Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS
The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results showed t...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001993 |
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| author | Yuanfang Xu Xiaoyu Wang Qingxiu Mao Qiling Zhang Yiji Zhou Gaoliu Huang Lu Liu Qing Yang Yong Zhang Feng Guo Chao Deng Meijuan Yu Mengyun Ouyang Ling Peng Jianhui Wang Wenge Li |
| author_facet | Yuanfang Xu Xiaoyu Wang Qingxiu Mao Qiling Zhang Yiji Zhou Gaoliu Huang Lu Liu Qing Yang Yong Zhang Feng Guo Chao Deng Meijuan Yu Mengyun Ouyang Ling Peng Jianhui Wang Wenge Li |
| author_sort | Yuanfang Xu |
| collection | DOAJ |
| description | The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results showed that electronic nose analysis indicated distinct odor profiles before and after irradiation, with PCA effectively differentiating them. The low-temperature pretreatment group had the smallest difference from the control (CK). After 180 days of storage, odor profiles of all samples converged, with low-temperature, 0.1 % rosemary, and 0.1 % TBHQ groups showing minimal differences from CK. Electronic tongue profiles showed no significant differences among treatments, with PCA unable to effectively distinguish most groups, except for the 0.1 % rosemary and 0.1 % sesamol groups. The results of HS-SPME-GC–MS analysis showed that the volatile compounds of the samples of each treatment were significantly different. The 6 kGy (kilogray) irradiation group, the low temperature pretreatment and the control group (CK) clustered into one category. After 180 d of storage at room temperature, only the low temperature pretreatment group and the control group (CK) were clustered into one category. The results of relative odor activity value (ROAV) showed that the key flavor compounds of prepared soft-shelled turtle dishes were heptanal, octanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 2-undecanal, 1-octen-3-ol, and 2-pentylfuran. Aldehydes contents in the samples increased after irradiation, which was the main components leading to the off-odor of prepared soft-shelled turtle dishes after irradiation, and the key flavor compounds of the samples decreased after 180 d of storage at room temperature. In conclusion, low temperature or pretreatment of three antioxidants could maintain the flavor of prepared soft-shelled turtle dishes after irradiation, and low temperature had the best effect. This study could provide theoretical reference for the application of irradiation technology in the sterilization and preservation processing of prepared soft-shelled turtle dishes and its flavor control. |
| format | Article |
| id | doaj-art-73a7ec7bdfdf4dd08208c0dfbebff553 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-73a7ec7bdfdf4dd08208c0dfbebff5532025-08-20T01:49:58ZengElsevierFood Chemistry: X2590-15752025-04-012710235210.1016/j.fochx.2025.102352Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MSYuanfang Xu0Xiaoyu Wang1Qingxiu Mao2Qiling Zhang3Yiji Zhou4Gaoliu Huang5Lu Liu6Qing Yang7Yong Zhang8Feng Guo9Chao Deng10Meijuan Yu11Mengyun Ouyang12Ling Peng13Jianhui Wang14Wenge Li15Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaAgricultural Equipment Institute of Hunan/Hunan Intelligent Agriculture Engineering Technology Research Center/Hunan Branch Center of National Energy R&D Center for Non-Food Biomass, Changsha 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaHunan Province Grain and Oil Product Quality Monitoring Center, Changsha, Hunan 410008, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaChangsha Agricultural Product Quality Monitoring Center, Changsha, Hunan 410006, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaAgricultural Equipment Institute of Hunan/Hunan Intelligent Agriculture Engineering Technology Research Center/Hunan Branch Center of National Energy R&D Center for Non-Food Biomass, Changsha 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, ChinaHunan Agricultural Products Processing Institute, Changsha, Hunan 410125, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, ChinaHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Corresponding author.Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China; Yuelushan Laboratory, Changsha 410128, China; Corresponding author at: Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results showed that electronic nose analysis indicated distinct odor profiles before and after irradiation, with PCA effectively differentiating them. The low-temperature pretreatment group had the smallest difference from the control (CK). After 180 days of storage, odor profiles of all samples converged, with low-temperature, 0.1 % rosemary, and 0.1 % TBHQ groups showing minimal differences from CK. Electronic tongue profiles showed no significant differences among treatments, with PCA unable to effectively distinguish most groups, except for the 0.1 % rosemary and 0.1 % sesamol groups. The results of HS-SPME-GC–MS analysis showed that the volatile compounds of the samples of each treatment were significantly different. The 6 kGy (kilogray) irradiation group, the low temperature pretreatment and the control group (CK) clustered into one category. After 180 d of storage at room temperature, only the low temperature pretreatment group and the control group (CK) were clustered into one category. The results of relative odor activity value (ROAV) showed that the key flavor compounds of prepared soft-shelled turtle dishes were heptanal, octanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 2-undecanal, 1-octen-3-ol, and 2-pentylfuran. Aldehydes contents in the samples increased after irradiation, which was the main components leading to the off-odor of prepared soft-shelled turtle dishes after irradiation, and the key flavor compounds of the samples decreased after 180 d of storage at room temperature. In conclusion, low temperature or pretreatment of three antioxidants could maintain the flavor of prepared soft-shelled turtle dishes after irradiation, and low temperature had the best effect. This study could provide theoretical reference for the application of irradiation technology in the sterilization and preservation processing of prepared soft-shelled turtle dishes and its flavor control.http://www.sciencedirect.com/science/article/pii/S2590157525001993Prepared soft-shelled turtle dishesDifferent pretreatmentIrradiationElectronic noseElectronic tongueHS-SPME-GC–MS |
| spellingShingle | Yuanfang Xu Xiaoyu Wang Qingxiu Mao Qiling Zhang Yiji Zhou Gaoliu Huang Lu Liu Qing Yang Yong Zhang Feng Guo Chao Deng Meijuan Yu Mengyun Ouyang Ling Peng Jianhui Wang Wenge Li Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS Food Chemistry: X Prepared soft-shelled turtle dishes Different pretreatment Irradiation Electronic nose Electronic tongue HS-SPME-GC–MS |
| title | Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS |
| title_full | Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS |
| title_fullStr | Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS |
| title_full_unstemmed | Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS |
| title_short | Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS |
| title_sort | characterization of prepared soft shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usinge nose e tongueand hs spme gc ms |
| topic | Prepared soft-shelled turtle dishes Different pretreatment Irradiation Electronic nose Electronic tongue HS-SPME-GC–MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001993 |
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