Zhang, Danni published the artcileImpact of cooking on the sensory perception and volatile compounds of Takifugu rubripes, Safety of 2,3,5-Trimethylpyrazine, the main research area is volatile compound sensory perception flavor steaming Takifugu; Aroma; Off-note; Sensory; Takifugu rubripes; Thermal cooking process.
Takifugu rubripes is well-known for its unique flavor but can also develop a putrid off-note. To eliminate off-note and promote desirable flavor, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chem. properties were analyzed and correlated with sensory qualities. The changes of center temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression anal., orthonasal aroma attributes ""roasted"" and ""earthy/putrid fish"" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, resp.; meanwhile mouthfeel attributes of chewy/fiber and tender/juicy were highly associated with water loss and moisture, resp. This study provides insights for optimizing cooking conditions to create desirable fish flavor. Food Chemistry published new progress about Boiling. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.