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This study investigated the effects of temporary rearing (6 weeks) in brackish water on the taste-related metabolites of crab muscle for adult male E. sinensis. Salinity-responsive factors, including 5ʹ-nucleotides and free amino acids (FAAs) of crab muscle, were identified using tri-step infrared spectroscopy. Compared to the fresh water group, the content of umami and sweet FAAs were higher in the 2nd and 4th week in the brackish water group (P < 0.05). Similarly, the content of 5ʹ-adenosine triphosphate (ATP) significantly increased in the 2 nd week in the brackish water group (P < 0.05). Cl− contents were significantly increased in the 4th and 6th weeks in the brackish water group (P < 0.05). The salinity-responsive contributors, including aspartic acid, glutamic acid, threonine, alanine, lysine, cystine, Ca2+ and Cl− were involved in osmoregulation. Crab muscle was able to accumulate ATP, which could increase the adaptive capacity of an organism and form flavor nucleotides. The infrared spectroscopy could effectively identify the main difference of taste-related metabolites. According to our results, the optimal period for temporary rearing of crabs in brackish water was 2–4 weeks.
Long Zhang; Mingyu Yin; Yao Zheng; Ning-Ping Tao; Xugan Wu; Xichang Wang. Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis. LWT 2021, 142, 110898 .
AMA StyleLong Zhang, Mingyu Yin, Yao Zheng, Ning-Ping Tao, Xugan Wu, Xichang Wang. Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis. LWT. 2021; 142 ():110898.
Chicago/Turabian StyleLong Zhang; Mingyu Yin; Yao Zheng; Ning-Ping Tao; Xugan Wu; Xichang Wang. 2021. "Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis." LWT 142, no. : 110898.
Micro/nanocolloidal is confirmed as a self‐assembly structure in big eye tuna (Thunnus obesus) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid‐exposed (FFA‐exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA‐exposed HepG2 cells were 8.6 ng/104 cells and 0.6 nM/104 cells, respectively, which were significantly different with control (p < .05). Both OGS and OGSG could significantly decline the TG deposition of FFA‐exposed HepG2 cells with 31% and 40% (p < .05), and in MFS and MFSG were 23% and 26% (p ≥ .05). Meanwhile, OGS inhibited the deposition of TG mainly in 18–24 hr, and OGSG mainly in 12–18 hr. All the BETHS samples showed no inhibition effect on TC deposition (p ≥ .05). This research might help to understand the improving activity of natural or traditional food products on metabolic syndrome.
Jing Zhang; Liu Lin; Ningping Tao; Zheqing Zhu; Xichang Wang; Mingfu Wang. Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells. Food Science & Nutrition 2020, 9, 1143 -1151.
AMA StyleJing Zhang, Liu Lin, Ningping Tao, Zheqing Zhu, Xichang Wang, Mingfu Wang. Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells. Food Science & Nutrition. 2020; 9 (2):1143-1151.
Chicago/Turabian StyleJing Zhang; Liu Lin; Ningping Tao; Zheqing Zhu; Xichang Wang; Mingfu Wang. 2020. "Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells." Food Science & Nutrition 9, no. 2: 1143-1151.
