scholarly journals Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

2019 ◽  
Vol 20 (4) ◽  
pp. 818 ◽  
Author(s):  
Bowen Yan ◽  
Faizan Sadiq ◽  
Yijie Cai ◽  
Daming Fan ◽  
Hao Zhang ◽  
...  
Keyword(s):  
Principal Component ◽  
Baker’S Yeast ◽  
Aroma Compounds ◽  
Untargeted Metabolomics ◽  
Type I ◽  
Baker's Yeast ◽  
Chinese Steamed Bread ◽  
Characteristics Analysis ◽  
Aroma Characteristics ◽  
Steamed Bread

Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this approach. The aim of this work was to evaluate the key aroma compounds and their potential generation pathway in Chinese steamed bread produced with type I sourdough by a metabolomics approach. Based on the aroma characteristics analysis, CSBs produced with type I sourdough and baker’s yeast were clearly distinguishable by principal component analysis (PCA) scores plot. A total of 13 compounds in sourdough-based steamed breads were given the status of discriminant markers through the untargeted metabolomics analysis. According to the odor activity values (OAVs) of discriminant aroma markers, ethyl acetate (fruity), ethyl lactate (caramel-like), hexyl acetate (fruity), (E)-2-nonenal (fatty) and 2-pentylfuran (fruity) were validated as the key volatile compounds in the breads produced with type I sourdough as compared to the baker’s yeast leavened steamed bread. The metabolite analysis in proofed dough indicated that esters are mainly generated by the reaction between acid and alcohol during steaming, and aldehydes are derived from the oxidation of palmitoleic acid and linoleic acid during proofing and steaming.

scholarly journals Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51

Respuestas ◽  
2016 ◽  
Vol 21 (1) ◽  
pp. 120
Author(s):  
Andrea Pallares-Pallares ◽  
Janeth Aidé Perea-Villamil ◽  
Luis Javier López-Giraldo
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Aroma Compounds ◽  
Volatile Fraction ◽  
Cocoa Beans ◽  
Palabras Clave ◽  
Total Variability ◽  
Aroma Characteristics ◽  
Pre Treatment ◽  
Theobroma Cacao L

Se evaluó el efecto de los días de fermentación secado sobre la evolución de los compuestos de aroma (volátiles) en la variedad de cacao CCN-51. El método empleado fue la Cromatografía de Gases-Espectrometría de Masas, en combinación con Micro Extracción en Fase Sólida de Espacio de Cabeza (HS-SPME-GC-MS). Para los análisis se construyó un diseño experimental factorial multinivel, con un total de 15 experimentos/muestreo. Durante el beneficio se aplicó el método de microfermentación en cajón y el secado se hizo por exposición directa al sol. El Análisis de Componentes Principales (PCA) permitió explicar un 68% de la varianza total asociada con las características de aroma (compuestos volátiles). El proceso de beneficio fue dividido en etapas de acuerdo con el grado de fermentación. Se identificaron, a lo largo del beneficio compuestos precursores de aroma deseables e indeseables. Entre los compuestos deseables se identificaron, entre otros, el 3-metil-1-butanol, 2-fenil etanol, benzaldehído, fenil acetaldehído, etilhexanoato, etil benzoato, etilfenil acetato y 2-fenil etil acetato, los cuales aportan notas odoríficas muy agradables (chocolate, caramelo, dulce, nuez, miel, frutal, floral). Finalmente, se propuso un método alternativo de beneficio, que incorpora un pretratamiento del clon CCN- 51 y que arroja evidencia preliminar de mejoría en lo que respecta a los componentes precursores del aroma. AbstractThe influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of cocoa beans CCN-51 was evaluated. The method used was Gas ChromatographyMass Spectrometry, coupled to Head Space Solid Phase Micro Extraction (HS-SPMEGC-GS). A multifactorial experimental design was created, containing 15 experiments per repetition. The fermentation technique was microfermentation in boxes, while drying was achieved by exposing the samples to the sun. A Principal Component Analysis (PCA) allowed to explain 68% of the total variability associated with aroma characteristics (volatile compounds). Both, desirable and undesirable compounds were identified throughout the processes of fermentation and drying. The benefit process (fermentation and drying) was divided in stages depending on the degree of fermentation. The desirable compounds identified were: 3-methy-1-butanol, 2-phenyl-ethanol, benzaldehyde, phenyl acetaldehyde, ethylhexanoate, ethyl benzoate, ethylphenyl acetate and 2-phenyl ethyl acetate, which are associated with odoriferous notes very nice (chocolate, candy, sweet, nutty, honey, fruity, floral). Finally, a pre-treatment of cocoa beans CCN-51 prior to fermentation was proposed to be incorporated during the benefit of the beans as it seems to enhance the formation of desirable aroma compounds. Palabras clave: Análisis de componentes principales, beneficio, cacao, CCN-51, compuestos volátiles, cromatografía de gases-masas. 

