Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides DOI Creative Commons

Linfan Shi,

Zhouru Li,

Shiqin Qing

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102061 - 102061

Published: Dec. 2, 2024

The solid-phase adsorption principles and fundamental mechanism of isobutyric acid, 1-octen-3-ol, octanal (three key off-odor compounds oyster peptides) were explored using electrospun octenyl succinylated starch-pullulan (OSS-PUL) nanofiber mat. mats had selective behaviors as indicated by the rates octanal, which 94.96%, 85.03%, 65.36%. contents II-type inclusion complexes (ICs) formed with three mentioned above significantly different. mean fiber diameter octanal/nanofiber mat IC highest content was decreased (

Language: Английский

Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies DOI
Ayesha Shahid,

Zihao Fan,

Kerui Su

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104886 - 104886

Published: Jan. 1, 2025

Language: Английский

Citations

1
Effect of short-term depuration on the flavor of crucian carp (Carassius auratus) and exploration of prediction model for fishy odor DOI
Han Wang,

Zhenzhen Chen,

Zeyu Song

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107454 - 107454

Published: March 1, 2025

Language: Английский

Citations

0
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS DOI

Shijie Bi,

Gui Zhen Gong,

Na Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106557 - 106557

Published: April 1, 2025

Language: Английский

Citations

0
Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS DOI Creative Commons
Nina Yan, Cheng‐Jian Xu,

Shuangli Xiong

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1478 - 1478

Published: April 24, 2025

Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The of T. soup was analyzed and compared electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace-solid-phase microextraction-gas chromatography-mass (HS-SPME-GC-MS). A significant effect time on overall profile identified through E-nose analysis. By HS-GC-IMS HS-SPME-GC-MS 51 volatile compounds were detected, with alcohols aldehydes as main substances. Based relative odor activity value (ROAV) multivariate statistical 1-octen-3-ol, 1-octanol, methyl cinnamate, 2-pentyl furan determined to be key in process. We observed that shorter preserved mushroom most effectively. These findings can utilized for industrial production optimization components.

Language: Английский

Citations

0
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides DOI Creative Commons

Linfan Shi,

Zhouru Li,

Shiqin Qing

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102061 - 102061

Published: Dec. 2, 2024

The solid-phase adsorption principles and fundamental mechanism of isobutyric acid, 1-octen-3-ol, octanal (three key off-odor compounds oyster peptides) were explored using electrospun octenyl succinylated starch-pullulan (OSS-PUL) nanofiber mat. mats had selective behaviors as indicated by the rates octanal, which 94.96%, 85.03%, 65.36%. contents II-type inclusion complexes (ICs) formed with three mentioned above significantly different. mean fiber diameter octanal/nanofiber mat IC highest content was decreased (

Language: Английский

Citations

1