In this study, the effects of chemical refining on the physicochemical indices, environmental pollutants, lipid functional groups, relaxation characteristics, fatty acid profiles, and triglyceride (TG) molecular species in crude oil extracted from small fish in Mauritania were evaluated. The acid, peroxide, and iodine values of crude oil were identified as 5.52 mg KOH/g, 1.73 meq/kg, and 200.78 g/100 g oil, respectively. After refining, these values were determined to be 0.29 mg KOH/g, 0.76 meq/kg, and 210.80 g/100 g oil, respectively. The polychlorinated biphenyls and arsenic content of crude oil were identified as 32.30 μg/kg and 1.00 mg/kg, respectively. After refining, these were not detected. The content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) accounted for as much as 87.55% of the polyunsaturated fatty acids in the refined oil, indicating that high-quality fish oil is suitable as a food supplement. The correlation coefficient of the infrared spectra before and after refining was 0.968, and the relaxation time and peak shape data were almost similar before and after purification. Meanwhile, there were no significant differences (P ≥ 0.05) in fatty acid profiles between the crude and refined oils, except for C16:0 (P < 0.01). Based on UPLC-Q E-MS/MS detection, 137 TG molecules were identified in both crude and refined oils. Among the detected TG molecular species, 64 contained EPA or DHA, which accounted for 46.83% and 46.00% of the total TG content in crude and refined oils, respectively. After refining, the content of the molecular species decreased by 31.95 mg/10 g, among which the three most variable molecular species were TG (16:0/18:1/22:6), (16:1/16:2/18:1), and (18:4/16:0/20:5), accounting for 29.26% of the decline of the molecular species. Overall, the refining process had little effect on the fatty acid profile and distribution of TG molecular species in fish oil.
Xuebing Zhang; Liu Lin; Zhuanxia Chen; Jing Zhang; Xichang Wang; Ningping Tao. Characterization of refined fish oil from small fish in Mauritania. Aquaculture and Fisheries 2020, 1 .
AMA StyleXuebing Zhang, Liu Lin, Zhuanxia Chen, Jing Zhang, Xichang Wang, Ningping Tao. Characterization of refined fish oil from small fish in Mauritania. Aquaculture and Fisheries. 2020; ():1.
Chicago/Turabian StyleXuebing Zhang; Liu Lin; Zhuanxia Chen; Jing Zhang; Xichang Wang; Ningping Tao. 2020. "Characterization of refined fish oil from small fish in Mauritania." Aquaculture and Fisheries , no. : 1.
Atlantic salmon heads (ASH) and bighead carp heads (BHCH) were used to prepare fish head soups. The migration of nutrients and the formation and structure of micro/nano-sized particles (MNP) in the cooking process were studied. With the optimal cooking conditions including a ratio of fish head to water of 1:8 (w/w) and oil-fried 40 s before cooking, nutrients including total lipids, water-soluble proteins, total sugars, total minerals, solids and vitamins in the fish head tissue migrated continuously into the soup. At 150 min, the total lipids, total sugars, and tocopherol in the soup were maximized. After 150 min, the water-soluble proteins, total minerals and solids continued to increase, but there were no significant differences (P ≥ 0.05) between 150 and 180 min. The migration of nutrients from ASH was greater than that from BHCH. An inverted optical microscopy was used to study the formation and changes of the MNP in the fish head soups. From 30 min, the nutrients in the soup had already interacted and self-assembled to form MNP. At 150 min, the most stable bilayer of MNP were formed, and at 180 min, the MNP combined to form larger aggregates. The microscopic structure of the MNP was studied using laser scanning confocal microscopy. Triglycerides self-assembled to form spherical particles, while proteins, phospholipids and glycosylated molecules were distributed on the periphery of the triglyceride globules.
Liu Lin; Ningping Tao; Hong Su; Jing Zhang; Jian Zhong. Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups. Food Bioscience 2020, 36, 100646 .
AMA StyleLiu Lin, Ningping Tao, Hong Su, Jing Zhang, Jian Zhong. Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups. Food Bioscience. 2020; 36 ():100646.
Chicago/Turabian StyleLiu Lin; Ningping Tao; Hong Su; Jing Zhang; Jian Zhong. 2020. "Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups." Food Bioscience 36, no. : 100646.
In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl− was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.
Xinyi Fan; Xiaopeng Li; Ningping Tao; Jing Zhang; Mingfu Wang; Xueli Qian; Hong Su; Jian Zhong. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019, 24, 4447 .
AMA StyleXinyi Fan, Xiaopeng Li, Ningping Tao, Jing Zhang, Mingfu Wang, Xueli Qian, Hong Su, Jian Zhong. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules. 2019; 24 (24):4447.