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

2020 ◽  
Vol 38 ◽  
pp. 100775
Author(s):  
Jinzhong Xi ◽  
Dan Xu ◽  
Fengfeng Wu ◽  
Zhengyu Jin ◽  
Yun Yin ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Chinese Steamed Bread ◽  
Steamed Bread

A novel steamed bread making process using salt-stressed baker’s yeast

2009 ◽  
Vol 44 (12) ◽  
pp. 2637-2643 ◽  
Author(s):  
Lien Te Yeh ◽  
Mei-Li Wu ◽  
Albert Linton Charles ◽  
Tzou-Chi Huang
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Bread Making ◽  
Steamed Bread

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 764-773 ◽  
Author(s):  
Bowen Yan ◽  
Faizan A. Sadiq ◽  
Yijie Cai ◽  
Daming Fan ◽  
Wei Chen ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Type I ◽  
Chinese Steamed Bread ◽  
Steamed Bread

scholarly journals Improved One-Class Modeling of High-Dimensional Metabolomics Data via Eigenvalue-Shrinkage

Metabolites ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 237
Author(s):  
Alberto Brini ◽  
Vahe Avagyan ◽  
Ric C. H. de Vos ◽  
Jack H. Vossen ◽  
Edwin R. van den Heuvel ◽  
...  
Keyword(s):  
Outlier Detection ◽  
Type I Error ◽  
Principal Component ◽  
Distance Measures ◽  
Untargeted Metabolomics ◽  
Type I ◽  
Reference Class ◽  
Critical Limit ◽  
Metabolomics Data ◽  
Metabolite Profiles

One-class modelling is a useful approach in metabolomics for the untargeted detection of abnormal metabolite profiles, when information from a set of reference observations is available to model “normal” or baseline metabolite profiles. Such outlying profiles are typically identified by comparing the distance between an observation and the reference class to a critical limit. Often, multivariate distance measures such as the Mahalanobis distance (MD) or principal component-based measures are used. These approaches, however, are either not applicable to untargeted metabolomics data, or their results are unreliable. In this paper, five distance measures for one-class modeling in untargeted metabolites are proposed. They are based on a combination of the MD and five so-called eigenvalue-shrinkage estimators of the covariance matrix of the reference class. A simple cross-validation procedure is proposed to set the critical limit for outlier detection. Simulation studies are used to identify which distance measure provides the best performance for one-class modeling, in terms of type I error and power to identify abnormal metabolite profiles. Empirical evidence demonstrates that this method has better type I error (false positive rate) and improved outlier detection power than the standard (principal component-based) one-class models. The method is illustrated by its application to liquid chromatography coupled to mass spectrometry (LC-MS) and nuclear magnetic response spectroscopy (NMR) untargeted metabolomics data from two studies on food safety assessment and diagnosis of rare diseases, respectively.

COD REDUCTION OF BAKER'S YEAST WASTEWATER USING BATCH ELECTROCOAGULATION

2014 ◽  
Vol 13 (12) ◽  
pp. 3153-3160 ◽  
Author(s):  
Zakaria Al-Qodah ◽  
Mohammad Al-Shannag ◽  
Kholoud Alananbeh ◽  
Nahla Bouqellah ◽  
Eman Assirey ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Cod Reduction ◽  
Yeast Wastewater
Sign in / Sign up

Export Citation Format

Share Document