Journal of Food Composition and Analysis最新文献

A unique cuvette and near-infrared spectral imaging for fast and accurate quantification of milk compositions 一个独特的试管和近红外光谱成像快速，准确地定量牛奶成分

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-28 DOI: 10.1016/j.jfca.2024.107035

Yuanyang Zhu , Tao Sheng , Chaoqun Huang , Sheng Liu

Analyzing the nutritional compositions of milk using traditional methods is costly, time-consuming, and impractical for rapid field measurements, resulting in delays in quality control procedures. This paper presents a rapid, accurate, and easy-to-use method for quantitative analysis of finished milk compositions using a low-cost, portable, and environmentally friendly measurement system. The system uses a near-infrared (NIR) broadband digital camera to capture spectral images of milk after it is placed in a customized cuvette in the short-wave NIR region (700–1050 nm). A machine learning algorithm that combines image edge detection and gradient-boosted decision trees then regresses these images to predict the protein and fat content of the milk. Each measurement requires a maximum of 1.75 mL of milk sample with no additional consumables and takes 0.1 s to complete. The coefficient of determination (R²_CV) for the fat detection model was 0.999 and the root mean square error (RMSE_CV) was 0.026 g/100 mL. For protein detection, the R²_CV was 0.957 and the RMSE_CV was 0.058 g/100 mL. The experimental results show that the system achieves high precision and stability while realizing miniaturization and portability.

使用传统方法分析牛奶的营养成分成本高，耗时长，而且不适合快速现场测量，导致质量控制程序延迟。本文介绍了一种快速，准确，易于使用的方法，用于成品牛奶成分的定量分析，使用低成本，便携式和环保的测量系统。该系统使用近红外（NIR）宽带数码相机，将牛奶放入定制的试管中，在短波近红外区域（700-1050 nm）捕捉光谱图像。结合图像边缘检测和梯度增强决策树的机器学习算法，然后对这些图像进行回归，以预测牛奶的蛋白质和脂肪含量。每次测量最多需要1.75 mL的牛奶样品，不需要额外的消耗品，需要0.1 s才能完成。脂肪检测模型的决定系数（R2CV）为0.999，均方根误差（RMSECV）为0.026 g/100 mL。蛋白检测的R2CV为0.957，RMSECV为0.058 g/100 mL。实验结果表明，该系统在实现小型化和便携性的同时，具有较高的精度和稳定性。

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引用次数: 0

Exploring the effects of barley (Hordeum vulgare L.) germination on chemical composition, phytic acid, and potential malt prebiotic properties 探讨大麦（Hordeum vulgare L.）发芽对化学成分、植酸和潜在的麦芽益生元特性的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-28 DOI: 10.1016/j.jfca.2024.107016

Franco Van de Velde , María P. Méndez-Galarraga , Micaela Albarracín , Antonela G. Garzón , Marilin Aquino , Raúl E. Cian , Gabriel Vinderola , Silvina R. Drago

Germination is a complex process that triggers physical, chemical, and structural changes in grains, including macromolecule hydrolysis such as fiber components like β-glucans, and phenolic compound liberation, which may exhibit prebiotic effects. This work studies the impact of varied germination conditions on barley chemical composition, phytic acid content, and phenolic compound profile to obtain a potential prebiotic source. A combination of two temperatures (20 and 25°C) and times (35 and 72 h) was evaluated. Ungerminated barley and malt obtained under traditional brewing conditions (20°C for 95.5 h) were also analyzed. Bifidobacterium animalis subsp. lactis INL1 and B. lactis BB-12® were used to assess the potential prebiotic capacity. Barley germination at 25°C for shorter times (35–72 h) induced less starch, sugars, and β-glucans degradation than brewing malt. However, only brewing malt effectively reduced the content of phytic acid. Germination at 25°C produced a higher release of phenolic compounds. Malt obtained after germination at 20°C for 35 h was sufficient to produce a fermentable substrate by probiotic bacteria and did not stimulate pathogen-like strains. These results highlight the prebiotic potential of barley malt and uncover previously unexplored properties of this cereal, laying the groundwork for further investigation.

