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Yummy Chemistry: Volatile Compounds in Food Products
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Yummy Chemistry: Volatile Compounds in Food Products

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 6239

Special Issue Editors

Dr. Chunsheng Li

E-Mail Website
Guest Editor
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Interests: fermented aquatic products; food microorganism; lactic acid bacteria; microbial community
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Shengjun Chen

E-Mail Website
Guest Editor
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Interests: flavour responsible compounds; bioactive peptides; aquatic products
Dr. Pei Gao

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: flavor; fermentation; aquatic products

Special Issue Information

Dear Colleagues,

Volatile compounds are a major kind of flavour substances in food products. The development of molecular sensory techniques contributes to the comprehensive understanding of volatile compounds in food products. This Special Issue aims to gain more insights into the recent achievements in the detection of volatile compounds and the improvement of volatile flavour compounds using the novel processing technologies, followed by the evaluation methods of formation/improvement mechanisms of volatile flavour compounds. Relevant topics include (but are not limited to) the following: (1) novel technologies for the pretreatment and detection of volatile compounds, such as HS/GC-IMS, SPME/GC-MS, SAFE/GC-O-MS, and E-nose; (2) changes of volatile compounds during various food processing and identification of core volatile flavour compounds by various analytical methods such as OAV and AEDA; (3) improvement of volatile flavour compounds by novel food processing technologies; and (4) formation/improvement mechanisms of volatile flavour compounds from the metabolism of precursor compounds by enzymes/microorganisms evaluated by their metabolic network pathways and correlation network maps.

Dr. Chunsheng Li
Prof. Dr. Shengjun Chen
Dr. Pei Gao
Guest Editors

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Keywords

  • volatile compound
  • flavour
  • novel processing technology
  • formation mechanism
  • improvement mechanism
  • GC-IMS
  • GC-MS
  • GC-O-MS
  • metabolic network pathway
  • correlation network map

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Published Papers (5 papers)

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Research

17 pages, 5666 KiB  
Article
Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing
by Xin Nie, Xiaohan Jia, Kaixian Zhu, Ziqing Ling, Hongfan Chen, Jing Xie, Zonghua Ao, Chuan Song, Caihong Shen, Chenglin Zhu, Wei Yan, Jiabin Wang, Yijing Wang and Zhiping Zhao
Molecules 2024, 29(20), 4851; https://doi.org/10.3390/molecules29204851 - 13 Oct 2024
Viewed by 633
Abstract
To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography–ion mobility spectrometry (GC–IMS) were employed to analyze the [...] Read more.
To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography–ion mobility spectrometry (GC–IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that Weissella, Staphylococcus, Thermoactinomyces, Kroppenstedtia, and Lactobacillus were the dominant bacterial genera, while Aspergillus, Alternaria, Thermoascus, Thermomyces, Wickerhamomyces, and Saccharomyces were the dominant fungal genera. A total of 61 VOCs were detected by GC–IMS, among which, 13 differential VOCs (VIP > 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. Kroppenstedtia and Saccharopolyspora were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. Acetobacter, Streptomyces, and lactic acid bacteria (LAB) including Leuconostoc, Pediococcus, Weissella, and Lactobacillus were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. Wickerhamomyces, Saccharomyces, and Candida were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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17 pages, 3502 KiB  
Article
Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat
by Xingli Xue, Di Wang, Min Li, Yongren Li, Yongjun Guo, Xiaoqing Ren and Chunsheng Li
Molecules 2024, 29(18), 4466; https://doi.org/10.3390/molecules29184466 - 20 Sep 2024
Viewed by 717
Abstract
High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of [...] Read more.
High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence on the volatile flavor of M. mercenaria, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to M. mercenaria. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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20 pages, 5072 KiB  
Article
Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets
by Luqian Yang, Zhaoyong Li, Tianxiang Xie, Jun Feng, Xinxing Xu, Yuanhui Zhao and Xin Gao
Molecules 2023, 28(24), 8075; https://doi.org/10.3390/molecules28248075 - 13 Dec 2023
Cited by 3 | Viewed by 1411
Abstract
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less [...] Read more.
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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16 pages, 8586 KiB  
Article
Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry
by Jinli Wen, Yue Wang, Yanli He, Nan Shu, Weiyu Cao, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan and Wenpeng Lu
Molecules 2023, 28(22), 7559; https://doi.org/10.3390/molecules28227559 - 13 Nov 2023
Cited by 4 | Viewed by 1231
Abstract
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in [...] Read more.
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in the fruits of ten A. arguta varieties. The total soluble sugar content ranged from 4.22 g/L to 12.99 g/L, the titratable acid content ranged from 52.55 g/L to 89.9 g/L, and the sugar–acid ratio ranged from 5.39 to 14.17 at the soft ripe stage. High-performance liquid chromatography (HPLC) showed that citric, quinic, and malic acids were the main organic acids in the A. arguta fruits. Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) detected 81 volatile compounds in 10 A. arguta varieties, including 24 esters, 17 alcohols, 23 aldehydes, 7 ketones, 5 terpenes, 2 acids, 1 Pyrazine, 1 furan, and 1 benzene. Esters and aldehydes had the highest relative content of total volatile compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) revealed that myrcene, benzaldehyde, methyl isobutyrate, α-phellandrene, 3-methyl butanal, valeraldehyde, ethyl butyrate, acetoin, (E)-2-octenal, hexyl propanoate, terpinolene, 1-penten-3-one, and methyl butyrate were the main contributors to the differences in the aroma profiles of the fruits of different A. arguta varieties. Ten A. arguta varieties have different flavors. This study can clarify the differences between varieties and provide a reference for the evaluation of A. arguta fruit flavor, variety improvement and new variety selection. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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16 pages, 4050 KiB  
Article
Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
by Yiling Xiong, Ju Guan, Baozhu Wu, Tianyang Wang, Yuwen Yi, Wanting Tang, Kaixian Zhu, Jing Deng and Huachang Wu
Molecules 2023, 28(19), 6979; https://doi.org/10.3390/molecules28196979 - 8 Oct 2023
Cited by 2 | Viewed by 1436
Abstract
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth [...] Read more.
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3’-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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