Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique
文献类型： 外文期刊
作者： Guo, Hongxia 1 ; Feng, Tao 1 ; Qi, Wenyuan 2 ; Kong, Qiulian 2 ; Yue, Ling 2 ; Wang, Haihong 2 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai Acad Agr Sci, Shanghai, Peoples R China
关键词： aroma extract dilution analysis; electron‐ beam irradiation; odor active compounds; odor activity value; salmon
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）
ISSN： 0022-1147
年卷期： 2021 年 86 卷 1 期
页码：
收录情况： SCI
摘要： Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. Practical Application SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.
- 相关文献
作者其他论文 更多>>
-
Electron beam irradiation maintains postharvest quality of Actinidia arguta by regulating the cell wall, starch degradation, and antioxidant capacity
作者：Zheng, Qi;Tian, Wenhui;Chen, Zhijun;Wang, Haihong;Yue, Ling;Yan, Weiqiang;Qi, Wenyuan;Zhang, Ci;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Chen, Zhijun;Yue, Ling;Yan, Weiqiang;Qi, Wenyuan;Zhang, Ci;Kong, Qiulian;Wang, Shanshan;Xu, Xiaoyan
关键词：Actinidia arguta; Antioxidant capacity; Cell wall degradation; Electron beam irradiation; Fruit softening; Starch degradation
-
Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu
作者：Zheng, Qi;Tian, Wenhui;Kong, Qiulian;Yue, Ling;Yan, Weiqiang;Zhang, Yi;Chen, Zhijun;Zheng, Qi;Tian, Wenhui;Kong, Qiulian;Yue, Ling;Yan, Weiqiang;Nong, Lang;Chen, Zhijun;Wang, Shanshan;Xu, Xiaoyan;Liu, Xiaoli
关键词：Hydrogen bonding; Ionizing radiation; Strong-flavor baijiu; Volatile compounds; Sensory evaluation
-
In Silico Screening of Bioactive Peptides in Stout Beer and Analysis of ACE Inhibitory Activity
作者：Tian, Wenhui;Zheng, Qi;Yan, Weiqiang;Yue, Ling;Zhang, Ci;Kong, Qiulian;Zhang, Cui;Hu, Shumin;Chen, Zhijun;Sun, Liping
关键词：beer polypeptide; angiotensin converting enzyme; virtual screening; molecular docking
-
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
作者：Song, Wei;Sun, Min;Feng, Tao;Lu, Huan;Wang, Ruijuan;Shang, Xiaodong;Wang, Shengyou;Wang, Shengyou
关键词：Flammulina filiformis; key aroma compounds; aroma recombination and omission; aroma profiles difference; odor activity value
-
Characterization of aroma dynamic changes during six developing stages of yellow cultivar Flammulina filiformis based on E-Nose, GC x GC-TOF MS, GC-IMS, and GC-O-MS
作者：Song, Wei;Feng, Tao;Song, Shiqing;Wang, Huatian;Sun, Min;Yao, Lingyun;Lu, Huan;Wang, Ruijuan;Shang, Xiaodong
关键词：Flammulina filiformis GCxGC; TOF MS GC; IMS GC; O; MS Aroma dynamic changes
-
Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu
作者：Zheng, Qi;Tian, Wenhui;Yue, Ling;Zhang, Yi;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Yue, Ling;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Wang, Shanshan
关键词：Aroma compounds; Electron nose; Electron tongue; Gamma irradiation; Sensory evaluation; Soaked bayberry jiu
-
Multi-frequency power ultrasound (MFPU) pretreatment of crayfish ( Procambarus clarkii): Effect on the enzymatic hydrolysis process and subsequent Maillard reaction
作者：Yan, Weiqiang;Chen, Zhijun;Yue, Ling;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Zhang, Chao;Xu, Yao;Han, Chang;Xu, Baoguo;Yan, Weiqiang;Chen, Zhijun;Yue, Ling
关键词：Crayfish; Ultrasound; Enzymatic hydrolysis; Maillard reaction
