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Tataru C, Peras M, Rutherford E, Dunlap K, Yin X, Chrisman BS, DeSantis TZ, Wall DP, Iwai S, David MM. Topic modeling for multi-omic integration in the human gut microbiome and implications for Autism. Sci Rep 2023; 13:11353. [PMID: 37443184 PMCID: PMC10345091 DOI: 10.1038/s41598-023-38228-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
While healthy gut microbiomes are critical to human health, pertinent microbial processes remain largely undefined, partially due to differential bias among profiling techniques. By simultaneously integrating multiple profiling methods, multi-omic analysis can define generalizable microbial processes, and is especially useful in understanding complex conditions such as Autism. Challenges with integrating heterogeneous data produced by multiple profiling methods can be overcome using Latent Dirichlet Allocation (LDA), a promising natural language processing technique that identifies topics in heterogeneous documents. In this study, we apply LDA to multi-omic microbial data (16S rRNA amplicon, shotgun metagenomic, shotgun metatranscriptomic, and untargeted metabolomic profiling) from the stool of 81 children with and without Autism. We identify topics, or microbial processes, that summarize complex phenomena occurring within gut microbial communities. We then subset stool samples by topic distribution, and identify metabolites, specifically neurotransmitter precursors and fatty acid derivatives, that differ significantly between children with and without Autism. We identify clusters of topics, deemed "cross-omic topics", which we hypothesize are representative of generalizable microbial processes observable regardless of profiling method. Interpreting topics, we find each represents a particular diet, and we heuristically label each cross-omic topic as: healthy/general function, age-associated function, transcriptional regulation, and opportunistic pathogenesis.
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Affiliation(s)
- Christine Tataru
- Department of Microbiology, Oregon State University, SW Campus Way, Corvallis, USA.
| | - Marie Peras
- Second Genome Inc, 1000 Marina Blvd, Suite 500, Brisbane, CA, 94005, USA
| | - Erica Rutherford
- Second Genome Inc, 1000 Marina Blvd, Suite 500, Brisbane, CA, 94005, USA
| | - Kaiti Dunlap
- Department of Bioengineering, Serra Mall, Stanford, USA
| | - Xiaochen Yin
- Second Genome Inc, 1000 Marina Blvd, Suite 500, Brisbane, CA, 94005, USA
| | | | - Todd Z DeSantis
- Second Genome Inc, 1000 Marina Blvd, Suite 500, Brisbane, CA, 94005, USA
| | - Dennis P Wall
- Department of Biomedical Data Science, Serra Mall, Stanford, USA
- Department of Pediatrics (Systems Medicine), Stanford, 1265 Welch Road, Stanford, USA
| | - Shoko Iwai
- Second Genome Inc, 1000 Marina Blvd, Suite 500, Brisbane, CA, 94005, USA
| | - Maude M David
- Department of Microbiology, Oregon State University, SW Campus Way, Corvallis, USA.
- School of Pharmacy, Oregon State University, SW Campus Way, Corvallis, USA.
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2
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Haag F, Hoffmann S, Krautwurst D. Key Food Furanones Furaneol and Sotolone Specifically Activate Distinct Odorant Receptors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10999-11005. [PMID: 34496214 DOI: 10.1021/acs.jafc.1c03314] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structural homologues Furaneol and sotolone, which are important natural flavoring compounds because of their distinct caramel- and seasoning-like odor qualities. These, however, cannot be predicted by the odorants' molecular shape, rather their receptors' activation parameters help to decipher the encoding of odor quality. Here, the distinct odor qualities of Furaneol and sotolone suggested an activation of at least two out of our ca. 400 different odorant receptor types, which are the molecular biosensors of our chemical sense of olfaction. While an odorant receptor has been identified for sotolone, a receptor specific for Furaneol has been elusive. Using a bidirectional screening approach employing 616 receptor variants and 187 key food odorants in a HEK-293 cell-based luminescence assay, we newly identified OR5M3 as a receptor specifically activated by Furaneol and homofuraneol.
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Affiliation(s)
- Franziska Haag
- Leibniz-Institute for Food Systems Biology, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Sandra Hoffmann
- Leibniz-Institute for Food Systems Biology, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
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Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats. Sci Rep 2020; 10:13931. [PMID: 32811855 PMCID: PMC7434782 DOI: 10.1038/s41598-020-70843-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023] Open
Abstract
The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution analysis. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was affected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiological effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiological parameters by decreasing oxidative stress.
