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The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.

Spontaneous fermentation is currently used to produce lafun from cassava, leading to inconsistent product quality and decreased safety. Using starter cultures and optimising the selection of the raw materials can overcome this. This study evaluated the impact of various lactic acid bacteria (LAB) starters and varieties of cassava (bitter: IBA30527; vitamin A fortified bitter: IBA011371; and sweet: TMEB117) on the proximate, rheological, and volatile profiles of lafun. The varieties were fermented with four selected LAB (two strains of Weissella koreensis, Lactococcus lactis, and Leuconostoc mesenteroides). The use of fortified cassava showed higher potential to improve the quality of lafun. The combination of fortified cassava and Leuconostoc mesenteroides gave the highest nutritional value (ash: 4.37% cf. 1.33%; protein: 3.08% cf. 0.87%; and fibre: 7.43% cf. 1.43%). Fermenting the fortified cassava with Weissella koreensis-2 produced lafun gruel with the best viscoelastic properties, indicating an overall better product quality. The fortified cassava fermented with combined cultures of W. koreensis-1 and L. lactis resulted in a product with lower levels of carboxylic acids (cheesy) and lipid oxidation products (fried, rancid) but higher concentrations of carotenoid-derived compounds (fruity). The use of LAB in the controlled fermentation of fortified cassava could be a sustainable alternative to improve the physical, nutritional, and flavour properties of lafun.

This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas Scapharca subcrenata showed a better composition and proportion of essential amino acids (EAA/TAA = 39.02%, EAA/NEAA = 63.98%) compared to other species. Glu, Gly, Ala, Arg, 5′-monophosphate (GMP), lactic acid, succinic acid, and malic acid were quantitatively determined as the main taste compounds in shellfish and their boiling liquids. The equivalent umami concentration (EUC) values, reflecting the synergistic effect of umami compounds, showed distinct characteristics, and the maximum umami intensities were found in Meretrix meretrix (586.8 g monosodium glutamate (MSG)/100 g) and the boiling liquid of Clinocardium californiense (358.3 g MSG/100 g), respectively. Based on these experimental results, C. californiense was found to have the highest prehensive quality score as revealed by principal component analysis (PCA). These results are important for promoting studies aimed at nutritional value development and taste compounds improvement of these shellfish species, especially for flavor enhancer development. Meanwhile, different shellfish species can be comprehensively developed and utilized based on their distinct nutritional properties, and this would translate into greater profitability for producers.

Objective: This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef. Materials and Methods: The experiment utilized a randomized complete block design, where the aging time (0, 7, 14, 21, and 28 days) served as the treatment and the longissimus thoracis et lumborum muscle from Thai native cattle (n = 4) was considered a block. Results: Meat color and Warner-Bratzler shear force values decreased as the aging time increased. Furthermore, the moisture content decreased while the protein and ash content increased with a longer aging time. The proportions of fatty acids showed significant differences with varying aging times. These fatty acids exhibited the highest proportions in the 14-day dry-aged beef samples. The levels of short-chain aldehydes (pentanal, heptanal, octanal, nonanal, decanal, and 2-non¬enal) and alcohols (1-hexanol and 1-octanol) decreased as the aging time increased. However, there was an increase in long-chain aldehydes (tetradecanal, hexadecanal, heptadecanal, and octadecanal) with longer aging time. In addition, the levels of toluene, dodecane, tridecane, methyl-pyrazine, 2,5-dimethyl-pyrazine, trimethyl-pyrazine, and dimethyl trisulfide were higher in 14-day dry-aged beef compared to beef that had not been aged. Furthermore, a correlation was found between the number of the 6 significant fatty acids in the dry-aged beef samples and the 12 volatile compounds in cooked beef. Conclusion: Our results suggest that aging times significantly influence the fatty acid profiles of Thai native beef, which in turn are correlated with the characteristic volatile compounds.

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points • The volatile profile and fruit wine quality are affected by enological parameters . • The composition and content of nutrients in fruit must impact volatile profiles . • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines .

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g−1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.

The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved (p < 0.05). Binary mixture of Lactiplantibacillus plantarum 90 and Lacticaseibacillus casei 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by Lactobacillus strains fermentation, and there were dramatic differences between monoculture and binary mixture.

Flours obtained from yellow split pea seeds, raw, roasted, or sprouted followed by freeze-drying or roasting were used for wheat flour substitution at 10% level in breadmaking, resulting in four fortified composite flour preparations, denoted as RAW10, ROAS10, SPR-LYO10, and SPR-ROAS10, respectively. The use of flour obtained after seed sprouting and subsequent freeze-drying negatively affected the dough’s rheological behavior, as reflected by a lower specific volume and adverse textural characteristics of the breads, as well as promoted bread staling. Instead, all other composite flour preparations resulted in physicochemical properties of the dough and the baked product similar to those of wheat bread. Analysis of the volatiles profile of bread crumb with headspace solid-phase microextraction technique (HS-SPME), coupled to GC–MS, revealed that the dominant groups of compounds, namely aldehydes and alcohols, were raised in the volatile fraction of RAW10 and SPR-LYO10, whereas SPR-ROAS10 was rich in pyrazines and ROAS10 profile was the closest to that of wheat bread. Quantitative descriptive analysis by a trained panel revealed the “beany” and “green-like” flavor notes as being dominant in RAW10 and SPR-LYO10 products, whereas the “roasted” flavor was intensified in the case of SPR-ROAS10 and ROAS10 breads. Consequently, the overall acceptability of the ROAS10 bread by consumers was high, probably due to the detection of low-intensity off-flavor notes, thus resembling more wheat bread. The research findings highlighted the possibility of using pretreated legume flours for wheat flour substitution towards the development of nutritionally enhanced breads with distinct flavor profiles.

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free amino acid (FAA) and volatile profile. Ecuadorian Trinitario beans (Sacha Gold) were sampled after 0, 18, 24, 48 and 66 h of spontaneous fermentation. The unfermented beans contained significant sucrose, glutamic acid and asparagine amounts while the fermented beans (66 h) contained more flavor precursors, e.g. glucose, fructose, hydrophobic and other FAA. Forty-one volatiles were identified, including 13 fruity- and 12 floral-like, derived from various metabolic pathways. Whereas the level of fatty acid-derived fruity volatiles decreased, the amount of amino acid-derived fruity and floral volatiles increased and floral terpenes remained stable. Some fine volatiles were assumed to be pulp-derived (e.g. linalool, β-myrcene, 2-heptyl acetate) or intrinsic to the bean (e.g. 2-heptanol, 2-heptanone, 2-pentanol), while others were generated during fermentation by microbial synthesis (e.g. 2-phenylethanol, isoamyl alcohol). Multivariate analysis clustered samples according to fermentation time and quality. These findings demonstrate that cocoa fermentation is essential for the formation of flavor precursors and the development or preservation of important fine aroma compounds. Trinitario (or hybrids), one of the cocoa varieties with fine flavor potential, is cultivated all over the world and hence, care should be taken during post-harvest to fully exploit this fine flavor character and deliver high-quality cocoa beans with fine sensory characteristics.

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.