Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics

Article Chemistry, Applied

Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting br

Xuyue Wang et al.

Summary: The secondary oxidation stage may play a more important role in the formation of unique flavors in salted egg yolks.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Development and application of a SFC-DAD-MS/MS method to determine carotenoids and vitamin A in egg yolks from laying hens supplemented with β-carotene

Qixiang Miao et al.

Summary: In this study, beta-carotene and different forms of vitamin A in eggs were determined simultaneously using supercritical fluid chromatography-tandem mass spectrometry. The results showed that the amount of beta-carotene and the contents of retinoids in yolks increased with an increase in dietary supplement level, leading to a slight change in yolk color. Additionally, the levels of lutein and zeaxanthin decreased.

FOOD CHEMISTRY (2023)

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Review Chemistry, Applied

Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review

De-Wei Chen et al.

Summary: Egg yolk phospholipids (PLs) are a rich source of lipid-derived odorants, especially fatty note odorants, and have been successfully used in chicken meat and fried foods to enhance aroma. Phosphatidyl-choline (PC) is the most abundant class in egg yolk PLs and is more efficient than phosphatidylethanolamine in generating fatty note odorants. Therefore, egg yolk PLs can serve as an ideal precursor for fatty note odorants in chicken meat and fried foods.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs

Xinhua Hou et al.

Summary: Chinese indigenous pig breeds have higher intramuscular fat content and better meat quality. This study investigated the differential metabolites and lipids in the skeletal muscle of Laiwu and Yorkshire pigs, revealing their association with intramuscular fat content and meat flavor. The results showed that the Laiwu pig had a faster lipid droplet formation and contained more triglyceride, reflecting its higher intramuscular fat content.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing

Yang Liu et al.

Summary: To analyze the formation of flavor substances in Congou black tea, both non-volatile and volatile compositions were analyzed, along with enzymatic activity. Using UHPLC-Q-Exactive/MS and SBSE-GC-MS techniques, a total of 107 non-volatile and 222 volatile compositions were identified, and eight metabolic pathways were explored. Significant variations in metabolites were observed, especially during fermentation, with high accumulation of taste and color substances. Mutual transformation between non-volatile and volatile substances was found in certain types of processing. This study provides a detailed overview of the dynamic changes in flavor substrates and key enzyme activities during Congou black tea processing.

FOOD CHEMISTRY (2023)

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Article Biochemistry & Molecular Biology

Light modulates glucose metabolism by a retina-hypothalamus-brown adipose tissue axis

Jian-Jun Meng et al.

Summary: Public health studies have shown that artificial light is a high-risk factor for metabolic disorders, but the neural mechanism by which light affects metabolism is not well understood. This study found that light can rapidly decrease glucose tolerance in mice by activating retinal ganglion cells that connect to the hypothalamic supraoptic nucleus. This neural circuit ultimately blocks adaptive thermogenesis in brown adipose tissue, leading to reduced glucose tolerance. Similar effects were observed in humans, suggesting a potential strategy for managing glucose metabolic disorders.

CELL (2023)

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Review Food Science & Technology

Flavor challenges in extruded plant-based meat alternatives: A review

Yaqin Wang et al.

Summary: The taste of plant-based meat alternatives is a significant factor in their popularity and market competitiveness. This study comprehensively reviewed previous research to explore the compounds responsible for off-flavors, their generation mechanisms, the impact of cooking methods on flavor, techniques for measuring flavor properties, and strategies for improving flavor.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Article Chemistry, Applied

Use of egg yolk to imitate meat aroma

Xiaoying Yang et al.

Summary: This study successfully mimicked meat aroma by removing lipids and lutein from egg yolk, with results showing that lutein rather than lipids or their degradation products determined flavor formation.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Changes in volatile flavor of yak meat during oxidation based on multi-omics

Qun Huang et al.

Summary: The study utilized a hydroxyl radical system combined with GC-IMS and metabolomics to evaluate the impact of oxidation on the formation of volatile flavor compounds in yak meat. Oxidation was found to promote the formation of specific ketones and hydroxy ketones which may have a significant influence on the overall aroma, while aldehydes like octanal, nonanal, and benzaldehyde may be linked to off-odor or acidification. Additionally, changes in fatty acids and other metabolites during oxidation were observed, highlighting the potential role of specific metabolic components in flavor formation.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

Xin Guo et al.

Summary: This study investigated the changes in lipid metabolism and metabolic pathways during the processing of dry-cured mutton ham using a lipidic metabolomics approach. The results showed that glycerolipids and glycerophospholipids were the most abundant lipids. The fermenting stage had the greatest impact on the quality of mutton ham, and glycerophospholipid metabolism and sphingolipid metabolism were the key pathways involved.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

Jinhong Zang et al.

