Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to investigate the changes in volatile composition and amino acid profile of a dish duck breast, beetroot mille-feuille prepared in the Turkey Gala Dinner of an international gastronomy association. The ingredients collected from bazaars and chain markets were prepared and processed according to the original recipe. In raw ingredients and cooked products (P1, P2, and P3), volatile organic compounds were semiquantitatively by GC-MS and amino acids quantitively by LC-MS/MS. The volatile composition and amino acid profile between P1, P2, and P3 products were tested with one-way ANOVA using SPSS version 20.0. In the final product, the dominant volatiles was found to be oily, waxy with lard and tallow notes (oleic acid), floral (squalene), and green-floral and citrus-floral (9-octadecenamide). In contrast, the dominant amino acid profile exhibited bitter-sweet and bitter-salty-sour tastes. The statistical test showed that the volatile composition among the product groups was not interrelated (p = 0.613412 0.05), whereas the amino acid profile was related (p = 0.067352 < 0.10). Overall, our study revealed that the desirable taste of the Gala-dinner dish duck breast, beetroot mille-feuille was formed by the co-existence of some dominant volatiles belonging to the fatty acid, triterpenoid, and fatty amide groups and some predominant amino acids, including valine, glutamic acid, aspartic acid, leucine, and lysine, as well as depending on the preparation and cooking conditions.
Açıklama
Anahtar Kelimeler
Volatile organic compound, Amino acid, Flavor, Gastronomy, GC-MS, LC-MS, MS
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
25