发芽是一个复杂的过程，它触发了谷物的物理、化学和结构变化，包括大分子水解，如β-葡聚糖等纤维成分，以及酚类化合物的释放，这可能表现出益生元效应。本文研究了不同发芽条件对大麦化学成分、植酸含量和酚类化合物特征的影响，以期获得潜在的益生元来源。评估两种温度（20和25°C）和时间（35和72 h）的组合。在传统酿造条件下（20°C, 95.5 h）获得的未发芽大麦和麦芽也进行了分析。动物双歧杆菌亚种。lactis INL1和B. lactis BB-12®用于评估潜在的益生元容量。大麦在25°C下萌发较短时间（35-72 h）诱导的淀粉、糖和β-葡聚糖降解比酿造麦芽少。然而，只有酿造麦芽才能有效降低植酸的含量。在25℃萌发时，酚类化合物释放量较高。在20℃萌发35 h后获得的麦芽足以由益生菌产生可发酵的底物，并且不会刺激病原体样菌株。这些结果突出了大麦麦芽的益生元潜力，并揭示了这种谷物以前未被探索的特性，为进一步研究奠定了基础。

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引用次数: 0

S-methyl-L-cysteine sulfoxide and glucosinolate levels in Australian-sourced Brassica vegetables before and after domestic cooking s -甲基- l-半胱氨酸亚砜和硫代葡萄糖苷在澳大利亚产的芸苔菜家庭烹饪前后的含量

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-27 DOI: 10.1016/j.jfca.2024.107015

Caroline R. Hill , Armaghan Shafaei , Mary C. Boyce , Liezhou Zhong , Lois Balmer , Joshua R. Lewis , Jonathan M. Hodgson , Lauren C. Blekkenhorst

Currently no data exists on S-methyl-L-cysteine sulfoxide (SMCSO) levels in Australian-sourced vegetables and limited data exists for glucosinolates. The effect of various cooking methods on the retention of SMCSO and glucosinolates in Australian-sourced vegetables is also limited. This study measured SMCSO and ten glucosinolates in a selection of Australian-sourced Brassica vegetables, both raw and after steaming. We additionally measured SMCSO and glucosinolate levels in broccoli after microwaving, stir-frying and boiling. SMCSO contributed greater dry weight (0.6–1.9 %) than total glucosinolates combined (0.3–1.2 %) in these raw cruciferous vegetables. SMCSO levels from highest to lowest were: Brussels sprouts > broccoli > red cabbage > kale > cauliflower > white cabbage > Chinese cabbage; and glucosinolate levels were: Brussels sprouts > white cabbage > broccoli > kale > red cabbage > Chinese cabbage > cauliflower. Both SMCSO and the ten main glucosinolates quantified were relatively stable after light steaming across all vegetables measured, and after microwaving broccoli. Boiling and stir-frying broccoli led to significant losses in SMCSO and the two dominant glucosinolates, glucoraphanin and glucobrassicin (all p < 0.05). Mild steaming and/or microwaving were preferable in retaining SMCSO and glucosinolates, whilst boiling and stir-frying were least favorable.

目前没有关于澳大利亚蔬菜中s -甲基- l-半胱氨酸亚砜（SMCSO）水平的数据，也没有关于硫代葡萄糖苷的数据。各种烹饪方法对澳大利亚蔬菜中SMCSO和硫代葡萄糖苷残留的影响也是有限的。这项研究测量了SMCSO和十种硫代葡萄糖苷在精选的澳大利亚来源的芸苔菜中，无论是生的还是蒸过的。我们还测量了微波、炒和煮后西兰花中SMCSO和硫代葡萄糖苷的含量。在这些生十字花科蔬菜中，SMCSO贡献的干重（0.6-1.9 %）大于总硫代葡萄糖苷组合（0.3-1.2 %）。SMCSO含量由高到低依次为：球芽甘蓝；西兰花祝辞红甘蓝>；羽衣甘蓝祝辞菜花祝辞白卷心菜>；白菜;和硫代葡萄糖苷含量分别为：抱子甘蓝；白卷心菜>；西兰花祝辞羽衣甘蓝祝辞红甘蓝>；白菜>；菜花。SMCSO和被量化的10种主要硫代葡萄糖苷在所有被测蔬菜的轻蒸和微波西兰花后都相对稳定。煮和炒西兰花导致SMCSO和两种主要的硫代葡萄糖苷，葡萄糖苷和葡萄花青素(均p <；0.05)。温和的蒸和/或微波在保留SMCSO和硫代葡萄糖苷方面是最好的，而煮沸和炒是最不利的。

