Search Results (3)

Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content. β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results. Full article

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis. Full article

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses. Full article