Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs),...

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Autores principales:	Jian Zhang, Wangang Zhang, Lei Zhou, Ruyu Zhang
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound GC-IMS Flavor fingerprint Enzymatic oxidation Unsmoked bacon Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/5f7f15a287c14f27ba1292fbb3af7893
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spelling	oai:doaj.org-article:5f7f15a287c14f27ba1292fbb3af78932021-12-02T04:59:46ZStudy on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS1350-417710.1016/j.ultsonch.2021.105807https://doaj.org/article/5f7f15a287c14f27ba1292fbb3af78932021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003497https://doaj.org/toc/1350-4177For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs), respectively. Furthermore, the metabolic pathway of VFCs affected by ultrasound was also investigated. Results demonstrated that ultrasound improved the flavor characteristic of unsmoked bacon by raising the levels of nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate and n-propyl acetate. Enzymatic oxidation was found to be an important metabolic pathway responsible for the development of flavor characteristic after ultrasound treatment, which could be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasound treatment was also confirmed by thiobarbituric acid reactive substances. Consequently, ultrasound is an effective approach to enhance the flavor characteristic of unsmoked bacon.Jian ZhangWangang ZhangLei ZhouRuyu ZhangElsevierarticleUltrasoundGC-IMSFlavor fingerprintEnzymatic oxidationUnsmoked baconChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105807- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound GC-IMS Flavor fingerprint Enzymatic oxidation Unsmoked bacon Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound GC-IMS Flavor fingerprint Enzymatic oxidation Unsmoked bacon Chemistry QD1-999 Acoustics. Sound QC221-246 Jian Zhang Wangang Zhang Lei Zhou Ruyu Zhang Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
description	For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs), respectively. Furthermore, the metabolic pathway of VFCs affected by ultrasound was also investigated. Results demonstrated that ultrasound improved the flavor characteristic of unsmoked bacon by raising the levels of nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate and n-propyl acetate. Enzymatic oxidation was found to be an important metabolic pathway responsible for the development of flavor characteristic after ultrasound treatment, which could be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasound treatment was also confirmed by thiobarbituric acid reactive substances. Consequently, ultrasound is an effective approach to enhance the flavor characteristic of unsmoked bacon.
format	article
author	Jian Zhang Wangang Zhang Lei Zhou Ruyu Zhang
author_facet	Jian Zhang Wangang Zhang Lei Zhou Ruyu Zhang
author_sort	Jian Zhang
title	Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
title_short	Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
title_full	Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
title_fullStr	Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
title_full_unstemmed	Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
title_sort	study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using hs-gc-ims
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/5f7f15a287c14f27ba1292fbb3af7893
work_keys_str_mv	AT jianzhang studyontheinfluencesofultrasoundontheflavorprofileofunsmokedbaconanditsunderlyingmetabolicmechanismbyusinghsgcims AT wangangzhang studyontheinfluencesofultrasoundontheflavorprofileofunsmokedbaconanditsunderlyingmetabolicmechanismbyusinghsgcims AT leizhou studyontheinfluencesofultrasoundontheflavorprofileofunsmokedbaconanditsunderlyingmetabolicmechanismbyusinghsgcims AT ruyuzhang studyontheinfluencesofultrasoundontheflavorprofileofunsmokedbaconanditsunderlyingmetabolicmechanismbyusinghsgcims
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Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

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