Chicago/Turabian StyleXinyi Fan; Xiaopeng Li; Ningping Tao; Jing Zhang; Mingfu Wang; Xueli Qian; Hong Su; Jian Zhong. 2019. "Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure." Molecules 24, no. 24: 4447.
Big eye tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) are three representative marine and fresh water fishes. In this study, the content of total lipids (TL), triglyceride (TG) fraction, and the fatty acid profiles in the corresponding fish heads were analyzed. Meanwhile, their complicated TG molecular species were further characterized. The results showed that TG was the major lipid in these three fish heads (60.58–86.69%). Compared with other two fish heads, big eye tuna head was the most abundant in polyunsaturated fatty acids, among which eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) accounted for 64.29% and 32.77% in the TL and TG fraction, respectively. It is also worth noting that EPA+DHA/total fatty acid (TFA) value of TL and TG fraction from bighead carp head showed no significant difference with Atlantic salmon head, a typical marine fish. There were 146 TG molecules detected in big eye tuna head, 90 in Atlantic salmon and 87 in bighead carp heads. DHA or EPA accounted for 56.12%, 22.88%, and 5.46% of the total TG molecules in these three fish heads, respectively. According to principal component analysis, orthogonal projection to latent structures-discriminant analysis and the constructed heat map, the three samples could be completely differentiated based on their TG molecule fingerprints. This study is the first to compare marine and fresh water fish from the perspective of their heads’ fatty acid and TG molecule profiles.
Jing Zhang; Ningping Tao; Yueliang Zhao; Xichang Wang; Mingfu Wang. Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads. Molecules 2019, 24, 3983 .
AMA StyleJing Zhang, Ningping Tao, Yueliang Zhao, Xichang Wang, Mingfu Wang. Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads. Molecules. 2019; 24 (21):3983.
Chicago/Turabian StyleJing Zhang; Ningping Tao; Yueliang Zhao; Xichang Wang; Mingfu Wang. 2019. "Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads." Molecules 24, no. 21: 3983.
It was aimed to study the migration of lipid and other substances in the tuna head soup, the formation and change of colloidal structures and the interaction between their components. The results indicated that the contents of saturated fatty acids, monounsaturated fatty acids, and poly unsaturated fatty acids both in the broth and pan-fried soup (PFS) reached the maximum with the ratio of fish head pieces to water 1:8, boiling at temperature 90 ± 2 °C for 150 min. In addition, the migration concentrations of lipid and other components in the PFS were higher than that in the broth during cooking process. The results of morphological characteristics of particles indicated that a large number of stable bilayer spherical particles were formed both in the broth and PFS after boiling for 150 min. Analysis of chemical components composition of microstructure in the bigeye tuna head soup showed that unequal-sized triglycerides (TGs) and protein particles were found while polar lipids and carbohydrates moieties were almost dispersed around particles. These results suggest that a complex colloid structure is formed in the soup due to the migration of lipid and other compounds present in the tuna head.
Xueli Qian; Xinyi Fan; Hong Su; Jing Zhang; Ningping Tao; Jian Zhong; Xichang Wang; Bingshe Han. Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup. LWT 2019, 111, 69 -76.
AMA StyleXueli Qian, Xinyi Fan, Hong Su, Jing Zhang, Ningping Tao, Jian Zhong, Xichang Wang, Bingshe Han. Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup. LWT. 2019; 111 ():69-76.
Chicago/Turabian StyleXueli Qian; Xinyi Fan; Hong Su; Jing Zhang; Ningping Tao; Jian Zhong; Xichang Wang; Bingshe Han. 2019. "Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup." LWT 111, no. : 69-76.
