Explore the vast range of titles available.

Longjing tea is one of China’s most renowned green teas and is enjoyed by tea enthusiasts all over the world. Although its unique aroma is the most important quality attribute, the key aroma compounds were not yet systematically analysed. A sensory-guided screening of the aroma distillate isolated from a high-grade Longjing green tea infusion by application of an aroma extract dilution analysis revealed 60 aroma-active domains in the gas chromatogram with flavour dilution (FD) factors in the range from 32 to the highest FD factor of 4098, as found for 3-methylnonane-2,4-dione (hay-like, aniseed-like) and vanillin (vanilla-like). A quantitation of the 42 aroma compounds eliciting the highest FD factors by means of stable isotope dilution assays (SIDA) followed by a calculation of odour activity values (OAV; ratio of concentration to odour threshold) showed that 30 aroma compounds exceeded their odour threshold in the tea beverage. By mixing 30 purified reference compounds of these odorants in water in exactly the same concentrations as determined in the tea beverage, the genuine aroma of the Longjing tea could successfully be simulated. In ensuing studies, quantitative changes during the traditional manufacturing process of the tea leaves as well as differences induced by the hot water treatment were systematically evaluated based on SIDAs. The results indicated the great importance of the initial pan-frying for the formation of key aroma compounds in the tea leaves. A comparison of the concentrations of selected key aroma compounds in the finished tea leaves and the tea infusion prepared thereof indicated further that large quantities of, for example, 2-methylbutanal, dimethyl sulphide, and 3-methylnonane-2,4-dione were obviously formed from yet unknown precursors by the hot water treatment.

Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception measure. Cluster analysis was performed and two groups resulted. Neutral consumers who generally rated ‘like slightly’ and ‘neither like nor dislike’ were influenced by the combinations of dumpling and cooking methods. Dumpling likers who rated higher than ‘like moderately’ were influenced by cooking methods. When divided into clusters, each effect was significant. For dumplings, consumers preferred three products over one. Regarding cooking methods, neutral consumers preferred pan-frying and air-frying. However, dumpling likers preferred pan-frying. Chewy, soft, crisp, and sticky characteristics positively influenced on acceptability. In addition, dumpling shells and fillings were analyzed to measure crispness and firmness, respectively, using a texture analyzer. Cooking methods influenced skin crispness but dumplings influenced filling firmness. Although correlation was very low between consumer texture perception and analytical measure, using both would be beneficial in further understanding.

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) (p < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings.

Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

A distillate obtained by solvent extraction and solvent-assisted flavor evaporation (SAFE) from raw, unprocessed matsutake mushrooms (Tricholoma matsutake Sing.) from Canada were analyzed by application of the aroma extraction dilution analysis (AEDA). Twenty-eight aroma-active compounds were detected in the flavor dilution (FD) factor range of 4–4096 among which (E)-methyl cinnamate (sweet, fruity), 4-methylquinazoline (minty), 1-octen-3-one (mushroom-like), trans-4,5-epoxy-(E)-2-decenal (metallic), and 3-methylbutanoic (sweaty) appeared with the highest FD factors. Quantitation of 18 odour-active compounds by stable isotope dilution assays, and a calculation of odour activity values (OAV ratio of concentration to odour threshold) confirmed 1-octen-3-one and (E)-methyl cinnamate as well as (E,E)-2,4-nonadienal, and 3-methylbutanal with OAVs ≥ 390 as key aroma compounds of the raw matsutake. A quantitative study on changes in the concentrations of (E)-methyl cinnamate over time suggested its rapid enzymatic formation within a few minutes. After pan-frying, among the 36 odour-active compounds located by AEDA, the highest FD factors were determined for 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), (E)-methyl cinnamate, 4-methylquinazoline, 2H-chromen-2-one (woodruff, almond-like), 1-octen-3-one, (Z)-methyl cinnamate (fruity), trans-4,5-epoxy-(E)-2-decenal, and 2-aminoacetophenone (foxy). Based on the quantitative data, the highest OAVs ≥ 278 were calculated for (E)-methyl cinnamate, (E,E)-2,4-nonadienal, (Z)-1,5-octadien-3-one, and 3-methylbutanal. The overall aroma profile of the pan-fried matsutake could be simulated by an aroma recombinate of 17 odorants in their natural concentrations occurring in the mushrooms. A total of 14 compounds were newly identified in matsutake.

The objective of this work was to investigate the effects of pan frying on the formation of two typical advanced glycation end products (AGEs) named -carboxymethyllysine (CML) and -carboxyethyllysine (CEL) in prepared chicken breast. The marinated chicken breast was pan fried for 1 to 6 min, and then protein, fat, moisture, carbonyl, sulfhydryl, thiobarbituric acid reactive substances, chroma (a*, b*, L*), absorbance at 294 and 420 nm, and AGE (CEL) levels were measured once a minute. Pearson's correlation was determined and indicated that moisture was significantly negatively correlated with Maillard reaction and AGEs ( < 0.05), fat and protein contents were significantly positively correlated with AGEs ( < 0.05), and a* values were positively correlated with Maillard reaction and CEL ( < 0.05). Protein and lipid oxidation played an important role on the correlation of AGEs. In conclusion, Maillard reaction and oxidation reaction are two important factors affecting AGE formation.

Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum “Paloma” variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels. Volumetric and yield characteristics were evaluated for the popped kernels, as their microstructure and texture profile. The popped sorghum obtained through the hot salt-frying method had a microstructure composed of polygonal cells. Also, it showed the best volumetric characteristics (volume), good expansion index, and high process yield. Finally, the hot salt-frying method showed better textural features associated with the attributes of a satisfactory product for consumers.

Cooking can emit high concentrations of particles and gaseous pollutants. Cooking has contributed to the major source of indoor air pollutants, especially for particle pollutants in residential buildings. Many studies already analyzed the emission characteristics of Chinese cooking-related UFPs and PM 2.5 , while less for the fine particle size distributions. Currently, the fine particle emission characteristics of Chinese cooking need to be further investigated, since the mass size distribution of Chinese cooking is dominated by fine particles. This study determined the emission characteristics of PM 1 and fine particles from three Chinese cooking methods. The capture efficiencies of particles were also measured by a modified indirect approach, including the impact of particle decay. The results showed that stir-fried vegetable and pan-fried meat dishes generated more fine particles at 0.542–1.5 μm. Besides, pan-fried and deep-fried meat dishes produce a higher generation of PM 1 . The fine particles (0.542–10 μm) number-based and volume-based size distributions of six dishes both presented a monodisperse behavior. The cooking methods are not a sensitive factor to the volume frequency of fine particle ranging from 0.542 to 10 μm. The averaged volume median and mode diameter for six typical Chinese dishes are 2.5 μm and 3.3 μm, respectively. The Sauter and DeBroukere mean diameter is 4.7 μm and 5.6 μm, respectively. The decay of fine particles increases with the particle diameter. The impact of particle decay on capture efficiency for 2–3 μm particles is about 5%. The capture efficiencies of pan-fried and deep-fried meat dishes are lower than that of vegetable dishes. In contrast, the capture efficiency for stir-fried meat dishes is higher than that of vegetable dishes. The capture efficiency for PM 1 and 0.542–5 μm particles from six typical Chinese dishes were 60–90% on the IEC recommended exhaust flowrate.