Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef.

The taste of beef is caused by taste-active compounds detected in the mouth during mastication. We hypothesised that the concentration of taste-active compounds in beef is influenced by muscle-fibre-type and postmortem ageing. To test this, and unravel the underlying mechanisms, we investigated the taste-active compounds, and proteomic profiles, in beef masseter [oxidative muscle, all type I fibres) and cutaneous trunci (glycolytic muscle, mostly type II fibres) before and after 14-days postmortem ageing.

Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood.

This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.

Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles.

Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration of heme proteins and free iron. To test our hypothesis, we spiked ground beef semitendinosus with different concentrations of hemoglobin or free iron.

Muscle fibre type composition influences the formation of odour-active volatiles in beef.

Flavour is a key driver of consumer liking, and odour-active volatiles formed in cooking are important contributors to the flavour of cooked beef. We hypothesised that the formation of odour-active volatiles in beef are influenced by the contents of type I oxidative and type II glycolytic muscle fibres. To test our hypothesis, we combined ground masseter (type I) and cutaneous trunci (type II) into beef patties, cooked them, then their volatile profiles were analysed using gas chromatography-mass spectrometry.

Odour enhances the sense of presence in a virtual reality environment.

Virtual reality (VR) headsets provide immersive audio-visual experiences for users, but usually neglect to provide olfactory cues that can provide additional information about our environment in the real world. This paper examines whether the introduction of smells into the VR environment enhances users' experience, including their sense of presence through collection of both psychological and physiological measures. Using precise odour administration with an olfactometer, study participants were exposed to smells while they were immersed in the popular PlayStation VR game "Resident Evil 7".

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.

Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines.

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking.

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins () and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact.

In-Mouth Volatile Production from Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort.

Interactions between vegetables and human saliva can affect in-mouth odor development, which in turn may be linked to individual perception and liking. -Methyl-l-cysteine sulfoxide is a unique substrate present in that produces odor-active sulfur volatiles due to the activity of enzymes present in plant tissue and due to bacteria, which may be present to varying extents in an individual's oral microbiome. Proton transfer reaction mass spectrometry was applied to measure individual differences in sulfur volatile production in real time when fresh human saliva was incubated with raw cauliflower for a cohort of child-adult pairs.

Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With and and Their Impact on Coffee Sensory Quality.

and were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compared with spontaneous fermentation (control). and dominated the fermentations, growing to maximum populations of about 10.0 log CFU/ml compared with 8.

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia.

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods.

The crucial role of yeasts in the wet fermentation of coffee beans and quality.

The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 ppm) was added to the fermentation mass to suppress yeast growth and their metabolic activities, and the resultant microbial ecology, bean chemistry and sensory quality were analyzed and compared to non-treated spontaneous fermentation we reported previously. The yeast community was dominated by Hanseniaspora uvarum and Pichia kudriavzevii and grew to a maximum population of about 5.

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes.

Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d.

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers.

During storage of vacuum packaged chilled beef (VPCB), lactic acid bacteria become the dominant microflora, facilitating an extended shelf life. However, at some point, (bio)chemical and organoleptic changes render the meat unacceptable. In this investigation we evaluated volatile and non-volatile metabolite changes in VPCB after 84-, 98-, 120- and 140-days storage at ~ - 1 °C.

Shipping and storage temperature logger datasets for extended shelf life vacuum packaged chilled beef in the Chinese supply chain.

This article contains temperature logger datasets obtained for refrigerated cartons of Australian vacuum packaged chilled beef stored under near ideal conditions (∼- 1 °C) in Australia (CONTROL) and shipped via land and sea to three destinations in China (China-1, China-2, China-3) described in detail previously [1]. Cartons were stored for 84, 98, 120 and 140 days postslaughter. Temperature data were acquired during shipping and storage using i-buttons (Thermocron-TCS, Baulkham Hills, Australia) and LogTags (TRIX-16, LogTag Australia, Baulkham Hills, Australia).

Dataset of volatile compounds in fresh and stored cut watermelon () under varying processing and packaging conditions.

Headspace volatile data for fresh and stored cut watermelon measured by solid phase microextraction gas chromatography - mass spectrometry (SPME GC-MS) and also proton transfer reaction-mass spectrometry (PTR-MS) are reported [1]. Eight different processing and packaging storage treatments were applied to fresh and stored cut watermelon including varying the processing treatments (with vs. without post-cut sanitation spray), headspace gas composition (ambient vs.

Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages.

Alicyclobacillus acidoterrestris is an acido-thermophilic, spore-forming bacterial species that can spoil acidic fruit juice and fruit-based beverages. The metabolism of taint compounds by this bacterial species has led to its status as a targeted microorganism in the fruit juice industry. This study aims to assess the genetic diversity of Alicyclobacillus spp.

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study.

Arbitrary microbiological limits or noticeable organoleptic decline are mainly used to define the shelf life of vacuum packaged chilled beef (VPCB). Excellent temperature control is critical to enable a long shelf life. The robustness of export supply chains was tested by sending Australian VPCB (striploins) to three Chinese destinations and a CONTROL (Brisbane, Australia) treatment (~-1 °C).

Corrigendum to "Influence of saliva on individual in-mouth aroma release from raw cabbage ( L.) and links to perception" [Heliyon 4 (12) (December 2018) e01045].

[This corrects the article DOI: 10.1016/j.heliyon.

Heptadecanoic acid as an indicator of BCFA content in sheep fat.

Branched chain fatty acids (BCFAs) are associated with 'mutton flavour' found in cooked sheep meat aroma. Three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids, have been implicated as the main compounds responsible for 'mutton flavour'. Animal age can also contribute to increasing BCFA concentration.

Influence of saliva on individual in-mouth aroma release from raw cabbage () and links to perception.

Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced when plant tissues are mechanically disrupted, enzymes expressed in bacteria in oral microbiota such as cysteine--lyase (EC 4.4.

Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours.

This study investigated the effect of germination and fermentation on the composition of carbohydrates in Australian sweet lupin. Specifically, the amount of sugars (sucrose, fructose, and glucose), starch, oligosaccharides (verbascose, stachyose, and raffinose), and dietary fiber were measured in germinated lupin seeds and fermented lupin flour, and compared with those in soy. High performance liquid chromatography coupled with refractive index was employed for quantitation of sugars, starch, and oligosaccharides, and gas chromatography coupled with a flame ionization detector was used for quantitation of simple sugars in total, and soluble, and insoluble dietary fiber.

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.

While the positive effect of intramuscular fat (IMF) on beef tenderness is well-established, its role in flavor generation and flavor release is less defined. To increase understanding, real-time volatile generation was monitored during grilling of beefsteaks (grass and grain-fed Angus and grass-fed Wagyu) with different amounts of IMF by proton transfer reaction mass spectrometry. Volatile concentration increased significantly (p<0.

Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef.

This review addresses the unique characteristics of Hanwoo cattle and potential health implications of consuming highly marbled Hanwoo beef. The Hanwoo breed has high genetic potential for accumulating intramuscular fat (IMF) and producing highly marbled beef. The high level of marbling is achieved through increasing levels of concentrated feed with an extended finishing period.

Consumer Acceptability of Intramuscular Fat.

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat.

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O:20% CO; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O:20% CO; Hi-Ox-MAP) - and stored in simulated retail display for 5 or 10days and then subjected to consumer sensory and chemical analyses. Hi-Ox-MAP and Hi-Ox-DB samples had lower tenderness, flavor, juiciness and overall liking scores and higher TBARS values, compared to VSP. Hi-Ox-MAP samples deteriorated in juiciness and flavor between 5 and 10days.