Dietary flavonoids as popular food additives have attracted a wide range of research interests. Naringenin, a common flavanone, was evaluated of its impact on the formation of advanced glycation endproducts (AGEs) in bread crust. It was found that with the increase of naringenin content in bread (0.25%∼1% w/w), the formation of CML and total fluorescent AGEs were significantly inhibited (9.67% to 54.27% and 11.79% to 35.19%, respectively). In addition, the fortification with naringenin could also significantly inhibit the formation of acrylamide in bread crust, while enhancing the antioxidant and antibacterial activity of bread crumb without bringing undesirable changes to the bread quality attributes. Moreover, in RAW264.7 cells, naringenin significantly reduced of AGEs-induced ROS production as well as the contents of some inflammatory mediators. Altogether, our finding indicated naringenin can have dual inhibitory effects on both AGEs’ formation in foods and AGEs-induced cellular oxidative stress and inflammation.
Jing Teng; Yunlong Li; Wenzhe Yu; Yueliang Zhao; Xiaoqian Hu; Ning-Ping Tao; Mingfu Wang. Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells. Food Chemistry 2018, 269, 35 -42.
AMA StyleJing Teng, Yunlong Li, Wenzhe Yu, Yueliang Zhao, Xiaoqian Hu, Ning-Ping Tao, Mingfu Wang. Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells. Food Chemistry. 2018; 269 ():35-42.
Chicago/Turabian StyleJing Teng; Yunlong Li; Wenzhe Yu; Yueliang Zhao; Xiaoqian Hu; Ning-Ping Tao; Mingfu Wang. 2018. "Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells." Food Chemistry 269, no. : 35-42.
Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.
Jing Teng; Xuduo Liu; Xiaoqian Hu; Yueliang Zhao; Ning-Ping Tao; Mingfu Wang. Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model. Molecules 2018, 23, 2184 .
AMA StyleJing Teng, Xuduo Liu, Xiaoqian Hu, Yueliang Zhao, Ning-Ping Tao, Mingfu Wang. Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model. Molecules. 2018; 23 (9):2184.
Chicago/Turabian StyleJing Teng; Xuduo Liu; Xiaoqian Hu; Yueliang Zhao; Ning-Ping Tao; Mingfu Wang. 2018. "Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model." Molecules 23, no. 9: 2184.
Despite the fact that soy sauce has been one of the most popular seasonings in Eastern Asia, rapid and holistic methods for its authentication and discrimination are still lacking. This research is sought to develop a novel method for rapid discrimination and amino nitrogen quantitative evaluation of different qualities of soy sauces (Chinese traditional fermentation soy sauce (CTFSS), Japanese traditional fermentation soy sauce (JTFSS), high-salt liquid-state fermentation soy sauce (HLFSS), and low-salt solid-state fermentation soy sauce (LSFSS)) based on tri-step infrared spectroscopy (IR) and partial least squares (PLS). Global nutrition fingerprints (saccharides, proteins, amino acids, and other compositions) of each quality soy sauce at the three levels of enhanced spectral resolution and nutrition profile variations among different soy sauces are synthetically interpreted with fast evaluation of their relative contents based on spectral peak intensity. Complementarily, electronic sensory combined with SPME-GC-MS distinguishes four species of soy sauces effective in smell with 90 discrimination indexes. Specifically, FT-IR peak intensity at about 1409 cm−1 (C–N band) exhibits regular enhancement with the increasing concentration of amino acid nitrogen. Thus, a quantitative prediction model based on IR spectra is established by PLS (R2, 0.9956; RMSEC, 0.233). It has been demonstrated that the developed method is applicable for rapid (5 min) discrimination and quantitative analysis of amino acid nitrogen in soy sauce.
Li Zhu; Yu Yan; Dong-Chen Gu; Ying Lu; Jian-Hong Gan; Ning-Ping Tao; Xi-Chang Wang; Chang-Hua Xu. Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose. Food Analytical Methods 2018, 11, 3201 -3210.