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引用次数: 0

Research on rapid determination methods for main compositions and sensory quality of pumpkins based on hyperspectral imaging technology 基于高光谱成像技术的南瓜主要成分及感官品质快速测定方法研究

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-27 DOI: 10.1016/j.jfca.2024.107028

Guangxia Zhao , Zhuopin Xu , Liwen Tang , Xiaohong Li , Zuyun Dai , Zhao Xie , Yilang Jiang , Yuejin Wu , Pengfei Zhang , Qi Wang

Rapid detection of pumpkin quality is of great significance for pumpkin production and breeding. In this study, hyperspectral imaging technology was utilized to facilitate the rapid detection of moisture content, starch content, and sensory quality in pumpkins, as well as to investigate their distribution within the pumpkin. The hyperspectral imaging data acquired from pumpkin slices was extracted and averaged. The models for moisture content and starch content in pumpkin built under Multiple Scatter Correction (MSC) pretreatment and Ridge regression proved to be the best ones, whose determination coefficients for cross-validation (

{R^{2}}_{cv}

) were 0.968 and 0.869, and the root mean square error for cross-validation (

{RMSE}_{cv}

) were 1.142 and 0.365, respectively. Based on the moisture and starch values of pumpkin slices predicted by these models, the sensory quality scores of pumpkin slices can be further estimated. The sensory quality evaluation equation of pumpkin has a correlation of 0.934 to the sensory quality score of pumpkin obtained from the cooking experiment. Additionally, distribution maps summarizing the moisture, starch, and sensory quality of the pumpkin slices were generated, which could well reflect the spatial distribution characteristics of pumpkin quality indexes.

南瓜品质的快速检测对南瓜生产和育种具有重要意义。本研究利用高光谱成像技术对南瓜的水分含量、淀粉含量和感官品质进行了快速检测，并研究了它们在南瓜体内的分布。对南瓜片的高光谱成像数据进行提取和平均。采用多重散射校正（Multiple Scatter Correction， MSC）预处理和Ridge回归建立的南瓜水分和淀粉含量模型效果最好，交叉验证的决定系数（R2cv）分别为0.968和0.869，交叉验证的均方根误差（RMSEcv）分别为1.142和0.365。根据这些模型预测的南瓜片水分和淀粉值，可以进一步估计南瓜片的感官质量分数。南瓜感官品质评价方程与蒸煮实验得到的南瓜感官品质评分的相关系数为0.934。绘制了南瓜片水分、淀粉和感官品质的分布图，较好地反映了南瓜品质指标的空间分布特征。

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引用次数: 0

Comparative analysis of lipid profile, and nutritional quality of eight Moroccan varieties of Punica granatum 八个摩洛哥石榴品种脂质特征及营养品质的比较分析

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107008

Mohammed Amakhmakh , Chaimae El Kourchi , Ahmed Hajib , Hicham Harhar , Mohammed El Asri , Jyoti Singh , Abdelaaty A. Shahat , Riaz Ullah , Abdelhakim Bouyahya , Jamal Charafi , Abdeslam Meliani

The purpose of this study was to investigate the nutritional value of eight varieties of Punica granatum seeds grown in Morocco (INRA station) as a source of vegetable oil. To this end we have investigated the impact of cultivars on lipophilic bioactive compounds, including Fatty acid (FA), phytosterol, and tocopherols, as well as the qualitative, nutritional and metabolic potential of the seeds of this varieties. The lipid profile analysis of pomegranate seed oils from the eight varieties revealed a predominance of unsaturated fatty acids, notably punicic acid (77.49–82.93 %). In terms of sterols, β-sitosterol scored the highest values among the sterols identified (520.31–726.82 mg/100 g). The chemical composition of tocopherols showed γ-tocopherol to be the major component (343.22–567.40 mg/100 g), with the red pomegranate showing the highest γ-tocopherol value, while the yellow pomegranate marked the highest concentration of total tocopherols. Nutritional indices calculated on the basis of fatty acid composition show favorable profiles for the Sefri and Mollar Ossin Hueso varieties.

