Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS.

The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) to the frying soybean oil (SO). The results of sensory evaluation showed that antioxidants had an effect on prolonging the optimum stage. Compared with the control group, the optimum stage of SO added with TBHQ, L-ap and rosemary was prolonged by 25%, 50% and 25%, respectively. Furthermore, antioxidants can effectively inhibit the degradation of some desirable compounds (e. g. (E, E)-2,4-decadienal) and reduce the generation of off-flavor (hexanal, hexanoic acid, heptanoic acid, octanoic acid, and nonanoic acid) during frying. Among them, the TBHQ performed best on inhibiting the increase of total polar compounds, acid value and p-Anisidine value, besides, it had the best effect on reducing the degradation of (E, E)-2,4-decadienal and inhibiting the generation of saturated aldehydes, especially the hexanal. The L-ap showed better abilities to inhibit the generation of off-flavor acids. This study can provide a basis for the effects of different antioxidants in prolonging the optimum stage and inhibiting the off-flavor. 

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.

https://www.mdpi.com/2304-8158/11/21/3408/pdf?version=1666953888

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.

/pdf/aroma-clouds-of-foods-a-step-forward-to-unveil-food-aroma-2p6isrmn.pdf

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions.

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC–MS/MS

Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis.

Identification of Volatile Sulfur-Containing and Nitrogen-Containing Compounds and Corresponding Precursor in Microwaved Radish (Raphanus Sativus L.) Seed Oils by Gc×Gc-Qms and Uplc-Ims-Qtof-Ms

Pei Yu

Papers

Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions.

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC–MS/MS

Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis.

Identification of Volatile Sulfur-Containing and Nitrogen-Containing Compounds and Corresponding Precursor in Microwaved Radish (Raphanus Sativus L.) Seed Oils by Gc×Gc-Qms and Uplc-Ims-Qtof-Ms