AMA StyleLi Zhu, Yu Yan, Dong-Chen Gu, Ying Lu, Jian-Hong Gan, Ning-Ping Tao, Xi-Chang Wang, Chang-Hua Xu. Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose. Food Analytical Methods. 2018; 11 (11):3201-3210.
Chicago/Turabian StyleLi Zhu; Yu Yan; Dong-Chen Gu; Ying Lu; Jian-Hong Gan; Ning-Ping Tao; Xi-Chang Wang; Chang-Hua Xu. 2018. "Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose." Food Analytical Methods 11, no. 11: 3201-3210.
Pacific saury (Cololabis saira) is an important marine commercial fish in the world. The crude Pacific saury viscera (PSV) phospholipids were extracted with supercritical carbon dioxide and organic solvent method using ethanol, yielding 24/100 g phospholipids and 21/100 g (dry weight), respectively. Their fatty acid profiles were obtained using gas chromatography. Docosahexaenoic acid (DHA) and palmitic acid were the major fatty acids. High-performance liquid chromatography equipped with an evaporation scattered light detector was used to quantitatively analyse the major component of the phospholipid extract. Phosphatidylcholine (89 mg/g), phosphatidylinositol (53 mg/g) and phosphatidylethanolamine (40 mg/g) were the main phospholipids, while phosphatidylserine, lysophosphatidylcholine and lysophosphatidylcholine were the minor phospholipids at 5, 15 and 19 mg/g, respectively. The inhibitory effects of PSV phospholipids and the PC fraction, obtained using silica gel column chromatography, on the secretion of amyloid beta (Aβ)1–42 in the supernatant of Chinese hamster ovary cells stably transfected with amyloid precursor protein and presenilin 1 were studied, with soybean phospholipids as the positive control. The results showed that, compared with the model control group, the Aβ1–42 was decreased 69% with PSV phospholipid, 62% with PC fraction and 36% with soybean phospholipids. Taken together, PSV phospholipids were rich in n-3 fatty acids, especially DHA, and may have potential for the treatment of neurodegenerative diseases such as Alzheimer disease.
Jing Zhang; Ningping Tao; Mingfu Wang; Wenzheng Shi; Binqing Ye; Xichang Wang; Qingcheng Zhu; Chuanxiang Hua. Characterization of phospholipids from Pacific saury ( Cololabis saira ) viscera and their neuroprotective activity. Food Bioscience 2018, 24, 120 -126.
AMA StyleJing Zhang, Ningping Tao, Mingfu Wang, Wenzheng Shi, Binqing Ye, Xichang Wang, Qingcheng Zhu, Chuanxiang Hua. Characterization of phospholipids from Pacific saury ( Cololabis saira ) viscera and their neuroprotective activity. Food Bioscience. 2018; 24 ():120-126.
Chicago/Turabian StyleJing Zhang; Ningping Tao; Mingfu Wang; Wenzheng Shi; Binqing Ye; Xichang Wang; Qingcheng Zhu; Chuanxiang Hua. 2018. "Characterization of phospholipids from Pacific saury ( Cololabis saira ) viscera and their neuroprotective activity." Food Bioscience 24, no. : 120-126.
Chang -Hua Xu; Yu Yan; Xiao -Peng Zhang; Jia -Juan Huang; Xiao -Zhen Hu; Jian -Hong Gan; Zheng -Quan Wang; Ning -Ping Tao; Xi -Chang Wang; Sift Desk. Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue. SDRP Journal of Food Science & Technology 2018, 3, 1 -8.
AMA StyleChang -Hua Xu, Yu Yan, Xiao -Peng Zhang, Jia -Juan Huang, Xiao -Zhen Hu, Jian -Hong Gan, Zheng -Quan Wang, Ning -Ping Tao, Xi -Chang Wang, Sift Desk. Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue. SDRP Journal of Food Science & Technology. 2018; 3 (3):1-8.
