The objective of this study was to investigate the effect of oxygen in the storage atmosphere on the degradation of model compounds when present in water or a medium chain triglyceride (MCT) matrix. A model aroma compound mixture was prepared in oil (MCT) or water, and it was then stored under either an ambient air or argon atmosphere containing respectively ca. 20% and <0.5% residual oxygen. Samples were analyzed by SPME-GC/MS to determine the relative stability over time of different classes of aroma compounds. The low-oxygen atmosphere appeared to have a significant protective effect on sulfur compounds, aldehydes, and ketones in oil but a detrimental influence on pyrroles. Data showed little influence of the atmosphere for these compounds in water. In addition, the type of matrix had a significant effect (P < 0.05) on the stability of aldehydic, ester, and pyrrole compounds. These compounds were more stable in MCT than in water.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf062362h | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea () by GC×GC-O-MS and Chemometrics.
Foods
January 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation.
View Article and Find Full Text PDFMachine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor .
Foods
January 2025
Guizhou Guotai Distillery Co., Ltd., Renhuai 564501, China.
Stacking fermentation is critical in sauce-flavor production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield and quality. This study used three machine learning models (Logistic Regression, KNN, and Random Forest) combined with multi-omics (metagenomics and flavoromics) to develop a classification model for abnormal fermentation. SHAP analysis identified 13 Sub-Temp Fermentation and 9 Waistline microbial biomarkers, along with 9 Sub-Temp Fermentation and 12 Waistline flavor biomarkers.
View Article and Find Full Text PDFAnalysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics.
J Agric Food Chem
January 2025
College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Viti-Viniculture Key Laboratory of China General Chamber of Commerce, Northwest A&F University, Yangling 712100, China.
"Rui Yang", "Rui Xue", and "Rui Xiang Hong" are newly cultivated apple varieties with excellent flavor. However, the key aroma-active compounds responsible for its excellent flavor quality were unclear. This study determined the characteristics of aroma compounds among three new apple varieties and their parental species by Sensomics.
View Article and Find Full Text PDFAroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types.
Food Res Int
February 2025
College of Horticulture, Northwest Agriculture and Forest University, Yangling, Shaanxi 712100, China. Electronic address:
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently colored leaves possess unique aromatic characteristics. Headspace solid-phase microextraction (HS-SPME) combined with GC-MS was used to analyze the volatile metabolites of buds and leaves from 7 white-leaf tea plants, 9 yellow-leaf tea plants, 4 purple-leaf tea plants, and 7 normal (green) tea plants.
View Article and Find Full Text PDFAltered olfactory responses in Fmr1 KO mice.
Sci Rep
January 2025
The Department of Cellular and Integrative Physiology, The University of Texas Health Science Center at San Antonio, San Antonio, TX, USA.
Fragile X syndrome (FXS) is a neurodevelopmental disorder oftentimes associated with abnormal social behaviors and altered sensory responsiveness. It is hypothesized that the inappropriate filtering of sensory stimuli, including olfaction, can lead to aberrant social behavior in FXS. However, previous studies investigating olfaction in animal models of FXS have shown inconsistent results.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!