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Arihara K, Yokoyama I, Ohata M. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:239-258. [PMID: 31351527 DOI: 10.1016/bs.afnr.2019.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawberry-like flavor while DMHF concentrates have a caramel-like aroma. DMHF is an important flavor compound contributing to the sensory properties of various natural products and thermally processed foods. DMHF is generated by the Maillard reaction during cooking and processing and affects the palatability of foods. Although Maillard reaction products (e.g., melanoidins) have physiologically positive effects, effects of odors generated from by this reaction are relatively unknown. This chapter initially overviewed the Maillard reaction and the generation of volatile compounds. Then, properties of DMHF, which is an attractive volatile food component, is discussed. We focused particularly on bioactivities of DMHF inhalation in our previous studies.
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Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Tokyo, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Tokyo, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Tokyo, Japan
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5
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Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae. Appl Environ Microbiol 2014; 81:453-60. [PMID: 25362059 DOI: 10.1128/aem.02628-14] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
4-Hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF) is an important flavor compound that contributes to the sensory properties of many natural products, particularly soy sauce and soybean paste. The compound exhibits a caramel-like aroma and several important physiological activities, such as strong antioxidant activity. HEMF is produced by yeast species in soy sauce manufacturing; however, the enzymes involved in HEMF production remain unknown, hindering efforts to breed yeasts with high-level HEMF production. In this study, we identified high-level HEMF-producing mutants among a Saccharomyces cerevisiae gene deletion mutant collection. Fourteen deletion mutants were screened as high-level HEMF-producing mutants, and the ADH1 gene deletion mutant (adh1Δ) exhibited the maximum HEMF production capacity. Further investigations of the adh1Δ mutant implied that acetaldehyde accumulation contributes to HEMF production, agreeing with previous findings. Therefore, acetaldehyde might be a precursor for HEMF. The ADH1 gene deletion mutant of Zygosaccharomyces rouxii, which is the dominant strain of yeast found during soy sauce fermentation, also produces HEMF effectively, suggesting that acetaldehyde accumulation might be a benchmark for breeding industrial yeasts with excellent HEMF production abilities.
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6
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Adsorption of Chromium(VI) from Aqueous Solutions by Coffee Polyphenol-Formaldehyde/Acetaldehyde Resins. ACTA ACUST UNITED AC 2013. [DOI: 10.1155/2013/798368] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Removal of chromium(VI) from wastewater is essential as it is toxic. Thus, removal of chromium(VI) was performed using coffee polyphenol-formaldehyde/acetaldehyde resins as adsorbents. Adsorbent resins were prepared by condensation of decaffeinated coffee powder with formaldehyde/acetaldehyde and used for the removal of Cr(VI) ions from aqueous solutions. A simple and sensitive solid phase extraction procedure was applied for the determination of chromium at trace levels by spectroscopic method using 1,5-diphenylcarbazide reagent. The adsorption of Cr(VI) on the coffee polyphenol-formaldehyde/acetaldehyde resins was monitored by FTIR and EDX analysis. The metal adsorption parameters such as contact time, pH, Cr(VI) ion concentration, and adsorbent dose were investigated. For Cr(VI), the maximum adsorption capacity of coffee polyphenol-formaldehyde resins was 98% at pH 2. The experimental results showed that Cr(VI) bound strongly with coffee polyphenol-formaldehyde/acetaldehyde resins and utilization of resins could be improved greatly by reuse.
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Lang R, Yagar EF, Wahl A, Beusch A, Dunkel A, Dieminger N, Eggers R, Bytof G, Stiebitz H, Lantz I, Hofmann T. Quantitative studies on roast kinetics for bioactives in coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12123-12128. [PMID: 24274681 DOI: 10.1021/jf403846g] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (>90%) when a water volume/coffee powder ratio of >16 was used.
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Affiliation(s)
- Roman Lang
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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8
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Mackie AE, Slaughter JC. Formation of 4-Hydroxyfuranones and their Precursors during Production of Worts and Beers. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00558.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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9
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Zatta PF, Cervellin D, Zambenedetti P. Effects of the aluminium speciation on the morphology of rabbit erythrocytes: a toxicological model. Toxicol In Vitro 2012; 12:287-93. [PMID: 20654411 DOI: 10.1016/s0887-2333(97)00120-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/1997] [Indexed: 11/26/2022]
Abstract
The great majority of papers dealing with aluminium (Al) experimental toxicology in vivo and/or in vitro, do not consider the relevance of the metal chemical speciation as a conditio sine qua non to a correct interpretation of aluminium toxicological data. In fact, different aluminium compounds such as salts, stable, metastable, lipophilic or hydrophilic complexes with different thermodynamics and kinetics properties are indifferently utilized by most laboratories. In this connection, the molecular bases that explain Al toxicity are largely uninterpretable. The aim of this study, therefore, is to demonstrate how relevant is the issue of aluminium speciation to the understanding of the toxic properties of the metal ion. In our experimentation we used, as a heuristic model, rabbit erythrocytes (RBC) (Sheetz and Singer, 1974), because these animals are well known for their sensitivity to Al intoxication (Wisniewski and Sturman, 1989). Results reported herein show how the metal chemical speciation can paradigmatically modify the RBC morphology in a metal speciation-dependent manner. Finally, a new toxicological protocol that, by simplifying the methodology of aluminium solution preparation, could standardize the study of aluminium toxicity is also proposed.
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Affiliation(s)
- P F Zatta
- Centro CNR-Metalloproteine at the University of Padova, Italy
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Paravisini L, Gourrat-Pernin K, Gouttefangeas C, Moretton C, Nigay H, Dacremont C, Guichard E. Identification of compounds responsible for the odorant properties of aromatic caramel. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3111] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Cédric Moretton
- Nigay SA; Z.I. de la Gare, La Féculerie, B.P. 2; 42110; Feurs; France
| | - Henri Nigay
- Nigay SA; Z.I. de la Gare, La Féculerie, B.P. 2; 42110; Feurs; France
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11
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Mackie AE, Slaughter JC. The Contribution of 4-Hydroxyfuranone Derivatives to the Aroma of Commercial Beers and Malts. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00059.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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12
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Kreppenhofer S, Frank O, Hofmann T. Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Monde K, Nakahashi A, Miura N, Yaguchi Y, Sugimoto D, Emura M. Stereochemical study of a novel tautomeric furanone, homofuraneol. Chirality 2010; 21 Suppl 1:E110-5. [PMID: 19899151 DOI: 10.1002/chir.20788] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A mixture of tautomers with unique keto-enol structures, 5-ethyl-4-hydroxy-2-methylfuran-3(2H)-one and 2-ethyl-4-hydroxy-5-methylfuran-3(2H)-one (EHMF, homofuraneol, 1a and 1b), comprises four structural isomers including their enantiomers. The four isomers were successfully separated by chromatographic optical resolution, and their odor evaluation was performed. Determination of the absolute chemistry of 1a and 1b were accomplished for the first time by direct measurement of the VCD spectra of their methyl ether derivatives 4a and 4b compared with the calculated ones as well as chemical relay reaction. The relationship between odor characteristics and stereochemistry was also examined.
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Affiliation(s)
- Kenji Monde
- Faculty of Advanced Life Science, Frontier Research Center for the Post-Genome Science and Technology, Hokkaido University, Sapporo, Japan.
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14
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Moon JK, Shibamoto T. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5465-5470. [PMID: 20405916 DOI: 10.1021/jf1005148] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The less volatile constituents of coffee beans (quinic acid, caffeic acid, and chlorogenic acid) were roasted under a stream of nitrogen, air, or helium. The volatile degradation compounds formed were analyzed by gas chromatography and gas chromatography-mass spectrometry. Caffeic acid produced the greatest amount of total volatiles. Quinic acid and chlorogenic acid produced a greater number of volatiles under the nitrogen stream than under the air stream. These results suggest that the presence of oxygen does not play an important role in the formation of volatile compounds by the heat degradation of these chemicals. 2,5-Dimethylfuran formed in relatively large amounts (59.8-2231.0 microg/g) in the samples obtained from quinic acid and chlorogenic acid but was not found in the samples from caffeic acid. Furfuryl alcohol was found in the quinic acid (259.9 microg/g) and caffeic acid (174.4 microg/g) samples roasted under a nitrogen stream but not in the chlorogenic sample. The three acids used in the present study do not contain a nitrogen atom, yet nitrogen-containing heterocyclic compounds, pyridine, pyrrole, and pyrazines, were recovered. Phenol and its derivatives were identified in the largest quantities. The amounts of total phenols ranged from 60.6 microg/g (quinic acid under helium) to 89893.7 microg/g (caffeic acid under helium). It was proposed that phenol was formed mainly from quinic acid and that catechols were formed from caffeic acid. Formation of catechol from caffeic acid under anaerobic condition indicates that the reaction participating in catechol formation was not oxidative degradation.
