Academic Journal
Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
| العنوان: | Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic |
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| المؤلفون: | Xiaohua Chen, Fei Yan, Dong Qu, Tian Wan, Linjie Xi, Ching Yuan Hu |
| المصدر: | Food Chemistry: X, Vol 24, Iss , Pp 101924- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Sichuan and Cantonese sausages, Flavor profile, Electronic nose, Key odorants, Microbial diversity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | The interest of Chinese consumers in meat-free sausages has increased considerably due to their health benefits, but the aroma quality is far from reaching the traditional fermented meat sausages. This study evaluated the aroma characterization of Sichuan and Cantonese sausages using electronic nose (E-nose), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity values (OAVs) and metagenomic. Ninety-eight volatile compounds were identified. Among them, 23 odorants were perceived, and their intensity differed in the two groups of sausages. There was a significant difference in the volatile compound profile between Sichuan and Cantonese cooked sausages. E-nose sensors could differentiate them through specific responses to these volatile compounds. Furthermore, there was a significant difference in microbial communities between Sichuan and Cantonese sausages. For aroma quality improvement of meat-free sausages, studies should focus on controlling the formation of aroma compounds by aroma precursors and using different microorganisms to produce diverse meat aromas. Our results provide a reference for the implementation of these strategies. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524008125; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101924 |
| URL الوصول: | https://doaj.org/article/63248bd7e8614f459ccce360b5a66da8 |
| رقم الانضمام: | edsdoj.63248bd7e8614f459ccce360b5a66da8 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101924 |