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Wood JE, Gill BD, Longstaff WM, Crawford RA, Indyk HE, Kissling RC, Lin YH, Bergonia CA, Davis LM, Matuszek A. Dairy product quality using screening of aroma compounds by selected ion flow tube‒mass spectrometry: A chemometric approach. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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2
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Chen C, Husny J, Rabe S. Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Park CW, Drake M. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder. J Dairy Sci 2017; 100:5195-5205. [DOI: 10.3168/jds.2017-12544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2017] [Accepted: 03/11/2017] [Indexed: 01/13/2023]
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4
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Jha SN, Jaiswal P, Grewal MK, Gupta M, Bhardwaj R. Detection of Adulterants and Contaminants in Liquid Foods-A Review. Crit Rev Food Sci Nutr 2017; 56:1662-84. [PMID: 25975571 DOI: 10.1080/10408398.2013.798257] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Milk and fruit juices have paramount importance in human diet. Increasing demand of these liquid foods has made them vulnerable to economic adulteration during processing and in supply chain. Adulterants are difficult to detect by consumers and thus necessitating the requirement of rapid, accurate and sensitive detection. The potential adulterants in milk and fruit juices and their limits set by different regulatory bodies have been briefly described in this review. Potential advantages and limitations of various techniques such as physicochemical methods, chromatography, immunoassays, molecular, electrical, spectroscopy with chemometrics, electronic nose, and biosensors have been described. Spectroscopy in combination with chemometrics has shown potential for rapid, precise, and sensitive detection of potential adulterants in these liquid foods.
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Affiliation(s)
- Shyam Narayan Jha
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Pranita Jaiswal
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Manpreet Kaur Grewal
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Mansha Gupta
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Rishi Bhardwaj
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
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Siefarth C, Serfert Y, Drusch S, Buettner A. Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage. Foods 2013; 3:30-65. [PMID: 28234303 PMCID: PMC5302310 DOI: 10.3390/foods3010030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 12/09/2013] [Accepted: 12/17/2013] [Indexed: 11/16/2022] Open
Abstract
The challenge in the development of infant formulas enriched with polyunsaturated fatty acids (PUFAs) is to meet the consumers' expectations with regard to high nutritional and sensory value. In particular, PUFAs may be prone to fatty acid oxidation that can generate potential rancid, metallic and/or fishy off-flavors. Although such off-flavors pose no health risk, they can nevertheless lead to rejection of products by consumers. Thus, monitoring autoxidation at its early stages is of great importance and finding a suitable analytical tool to perform these evaluations is therefore of high interest in quality monitoring. Two formulations of infant formulas were varied systematically in their mineral composition and their presence of antioxidants to produce 18 model formulas. All models were aged under controlled conditions and their oxidative deterioration was monitored. A quantitative study was performed on seven characteristic odor-active secondary oxidation products in the formulations via two-dimensional high resolution gas chromatography-mass spectrometry/olfactometry (2D-HRGC-MS/O). The sensitivity of the multi-dimensional GC-MS/O analysis was supported by two additional analytical tools for monitoring autoxidation, namely the analysis of lipid hydroperoxides and conjugated dienes. Furthermore, an aroma profile analysis (APA) was performed to reveal the presence and intensities of typical odor qualities generated in the course of fatty acid oxidation. The photometrical analyses of lipid hydroperoxides and conjugated dienes were found to be too insensitive for early indication of the development of sensory defects. By comparison, the 2D-HRGC-MS/O was capable of monitoring peroxidation of PUFAs at low ppb-level in its early stages. Thereby, it was possible to screen oxidative variances on the basis of such volatile markers already within eight weeks after production of the products, which is an earlier indication of oxidative deterioration than achievable via conventional methods. In detail, oxidative variances between the formulations revealed that lipid oxidation was low when copper was administered in an encapsulated form and when antioxidants (vitamin E, ascorbyl palmitate) were present.
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Affiliation(s)
- Caroline Siefarth
- Department of Chemistry and Pharmacy, Emil Fischer Centre, Friedrich-Alexander University of Erlangen-Nürnberg, Schuhstr. 19, Erlangen 91052, Germany.
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, Freising 85354, Germany.
| | - Yvonne Serfert
- Department of Food Technology, University of Kiel, Heinrich-Hecht-Platz 10, Kiel 24118, Germany.
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technical University of Berlin, Königin-Luise-Str. 22, Berlin 14195, Germany.
| | - Andrea Buettner
- Department of Chemistry and Pharmacy, Emil Fischer Centre, Friedrich-Alexander University of Erlangen-Nürnberg, Schuhstr. 19, Erlangen 91052, Germany.
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, Freising 85354, Germany.
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Lim CM, Jhoo JW, Kim GY. Determination of Volatile Flavor Compounds during Storage of Cereal Added Yogurt using HS-SPME. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Park J, Lim JH, Jin HJ, Namgung S, Lee SH, Park TH, Hong S. A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotube hybrid structures for the fast assessment of food quality. Analyst 2012; 137:3249-54. [PMID: 22497005 DOI: 10.1039/c2an16274a] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We developed an olfactory-nanovesicle-fused carbon-nanotube-transistor biosensor (OCB) that mimics the responses of a canine nose for the sensitive and selective detection of hexanal, an indicator of the oxidation of food. OCBs allowed us to detect hexanal down to 1 fM concentration in real-time. Significantly, we demonstrated the detection of hexanal with an excellent selectivity capable of discriminating hexanal from analogous compounds such as pentanal, heptanal, and octanal. Furthermore, we successfully detected hexanal in spoiled milk without any pretreatment processes. Considering these results, our sensor platform should offer a new method for the assessment of food quality and contribute to the development of portable sensing devices.
