Nasiru, Mustapha Muhammad; Umair, Muhammad; Boateng, Evans Frimpong; Alnadari, Fawze; Khan, Kashif-ur Rehman; Wang, Zhaobin; Luo, Ji; Yan, Wenjing; Zhuang, Hong; Majrashi, Ali; Zhang, Jianhao; Korma, Sameh A. published the artcile< Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time>, Category: esters-buliding-blocks, the main research area is egg white protein cold plasma headspace gas chromatog; E-nose; E-tongue; PCA; PLS-DA; egg white protein; flavour; high-voltage cold plasma; volatile compounds.
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavor, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavor attributes using E-nose, E-tongue, and headspace gas-chromatog.-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavor fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odor and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odor and taste sensors’ responses. The HS-GC-IMS anal. identified 65 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterization include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilized to modify and improve the EWP flavor attributes.
Molecules published new progress about Cold plasmas (High-Voltage). 623-50-7 belongs to class esters-buliding-blocks, and the molecular formula is C4H8O3, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics