may aid in the formation of protein-based fat memetics for the food industry.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113603"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How volatile composition facilitates olfactory discrimination of fat content in beef and pork. 挥发性成分如何促进牛肉和猪肉中脂肪含量的嗅觉辨别。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-31 DOI: 10.1016/j.foodres.2023.113637

Shuo Mu, Nan Ni, Yuting Zhu, Sanne Boesveldt, Markus Stieger

{"title":"How volatile composition facilitates olfactory discrimination of fat content in beef and pork.","authors":"Shuo Mu, Nan Ni, Yuting Zhu, Sanne Boesveldt, Markus Stieger","doi":"10.1016/j.foodres.2023.113637","DOIUrl":"10.1016/j.foodres.2023.113637","url":null,"abstract":"Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113637"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0