本研究的目的是研究摩洛哥（INRA站）种植的8个品种石榴籽作为植物油来源的营养价值。为此，我们研究了品种对亲脂性生物活性物质的影响，包括脂肪酸（FA）、植物甾醇和生育酚，以及这些品种种子的质量、营养和代谢潜力。8个品种石榴籽油的脂质谱分析显示，不饱和脂肪酸以石榴酸为主（77.49 ~ 82.93 %）。甾醇方面，β-谷甾醇的含量最高（520.31-726.82 mg/100 g）。其化学成分以γ-生育酚为主（343.22 ~ 567.40 mg/100 g），其中红石榴中γ-生育酚含量最高，黄石榴中总生育酚含量最高。以脂肪酸组成为基础计算的营养指标显示，Sefri和Mollar Ossin Hueso品种的营养状况良好。

{"title":"Comparative analysis of lipid profile, and nutritional quality of eight Moroccan varieties of Punica granatum","authors":"Mohammed Amakhmakh , Chaimae El Kourchi , Ahmed Hajib , Hicham Harhar , Mohammed El Asri , Jyoti Singh , Abdelaaty A. Shahat , Riaz Ullah , Abdelhakim Bouyahya , Jamal Charafi , Abdeslam Meliani","doi":"10.1016/j.jfca.2024.107008","DOIUrl":"10.1016/j.jfca.2024.107008","url":null,"abstract":"<div><div>The purpose of this study was to investigate the nutritional value of eight varieties of <em>Punica granatum</em> seeds grown in Morocco (INRA station) as a source of vegetable oil. To this end we have investigated the impact of cultivars on lipophilic bioactive compounds, including Fatty acid (FA), phytosterol, and tocopherols, as well as the qualitative, nutritional and metabolic potential of the seeds of this varieties. The lipid profile analysis of pomegranate seed oils from the eight varieties revealed a predominance of unsaturated fatty acids, notably punicic acid (77.49–82.93 %). In terms of sterols, β-sitosterol scored the highest values among the sterols identified (520.31–726.82 mg/100 g). The chemical composition of tocopherols showed γ-tocopherol to be the major component (343.22–567.40 mg/100 g), with the red pomegranate showing the highest γ-tocopherol value, while the yellow pomegranate marked the highest concentration of total tocopherols. Nutritional indices calculated on the basis of fatty acid composition show favorable profiles for the Sefri and Mollar Ossin Hueso varieties.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107008"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Classification of “Ricotta” whey cheese from different milk and Designation of Origin-protected samples through infrared spectroscopy and chemometric analysis 通过红外光谱和化学计量分析对来自不同牛奶和原产地名称保护样品的 "Ricotta "乳清干酪进行分类

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107019

Martina Foschi, Alessandra Biancolillo, Samantha Reale, Francesco Poles, Angelo Antonio D’Archivio

Whey cheeses are produced in various parts of the world, such as Portugal, Spain, and Turkey. In Italy, whey cheese goes under the name “ricotta”. This study investigates the classification of ricotta whey cheese derived from various milk sources (either protected designation of origin (PDO) or not) using an Attenuated Total Reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy combined with chemometric analysis. Employing the SPORT-LDA method, which can incorporate Variable Importance in Projection (VIP) analysis, 287 samples of ricotta cheese produced using milk from four different animals (sheep, cow, goat, and water buffalo) were classified according to the animal origin. This led to the correct classification of 97 % of the test samples (3 misclassified samples over 97). VIP analysis revealed that the spectral ranges of 3300–3100 cm⁻¹, 2900–2800 cm⁻¹, and 1700–1300 cm⁻¹ are consistently relevant across all milk sources, thanks to the key molecular vibrations associated with protein structures, lipid content, and water. Eventually, the analysis was circumscribed to sheep ricotta cheeses, because some of these present the PDO quality mark. SIMCA was used to classify PDO samples with respect to the Non-PDO sheep ricotta individuals. The application of SIMCA to model class PDO led to 82.1 % of sensitivity and 82.7 % of specificity (in external validation). The findings underscore the robustness of ATR-FTIR spectroscopy and chemometrics in maintaining the integrity of PDO products and ensuring quality control.

