« Previous AbstractCharacterization of Kewda volatile components by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry    Next AbstractComparison of Phytochemical Constituents and Pharmacological Activities of Various Solvent Extracts Obtained from Millettia speciosa Stem Powder »

Molecules

Title:		Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
Author(s):		Nasiru MM; Umair M; Boateng EF; Alnadari F; Khan KR; Wang Z; Luo J; Yan W; Zhuang H; Majrashi A; Zhang J; Korma SA;
Address:		"National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University Dutsin-Ma, Katsina 821221, Nigeria. Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan. College of Life Science, Anhui Normal University, Wuhu 241000, China. Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA. Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia. Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"
Journal Title:		Molecules
Year:		2022
Volume:		20220118
Issue:		3
Page Number:		-
DOI:		10.3390/molecules27030601
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes"
Keywords:		Animals Egg Proteins/*analysis/*chemistry *Electronic Nose Flavoring Agents/*analysis/*chemistry Gas Chromatography-Mass Spectrometry/*methods Plasma Gases/*pharmacology Solid Phase Microextraction/methods Taste Volatile Organic Compounds/analysis/chemist;
Notes:		"MedlineNasiru, Mustapha Muhammad Umair, Muhammad Boateng, Evans Frimpong Alnadari, Fawze Khan, Kashif-Ur Rehman Wang, Zhaobin Luo, Ji Yan, Wenjing Zhuang, Hong Majrashi, Ali Zhang, Jianhao Korma, Sameh A eng TURSP-2020/110/This research was supported by Taif University Researchers Supporting Project number, Taif University, Taif, Saudi Arabia/ No. CX (18) 3041), 2018YFD0700802/he Agricultural Innovation Fund Project of Jiangsu Province the National Key Research and Development Program/ Switzerland 2022/02/16 Molecules. 2022 Jan 18; 27(3):601. doi: 10.3390/molecules27030601"