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Zuobing Xiao,Minling Wu,Yunwei Niu,Feng Chen,Xiaoming Zhang,Jiancai Zhu,Shiqing Song,Guangyong Zhu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Maillard reaction products containing 0-86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds. Heterocyclic sulfur and nitrogen oxygen compounds (especially 2-methyl-3- furanthiol, 2-methyl-furan, 2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural, 2-acetyl-pyrrole, 1-methyl-pyrrole, thiazole, and 4-methyl-thiazole) were responsible for meaty and caramel attributes. Statistical analysis was used to interpret the distribution of samples and correlations among variations.
Impact of sensory interactions among volatile compounds of juice of Red Delicious apples
Deshou Mao,Hong Liu,Zhengfeng Li,Yunwei Niu,Zuobing Xiao,Fengmei Zhang,Jiancai Zhu 한국원예학회 2020 Horticulture, Environment, and Biotechnology Vol.61 No.1
We obtained volatile aroma compounds from the juices extracted from three different Red Delicious apple (Malus domestica) varieties, which included esters, alcohols, and aldehydes. Among these compounds, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, hexanal, and butyl 2-methylbutanoate showed high odour active values in the juices. Four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate, and ethyl hexanoate) were selected to investigate possible interactions occurring in the apple juices. The results demonstrated that the additions of these four aroma volatile compounds could decrease the threshold and intensity of the sensory notes of the solutions compared to those without the addition of these compounds. Lastly, ethyl 2-methylbutanoate was added to the solutions to investigate interactions with σ–τ function. Here, σ represents the ratio of the aroma intensity of the mixed solution to the sum of aroma intensities of all compounds in the solution before blending. The τ represents the aroma of the mixture ratio between the mixture and the sum of aroma compounds before mixing. The results clearly indicated that additive or synergistic effects occurred among these volatiles at sub-threshold concentrations.
Qing Xiao,Xuan Zhou,Zuobing Xiao,Yunwei Niu 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.2
The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography– mass spectrometry (GC–MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample.