Dataset Information

Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).

ABSTRACT: Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R² coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors.

SUBMITTER: Carmona-Escutia RP

PROVIDER: S-EPMC10000412 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature

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Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).

Carmona-Escutia Rosa Pilar RP Ponce-Alquicira Edith E García-Parra María Dolores MD Villanueva-Rodríguez Socorro Josefina SJ Escalona-Buendía Héctor B HB

Foods (Basel, Switzerland) 20230222 5

Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days tw ...[more]

PMID: 36900448

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Project description:BackgroundObesity is now a worldwide epidemic disease and poses a major risk for diet related diseases like type 2 diabetes, cardiovascular disease, stroke and fatty liver among others. In the present study we employed the murine model of diet-induced obesity to determine the early, tissue-specific, gene expression signatures that characterized progression to obesity and type 2 diabetes.ResultsWe used the C57BL/6 J mouse which is known as a counterpart for diet-induced human diabetes and obesity model. Our initial experiments involved two groups of mice, one on normal diet (ND) and the other on high-fat and high-sucrose (HFHSD). The later were then further separated into subgroups that either received no additional treatment, or were treated with different doses of the Ayurvedic formulation KAL-1. At different time points (week3, week6, week9, week12, week15 and week18) eight different tissues were isolated from mice being fed on different diet compositions. These tissues were used to extract gene-expression data through microarray experiment. Simultaneously, we also measured different body parameters like body weight, blood Glucose level and cytokines profile (anti-inflammatory & pro-inflammatory) at each time point for all the groups. Using partial least square discriminant analysis (PLS-DA) method we identified gene-expression signatures that predict physiological parameters like blood glucose levels, body weight and the balance of pro- versus anti-inflammatory cytokines. The resulting models successfully predicted diet-induced changes in body weight and blood glucose levels, although the predictive power for cytokines profiles was relatively poor. In the former two instances, however, we could exploit the models to further extract the early gene-expression signatures that accurately predict the onset of diabetes and obesity. These extracted genes allowed definition of the regulatory network involved in progression of disease.ConclusionWe identified the early gene-expression signature for the onset of obesity and type 2 diabetes. Further analysis of this data suggests that some of these genes could be used as potential biomarkers for these two disease-states.

Dataset Information

Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).

Publications

Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).

Similar Datasets

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