Acta Alimentaria
Volume/Issue:
Volume 54: Issue 1
Analysis of the impact of different reheating methods on the flavour profile of venison dishes
Authors:
H.D. Lu College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China

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P. Li College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China

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H.R. Wu College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
National Food and Nutrition Education Demonstration Base, Jilin Agricultural Science and Technology University, Jilin 132101, China
Key Discipline of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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Z.K. Lu College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China
National Food and Nutrition Education Demonstration Base, Jilin Agricultural Science and Technology University, Jilin 132101, China
Key Discipline of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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F.L. Li College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China
National Food and Nutrition Education Demonstration Base, Jilin Agricultural Science and Technology University, Jilin 132101, China
Key Discipline of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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B. Zhong College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China
National Food and Nutrition Education Demonstration Base, Jilin Agricultural Science and Technology University, Jilin 132101, China
Key Discipline of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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C. Liu College of Food Science and Nutrition Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
Jilin Province Brewing Technology and Innovation Center, Jilin, 132101, China
National Food and Nutrition Education Demonstration Base, Jilin Agricultural Science and Technology University, Jilin 132101, China
Key Discipline of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China

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https://orcid.org/0009-0004-3360-3534
Pages:
120–132
Online Publication Date:
25 Feb 2025
Publication Date:
14 Mar 2025
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00224
Keywords:
sika deer venison; reheating methods; gas chromatography-ion mobility spectrometry; electronic nose
Restricted access

Abstract

This study investigates the flavour profile of volatile compounds in venison-based prepared food subjected to various reheating methods. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology were employed to detect and analyse the characteristic flavour of three types of venison prefabricated food samples, which underwent different reheating treatments. During the research, 41 distinct volatile compounds were identified from the venison prefabricated food samples. Following normalisation of ion peaks and three statistical analysis techniques, 21 types of volatile organic compounds (VOCs) were detected effectively from dishes reheated by air fryer. According to data analysed by the odour description database, the venison-containing dishes exhibited superior retention of wine and onion aromas upon reheating. The results of electronic nose detection indicated the presence of benzaldehyde, alcohols, aromatics, hydrocarbons, nitrogen oxides, and aliphatic aromatic substances in braised venison prefabricated vegetables; especially benzaldehyde and alcohols displayed similar aroma characteristics as detected by GC-IMS. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified key variables contributing significantly to the volatile flavour profiles in venison prepared vegetables across different reheating methods: The main odourants were ethanol, undecane D, 1-propanol, ethyl acetate (acetic acid ethyl ester), 3-methylbutan-1-ol, n-pentanal, 6-methyl-5-hepten-2-one, 1-butanol, butanal, and other 30 compounds (VIP > 1).

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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