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Ultrason Sonochem

Title:		Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
Author(s):		Zhang J; Zhang W; Zhou L; Zhang R;
Address:		"Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: wangang.zhang@njau.edu.cn"
Journal Title:		Ultrason Sonochem
Year:		2021
Volume:		20211025
Issue:
Page Number:		105807 -
DOI:		10.1016/j.ultsonch.2021.105807
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking)
Abstract:		"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"
Keywords:		Flavoring Agents Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry *Pork Meat Volatile Organic Compounds/analysis Enzymatic oxidation Flavor fingerprint Gc-ims Ultrasound Unsmoked bacon;
Notes:		"MedlineZhang, Jian Zhang, Wangang Zhou, Lei Zhang, Ruyu eng Netherlands 2021/10/29 Ultrason Sonochem. 2021 Dec; 80:105807. doi: 10.1016/j.ultsonch.2021.105807. Epub 2021 Oct 25"