The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor.
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http://dx.doi.org/10.1016/j.foodchem.2020.127469 | DOI Listing |
, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed exhibits a strong off-flavor, resulting in poor flavor quality. To enhance the flavor quality of the meat, this study examined the volatile compounds in muscle by establishing identification methods for these volatile odor compounds and comparing the differences between the two aquaculture modes.
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January 2025
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address:
The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Mung bean-based milk (MBM) is a novel plant-based milk that offers several benefits. However, being a legume, the biggest challenge of MBM is its instability and off-flavor. The present study investigated changes in physical-chemical properties and flavor compounds during the ultrasound treatment of MBM.
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March 2025
Key Laboratory of Green and Low-carbon Processing Technology for plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China.; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China.. Electronic address:
Front Biosci (Landmark Ed)
November 2024
Science & Technology Park, Xizang Key Laboratory of Veterinary Drug, Xizang Vocational Technical College, 850030 Lasa, Xizang, China.
Background: larval meal (ZLM) is a high-quality feed supplement with potential activities that can improve fish growth performance and promote meat quality. However, there have been limited recent studies investigating the metabolic effects of ZLM. Therefore, this study aims to uncover the metabolomic mechanism through which ZLM improves tilapia meat flavor using metabolomic strategies.
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