Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

This study evaluated the effect of different sugar smoking times on the flavour profiles of chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The moisture content, water activity, pH, and L*-value decreased from 71.26% to 65.23%, 0.987 to 0.979, 6.66 to 5.36, and 61.84 to 52.34, respectively (P   1 were detected. Principal component analysis of E-nose, E-tongue, and HS-SPME/GC-MS indicated that 3-, 4-, and 5-min smoking samples had similar odour and taste profiles. Sensory analysis indicated that the 4-min sample had increased overall acceptability. The correlation analysis of E-nose and key volatile compounds with odour activity value > 1 and VIP >1 confirmed that W1C, W3C, and W5C sensors were sensitive to aromatic compounds, and W2S sensor was sensitive to ketones. These results may provide guidance for smoked chicken producers to reasonably control flavour formation.

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P

Lang Zhang

Papers

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride