دورية أكاديمية
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).
| العنوان: | Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). |
|---|---|
| المؤلفون: | Carmona-Escutia RP; ESDAI, Universidad Panamericana, Álvaro del Portillo 49, Zapopan 45010, Mexico.; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Ferrocarril San Rafael Atlixco 186, Mexico City 09310, Mexico., Ponce-Alquicira E; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Ferrocarril San Rafael Atlixco 186, Mexico City 09310, Mexico., García-Parra MD; Unidad de Tecnología Alimentaría, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Camino al Arenero No. 1227, El Bajío, Zapopan 45019, Mexico., Villanueva-Rodríguez SJ; Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Normalista No. 800, La Normal, Guadalajara 44270, Mexico., Escalona-Buendía HB; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Ferrocarril San Rafael Atlixco 186, Mexico City 09310, Mexico. |
| المصدر: | Foods (Basel, Switzerland) [Foods] 2023 Feb 22; Vol. 12 (5). Date of Electronic Publication: 2023 Feb 22. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI AG, [2012]- |
| مستخلص: | Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R 2 coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors. |
| References: | Food Chem. 2018 Mar 1;242:288-300. (PMID: 29037691) Physiol Behav. 2004 Sep 15;82(2-3):397-403. (PMID: 15276804) Meat Sci. 2003 Nov;65(3):935-48. (PMID: 22063673) J Food Sci. 2011 Jan-Feb;76(1):C89-97. (PMID: 21535660) J Agric Food Chem. 2009 May 27;57(10):4319-27. (PMID: 19358532) Meat Sci. 2002 Sep;62(1):67-71. (PMID: 22061193) Meat Sci. 1996 Dec;44(4):255-73. (PMID: 22060942) Meat Sci. 2004 Nov;68(3):439-46. (PMID: 22062412) Neuroscience. 2015 Mar 19;289:99-105. (PMID: 25592427) Food Chem. 2014 May 1;150:301-6. (PMID: 24360454) Meat Sci. 2019 May;151:43-53. (PMID: 30685510) J Food Sci. 2015 Dec;80(12):C2740-50. (PMID: 26551333) Meat Sci. 2019 Apr;150:7-13. (PMID: 30562642) Meat Sci. 2013 Mar;93(3):614-20. (PMID: 23273472) Molecules. 2013 Apr 25;18(5):4887-905. (PMID: 23698038) Meat Sci. 2006 Aug;73(4):660-73. (PMID: 22062567) Food Res Int. 2016 Nov;89(Pt 1):860-869. (PMID: 28460989) J Agric Food Chem. 2007 Apr 18;55(8):3058-65. (PMID: 17381109) Foods. 2020 Nov 25;9(12):. (PMID: 33255808) Food Res Int. 2016 Nov;89(Pt 1):870-881. (PMID: 28460990) Meat Sci. 2011 Mar;87(3):264-73. (PMID: 21112159) J Food Sci. 2011 Nov-Dec;76(9):S535-44. (PMID: 22416726) J Food Sci. 2010 May;75(4):S173-81. (PMID: 20546419) Molecules. 2022 Dec 25;28(1):. (PMID: 36615360) J Agric Food Chem. 2007 Mar 7;55(5):1923-31. (PMID: 17288443) Foods. 2022 Jun 13;11(12):. (PMID: 35741923) Meat Sci. 2014 Apr;96(4):1409-16. (PMID: 24398000) J Chromatogr A. 2008 Apr 4;1186(1-2):123-43. (PMID: 17915233) Meat Sci. 2016 Dec;122:60-67. (PMID: 27486958) J Sci Food Agric. 2015 Apr;95(6):1350-61. (PMID: 25043208) Meat Sci. 2001 May;58(1):99-104. (PMID: 22061926) J Sci Food Agric. 2016 Mar 15;96(4):1194-201. (PMID: 25851258) Meat Sci. 2005 Jun;70(2):223-8. (PMID: 22063478) Meat Sci. 2005 Dec;71(4):620-33. (PMID: 22061207) Nature. 2001 Sep 13;413(6852):211-8. (PMID: 11557990) J Food Sci. 2007 Aug;72(6):M193-201. (PMID: 17995686) Foods. 2022 Dec 09;11(24):. (PMID: 36553738) Meat Sci. 2001 May;58(1):93-7. (PMID: 22061925) Foods. 2022 Mar 22;11(7):. (PMID: 35406997) Meat Sci. 2014 Dec;98(4):622-8. (PMID: 25089786) Meat Sci. 2006 Mar;72(3):457-66. (PMID: 22061729) Meat Sci. 2013 Nov;95(3):658-66. (PMID: 23811106) Meat Sci. 2008 Oct;80(2):315-25. (PMID: 22063336) |
| فهرسة مساهمة: | Keywords: SPME; generalized procrustes analysis; multifactor analysis; sensory evaluation |
| تواريخ الأحداث: | Date Created: 20230311 Latest Revision: 20230313 |
| رمز التحديث: | 20240628 |
| مُعرف محوري في PubMed: | PMC10000412 |
| DOI: | 10.3390/foods12050932 |
| PMID: | 36900448 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder كن أول من يترك تعليقا!