Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensiona...
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Veröffentlicht in: | Food chemistry 2024-11, Vol.458, p.140233, Article 140233 |
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description | To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400–900 cm−1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale.
[Display omitted]
•Drying under vacuum conditions improves concentration of umami taste.•Compare variations in taste compounds with multidimensional spectroscopy view.•Various drying methods can improve the taste profiles of Penaeus vannemei.•Establish correlations of taste-presenting among non-volatile compounds. |
doi_str_mv | 10.1016/j.foodchem.2024.140233 |
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[Display omitted]
•Drying under vacuum conditions improves concentration of umami taste.•Compare variations in taste compounds with multidimensional spectroscopy view.•Various drying methods can improve the taste profiles of Penaeus vannemei.•Establish correlations of taste-presenting among non-volatile compounds.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.140233</identifier><identifier>PMID: 38964093</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Drying methods ; Infrared spectroscopy ; Penaeus vannamei ; Taste profile</subject><ispartof>Food chemistry, 2024-11, Vol.458, p.140233, Article 140233</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c245t-d574df22ac761f7695fd49d97cbe8e681a77df51dff379fa7287425046b76c873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.140233$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38964093$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shi, Jian</creatorcontrib><creatorcontrib>Xiao, Naiyong</creatorcontrib><creatorcontrib>Yin, Mingyu</creatorcontrib><creatorcontrib>Ma, Jianrong</creatorcontrib><creatorcontrib>Zhang, Yurui</creatorcontrib><creatorcontrib>Liang, Qianqian</creatorcontrib><creatorcontrib>Jiang, Xin</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Shi, Wenzheng</creatorcontrib><title>Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400–900 cm−1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale.
[Display omitted]
•Drying under vacuum conditions improves concentration of umami taste.•Compare variations in taste compounds with multidimensional spectroscopy view.•Various drying methods can improve the taste profiles of Penaeus vannemei.•Establish correlations of taste-presenting among non-volatile compounds.</description><subject>Drying methods</subject><subject>Infrared spectroscopy</subject><subject>Penaeus vannamei</subject><subject>Taste profile</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkU1v3CAQhlHVqtmk_QsRx1y8AYzBviVaNW2lSMmhPSMWhoaVDQ7grfaeH15Wm_Sa00gzz3y9L0KXlKwpoeJ6t3YxWvME05oRxteUE9a2H9CK9rJtJJHsI1qRlvRNT7k4Q-c57wghjND-Mzpr-0FwMrQr9LKJ06yTzzHg6HCIodnHURc_Aja1FJdg87HyCEHDkvFehwATePzXlydsvXOQIBRs08GHP7gk0GWqiUp6jadlLN76msg-Bj1iH1zSCSzOM5iSYjZxPnxBn5weM3x9jRfo9923X5sfzf3D95-b2_vGMN6VxnaSW8eYNlJQJ8XQOcsHO0izhR5ET7WU1nXUOtfKwWnJeslZR7jYSmGqLhfo6jR3TvF5gVzU5LOBcdQB4pJVS6SoAknKKypOqKk35gROzclPOh0UJerogNqpNwfU0QF1cqA2Xr7uWLYT2P9tb5JX4OYEQP107yGpbDwEA9anKomy0b-34x_9CJ6Q</recordid><startdate>20241115</startdate><enddate>20241115</enddate><creator>Shi, Jian</creator><creator>Xiao, Naiyong</creator><creator>Yin, Mingyu</creator><creator>Ma, Jianrong</creator><creator>Zhang, Yurui</creator><creator>Liang, Qianqian</creator><creator>Jiang, Xin</creator><creator>Li, Yan</creator><creator>Shi, Wenzheng</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20241115</creationdate><title>Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy</title><author>Shi, Jian ; Xiao, Naiyong ; Yin, Mingyu ; Ma, Jianrong ; Zhang, Yurui ; Liang, Qianqian ; Jiang, Xin ; Li, Yan ; Shi, Wenzheng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c245t-d574df22ac761f7695fd49d97cbe8e681a77df51dff379fa7287425046b76c873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Drying methods</topic><topic>Infrared spectroscopy</topic><topic>Penaeus vannamei</topic><topic>Taste profile</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shi, Jian</creatorcontrib><creatorcontrib>Xiao, Naiyong</creatorcontrib><creatorcontrib>Yin, Mingyu</creatorcontrib><creatorcontrib>Ma, Jianrong</creatorcontrib><creatorcontrib>Zhang, Yurui</creatorcontrib><creatorcontrib>Liang, Qianqian</creatorcontrib><creatorcontrib>Jiang, Xin</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Shi, Wenzheng</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shi, Jian</au><au>Xiao, Naiyong</au><au>Yin, Mingyu</au><au>Ma, Jianrong</au><au>Zhang, Yurui</au><au>Liang, Qianqian</au><au>Jiang, Xin</au><au>Li, Yan</au><au>Shi, Wenzheng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-11-15</date><risdate>2024</risdate><volume>458</volume><spage>140233</spage><pages>140233-</pages><artnum>140233</artnum><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400–900 cm−1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale.
[Display omitted]
•Drying under vacuum conditions improves concentration of umami taste.•Compare variations in taste compounds with multidimensional spectroscopy view.•Various drying methods can improve the taste profiles of Penaeus vannemei.•Establish correlations of taste-presenting among non-volatile compounds.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38964093</pmid><doi>10.1016/j.foodchem.2024.140233</doi></addata></record> |
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subjects | Drying methods Infrared spectroscopy Penaeus vannamei Taste profile |
title | Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy |
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