世界各地都生产乳清奶酪，如葡萄牙、西班牙和土耳其。在意大利，乳清奶酪的名称是 "ricotta"。本研究使用衰减全反射傅立叶变换红外光谱（ATR-FTIR）结合化学计量分析法，对来自不同奶源（原产地名称受保护（PDO）或非原产地名称受保护）的乳清干酪进行分类。采用 SPORT-LDA 方法（该方法可结合投影中的变量重要性（VIP）分析），根据动物来源对使用四种不同动物（绵羊、奶牛、山羊和水牛）的牛奶生产的 287 个乳清干酪样品进行了分类。结果是 97% 的测试样品分类正确（97 个样品中有 3 个分类错误）。VIP 分析表明，3300-3100 cm-¹、2900-2800 cm-¹ 和 1700-1300 cm-¹ 光谱范围与所有牛奶来源一致相关，这要归功于与蛋白质结构、脂质含量和水分相关的关键分子振动。最终，分析局限于绵羊乳清干酪，因为其中一些干酪具有 PDO 质量标志。SIMCA 用于将 PDO 样品与非 PDO 羊乳干酪个体进行分类。应用 SIMCA 建立 PDO 类别模型的灵敏度为 82.1%，特异度为 82.7%（外部验证）。研究结果表明，ATR-傅立叶变换红外光谱和化学计量学在维护 PDO 产品的完整性和确保质量控制方面具有强大的功能。

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引用次数: 0

Aroma profiling of Chinese Chrysanthemum (Chrysanthemum morifolium Ramat.) using flavoromics analysis 中国菊花（Chrysanthemum morifolium Ramat.）香气组学分析

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107014

Yan Gao , Junyi Wang , Mingyan Li , Jing Wang , Lina Qiao , Ning Zhang , Zhenhao Li , Haitao Chen , Jie Sun , Shuqi Wang

Chrysanthemum flower (Chrysanthemum morifolium Ramat.), a traditional plant with both edible and medicinal properties in China, is widely used in the food and pharmaceutical industries. In this work, various representative chrysanthemum flowers, including Hangju (Taiju, TJ; Duoju, DJ), Chuju (CJ), and Gongju (GJ), were selected to investigate their aroma profiles via flavoromics analysis. Sensory analysis revealed that floral and grassy aroma were dominant in all samples, followed by sourness. Specifically, the note of caramel/sweet was most prominent in TJ, floral in DJ, sour in CJ, and minty in GJ. Gas chromatography-mass spectrometry (GC-MS) analysis identified terpenes as the major chemical components. Additionally, 94 aroma-active compounds were identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA), and the major odorants with the highest flavor dilution (FD) values of TJ, DJ, CJ, and GJ were 6-methyl-5-hepten-2-one, β-bisabolene, borneol, and 1,8-cineole, respectively. Accordingly, 1,8-cineole, borneol, (E)-β-farnesene, β-elemene, and β-caryophyllene were identified as key compounds contributing to aroma differences through PLS-DA combined with AEDA. In general, this work provides a theoretical basis for the quality control and industrial production of Chinese chrysanthemum flowers.

菊花（Chrysanthemum morifolium Ramat.）是中国一种兼有食用和药用价值的传统植物，在食品和医药工业中有着广泛的应用。在这幅作品中，各种有代表性的菊花，包括杭菊(太菊，TJ；选取多菊（DJ）、初菊（CJ）和公菊（GJ） 3个品种，通过风味组学分析研究了它们的香气特征。感官分析显示，所有样品的花香和草香味都占主导地位，其次是酸味。其中焦糖/甜味在TJ中最为突出，花香在DJ中最为突出，酸味在CJ中最为突出，薄荷味在GJ中最为突出。气相色谱-质谱（GC-MS）分析鉴定其主要化学成分为萜烯类。此外，通过气相色谱-嗅觉-质谱（GC-O-MS）和香气提取物稀释分析（AEDA）鉴定出94种香气活性化合物，TJ、DJ、CJ和GJ香气稀释（FD）值最高的主要气味剂分别是6-甲基-5-庚烯-2- 1、β-双abolene、冰片和1,8-桉树脑。因此，通过PLS-DA联合AEDA鉴定出1,8-桉树脑、冰片脑、(E)-β-法尼烯、β-榄香烯和β-石竹烯是导致香气差异的关键化合物。本研究为菊花的质量控制和工业生产提供了理论依据。

