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Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose

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Food Quality and Safety 2023年第1期7卷 30-39页

作者： Yuanyuan Zhang Meili Zhang Xue Bai Yakun Zhang Jing Zhang Rui Huo College of Food Science and Engineering Inner Mongolia Agricultural UniversityHuhhotChina Agricultural and Livestock Products Processing Research Institute Inner Mongolia Academy of Agricultural and Animal Husbandry SciencesHuhhotChina

Objectives:We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the *** and Methods:The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire storage ***:It was observed that during the storage period,stir-fried oat flour contained less water than raw oat *** former was characterized by a lower fatty acid value,lower acid value,and lower linoleic acid content,but higher oleic acid content and palmitic acid content compared to the *** the passage of storage time,the palmitic acid content significantly increased,and the linoleic acid content significantly decreased in raw and stir-fried oats flour(Pflavor *** process of stir-frying boosts the oxidation decomposition of unsaturated fatty acids aldehydes and heterocyclic compounds produced by the Maillard reaction,so the flavor substances of stir-fried oat flour are ***:Stir-fried oat flour,containing diverse types of flavor substances,experienced more obvious flavor changes throughout the storage period than raw oat flour.

关键词： Stir-frying oat flour lipid stability flavor substances storage

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Comparison of flavor substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns

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Journal of Ocean University of China 2022年第6期21卷 1682-1690页

作者： HU Mengyue XUE Yong ZHAO Ling LIU Qi CAO Rong College of Food Science and Technology Ocean University of ChinaQingdao 266237China Yellow Sea Fisheries Research Institute Chinese Academy of Fishery SciencesQingdao 266071China Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266237China

Dried shrimp is a popular aquatic food worldwide due to its unique ***,its flavor qualities on the market remain *** study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(Pflavor profile than those from greenhouse.

关键词： dried shrimp earthen pond greenhouse free amino acids flavor substances 5’-nucleotides GC-IMS GC-MS

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Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation

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Food Bioscience 2022年第2期46卷 477-486页

作者： Dahong Wang Mengyang Wang Luwei Cao Xiaotong Wang Jianrui Sun Jiangfeng Yuan Shaobin Gu College of Food and Bioengineering Henan University of Science&TechnologyLuoyang471023China Henan Engineering Research Center of Food Microbiology Luoyang471023China National Demonstration Center for Experimental Food Processing and Safety Education Luoyang471023China

To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were *** results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus *** contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,*** superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,*** correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and *** Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and *** study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous *** results can provide a theoretical support for the safety and health assessment of persimmon vinegar.

关键词： Persimmon vinegar fermentation Microbial diversity flavor substances Correlation analysis

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