Jicai Bi , Chunyuan Ping , Zhuo Chen , Zhen Yang , Bian Li , Yueyue Gao , Yao Zhang , Hongju He
{"title":"评估高温灭菌和巴氏杀菌对番茄炖牛腩中挥发性有机化合物的影响：利用气相色谱-离子迁移谱法和多元统计可视化进行分析","authors":"Jicai Bi , Chunyuan Ping , Zhuo Chen , Zhen Yang , Bian Li , Yueyue Gao , Yao Zhang , Hongju He","doi":"10.1016/j.ijgfs.2024.100939","DOIUrl":null,"url":null,"abstract":"<div><p>Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB.</p><p>Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV>1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate-D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB.</p><p>This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization\",\"authors\":\"Jicai Bi , Chunyuan Ping , Zhuo Chen , Zhen Yang , Bian Li , Yueyue Gao , Yao Zhang , Hongju He\",\"doi\":\"10.1016/j.ijgfs.2024.100939\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB.</p><p>Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV>1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate-D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB.</p><p>This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-04-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24000726\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000726","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB.
Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV>1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate-D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB.
This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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