scholarly journals The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

2019 ◽  
Vol 39 (3) ◽  
pp. 711-720 ◽  
Author(s):  
Valentina DE LUCA ◽  
Maria Cristina PEROTTI ◽  
Irma Veronica WOLF ◽  
Carlos Alberto MEINARDI ◽  
Luigi MANDRICH
Keyword(s):  
Fatty Acids ◽  
Volatile Compound ◽  
Thermophilic Esterase

scholarly journals Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

2020 ◽  
Vol 8 (6) ◽  
pp. 953 ◽  
Author(s):  
Wenxia Zhang ◽  
Xuanhan Zhuo ◽  
Lanlan Hu ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Volatile Compound ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Sugar Consumption ◽  
Pichia Kudriavzevii ◽  
Metschnikowia Pulcherrima ◽  
Negative Effect ◽  
Kinetics Of

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

2010 ◽  
Vol 90 (7) ◽  
pp. 1232-1237 ◽  
Author(s):  
Tatsuro Suzuki ◽  
Sun-Ju Kim ◽  
Yuji Mukasa ◽  
Toshikazu Morishita ◽  
Takahiro Noda ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compound

scholarly journals The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

2019 ◽  
Vol 19 (2) ◽  
pp. 483-498 ◽  
Author(s):  
Dorota Cais-Sokolińska ◽  
Jacek Wójtowski ◽  
Jan Pikul ◽  
Romualda Danków ◽  
Małgorzata Majcher ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Volatile Compound ◽  
Unsaturated Fatty Acids ◽  
Total Concentration ◽  
Raw Milk ◽  
Control Group ◽  
Odor Threshold ◽  
Goat’S Milk ◽  
Goat's Milk

AbstractIn this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.

scholarly journals Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1178
Author(s):  
Can Zhang ◽  
Hao Zhang ◽  
Ming Liu ◽  
Xin’gang Zhao ◽  
Hailing Luo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Negative Impact ◽  
Intramuscular Fat ◽  
Alpha Linolenic Acid ◽  
Odor Profile ◽  
Meat Flavor

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and Dorper lambs (n = 10) were raised for 90 days in single barns. Longissimus thoracis et lumborum muscle of all lambs were collected for analysis of intramuscular fat, fatty acids, amino acids, and volatile compounds. The results showed Tan and Hu accumulated more intramuscular fat and saturated fatty acid than Dorper. However, Tan had lower linoleic acid, alpha linolenic acid and total polyunsaturated fatty acid proportion than Dorper. Amino acid in Dorper was significantly higher than Tan and Hu. Furthermore, (E)-2-hexenal was only found in Tan lambs, while (E)-2-nonenal and (E,E)-2,4-nonadienal were only found in Dorper lambs. Hu had the fewest volatile compounds. The results of this study demonstrated that Dorper had larger proportion of polyunsaturated fatty acids (PUFA), amino acid and volatile compounds than Tan and Hu. However, the specific PUFA derivates of Dorper had a negative impact on the odor profile. Hence, we suggest that further works should be focused on crossbreed lambs by Dorper and Tan, to enhance the lamb production and improve meat flavor.

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

Meat Science ◽  
2013 ◽  
Vol 95 (2) ◽  
pp. 235-241 ◽  
Author(s):  
Valentina Vasta ◽  
Dorra Aouadi ◽  
Daniela M.R. Brogna ◽  
Manuel Scerra ◽  
Giuseppe Luciano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oils ◽  
Volatile Compound ◽  
Dietary Supplementation

Fatty Acids and Glycerides

1979 ◽  
Vol 7 (4) ◽  
pp. 813-814
Author(s):  
J. L. HARWOOD
Keyword(s):  
Fatty Acids
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