Summary: Microbial metabolism plays a crucial role in the flavor development of traditional Suanyu. This study identified 21 characteristic volatile compounds of Suanyu using GC-MS combined with GC-O analysis. The fermentation process was divided into three stages: raw material, initial fermentation, and late fermentation. Nine flavor markers at different fermentation stages were revealed using the OPLS-DA model. Metagenomic sequencing was used to analyze the possible formation pathways of flavor compounds and identify key microorganisms related to flavor formation.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics

Qing Wei et al.

Summary: Taihe silky chicken (TSC) has superior meat quality compared to Cobb chicken (CC), with higher intramuscular fat content and different lipid and volatile compound profiles.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids

Hao Wang et al.

Summary: This study found that astaxanthin can improve the stability of DHA-enriched egg products during storage, primarily by suppressing the oxidation of DHA-non-esterified fatty acids and minimizing the degradation of DHA.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

Li-Bing Gao et al.

Summary: This study compares the yolk flavor of eggs from Chinese indigenous and commercial laying hens, and finds significant differences in sensory attributes and instrument detection. The flavor of the yolk is mainly influenced by alcohol and fatty acids, while texture characteristics are closely related to yolk flavor.

FOODS (2022)

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Article Food Science & Technology

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Yingjie Qiu et al.

Summary: This study investigated the microbial community and volatile and non-volatile compounds during the traditional fermentation of golden pomfret, with a focus on amino acid metabolism. The study found that glutamate, alanine, and leucine were the main amino acids responsible for the characteristic taste of fermented golden pomfret, and Halobacterium, Clostridium, Natrinema, Alkalibacillus, Natrialba, and Vibrio were the dominant microbial genera involved in amino acid metabolism and correlated with the majority of volatile compounds.

FOOD RESEARCH INTERNATIONAL (2022)

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Review Food Science & Technology

Processing technology, principle, and nutritional characteristics of preserved eggs: A review

Hui Xue et al.

Summary: This paper summarizes the processing technology, metal ion regulation, functional activity, and formation mechanism of gelation, color, flavor, and Songhua of preserved eggs, and raises ideas for the future study of preserved eggs. The key findings indicate that preserved eggs are formed through the synergistic induction of strong alkali and metal ions, and the Maillard reaction plays an important role in the formation process. Additionally, the action of strong alkali also degrades proteins and lipids to produce active peptides, enriching the flavor of preserved eggs. These findings provide important evidence for the production of healthier, nutritious, and delicious preserved eggs.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Mass spectrometry-based lipidomics as a powerful platform in foodomics research

Bangfu Wu et al.

Summary: MS-based lipidomics, derived from metabolomics, focuses on comprehensive analysis of lipid molecules in biological matrices. This approach has shown great potential in food lipids analysis and dietary lipid nutrition research within foodomics field. The combination of MS and chemometric tools enables sensitive detection of food fraud and investigation of the functional roles of dietary lipids.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion

Dengyu Tang et al.

Summary: This study compared the edible quality and nutritional value of liquid eggs cooked by different methods. Baked eggs showed a softer and more elastic texture, while fried eggs exhibited better antioxidant activity. The results provide insights for the production of pre-cooked eggs and related products using liquid eggs as ingredients.

FOOD RESEARCH INTERNATIONAL (2021)

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Review Agriculture, Dairy & Animal Science

Amino acid requirements for laying hens: a comprehensive

Shemil P. Macelline et al.

Summary: This review aims to consolidate published data on amino acid requirements of layer hens and proposes new recommendations based on these data. Inconsistencies in recommendations for various amino acids have been found, with factors such as breed, age, basal diet composition, and assessment method contributing to the discrepancies. The development of reduced-protein diets for layer hens is gaining attention for sustainable production, involving changes in diet composition with inclusions of nonbound amino acids that may influence amino acid requirements.

POULTRY SCIENCE (2021)

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Article Food Science & Technology

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang et al.

Summary: The research focuses on the mechanism of protein-flavor interactions with an emphasis on the protein aspect. Recent findings of mathematical models in describing flavor retention and release in protein aqueous model are summarized. The flavor binding abilities of animal protein and plant protein are systematically compared, and recent advances of extrinsic factors affecting protein-flavor binding are highlighted.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

Chunsheng Liu et al.

Summary: The effects of high hydrostatic pressure and steam on the biochemical composition and nonvolatile taste active compounds of oysters were investigated. The study found changes in moisture content, fatty acid composition, and taste active compounds in oysters under different treatments, with HHP treatment having a relatively smaller impact compared to steam processing.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

Zelin Duan et al.

Summary: The study utilized multiple technologies to analyze flavor compounds in two salmonid species from different geographical origins, revealing differences in volatile compounds and free amino acid content between salmonids from different sources. The results from electronic nose and tongue were consistent with HS-GC-IMS analysis.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

Liuyang Ren et al.