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引用次数: 0

Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies 鸭蛋气味的研究进展：机制、影响因素和创新策略

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107020

Qishan Dong , Lizhi Lu , Yangying Sun , Daodong Pan , Yong Tian , Jun He , Tao Zeng

Duck eggs, holding significant nutritional and commercial value, often face limitations due to their characteristic unpleasant fishy odor, predominantly originating from the egg yolk. Advancing the development and utilization of duck eggs requires a comprehensive understanding of the mechanisms behind odor formation and effective mitigation strategies. This review consolidates current research on the sources, detection methods, and formation mechanisms of duck egg odor, emphasizing factors such as dietary feed, breeding systems, and processing methods. It delves into the roles of gut microbiota, genetic factors such as flavin-containing monooxygenase 3 (FMO3) gene mutations, trimethylamine (TMA), and lipid and protein oxidation in odor development. Advanced processing and storage technologies, including physical treatments, protein modification, enzymatic processing, and coating preservation, are highlighted as promising approaches to reducing odor. Future research priorities include developing more sophisticated detection methods and gaining deeper insights into the genetic factors influencing odor formation.

鸭蛋具有重要的营养和商业价值，但由于其主要来自蛋黄的腥味，经常面临限制。推进鸭蛋的开发和利用需要全面了解气味形成背后的机制和有效的缓解策略。本文综述了鸭蛋气味的来源、检测方法和形成机制等方面的研究现状，重点介绍了饲粮饲料、养殖制度和加工方法等因素。它深入研究了肠道微生物群、遗传因素如含黄素单加氧酶3 （FMO3）基因突变、三甲胺（TMA）、脂质和蛋白质氧化在气味形成中的作用。先进的加工和储存技术，包括物理处理、蛋白质修饰、酶处理和涂层保存，被强调为减少气味的有前途的方法。未来的研究重点包括开发更复杂的检测方法，并深入了解影响气味形成的遗传因素。

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引用次数: 0

Characterization and classification of odorous raw milk: Volatile profiles and algorithm model perspectives 有气味的原料奶的特征和分类：挥发性特征和算法模型的观点

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107030

Weizhe Wang , Ruirui Liu , Yufang Su , Suozai Ren , Yanmei Xi , Yun Huang , Juan Wang , Lixiang Lan , Xuelu Chi , Baoguo Sun , Nasi Ai

Odorous raw milk poses a growing threat to dairy product quality, negatively impacting both producers and consumers. However, methods for effectively identifying odorous raw milk have not been systematically established. In this study, 30 raw milk samples (RMSs) collected from different pastures were classified into 18 fresh RMSs and 12 odorous RMSs through sensory evaluation. Quantitative datasets of volatile compounds in RMSs were obtained using HS-SPME–GC–MS. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) models identified nine key differential volatile compounds distinguishing fresh from odorous RMSs. Among these, hexanal and octanal were identified as potent odorants contributing to the off-odor in raw milk. Based on nine key difference volatile compounds, support vector machine (SVM), multilayer perceptron (MLP), and random forest (RF) algorithmic models were successfully constructed to classify RMSs to identify odorous RMSs. All models achieved classification accuracy exceeding 0.9, with the RF model performing the best, achieving an accuracy of 1.0. This work provides a reference and available workflow for identifying and labeling odorous RMSs.

