scholarly journals How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2126
Author(s):  
Aristide Maggiolino ◽  
José Manuel Lorenzo ◽  
Gerardo Centoducati ◽  
Rubén Domínguez ◽  
Francesca Rita Dinardo ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Volatile Compounds ◽  
Aging Time ◽  
Sensory Evaluation ◽  
Aging Effect ◽  
Protein Carbonyls ◽  
Nitrogen Compounds ◽  
Volatile Organic ◽  
Independent Variable ◽  
Oxidation Parameters

This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.

scholarly journals Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1495 ◽  
Author(s):  
Alessandra Tateo ◽  
Aristide Maggiolino ◽  
Ruben Domínguez ◽  
José Manuel Lorenzo ◽  
Francesca Rita Dinardo ◽  
...  
Keyword(s):  
Superoxide Dismutase ◽  
Glutathione Peroxidase ◽  
Volatile Compounds ◽  
Aging Time ◽  
Sensory Evaluation ◽  
Thiobarbituric Acid ◽  
Protein Carbonyls ◽  
Thiobarbituric Acid Reactive Substances ◽  
Volatile Organic ◽  
Independent Variable

The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.

scholarly journals Allelopathic Effect of Serphidium kaschgaricum (Krasch.) Poljak. Volatiles on Selected Species

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 495
Author(s):  
Shixing Zhou ◽  
Toshmatov Zokir ◽  
Yu Mei ◽  
Lijing Lei ◽  
Kai Shi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Oil ◽  
Amaranthus Retroflexus ◽  
Allelopathic Effect ◽  
Chemical Profile ◽  
Volatile Oils ◽  
Phytotoxic Activity ◽  
Volatile Organic ◽  
First Time ◽  
Stem Leaf

The chemical profile and allelopathic effect of the volatile organic compounds (VOCs) produced by a dominant shrub Serphidium kaschgaricum (Krasch.) Poljak. growing in northwestern China was investigated for the first time. Serphidium kaschgaricu was found to release volatile compounds into the surroundings to affect other plants’ growth, with its VOCs suppressing root elongation of Amaranthus retroflexus L. and Poa annua L. by 65.47% and 60.37% at 10 g/1.5 L treatment, respectively. Meanwhile, volatile oils produced by stems, leaves, flowers and flowering shoots exhibited phytotoxic activity against A. retroflexus and P. annua. At 0.5 mg/mL, stem, leaf and flower oils significantly reduced seedling growth of the receiver plants, and 1.5 mg/mL oils nearly completely prohibited seed germination of both species. GC/MS analysis revealed that among the total 37 identified compounds in the oils, 19 of them were common, with eucalyptol (43.00%, 36.66%, 19.52%, and 38.68% in stem, leaf, flower and flowering shoot oils, respectively) and camphor (21.55%, 24.91%, 21.64%, and 23.35%, respectively) consistently being the dominant constituents in all oils. Eucalyptol, camphor and their mixture exhibited much weaker phytotoxicity compared with the volatile oils, implying that less abundant compounds in the volatile oil might contribute significantly to the oils’ activity. Our results suggested that S. kaschgaricum was capable of synthesizing and releasing allelopathic volatile compounds into the surroundings to affect neighboring plants’ growth, which might improve its competitiveness thus facilitate the establishment of dominance.

Application of cup-shaped trilactams for selective extraction of volatile compounds by gas chromatography-mass spectrometry

The Analyst ◽  
2020 ◽  
Vol 145 (20) ◽  
pp. 6668-6676
Author(s):  
Sitanan Sartyoungkul ◽  
Isaya Thaveesangsakulthai ◽  
Mark Kristan Espejo Cabello ◽  
Chadin Kulsing ◽  
Hidehiro Sakurai
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Liquid Phase ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Chiral Recognition ◽  
Selective Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Phase Extraction ◽  
Volatile Organic

Chiral cup-shaped trilactams were used as liquid phase extraction material of volatile organic compounds in perfume analyzed by SPME GC-MS. (+)-material showed higher selective chiral recognition with oxygenated and cyclic volatile compounds.

