Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma DOI Creative Commons
Xiao Chen, Ying Cao, Weijie Lan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3074 - 3074

Published: Sept. 26, 2024

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or natural flavoring that, when roasted, exerts fragrant rice-like aroma and an attractive green color. This study elucidated typical compounds from pandan leaves explored influence thermal treatments on their profiles using GC-O-MS, E-nose, GC-IMS analyses. The effects formulation baking conditions qualities pandan-flavored sponge cake were comprehensively evaluated through holistic approach covering several aspects including batter gravity, color, texture, sensory characteristics. treatment introduced more types pleasant aromas (9 vs. 17 aromas) increased odor intensities original volatile compounds, especially for roasted steamed odors. amount reshaped color crumb (especially L* a* spaces) significantly decreased hardness (3.87 N to 1.01 N), gumminess (3.81 0.67 chewiness (13.22 mJ 4.56 mJ) cake. perceived bitterness sweetness can be adjusted by modulating levels 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, decanal, along with total alcohols aldehydes, due significant correlations revealed correlation heatmap

Language: Английский

Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method DOI Creative Commons
V. А. Sarkisyan, Anastasiya Bilyalova, V.M. Vorobyeva

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 116 - 116

Published: Jan. 3, 2025

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles these products frequently fall short consumer expectations. This study sought to optimize production process flavorings using Taguchi method. investigated effects sugar type, concentration, reaction temperature on Maillard products, sensory characteristics, volatile organic compounds. thermal flavors were obtained from precursor by heating in a laboratory microwave station at 30 bar 15 min. variable factors type (fructose, glucose, xylose), its concentration (25, 50, 100 mM), (140, 150, 160 °C). study’s findings indicated that emerged as predominant factor influencing formation characteristics flavorings. Specifically, 25 mM xylose-based prepared 140 °C demonstrated most notable highest level acceptability. Moreover, analysis compounds revealed presence diverse array substances, including aldehydes, ketones, alcohols, are characteristic flavor. A heat map content was constructed facilitate comparison samples. demonstrates effectiveness method optimizing provides valuable insights more balanced odor profiles.

Language: Английский

Citations

0
Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach DOI Creative Commons
Antonia Corvino, Iuliia Khomenko, Emanuela Betta

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(4), P. 761 - 761

Published: Feb. 7, 2025

The growing demand for plant-based beverages has underscored the importance of investigating their volatile profiles, which play a crucial role in sensory perception and consumer acceptance. This is especially true milks (PBMs) that have clear reference model bovine milk. study characterises organic compounds (VOCs) soy, almond oat compared to milk using proton transfer reaction-time flight-mass spectrometry (PTR-ToF-MS) as rapid noninvasive screening tool, complemented by gas chromatography-mass (GC-MS) compound identification. A total 188 mass peaks were detected PTR-ToF-MS, all showing significant differences from blank, while GC-MS allowed identification 50 compounds, supporting tentative identifications performed with PTR-MS analysis. In order facilitate comparison different milks, after statistical analysis, these further categorised into two groups: one consisting VOCs minimal variability across samples another comprising significantly abundances, distinctly characterising each beverage. Principal component analysis revealed separation between PBMs, exhibiting richest volatilome, displayed more homogeneous profile. PTR-ToF-MS demonstrated its ability analyse profiles rapidly, excellent complementarity terms analytical versatility. results provided valuable basis testing new experimental designs aimed characterise enhance flavour beverages, also processing, case product development considers raw materials.

Language: Английский

Citations

0
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature DOI Creative Commons

Lilan Chen,

Can Yuan, Hong Gao

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117736 - 117736

Published: April 1, 2025

Language: Английский

Citations

0
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma DOI Creative Commons
Xiao Chen, Ying Cao, Weijie Lan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3074 - 3074

Published: Sept. 26, 2024

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or natural flavoring that, when roasted, exerts fragrant rice-like aroma and an attractive green color. This study elucidated typical compounds from pandan leaves explored influence thermal treatments on their profiles using GC-O-MS, E-nose, GC-IMS analyses. The effects formulation baking conditions qualities pandan-flavored sponge cake were comprehensively evaluated through holistic approach covering several aspects including batter gravity, color, texture, sensory characteristics. treatment introduced more types pleasant aromas (9 vs. 17 aromas) increased odor intensities original volatile compounds, especially for roasted steamed odors. amount reshaped color crumb (especially L* a* spaces) significantly decreased hardness (3.87 N to 1.01 N), gumminess (3.81 0.67 chewiness (13.22 mJ 4.56 mJ) cake. perceived bitterness sweetness can be adjusted by modulating levels 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, decanal, along with total alcohols aldehydes, due significant correlations revealed correlation heatmap

Language: Английский

Citations

1