Since 2017, the cooperation between Jiapin Jiawei and the School of Food of Beijing Technology and Business University (BTBU) has been an important milestone in the field of food science and technology. Through the establishment of the “Scientific and Technological Achievement Transformation Base of Molecular Sensory Science Laboratory of Beijing Technology and Business University”, the two parties are committed to transforming scientific research achievements into actual production technologies and products, and promoting the development of the condiment industry.
Recently, the research team of Prof. Song Huanlu from the School of Food of Beijing Technology and Business University (BTBU) and Jiapin Jiawei (Hunan Food Flavor and Fragrance Engineering Technology Center) had a fruitful cooperation. Relying on the scientific and technological achievements of the Molecular Sensory Science Laboratory of Beijing Technology and Business University (BTBU), they jointly published a research paper in the international cutting-edge food science journal 《Journal of Food Composition and Analysis》.
1.Research Topic
Sensory oriented flavor analysis based characterization of odor-active compounds in Liuzhou snail powder soup
2.Journal
Journal of Food Composition and Analysis
3. Authors
GING XING, YU MINGGUANG, HAN SIMO, SONG HUANLU, PAN WENQING, CHEN WANYING, XIONG WEN
4. Chinese Abstract
Liuzhou snail noodle is a specialty snack of Liuzhou City, Guangxi Zhuang Autonomous Region, with unique flavors such as spicy, refreshing, fresh, sour and hot. The unique flavor of Liuzhou snail vermicelli soup is the key factor of its popularity among consumers and the important driving force of its purchasing power.
In this study, the compositions of volatile compounds and major odor-active compounds in snail noodle soup were characterized by solid-phase microextraction (SPME) combined with two-dimensional gas chromatography-sniffing-mass spectrometry (GC×GC-O-MS) and gas chromatography-sniffing-mass spectrometry (GC-O-MS) by Aroma Extract Dilution Assay (AEDA) and Odor Activity Value (OAV) calculations .
GC-O-MS identified 71 volatile compounds, of which 49 were odor-active. Meanwhile, 125 volatile compounds were identified by GC×GC-O-MS, of which 68 were odor-active.
The results showed that 3-methylbutyraldehyde, linalool, 1,8-butene, laurylene, 2-acetylpyrazine, 4-allyl anisole, 2-acetylthiazole, 1-octen-3-ol, hexanal, and eugenol were the main odor-active compounds in snail soup.
This study provides some insights for further research on the aroma of snail powder and opens up new horizons for the improvement of snail powder products.
Through this in-depth strategic cooperation, Jiapin Jiawei and Beijing Technology and Business University (BTBU) have jointly constructed a base for the transformation of scientific and technological achievements in the Sensory Science Laboratory. As a leading company in the industry, Jia Pin Jia Wei meets the changing needs of the market through continuous product innovation and service optimization. The Beijing Technology and Business University (BTBU), on the other hand, has a profound teaching and research foundation in food science education and has cultivated a large number of excellent talents for the industry.
In the course of the cooperation, the two parties have worked together on food testing and quality control systems, as well as on improving food safety and service quality through the use of high-tech means. These projects not only enhance the market competitiveness of Jiapin Jiawei, but also provide practical application cases for academics, promoting the practicality and foresight of academic research.
Hunan Jiapin Jiawei Biological Technology Co., Ltd. takes the responsibility of developing and producing high-quality healthy compound condiments suitable for the international markets as its own, always adheres to the production principles of international standards, standardized management, transparent supervision, and full process testing, and takes the enterprise standards to refresh the industry standards as the production requirements. By providing green and pollution-free high-quality nutritious food, the company actively leads the fresh flavor condiment industry to transform and upgrade to a healthier, more scientific, and safer direction, Set off a technological revolution of de additive and pure naturalization of fresh condiments.
Our main production category products are:Sauce Packets、Chicken Flavored Seasoning、Beef Flavored Seasoning、Pork Flavored Seasoning、Various Styles Of Seasoning、Instant Fresh Noodles.