Chicago/Turabian StyleChang -Hua Xu; Yu Yan; Xiao -Peng Zhang; Jia -Juan Huang; Xiao -Zhen Hu; Jian -Hong Gan; Zheng -Quan Wang; Ning -Ping Tao; Xi -Chang Wang; Sift Desk. 2018. "Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue." SDRP Journal of Food Science & Technology 3, no. 3: 1-8.
The smaller the euclidean distance of two samples in PCA map, the more similar their tastes were. The closest in euclidean distance of the five basic tastes from the flesh samples were NaCl and MSG, which means that umami and saltiness are the primary sensory attributes. The Yangtze Coilia ectenes is a delicious fish known for its distinctive aroma, intense umami taste and high nutritional value. The analysis of Yangtze Coilia ectenes flesh extract using an e-Tongue indicated that saltiness and umami taste were the primary sensory attributes. The relationship between umami-related components and umami taste of this fish was studied by using an electronic tongue (e-Tongue) and sensory perception analysis. As free amino acids, nucleotides and inorganic ions are the main contributors for umami, their contents in Yangtze Coilia ectenes flesh extract were quantified instrumentally and a synthetic sample composed of similar contents of free amino acids, nucleotides and inorganic ions was prepared subsequently. No significant difference in umami taste between that of the synthetic sample and the flesh extract were observed by using the e-Tongue and sensory analysis ( p < 0.05). Our further analysis using an omission test indicated nine components including Glu, Gly, AMP, IMP, GMP, K + , Na + , Cl − and PO 43− are the key umami-related components with a proportion of 1 : 5 : 40 for amino acids, nucleotides and inorganic ions, respectively. Our results indicated that a simplified synthetic extract can replicate the umami taste of Yangtze Coilia ectenes flesh which provides solid evidence for the preparation of new flavor enhancers in the future.
Jun Gong; Hui Shen; Jin-Yuan Zheng; Ning-Ping Tao; Sai-Qi Gu; Yaowen Huang; Mingfu Wang. Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation. RSC Advances 2016, 6, 45689 -45695.
AMA StyleJun Gong, Hui Shen, Jin-Yuan Zheng, Ning-Ping Tao, Sai-Qi Gu, Yaowen Huang, Mingfu Wang. Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation. RSC Advances. 2016; 6 (51):45689-45695.
Chicago/Turabian StyleJun Gong; Hui Shen; Jin-Yuan Zheng; Ning-Ping Tao; Sai-Qi Gu; Yaowen Huang; Mingfu Wang. 2016. "Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation." RSC Advances 6, no. 51: 45689-45695.
Odorants were extracted from four Coilia ectenes (Yangtze River-Coilia, East China sea-Coilia, Chao Lake-Coilia and Yellow River-Coilia) by MonoTrap™ and analyzed by the headspace-monolithic material sorptive extraction technique combined with gas chromatography–mass spectrometry–olfactometry (GC–MS–O). A total of 63 volatile compounds were identified. The results of GC–MS–O analysis associated with odor intensity revealed that trimethylamine (fishy, ammonia-like), 1-penten-3-ol (mushroom, cabbage), N,N-diethyl-formamide (roasted meaty), hexanal (grassy, earthy), ethylbenzene (nutty, floral), (Z)-4-heptenal (fishy, boiled potato), benzaldehyde (almond, metallic), 1-octen-3-ol (mushroom, cabbage), nonanal (oily), and decanal (green, oily) were the important odorants in the four species of Coilia ectenes. Furthermore, trimethylamine and 1-penten-3-ol were common to four Coilia ectenes. TMA (fishy, ammonia-like), 1-penten-3-ol (mushroom, cabbage), N,N-diethyl-formamide (roasted meaty), hexanal (grassy, earthy), (Z)-4-heptenal (fishy, boiled potato), and benzaldehyde (almond, metallic) were included in Yangtze River-Coilia; TMA, 1-penten-3-ol, ethylbenzene (nutty, floral), (Z)-4-heptenal, 1-octen-3-ol (mushroom, earthy), and nonanal (oily) in East China sea-Coilia; TMA, 1-penten-3-ol, ethylbenzene, 1-octen-3-ol and nonanal in Chao Lake-Coilia; and TMA, 1-penten-3-ol, hexanal, (Z)-4-heptenal, 1-octen-3-ol and decanal (green, oily) in Yellow River-Coilia.
