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    Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
    (2023-09-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Na Nan, Tansiphorn
    ;
    Suwannakul, Ekkarat
    ;
    Wang, Yi
    Thua nao is a fermented soybean product that is widely consumed, especially in the northern part of Thailand. Thua nao can be used as a condiment to enhance the aroma and flavor of foods. In general, commercial thua nao is traditionally made by indigenous microbial, especially Bacillus spp. fermentation under ambient conditions, leading to inconsistencies in product aroma quality. To solve this problem, inoculation of selected microorganisms can help control thua nao consistency. The objective of this research was to characterize and compare volatile aroma-active compounds in three samples, including thua nao made by commercial Bacillus subtilis inoculation fermented under controlled conditions (YSB) and two thua nao products made by indigenous fermentation in commercial production sites in Lumpoon (LPN) and Chiang-Mai (CMI) provinces, Thailand. It was found that 2-methyl butanoic acid, phenylethyl alcohol, benzaldehyde, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2-methoxy phenol were dominant compounds in the YSB samples. These compounds contributed to fermented/sour, floral, almond-like and nutty aromas, which were related to positive attributes perceived by consumers. In contrast, several aldehydes and ketones related to off-aroma as oxidized, fatty, green, and earthy attributes derived from lipid oxidations were dominantly detected in samples from uncontrolled fermentations (LPN and CMI). From the study, it can be implied that inoculation of B. subtilis in thua nao fermentation could enhance aroma compounds with positive attributes and thus improve the organoleptic property of the product. These findings could benefit fermented soybean manufacturers to improve their aroma quality and to control products’ consistency by controlling fermentation conditions.
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    Carcass composition, meat quality, calpain activity, fatty acid composition and ribonucleotide content in southern thai native goats and three-way crossbred goats
    (2021-06-01)
    Chaosap, Chanporn
    ;
    Chauychuwong, Nantana
    ;
    Chauychuwong, Ratchasak
    ;
    Sriprem, Chatchai
    ;
    Sivapirunthep, Panneepa
    Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes.
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    Effects of Zn-L-selenomethionine on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content in broiler chickens
    (2020-05-01)
    Chaosap, Chanporn
    ;
    Sivapirunthep, Panneepa
    ;
    Takeungwongtrakul, Sirima
    ;
    Zulkifli, Razauden Mohamed
    ;
    Sazili, Awis Qurni
    The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) at 0.3 ppm on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content were compared against the commercial inorganic sodium selenite (Na-Se) and the combination of the two, in commercial broilers. A total of 540 one day-old chicks were assigned at random to 3 dietary treatments: i) commercial inorganic selenium as control or T1, ii) a 1:1 ratio of inorganic and organic selenium as T2, and iii) organic selenium as T3. Carcass composition, meat characteristics, cholesterol content, fatty acid composition, and ribonucleotide content were generally unaffected by treatments. However, discrepancy were significantly observed in glutathione peroxidase activity (GSH-Px) and water holding capacity, with organic selenium showing higher glutathione peroxidase activity (p<0.01) and lower shrinkage loss (p<0.05), respectively. These findings could be explained by the contribution of organic selenium in bioavailability of GSH-Px. However, having conducted in a commercial close house system with sufficient amount of nutritional supplementation, the present study demonstrated little or no effects of organic Zn-L-SeMet on meat characteristics, fatty acid composition, and ribonucleotide content (flavor characteristic) in broiler chickens.
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    Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle
    (2009-02-11)
    Watcharananun, Wanwarang
    ;
    Cadwallader, Keith R.
    ;
    Huangrak, Kittiphong
    ;
    Kim, Hun
    ;
    Lorjaroenphon, Yaowapa
    "Tian Op", a traditional Thai scented candle, is used for the smoking and flavoring of sweets, cakes, and other desserts for the purpose of adding a unique aroma to the final product. Gas chromatography-olfactometry, aroma extract dilution analysis, and GC-MS were applied to identify the potent odorants in two types of traditional Thai desserts ("num dok mai" and "gleep lum duan") prepared using a Tian Op smoking process. On the basis of the results of AEDA and calculated odor-activity values, the predominant odorants in the Tian Op flavored desserts were vinyl ketones (C <inf>5</inf>-C<inf>9</inf>), n-aldehydes (C<inf>5</inf>-C<inf>11</inf>), (E)-2-unsaturated aldehydes (C<inf>8</inf>-C<inf>11</inf>), and ω-1-unsaturated aldehydes (C<inf>8</inf> and C<inf>9</inf>). Sensory studies of model mixtures confirmed the importance of n-aldehydes, ω-1-unsaturated aldehydes, and guaiacol as predominant odorants; however, the results showed that vinyl ketones and (E)-2-unsaturated aldehydes, despite having high odor-activity values, may be of only minor importance in the typical aroma profiles of traditional Tian Op smoked desserts. © 2009 American Chemical Society.