scholarly journals Evaluation of dry heat cookery method on volatile flavor compound development and consumer evaluation of six beef muscles

2021 ◽  
Author(s):  
J. C. Brooks ◽  
Jerrad F. Legako ◽  
Kelly R Vierck
Keyword(s):  
Flavor Compound ◽  
Consumer Evaluation ◽  
Dry Heat ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Beef Muscles

scholarly journals Development of beef volatile flavor compounds in response to varied oven temperature and degree of doneness

2021 ◽  
Author(s):  
Sayani Mallick ◽  
Dale R Woerner ◽  
Talita de Mancilha Franco ◽  
Mark Miller ◽  
Jerrad F. Legako
Keyword(s):  
Surface Layers ◽  
General Increase ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Main Effect ◽  
Beef Steaks ◽  
Different Depths

Beef volatile flavor compound (VFC)development at the center, mid, and surface layers of cooked steaks wasevaluated through eighteen cookery treatment combinations consisting of oven cookingtemperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature(IT; 57°C, 63°C, 68°C, 74°C, 79°C, 85°C). In total, seventy-two VFC were measuredrepresenting the Maillard reaction and lipid degradation. Five VFC wereimpacted by a three-way interaction of OT × IT × layer (P ≤ 0.030). TwoVFC were impacted by a two-way interaction OT × IT (P ≤ 0.010). SixteenVFC were impacted by a two-way interaction OT × layer (P ≤ 0.050). SixteenVFC were impacted by a two-way interaction IT × layer (P ≤ 0.050).Twenty VFC were impacted by main effect of layer (P ≤ 0.010). Eight VFCwere impacted by main effect of IT (P ≤ 0.050). Maillard compounds were formedprimarily at steak surfaces with a general increase in content with greater finalIT and OT to a lesser extent. Lipid derived compounds were diverse. Methyl estersand aldehydes were consistently in lower content at steak surfaces and primarilyfound within the inner portions of steaks. Conversely, certain alcohols and ketoneswere more prominent at steak surfaces. Development of compounds among layers wasalso consistently influenced by IT and OT. It may be concluded that flavor contributingcompounds vary among cooked beef steaks at different depths and cookery temperatures,such as OT and final IT, may be utilized to mediate the final volatile compoundcomposition. 

scholarly journals Composition of Volatile Flavor Compound on Fresh Asian Redtail Catfish

2021 ◽  
pp. 1-7
Author(s):  
Sofie Widya Asri ◽  
Rusky Intan Pratama
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Proximate Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Fresh Sample ◽  
Flavor Compound ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Sample Method

The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)

scholarly journals Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

2018 ◽  
Vol 38 (2) ◽  
pp. 194 ◽  
Author(s):  
Rasyid Hanafi Harahap ◽  
Zulkifli Lubis ◽  
Jamaran Kaban
Keyword(s):  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Odor Description ◽  
Banana Leaf

The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.

Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture1

1986 ◽  
Vol 49 (4) ◽  
pp. 280-281 ◽  
Author(s):  
O. J. BURROWES ◽  
F. H. SCHMIDT ◽  
K. L. SMITH ◽  
J. V. CHAMBERS
Keyword(s):  
Mixed Culture ◽  
Sensory Evaluation ◽  
Starter Cultures ◽  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Single Culture ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Significant Difference

A 1:1 mixture of Leuconostoc and Lactobacillus plantarum and of L. plantarum alone were used as starter-cultures in making two batches of summer sausage. Sausage samples were evaluated for volatile flavor compounds and by sensory evaluation. Ethanol was the primary volatile flavor compound in the sausage from mixed culture while acetaldehyde predominated in the single culture sausage. Sensory evaluation indicated a significant difference (p≤0.01) between the two types of sausages with 66% of the panelists preferring sausage prepared with L. plantarum alone.

scholarly journals Data Statistics in Volatile Analysis by Accurate HS-SPME-GC/MS Measurement and Calculation

2021 ◽  
Vol 2083 (3) ◽  
pp. 032002
Author(s):  
Ming Zhang ◽  
Liqing Du ◽  
Xixiang Shuai ◽  
Feiyue Ma ◽  
Ya Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Seed Oil ◽  
Sensory Threshold ◽  
Important Indicator ◽  
Flavor Compound ◽  
Volatile Analysis ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Data Statistics ◽  
Commercial Value

Abstract The volatile flavor compound in oil is an important indicator of quality which is widely used in the industry to assess the commercial value of oil. The volatile compounds of moringa seed oil were investigated by HS-SPME-GC/MS. The results showed that 52 volatile compounds were identified in moringa seed oil, including 12 hydrocarbons (20.66%),3 acids (23.99%),8 alcohols (8.28%),2 esters (2.61%),8 aldehydes (14.58%),2 ketones (0.82%),7 phenols (6.25%) and 10 heterocyclics (8.74%). Due to the low sensory threshold and high relatively content of aldehydes, aldehydes is one of the mainly factors to affect the flavor of moringa seed oil.

scholarly journals Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

2021 ◽  
Vol 11 (17) ◽  
pp. 8217
Author(s):  
Roberto Gotti ◽  
Alberto Leoni ◽  
Jessica Fiori
Keyword(s):  
Green Tea ◽  
Solid Phase ◽  
Black Tea ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Different Temperatures ◽  
Development And Validation

The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was performed on a ZB-5 (30 m × 0.25 mm ID, 0.25 μm film) column. The main odorants in green tea samples were identified and the method was fully validated. Linearity (r2 0.981–0.999), sensitivity (LOQ 0.005–0.04 µg/mL), reproducibility (CV% 3.12–10.37), accuracy (recovery% 79.08–99.17) and matrix effect (ME% −9.5 to +4.5) were determined. Quantitation of 2,4-heptadienal, β-damascenone, β-ionone, linalool, indole, 2-ethyl-6-methyl-pyrazine, 2-ethyl-5-methyl-pyrazine, 2-ethyl-3,6-dimethylpirazine, 2-ethyl-3,5-dimethyl-pyrazine and 2-acetyl-pyrazine was carried out in the presence of isotopically labeled compounds as the internal standards. The proposed method was applied to the comparison of the profile of the volatile flavor compounds (VFCs) of green tea subjected to roasting treatment at three different temperatures (160, 180 and 200 °C for 30 min). In particular, the roasting process was monitored by following the quantitative variations of the selected odorant content, considered as the most important contributory components to the Hojicha or black tea (roasted tea) flavor. A temperature of 160 °C was found to be the best roasting temperature.

scholarly journals Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

2021 ◽  
pp. 10-15
Author(s):  
Syifa Dwirahmalia Fazriaty ◽  
Rusky I. Pratama ◽  
Evi Liviawaty ◽  
Iis Rostini
Keyword(s):  
Solid Phase ◽  
Proximate Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
University Center ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Major Volatile Compound

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

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