The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environmen...The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.展开更多
Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.展开更多
Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus...Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(P<0.05),and their corresponding equivalent umami concentrations(EUCs)were 23.45 g MSG(100 g)^(−1)and 14.86 g MSG(100 g)^(−1),respectively.For volatile compounds,GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns.According to the quantitative analysis of GC-MS,11 volatile compounds were identified as aroma-active compounds(AACs),of which six AACs(1-octen-3-ol,3-methylbutanal,nonanal,trimethylamine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)were found in all dried shrimp samples.Although dried shrimp from greenhouse possesses higher OAVs,OAVs of(E,E)-2,4-nonadienal(fishy smell),and 3,5-diethyl-2-methylpyrazine(burnt smell)reached 171.2 and 333 respectively,imparting negative effects on flavor.In general,dried shrimp from earthen pond had a better flavor profile than those from greenhouse.展开更多
基金Supported by the National Natural Science Foundation of China(No.42276106)the Youth Science and Technology Innovation Leading Talent Project of Ningbo City(No.2023QL038)+4 种基金the Public Welfare Research Project of Ningbo(No.2023S114)the“Three Rural Issues,Nine Parties”Agricultural Science and Technology Collaboration Plan of Zhejiang Province(No.2024SNJF073)the earmarked fund for CARS(No.CARS 48)the Major Scientific and Technological Innovation Project of Wenzhou City(No.ZF2022008)the K.C.Wong Magna Fund in Ningbo University。
文摘The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.
基金Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570)the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118)the Academic Backbone'Project of Northeast Agricultural University(20XG11)。
文摘Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.
基金supported by the National Key R&D Program of China (No.2018YFD0901004)the Central Public-Interest Scientific Institution Basal Research Fund,YSFRI,CAFS (No.20603022020013).
文摘Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(P<0.05),and their corresponding equivalent umami concentrations(EUCs)were 23.45 g MSG(100 g)^(−1)and 14.86 g MSG(100 g)^(−1),respectively.For volatile compounds,GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns.According to the quantitative analysis of GC-MS,11 volatile compounds were identified as aroma-active compounds(AACs),of which six AACs(1-octen-3-ol,3-methylbutanal,nonanal,trimethylamine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)were found in all dried shrimp samples.Although dried shrimp from greenhouse possesses higher OAVs,OAVs of(E,E)-2,4-nonadienal(fishy smell),and 3,5-diethyl-2-methylpyrazine(burnt smell)reached 171.2 and 333 respectively,imparting negative effects on flavor.In general,dried shrimp from earthen pond had a better flavor profile than those from greenhouse.
