ArticleFoods (Basel, Switzerland)2022
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- The influence of processing technologies on the biological activity of carbohydrates in food.Food chemistry: X · 2024Article
- Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Current research in food science · 2024Article
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8 authors.
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Abstract
This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.
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