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Affiliation(s)
- Joon-Kwan Moon
- Department of Environmental Toxicology, University of California, Davis, Davis, California 95616, USA
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15
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Moon JK, Shibamoto T. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5823-5831. [PMID: 19579294 DOI: 10.1021/jf901136e] [Citation(s) in RCA: 123] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The volatile chemicals in dichloromethane extracts from green coffee beans, roasted at 230 degrees C for 12 min (light), at 240 degrees C for 14 min (medium), at 250 degrees C for 17 min (city), or at 250 degrees C for 21 min (French), were analyzed by gas chromatography and gas chromatography-mass spectrometry. Among the 52 volatile compounds identified, the major compounds were 5-hydroxymethylfurfural, furfuryl alcohol, and 6-methyl-3,5-dihydroxy-4H-pyran-4-one in light-roasted beans; furfuryl alcohol, 5-hydroxymethylfurfural, and gamma-butyrolactone in medium-roasted beans; furfuryl alcohol, gamma-butyrolactone, and 2-acetylpyrrole in city-raosted beans; and gamma-butyrolactone, furfuryl alcohol, and catechol in French-roasted beans. Furfural derivatives and furanones were yielded in relatively high concentrations under mild roasting conditions and then reduced at higher roasting intensities. More pyridines and pyrroles were formed by high roasting intensities than by mild roasting intensities. Chlorogenic acid degradation products, phenols, and a lactone were produced more by high roasting intensities than by low roasting intensities. The results of the present study suggest that controlling the roasting conditions according to the formation of particular chemicals can prepare a roasted coffee with preferable flavor.
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Affiliation(s)
- Joon-Kwan Moon
- Department of Environmental Toxicology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA
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Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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17
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Wang Y, Ho CT. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7405-7409. [PMID: 18593173 DOI: 10.1021/jf8012025] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The caramel-like aroma compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was quantified and verified by HPLC and GC-MS in the Maillard reaction based on methylglyoxal (MG). The reaction was performed in the 0.5 M phosphate buffer by heating MG with or without either glycine or cysteine at 120 degrees C for 1 h. MG alone or MG with cysteine could produce increased level of DMHF with pH increased, whereas MG with glycine had contrary trend. Experiments using a 1:1 mixture of [(13)C6]glucose and [(12)C6]glucose indicate that in the presence of glycine or cysteine, glucose skeleton kept intact during DMHF formation since a 1:1 mixture of [(13)C6]DMHF and [(12)C6]DMHF was formed. Acetylformoin was detected in the glucose with amino acid reaction system as a precursor of DMHF, while in the MG reaction systems, acetylformoin could not be identified. It is suggested different pathways of DMHF formation via MG and glucose.
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Affiliation(s)
- Yu Wang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901-8520, USA
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18
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SLAUGHTER JCOLIN. The naturally occurring furanones: formation and function from pheromone to food. Biol Rev Camb Philos Soc 2007. [DOI: 10.1111/j.1469-185x.1999.tb00187.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Procida G, Campisi B, Seraglia R, Traldi P. Classification of green coffee beans by differences in protein composition obtained by matrix-assisted laser desorption/ionization mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2003; 17:140-148. [PMID: 12512093 DOI: 10.1002/rcm.886] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
It is well known that proteins and peptides play an important role in the flavour of roasted coffee, but little is reported in the literature about their characterization. In view of the potential of matrix-assisted laser desorption/ionization mass spectrometry in the analysis of proteins in complex mixtures, two varieties of coffee green beans, Arabicas and Robustas, were analyzed by this technique, in order to obtain fingerprints of their native proteins. Differences were observed between Arabicas and Robustas green beans, and cluster analysis allows differentiation of samples of the same variety from different plantations.
