Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson's correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits.

BACKGROUND: 60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits. RESULTS: The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor. CONCLUSION: Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.

The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation. Using 5 sorghum varieties as raw materials, five different types of SXB were analysed for their aroma compounds using GC-MS, GC-O, AEDA, aroma recombination, and aroma omission. Key aroma compounds of SXB were successfully identified as ethyl acetate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, ethyl palmitate, isoamyl alcohol, phenylethanol, 1,1-diethoxyethane, 3-hydroxy-2- butanone, furfural, and glacial acetic acid. Glacial acetic acid, ethyl acetate, ethyl lactate, phenylethyl acetate, acetoin, phenylethanol, and ethyl caproate were found to be the seven major aroma compounds that had the biggest impact on the variations of the five SXB aroma properties, according to partial least squares regression (PLS-R) analysis. The collinear network analysis also revealed that the largest positive correlation weight was discovered between the protein and furfural content, tannin content and cereal-like aroma profile while the highest negative correlation weight was found between the moisture and acetoin content. This study is a valuable resource for understanding how raw materials control the directional regulation of the sensory quality of the SXB liquor body.

Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow.

Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession.

The Xiecun Huangjiu (XCHJ), an exemplary representation of North Huangjiu, exhibits a distinct and invigorating aroma predominantly formed during its aging period. In this study, we observed dynamic changes in 16 key aroma compounds by gas chromatography-mass spectrometry (GC-MS) during the aging of XCHJ, with compounds such as phenethylalcohol, isoamylalcohol, benzaldehyde, and ethylbenzoate initially increasing and then decreasing. Ultra-Performance Liquid Chromatography (UPLC) detected nineteen amino acids, with total content ranging from 1901.45 to 3764.45 mg/L. High-throughput sequencing indicated that Pseudomonas, Ochrobactrum, Moesziomyces and Aspergillus et al. were abundant in aged XCHJ. Totally, 4 bacteria and 8 fungi exhibited strong associations with aroma compounds production. Physicochemical properties were primarily interacted with Pseudomonas, Aspergillus, Pseudeurotium, Thermomyces, Bacteroides and Blautia. Furthermore, co-occurrence network analysis highlighted significant interactions between Pantoea, Rhodotorula, Monascus, and amino acids. These findings provide valuable insights for the regulation of aroma in aged XCHJ.

Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.

Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20 min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold-pressed and roasted walnut oil using headspace solid-phase microextraction-gas chromatography-mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20 min, 130°C/30 min, and 160°C/10 min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ-tocopherol. Although heavy roasting (160°C/15 min and 160°C/20 min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic-rich flavor while maintaining excellent quality.

Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.

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.

Flammulina filiformis (F. filiformis) is called the 'benefiting intelligence' mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was "sweet" for the yellow strain, while it was "green" for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

Lipid degradation contributes to flavor formation during air-dried camel jerky processing.

Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, P < 0.05); Cer/NS (d18:1/20:0), LPE (18:1), FA (18:0), GlcADG (12:0/24:1), and PE (18:2e/22:5) were identified as potential lipid biomarkers. A total of 96 volatile compounds were also identified, and 16 of these were identified as key aroma compounds in air-dried camel jerky. Meanwhile, 11 differential lipids significantly, negatively correlated with 7 key aroma compounds (P < 0.05) during processing, indicating that the precursors produced by the degradation of lipid molecules were important sources of volatile flavor substances in air-dried camel jerky.

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis.

Aroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No. 4 coconut water using E-nose and GC × GC-O-TOF-MS combined with chemometrics. Twenty-one volatile components of coconut water were identified by GC × GC-O-TOF-MS, and 5 key aroma compounds were analyzed by relative odor activity value and aroma extract dilution analysis. Moreover, the combination of the E-nose with orthogonal partial least squares was highly effective in discriminating between the two coconut water samples and screened the key sensors responsible for this differentiation. Additionally, the correlation between volatile compounds and sensory properties was established using partial least squares. The key aroma compounds of coconut water exhibited positive correlations with the corresponding sensory properties.

Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning.

Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.