Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Lipid hydrolysis and oxidation properties, lipid metabolites, and volatile flavors were investigated to elucidate the wet-aging process (1 h to 10 d) on lipid molecule transformation and volatile flavor evolution in pork. Phospholipase A (PLA) activity increased at 12 h, with lipoxygenase (LOX) increasing from 1 h to 7 d (P < 0.05). A total of 546 differential lipids from 997 lipids and 19 aroma-active compounds out of 43 volatiles were identified, with most fatty aldehydes reaching the highest at 10 d. Acyl carnitine (18:2) and hexadecanal are potential markers to predict the wet-aging progress of pork. Correlation analysis indicated that phospholipid molecule hydrolysis by PLA and lipid enzymatic oxidation mediated by LOX rather than reactive oxygen species contributed to volatile aldehyde evolution, while phosphatidylcholine (16:2e/22:6) may be the key lipid molecule. These results offer insights into the lipid transformation and aroma evolution in pork during the wet-aging process.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.142656 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Impact of lipid modification on the structural and digestive properties of starch in cooked chestnut paste: A comparative study of butter and soybean oil.
Int J Biol Macromol
September 2025
State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Sa
Lipids are commonly added to starchy foods to improve both their sensory attributes and nutritional value. This study investigated the regulatory mechanisms of butter and soybean oil on the starch structure and digestibility in cooked chestnut paste (CCP). X-ray diffraction and complexing indices revealed the formation of V-type crystalline complexes, with soybean oil exhibiting a stronger complexation capacity due to its the flexible properties of unsaturated fatty acids.
View Article and Find Full Text PDFLipase production from VC-6 isolated from the volcanic region of Copahue: optimization and functional genomic insights.
Front Microbiol
August 2025
Centro de Biotecnología, Facultad de Ciencias y Tecnología, Universidad Mayor de San Simón, Cochabamba, Bolivia.
Extremophilic microorganisms produce highly stable and industrial-grade enzymes with enhanced performance. Thermostable enzymes, such as lipases that catalyze the hydrolysis and esterification of lipids, are of great industrial interest due to their stability and efficacy under harsh conditions, making them ideal for applications in biotechnology, pharmaceuticals, and cosmetics. Lipase production from various microorganisms is well-studied.
View Article and Find Full Text PDFGerm-Specific Triacylglycerols as Potential Biomarkers for Authenticating Zhongzi Purple Rice, a Cultivar Recognized for Its Nutritional Value.
J Am Soc Mass Spectrom
September 2025
Beijing National Laboratory for Molecular Sciences, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, China.
Zhongzi purple rice is recognized as a nutritionally superior whole-grain variety, containing higher levels of protein, iron, dietary fiber, and vitamin B6 compared to conventional rice. While the nutritional profile of Zhongzi purple rice is well-established, the spatial distribution and structural specificity of its lipid components, especially germ-specific triacylglycerols (TAGs), remain poorly characterized. This study employs a multimodal mass spectrometric strategy to investigate the lipidomic uniqueness of the Zhongzi purple rice.
View Article and Find Full Text PDFUnlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale.
Food Chem
August 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops; College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430064, China. Electronic address:
Qingzhuan tea (QZT) acquires distinctive sensory and functional properties, but the quality evolution during lengthy industrial processing remains unclear. Therefore, this study deciphers the flavor evolution mechanisms by analyzing non-volatile dynamics from fresh leaves to finished tea. A total of 821 metabolites were identified, with 136 differential metabolites mainly comprising lipid degradation and flavonoids polymerization potentially driving the formation of flavor.
View Article and Find Full Text PDFProteomic insights into lipid degradation and volatile compound changes during foxtail millet storage.
Food Chem
September 2025
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Center of Technology Innovation in Food Industry, China Agricultural University, China. Electronic address:
Foxtail millet quality deteriorates during storage, but the mechanisms behind aging-related changes are not fully understood. This study investigated lipid degradation and volatile compound changes in stored foxtail millets, employing proteomics to uncover underlying quality decline mechanisms. After 30 days, fatty acid contents increased, accompanied by a general coarser grain surface texture.
View Article and Find Full Text PDF