Lin-Min Zhao; Wei Wu; Ning-Ping Tao; Yu-Qi Li; Na Wu; Xiao Qin. Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry. Fisheries Science 2015, 81, 947 -957.
AMA StyleLin-Min Zhao, Wei Wu, Ning-Ping Tao, Yu-Qi Li, Na Wu, Xiao Qin. Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry. Fisheries Science. 2015; 81 (5):947-957.
Chicago/Turabian StyleLin-Min Zhao; Wei Wu; Ning-Ping Tao; Yu-Qi Li; Na Wu; Xiao Qin. 2015. "Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry." Fisheries Science 81, no. 5: 947-957.
Jin-Yuan Zheng; Ning-Ping Tao; Jun Gong; Sai-Qi Gu; Chang-Hua Xu. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes. Fisheries Science 2015, 81, 559 -568.
AMA StyleJin-Yuan Zheng, Ning-Ping Tao, Jun Gong, Sai-Qi Gu, Chang-Hua Xu. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes. Fisheries Science. 2015; 81 (3):559-568.
Chicago/Turabian StyleJin-Yuan Zheng; Ning-Ping Tao; Jun Gong; Sai-Qi Gu; Chang-Hua Xu. 2015. "Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes." Fisheries Science 81, no. 3: 559-568.
The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The volatile compounds were extracted by the simultaneous distillation-extraction (SDE) method, then separated and identified by GC-MS. Odor-active compounds in the SDE extract were characterized by GC-MS-O. A total of 68 volatile compounds were found, including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast, nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.
Ning-Ping Tao; Rong Wu; Pei-Gen Zhou; Sai-Qi Gu; Wei Wu. Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry. Journal of Food and Drug Analysis 2014, 22, 431 -438.
AMA StyleNing-Ping Tao, Rong Wu, Pei-Gen Zhou, Sai-Qi Gu, Wei Wu. Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry. Journal of Food and Drug Analysis. 2014; 22 (4):431-438.
Chicago/Turabian StyleNing-Ping Tao; Rong Wu; Pei-Gen Zhou; Sai-Qi Gu; Wei Wu. 2014. "Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry." Journal of Food and Drug Analysis 22, no. 4: 431-438.
In this study, the key odor-active compounds in the steamed meat of Coilia ectenes from Yangtze River were isolated by headspace monolithic material sorptive extraction and analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). A total of 49 volatile compounds were identified and quantified in the extract. The results of gas chromatography–olfactometry analysis combined with odor activity value showed that trimethylamine (fishy, ammonia-like), 3-methylbutanal (dark chocolate), decanal (green, oily), hexanal (green), (Z)-4-heptenal (fishy, boiled potato) and benzaldehyde (bitter almond) were the key odor-active compounds contributing primarily to the overall aroma of steamed Coilia ectenes meat. Among them, trimethylamine and (Z)-4-heptenal were the most potent odor-active compounds on the basis of their detection frequency at high odor intensities.
Wei Wu; Ning-Ping Tao; Sai-Qi Gu. Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O. European Food Research and Technology 2013, 238, 237 -245.
AMA StyleWei Wu, Ning-Ping Tao, Sai-Qi Gu. Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O. European Food Research and Technology. 2013; 238 (2):237-245.
Chicago/Turabian StyleWei Wu; Ning-Ping Tao; Sai-Qi Gu. 2013. "Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O." European Food Research and Technology 238, no. 2: 237-245.