Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation
This study assessed the effect of replacing pork lard with coconut oil and <i>Debaryomyces hansenii</i> inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2429 |
| _version_ | 1797594788151689216 |
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| author | Lei Li Carmela Belloch Mónica Flores |
| author_facet | Lei Li Carmela Belloch Mónica Flores |
| author_sort | Lei Li |
| collection | DOAJ |
| description | This study assessed the effect of replacing pork lard with coconut oil and <i>Debaryomyces hansenii</i> inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry were used to assess yeast growth and volatile production, respectively. Yeast growth was confirmed until 28 d, although the volatile profile changed until 39 d. Forty-three volatiles were quantified, and their odor activity values (OAVs) were calculated. The presence of fat and yeasts contributed to differences in volatiles. In pork lard models, a delayed formation of lipid-derived aldehyde compounds was observed, whereas in coconut oil models, the generation of acid compounds and their respective esters was enhanced. Yeast activity affected amino acid degradation, which produced an increase in branched-chain aldehydes and alcohols. The aroma profile in the coconut models was influenced by hexanal, acid compounds, and their respective esters, whereas in pork lard models, aroma was affected by methional (musty, potato) and 3-methylbutanal (green, cocoa). The yeast inoculation contributed to the generation of 3-methylbutanoic acid (cheesy) and phenylethyl alcohol (floral). The type of fat and yeast inoculation produced a differential effect on the aroma. |
| first_indexed | 2024-03-11T02:28:32Z |
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| id | doaj.art-40bd4b7c8d8e4c8681bf58311b97e683 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:28:32Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-40bd4b7c8d8e4c8681bf58311b97e6832023-11-18T10:25:34ZengMDPI AGFoods2304-81582023-06-011212242910.3390/foods12122429Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> InoculationLei Li0Carmela Belloch1Mónica Flores2Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, SpainInstitute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, SpainInstitute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, SpainThis study assessed the effect of replacing pork lard with coconut oil and <i>Debaryomyces hansenii</i> inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry were used to assess yeast growth and volatile production, respectively. Yeast growth was confirmed until 28 d, although the volatile profile changed until 39 d. Forty-three volatiles were quantified, and their odor activity values (OAVs) were calculated. The presence of fat and yeasts contributed to differences in volatiles. In pork lard models, a delayed formation of lipid-derived aldehyde compounds was observed, whereas in coconut oil models, the generation of acid compounds and their respective esters was enhanced. Yeast activity affected amino acid degradation, which produced an increase in branched-chain aldehydes and alcohols. The aroma profile in the coconut models was influenced by hexanal, acid compounds, and their respective esters, whereas in pork lard models, aroma was affected by methional (musty, potato) and 3-methylbutanal (green, cocoa). The yeast inoculation contributed to the generation of 3-methylbutanoic acid (cheesy) and phenylethyl alcohol (floral). The type of fat and yeast inoculation produced a differential effect on the aroma.https://www.mdpi.com/2304-8158/12/12/2429amino acidsyeastaromabiotransformation<i>Debaryomyces hansenii</i> |
| spellingShingle | Lei Li Carmela Belloch Mónica Flores Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation Foods amino acids yeast aroma biotransformation <i>Debaryomyces hansenii</i> |
| title | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation |
| title_full | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation |
| title_fullStr | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation |
| title_full_unstemmed | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation |
| title_short | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and <i>D. hansenii</i> Inoculation |
| title_sort | short term changes in aroma related volatiles in meat model effect of fat and i d hansenii i inoculation |
| topic | amino acids yeast aroma biotransformation <i>Debaryomyces hansenii</i> |
| url | https://www.mdpi.com/2304-8158/12/12/2429 |
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