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Affiliation(s)
- Giuseppe Procida
- Dipartimento di Economia e Merceologia, Università di Trieste, Via A. Valerio 6, Italy
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20
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Hiramoto K, Kida T, Kikugawa K. Increased urinary hydrogen peroxide levels caused by coffee drinking. Biol Pharm Bull 2002; 25:1467-71. [PMID: 12419961 DOI: 10.1248/bpb.25.1467] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Experiments with volunteers in Singapore have demonstrated that coffee drinking increases urinary hydrogen peroxide levels (Long, Halliwell, Free Rad. Res., 32, 463-467 (2000)). We re-examined the effect of coffee drinking of healthy Japanese subjects on urinary hydrogen peroxide levels. A cup of brewed or canned coffee commercially available in Japan generated 120-420 micro mol hydrogen peroxide in incubation in a neutral medium at 37 degrees C for 6 h. The increased levels were higher than those obtained from a cup of green tea extract or a glass of red wine. After the subject drank a cup of coffee, apparent hydrogen peroxide levels (micro mol/g creatinine) in urine collected 1-2 h after coffee drinking increased 3-10-fold compared to the levels before coffee drinking. The increased urinary hydrogen peroxide levels are likely derived mainly from 1,2,4-benzenetriol excreted in urine, because the major component that generates hydrogen peroxide is found to be 1,2,4-benzenetriol, and storing urine collected after coffee drinking increased hydrogen peroxide levels in a time-dependent fashion. Total hydrogen peroxide equivalent levels excreted in 3 h-urine after coffee drinking were estimated to be 0.5-10% that of coffee consumed. A residual amount of hydrogen peroxide may be retained or consumed in human bodies.
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Affiliation(s)
- Kazuyuki Hiramoto
- School of Pharmacy, Tokyo University of Pharmacy and Life Science, Tokyo, Japan
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21
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Miranda EJF, Nogueira RI, Pontes SM, Rezende CM. Odour-active compounds of banana passa identified by aroma extract dilution analysis. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.997] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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22
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HIRAMOTO K, MOCHIZUKI R, KIKUGAWA K. Generation of Hydrogen Peroxide from Hydroxyhydroquinone and Its Inhibition by Superoxide Dismutase. J Oleo Sci 2001. [DOI: 10.5650/jos.50.21] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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23
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Zabetakis I, Gramshaw J, Robinson D. 2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis—a review. Food Chem 1999. [DOI: 10.1016/s0308-8146(98)00203-9] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Hiramoto K, Li X, Makimoto M, Kato T, Kikugawa K. Identification of hydroxyhydroquinone in coffee as a generator of reactive oxygen species that break DNA single strands. Mutat Res 1998; 419:43-51. [PMID: 9804887 DOI: 10.1016/s1383-5718(98)00123-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A component in instant coffee that caused DNA single strand breaks was isolated by successive ethyl acetate:ethanol extraction, silica gel column chromatography and high performance liquid chromatography using a reversed phase column. The active component was identified as hydroxyhydroquinone (HHQ). Incubation of supercoiled pBR 322 DNA with HHQ at 0.1 mM in phosphate buffer (pH 7.4) at 37 degreesC for 1 h caused single strand breaks, and reactive oxygen species, hydrogen peroxide and hydroxyl radical, were involved in DNA breaking by HHQ. Genotoxic effects of HHQ including DNA breaking activity through generation of reactive oxygen species have been well-demonstrated because the component is considered to be an important genotoxic intermediate metabolite of benzene. Occurrence of HHQ in coffee must have an important significance to consider genotoxicity of coffee.
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Affiliation(s)
- K Hiramoto
- Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan
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Gold LS, Slone TH, Ames BN. What do animal cancer tests tell us about human cancer risk?: Overview of analyses of the carcinogenic potency database. Drug Metab Rev 1998; 30:359-404. [PMID: 9606609 DOI: 10.3109/03602539808996318] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Many important issues in carcinogenesis can be addressed using our Carcinogenic Potency Database, which analyzes and standardizes the literature of chronic carcinogenicity tests in laboratory animals. This review is an update and overview of our analyses during the past 15 years, using the current database that includes results of 5152 experiments on 1298 chemicals. We address the following: 1. More than half the 1298 chemicals tested in long-term experiments have been evaluated as carcinogens. We describe this positivity rate for several subsets of the data (including naturally occurring and synthetic chemicals), and we hypothesize and important role in the interpretation of results for increased cell division due to administration of high doses. 2. Methodological issues in the interpretation of animal cancer tests: constraints on the estimation of carcinogenic potency and validity problems associated with using the limited data from bioassays to estimate human risk, reproducibility of results in carcinogenesis bioassays, comparison of lifetable and summary methods of analysis, and summarizing carcinogenic potency when multiple experiments on a chemical are positive. 3. Positivity is compared in bioassays for two closely related species, rats and mice, tested under similar experimental conditions. We assess what information such a comparison can provide about interspecies extrapolation. 4. Rodent carcinogens induce tumors in 35 different target organs. We describe the frequency of chemicals that induce tumors in rats or mice at each target site, and we compare target sites of mutagenic and nonmutagenic rodent carcinogens. 5. A broad perspective on evaluation of possible cancer hazards from rodent carcinogens is given, by ranking 74 human exposures (natural and synthetic) on the HERP indes.