Aging effect in dye-sensitized solar cells sealed with thermoplastic films

2019 ◽  
Vol 36 (2) ◽  
pp. 68-72 ◽  
Author(s):  
Mian-En Yeoh ◽  
Adrian Jaloman ◽  
Kah-Yoong Chan
Keyword(s):  
Solar Cells ◽  
Aging Time ◽  
Short Circuit ◽  
Dye Sensitized Solar Cells ◽  
Aging Effect ◽  
Gradual Improvement ◽  
Content Type ◽  
Term Operation ◽  
Dye Sensitized ◽  
Sensitized Solar Cells

Purpose The purpose of this paper is to elucidate the aging effect in dye-sensitized solar cells (DSSCs) sealed with thermoplastic film and to compare it with unsealed DSSCs. Design/methodology/approach The paper presents the steps of the fabrication of standard DSSC, as well as the DSSC-sealing processes, by using thermoplastic film. Current-voltage characterization was performed to observe the changes in efficiency, fill factor, short circuit current density and open circuit voltage for both unsealed and sealed DSSCs for aging time up to 336 h. Findings The unsealed DSSC showed significant drop in efficiency from 4.26 to 2.42 per cent within the first 5.5 h of aging time because of the leakage and volatilization of the solvent in the electrolyte. On the other hand, the sealed DSSC exhibited a gradual improvement of efficiency from 4.16 to 4.73 per cent after the first 216 h of aging time. The initial efficiency increment can be ascribed to the improved adsorption of electrolyte into the titanium dioxide film because of the gradual desorption of excess dye from TiO2 with increasing aging time. Originality/value This paper demonstrates the importance of the proper sealing process for the long-term operation of DSSC.

scholarly journals Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5567
Author(s):  
Yuan Liu ◽  
Simin Xiang ◽  
Haipeng Zhang ◽  
Hongyan Zhang ◽  
Cuiyun Wu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Tartaric Acid ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Fruit Size ◽  
Fruit Shape ◽  
Gas Chromatography Mass Spectrometry ◽  
Pear Fruit ◽  
Primary Metabolites ◽  
Mouth Feel

Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.

scholarly journals Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 444 ◽  
Author(s):  
Lei Qin ◽  
Jing-Xuan Gao ◽  
Jia Xue ◽  
Dong Chen ◽  
Song-Yi Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Early Stage ◽  
Organosulfur Compounds ◽  
Lentinus Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach

2005 ◽  
Vol 85 (13) ◽  
pp. 2175-2183 ◽  
Author(s):  
Giuseppe Procida ◽  
Andrea Giomo ◽  
Angelo Cichelli ◽  
Lanfranco S Conte
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Chemometric Approach

Changes in Elastic and Viscoelastic Properties of Poly(Methyl methacrylate) by Physical Aging

2011 ◽  
Vol 314-316 ◽  
pp. 914-917
Author(s):  
Wen Bo Luo ◽  
Chu Hong Wang ◽  
Xiu Liu ◽  
Qiang Shen
Keyword(s):  
Aging Time ◽  
Viscoelastic Properties ◽  
Physical Aging ◽  
Creep Compliance ◽  
Aging Effect ◽  
Glassy Polymers ◽  
Time Range ◽  
Asymptotic Values ◽  
Constant Rate ◽  
Linear Manner

The influence of physical aging on mechanical properties of glassy polymers was investigated in this paper. After annealing above Tg to release the previous thermal and stress history, the polymethyl methacrylate (PMMA) samples were quenched to 27°C, aged for various times (ta), and were then stretched at the same temperature by two ways: (1) step stresses with four different magnitudes varying from 15MPa to 30MPa; (2) constant rate stretch up to fracture. The physical aging effect was monitored by measuring the initial instantaneous elastic modulus (E) and the fracture strength (σf) from the stress-strain curves as a function of ta up to 1368h. It is shown that both E and σf of the material increase with aging time and approach to their asymptotic values, which satisfy the KWW rule, while the isochronous creep compliance decreases with log ta in a linear manner within the aging time range considered in this paper.

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