有异味的原料奶对乳制品质量构成了越来越大的威胁，对生产者和消费者都产生了负面影响。然而，有效识别原料奶异味的方法尚未系统建立。本研究选取来自不同牧场的30份原料奶样品，通过感官评价将其分为18份新鲜原料奶和12份臭原料奶。采用HS-SPME-GC-MS获得了rms中挥发性化合物的定量数据集。主成分分析（PCA）和正交偏最小二乘判别分析（OPLS-DA）模型确定了9种区分新鲜和难闻RMSs的关键差异挥发性化合物。其中，己醛和辛烷醛被确定为有效的气味剂，有助于原料牛奶中的异味。基于9种关键差异挥发性化合物，成功构建了支持向量机（SVM）、多层感知器（MLP）和随机森林（RF）算法模型对RMSs进行分类，以识别恶臭RMSs。所有模型的分类准确率均超过0.9，其中RF模型表现最好，达到了1.0的准确率。本研究为气味RMSs的识别和标记提供了一个参考和可用的工作流程。

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引用次数: 0

Effect of Zataria multiflora essential oil, saffron infusion, and fat content on the formation of polycyclic aromatic hydrocarbons, organoleptic score, and toxic potency of Kebab Koobideh 红花挥发油和脂肪含量对多环芳烃形成、感官评分和毒力的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107023

Leila Nezamoleslami , Nasim Khorshidian , Tayyebeh Madrakian , Samaneh Fattahi Zaim , Vahid Ghasemzadeh-Mohammadi

Kebab Koobideh ranks among the most popular in Iran, Turkey, and other countries. This product is prepared by mixing minced meat, onion, and various spices. The objective of our study was to examine the influence of Zataria multiflora essential oil (ZMEO), fat, and saffron infusion as independent variables on the formation of four polycyclic aromatic hydrocarbons (PAH4) and sensory attributes of Kebab Koobideh. The findings indicated that all independent variables exerted a significant impact on the formation of ∑PAH4. Zataria multiflora essential oil was observed to exert an inhibitory effect on the production of ∑PAH4. The saffron infusion demonstrated a reduction in impact at lower concentrations, while increased effectiveness was observed at higher concentrations. Additionally, a sample meeting the desired specifications, containing 18.5 % fat, 0.008 % saffron infusion, and 0.02 % ZMEO, was prepared with consideration of two dependent responses. The desirability of this sample was quantified at 0.72. The sample contained 2.20 ng g⁻¹ of ∑PAH4 and was rated as acceptable by sensory analysis, with a score of 84.60 out of 100. All samples exhibited a margin of exposure (MOE) exceeding 100,000, indicating that there is minimal cause for concern. The incremental lifetime cancer risk (ILCR) for the samples with 10 % fat, 0.05 % saffron infusion, and 0.02 % ZMEO, as well as for the sample with 10 % fat, 0 % saffron infusion, and 0.01 % ZMEO, was found to be negligible. The assessment of overall quality is contingent upon the evaluation of fat content. In conclusion, the integration of effective variables can result in a sample that exhibits satisfactory organoleptic characteristics while simultaneously reducing the concentration of PAHs.

烤肉串在伊朗、土耳其和其他国家都是最受欢迎的。该产品由肉末、洋葱和各种香料混合而成。本研究以扎扎叶挥发油（ZMEO）、脂肪和藏红花为自变量，考察其对四种多环芳烃（PAH4）的形成和对烤肉感官属性的影响。结果表明，各自变量对∑PAH4的形成均有显著影响。多连挥发油对∑PAH4的产生有抑制作用。在较低的浓度下，藏红花输注的影响减少，而在较高的浓度下，效果增加。此外，考虑到两种依赖反应，制备了符合所需规格的样品，其中含有18.5 %脂肪，0.008 %藏红花灌注和0.02 % ZMEO。该样本的可取性被量化为0.72。样品的∑PAH4含量为2.20 ng g−1，感官分析为可接受，得分为84.60分（满分100分）。所有样品的暴露裕度（MOE）均超过100,000，表明需要关注的原因微乎其微。研究发现，脂肪含量为10% %、藏红花输注量为0.05 %、ZMEO含量为0.02 %的样品，以及脂肪含量为10% %、藏红花输注量为0 %、ZMEO含量为0.01 %的样品的增量终生癌症风险（ILCR）可以忽略不计。对整体质量的评估取决于对脂肪含量的评估。综上所述，有效变量的整合可以使样品具有令人满意的感官特性，同时降低多环芳烃的浓度。

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