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Affiliation(s)
- L S Gold
- Life Sciences Division, E.O. Lawrence Berkeley National Laboratory, Berkeley, California 94720, USA
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Hiramoto K, Nasuhara A, Michikoshi K, Kato T, Kikugawa K. DNA strand-breaking activity and mutagenicity of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), a Maillard reaction product of glucose and glycine. Mutat Res 1997; 395:47-56. [PMID: 9465913 DOI: 10.1016/s1383-5718(97)00141-1] [Citation(s) in RCA: 175] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Aqueous solution of glucose and glycine was heated under reflux for 4 h and extracted with ethyl acetate. Reversed phase HPLC of the extract revealed a new DNA strand-breaking substance, which was purified by repeated HPLC and identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). DDMP induced DNA strand breaking in a dose- and time-dependent manner. It was active to break DNA strands at pH 7.4 and 9.4. Its pyranone skeleton was destroyed at the pH values. DNA strand breaking by DDMP was inhibited by superoxide dismutase, catalase, scavengers for hydroxyl radical, spin trapping agents and metal chelators, and the breaking was enhanced by Fe(III) ion. A mixture of DDMP and a spin trap DMPO gave electron spin resonance signals of a spin adduct DMPO-OH, indicating generation of hydroxyl radical. DDMP was found to be mutagenic to Salmonella typhimurium TA100 without metabolic activation. These results show DDMP generated active oxygen species to cause DNA strand breaking and mutagenesis.
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Affiliation(s)
- K Hiramoto
- School of Pharmacy, Tokyo University of Pharmacy and Life Science, Japan
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27
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Roscher R, Koch H, Herderich M, Schreier P, Schwab W. Identification of 2,5-dimethyl-4-hydroxy-3[2H]-furanone beta-D-glucuronide as the major metabolite of a strawberry flavour constituent in humans. Food Chem Toxicol 1997; 35:777-82. [PMID: 9350222 DOI: 10.1016/s0278-6915(97)00055-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
2,5-Dimethyl-4-hydroxy-3[2H]furanone (Furaneol, DMHF) [3658-77-3], an important flavour constituent of strawberry fruit, was administered to four male and two female volunteers using fresh strawberries as a natural DMHF source. The amount excreted was determined by measuring urinary levels of DMHF and DMHF glucuronide. DMHF glucuronide was synthesized and the structure elucidated by mens of 1H, 13C and two dimensional nuclear magnetic resonance, as well as mass spectral data. Identification and quantification of DMHF glucuronide in human urine were achieved after solid phase extraction on XAD-2 using reverse-phase reverse-phase HPLC with either on-line UV/VIS or electrospray tandem mass spectrometry detection. Male and female volunteers excreted 59-69% and 81-94%, respectively, of the DMHF dose (total of free and glycosidically bound DMHF in strawberries) as DMHF glucuronide in urine within 24 hr. The amount of DMHF excretion was independent of the dose size and the ratio of free to glycosidically bound forms of DMHF in strawberry fruit. DMHF, DMHF glucoside and its 6'-O-malonyl derivative, naturally occurring in strawberries, were not detected in human urine.