Summary: The volatile off-odor compounds in thermal duck egg gels were characterized using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), and aroma recombination. The off-odor mainly came from egg yolk, with aldehydes being the highest in content. Anaerobic treatment in nitrogen reduced off-odor sensory scores and volatile components, while aerobic treatment in air resulted in eight volatile compounds with OAVs greater than 1 in egg yolk gels.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

Rui Li et al.

Summary: The study used metabolomics to investigate changes in the metabolites of tilapia fillets after thermal processing, revealing that thermal processing significantly alters the quality of tilapia fillets, with amino acids, phospholipids, and nucleotides playing a significant role in taste and nutrition impact.

FOOD CHEMISTRY (2021)

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Review Agriculture, Multidisciplinary

Biological Activities of Egg Yolk Lipids: A Review

Nanhai Xiao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Review Food Science & Technology

Advances in umami taste and aroma of edible mushrooms

Li-bin Sun et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths

Claudia S. Tang et al.

FOOD QUALITY AND PREFERENCE (2020)

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Article Food Science & Technology

Methodologies to advance the understanding of flavor chemistry

Michele Eliza Cortazzo Menis-Henrique

CURRENT OPINION IN FOOD SCIENCE (2020)

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Article Food Science & Technology

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Chemistry, Applied

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Jing Li et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics

Xiao-le Xiang et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Review Endocrinology & Metabolism

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

Carmen Diez-Simon et al.

METABOLOMICS (2019)

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Article Chemistry, Applied

Use of egg yolk phospholipids to generate chicken meat odorants

De-Wei Chen et al.

FOOD CHEMISTRY (2019)

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Article Food Science & Technology

Characterization and discrimination of selected chicken eggs in China's retail market based on multi-element and lipidomics analysis

Si Mi et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Chemistry, Analytical

Characterization and authentication of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles based on mineral profiling using ICP-MS

Si Mi et al.

MICROCHEMICAL JOURNAL (2019)

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Article Chemistry, Applied

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

Virginia C. Resconi et al.

FOOD CHEMISTRY (2018)

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Review Food Science & Technology

GC-O-MS technique and its applications in food flavor analysis

Huanlu Song et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Agriculture, Multidisciplinary

Metabolomics Reveals that Crossbred Dairy Buffaloes Are More Thermotolerant than Holstein Cows under Chronic Heat Stress

Zhaobing Gu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Volatile markers of cholesterol thermal changes

Dorota Derewiaka et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

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Article Agriculture, Dairy & Animal Science

Chromatographic analysis of lypophilic compounds in eggs from organically fed hens

Andrea Bunea et al.

JOURNAL OF APPLIED POULTRY RESEARCH (2017)

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Review Food Science & Technology

Amino Acid Degradations Produced by Lipid Oxidation Products

Francisco J. Hidalgo et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

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Article Chemistry, Applied

Effects of storage and cooking on the antioxidant capacity of laying hen eggs

Chamila Nimalaratne et al.

FOOD CHEMISTRY (2016)

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Article Food Science & Technology

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis

Huan Cheng et al.

FOOD RESEARCH INTERNATIONAL (2015)

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Review Food Science & Technology

Reactivity and stability of selected flavor compounds

Monthana Weerawatanakorn et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2015)

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Article Food Science & Technology

Branched-chain amino acids modulate the expression of hepatic fatty acid metabolism-related genes in female broiler chickens

Jie Bai et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2015)

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Article Plant Sciences

Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes

Miranda Hart et al.

MYCORRHIZA (2015)

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Article Food Science & Technology

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

Z. Haddi et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Article Chemistry, Analytical

Study of odor from boiled eggs over time using gas chromatography

Sang-Hee Jo et al.

MICROCHEMICAL JOURNAL (2013)

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Article Chemistry, Applied

Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study

Vassilia J. Sinanoglou et al.

FOOD CHEMISTRY (2011)

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Review Immunology

Control of immune response by amino acid metabolism

Ursula Grohmann et al.

IMMUNOLOGICAL REVIEWS (2010)

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Article Food Science & Technology

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork

Kaja Tikk et al.

MEAT SCIENCE (2007)

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Article Chemistry, Analytical

Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks

MS Cosio et al.

ANALYTICA CHIMICA ACTA (2006)

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Review Nutrition & Dietetics

Potential nutritional and physiological functions of betaine in livestock

M Eklund et al.

NUTRITION RESEARCH REVIEWS (2005)

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Article Food Science & Technology

Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

C Cerny et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)

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Article Agriculture, Multidisciplinary

Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine

R Di et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

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Article Agriculture, Multidisciplinary

Odorants generated by thermally induced degradation of phospholipids

JM Lin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

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Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics

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