Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology
Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/7500234 |
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| author | Menglu Yang Yuan Mei Haimei Lai Yali Wang Yuli Huang Xueqing Zeng Lihong Ge Nan Zhao |
| author_facet | Menglu Yang Yuan Mei Haimei Lai Yali Wang Yuli Huang Xueqing Zeng Lihong Ge Nan Zhao |
| author_sort | Menglu Yang |
| collection | DOAJ |
| description | Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (p<0.05). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique. |
| format | Article |
| id | doaj-art-5a22713be00d4d4a876e451d517fb40d |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-5a22713be00d4d4a876e451d517fb40d2025-02-03T07:26:20ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/7500234Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection TechnologyMenglu Yang0Yuan Mei1Haimei Lai2Yali Wang3Yuli Huang4Xueqing Zeng5Lihong Ge6Nan Zhao7Institute of Agro-Products Processing Science and TechnologyInstitute of Agro-Products Processing Science and TechnologyInstitute of Agro-Products Processing Science and TechnologyInstitute of Agro-Products Processing Science and TechnologyInstitute of Agro-Products Processing Science and TechnologyInstitute of Agro-Products Processing Science and TechnologyCollege of Life ScienceInstitute of Agro-Products Processing Science and TechnologyHotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (p<0.05). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.http://dx.doi.org/10.1155/2024/7500234 |
| spellingShingle | Menglu Yang Yuan Mei Haimei Lai Yali Wang Yuli Huang Xueqing Zeng Lihong Ge Nan Zhao Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology Journal of Food Quality |
| title | Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology |
| title_full | Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology |
| title_fullStr | Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology |
| title_full_unstemmed | Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology |
| title_short | Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology |
| title_sort | characterization of the universal flavor in chinese butter hotpot by multiple mass spectrometry detection technology |
| url | http://dx.doi.org/10.1155/2024/7500234 |
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