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Affiliation(s)
- R Roscher
- Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Germany
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Hiramoto K, Sekiguchi K, Ayuha K, Aso-o R, Moriya N, Kato T, Kikugawa K. DNA breaking activity and mutagenicity of soy sauce: characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone. Mutat Res 1996; 359:119-32. [PMID: 8598830 DOI: 10.1016/s0165-1161(96)90258-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Soy sauce is a seasoning consumed widely in Southeast Asia. When supercoiled DNA was incubated with soy sauce at pH7.4 and 37 degrees C, extensive breaking of DNA single-strands was caused. It was found that the breaking activity was due to multiple components with different molecular weight and polarity. One of the components with the breaking activity was purified successively by extraction with ethyl acetate, thin-layer chromatography and high performance liquid chromatography, and identified as 4-hydroxy-5-methyl-3(2H)-furanone (HMF), one of the fragrant components in soy sauce. Formation of this component was found due to Maillard reaction of pentoses/amino acids. HMF was readily degraded into the compound with an endiol-ketol structure and reducing activity. Using 5,5-dimethyl-1-pyrroline N-oxide (DMPO) in an electron spin resonance-spin trapping technique, generation of hydroxyl radical in an aqueous solution of HMF was confirmed. While DNA breaking by soy sauce was little inhibited by the scavengers of active oxygen radicals, the breaking by HMF was effectively inhibited by superoxide dismutase, catalase, hydroxyl radical scavengers, spin-trapping agents, thiol compounds and metal chelating agents. Hence, DNA breaking activity of HMF was found due to generation of active oxygen radicals. HMF was found mutagenic to Salmonella bacteria without metabolic activation, probably due to generation of active oxygen radicals.
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Affiliation(s)
- K Hiramoto
- Tokyo College of Pharmacy, Horinouchi Hachioji, Japan
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Semmelroch P, Laskawy G, Blank I, Grosch W. Determination of potent odourants in roasted coffee by stable isotope dilution assays. FLAVOUR FRAG J 1995. [DOI: 10.1002/ffj.2730100102] [Citation(s) in RCA: 136] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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30
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Abstract
The human diet contains an enormous background of natural chemicals, such as plant pesticides and the products of cooking, that have not been a focus of carcinogenicity testing. A broadened perspective that includes these natural chemicals is necessary. A comparison of possible hazards for 80 daily exposures to rodent carcinogens from a variety of sources is presented, using an index (HERP) that relates human exposure to carcinogenic potency in rodents. A similar ordering would be expected with the use of standard risk assessment methodology for the same human exposure values. Results indicate that, when viewed against the large background of naturally occurring carcinogens in typical portions of common foods, the residues of synthetic pesticides or environmental pollutants rank low. A similar result is obtained in a separate comparison of 32 average daily exposures to natural pesticides and synthetic pesticide residues in the diet. Although the findings do not indicate that these natural dietary carcinogens are important in human cancer, they cast doubt on the relative importance for human cancer of low-dose exposures to synthetic chemicals.
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Affiliation(s)
- L S Gold
- Life Sciences Division, Lawrence Berkeley Laboratory, CA 94720
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Abstract
The toxicological significance of exposures to synthetic chemicals is examined in the context of exposures to naturally occurring chemicals. We calculate that 99.99% (by weight) of the pesticides in the American diet are chemicals that plants produce to defend themselves. Only 52 natural pesticides have been tested in high-dose animal cancer tests, and about half (27) are rodent carcinogens; these 27 are shown to be present in many common foods. We conclude that natural and synthetic chemicals are equally likely to be positive in animal cancer tests. We also conclude that at the low doses of most human exposures the comparative hazards of synthetic pesticide residues are insignificant.
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Affiliation(s)
- B N Ames
- Division of Biochemistry and Molecular Biology, University of California, Berkeley 94720
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Heinrich L, Baltes W. [Determination of phenols in coffee]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1987; 185:362-5. [PMID: 3433951 DOI: 10.1007/bf01042255] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The structure and quantity of phenols, occurring in two different roasted Robusta coffees and in four samples of roast coffee, were investigated. Identification and quantification were carried out after special extraction procedures and clean-up methods by gas chromatography/mass spectrometry. The quantities of 35 phenols investigated ranged from below 0.1 mg/kg to more than 1000 mg/kg. Sixteen phenols were identified in coffee for the first time.
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Affiliation(s)
- L Heinrich
- Institut für Lebensmittelchemie, Technischen Universität Berlin
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36
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Stich HF, Rosin MP. Naturally occurring phenolics as antimutagenic and anticarcinogenic agents. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1984; 177:1-29. [PMID: 6437162 DOI: 10.1007/978-1-4684-4790-3_1] [Citation(s) in RCA: 53] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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37
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Tesařová E, Pacáková V. Gas and high-performance liquid chromatography of phenols. Chromatographia 1983. [DOI: 10.1007/bf02263039] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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