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Affiliation(s)
- Juhun Park
- Department of Physics and Astronomy, Seoul National University, Seoul, 151-742, Korea
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Schindler S, Zelena K, Krings U, Bez J, Eisner P, Berger RG. Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2011.645939] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Schindler S, Wittig M, Zelena K, Krings U, Bez J, Eisner P, Berger RG. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food Chem 2011; 128:330-7. [DOI: 10.1016/j.foodchem.2011.03.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2010] [Revised: 01/12/2011] [Accepted: 03/04/2011] [Indexed: 11/30/2022]
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11
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Lloyd M, Drake M, Gerard P. Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder. J Food Sci 2009; 74:S334-43. [DOI: 10.1111/j.1750-3841.2009.01299.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Lloyd M, Hess S, Drake M. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. J Dairy Sci 2009; 92:2409-22. [DOI: 10.3168/jds.2008-1714] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Chávez-Servín JL, Castellote AI, Martín M, Chifré R, Carmen López-Sabater M. Stability during storage of LC-PUFA-supplemented infant formula containing single cell oil or egg yolk. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.082] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.042] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Carrillo-Carrión C, Cárdenas S, Valcárcel M. Vanguard/rearguard strategy for the evaluation of the degradation of yoghurt samples based on the direct analysis of the volatiles profile through headspace-gas chromatography–mass spectrometry. J Chromatogr A 2007; 1141:98-105. [PMID: 17188700 DOI: 10.1016/j.chroma.2006.11.108] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2006] [Revised: 11/22/2006] [Accepted: 11/24/2006] [Indexed: 11/23/2022]
Abstract
A vanguard/rearguard analytical strategy for the monitoring of the degradation of yoghurt samples is proposed. The method is based on the headspace-gas chromatography-mass spectrometry (HS-GC-MS) instrumental coupling. In this combination, the chromatographic column is firstly used as an interface between the HS and the MS (vanguard mode) avoiding separation of the volatile components by maintaining the chromatographic oven at high, constant temperature. By changing the thermal conditions of the oven, the aldehydes can be properly separated for individual identification/quantification (rearguard mode). In the vanguard method, the quantification of the volatile aldehydes was calculated through partial least square and given as a total index. The rearguard method permits the detection of the aldehydes at concentrations between 12 and 35 ng/g. Both methods were applied to the study of the environmental factors favouring the presence of the volatile aldehydes (C(5)-C(9)) in the yoghurt samples. Principal component analysis of the total concentration of aldehydes with the time (from 0 to 30 days) demonstrates the capability of the HS-MS coupling for the estimation of the quality losses of the samples. The results were corroborated by the HS-GC-MS which also indicates that pentanal was present in the yoghurt from the beginning of the study and the combination of light/oxygen was the most negative influence for sample conservation.
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Affiliation(s)
- C Carrillo-Carrión
- Department of Analytical Chemistry, Marie Curie Building, Campus de Rabanales, University of Córdoba, E-14071 Córdoba, Spain
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García-Llatas G, Lagarda MJ, Romero F, Abellán P, Farré R. A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.03.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Biolatto A, Grigioni G, Irurueta M, Sancho AM, Taverna M, Pensel N. Seasonal variation in the odour characteristics of whole milk powder. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.050] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Isleten M, Karagul-Yuceer Y. Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt. J Dairy Sci 2006; 89:2865-72. [PMID: 16840602 DOI: 10.3168/jds.s0022-0302(06)72559-0] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinate (NaCn) were investigated over a 12-d storage period. Viscosity and syneresis were measured as physical quality parameters. Descriptive sensory analysis was carried out for each sample to determine the profiles of the products. Consumer acceptance testing (n = 143 consumers) was also conducted to measure the acceptability of yogurts; panelists were asked to rank their preference for the different yogurt samples. Differences among physical and sensory attributes of yogurts were defined. Addition of WPI improved the physical properties of yogurts, resulting in the highest viscosity and the lowest syneresis. On the other hand, yogurt with WPI did not have desirable sensory properties. The descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute. In general, yogurts fortified with NaCn and TI displayed better physical and sensory properties than did control and WPI-fortified yogurts. Consumer testing showed that yogurts with NaCn and TI were not different from the control with regard to their flavor acceptability. Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers.
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Affiliation(s)
- M Isleten
- Canakkale Onsekiz Mart University, Department of Food Engineering, Canakkale, Turkey
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20
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Fenaille F, Parisod V, Visani P, Populaire S, Tabet JC, Guy PA. Modifications of milk constituents during processing: A preliminary benchmarking study. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.003] [Citation(s) in RCA: 112] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Guy PA, Fenaille F. Contribution of mass spectrometry to assess quality of milk-based products. MASS SPECTROMETRY REVIEWS 2006; 25:290-326. [PMID: 16369930 DOI: 10.1002/mas.20074] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The vast knowledge of milk chemistry has been extensively used by the dairy manufacturing industry to develop and optimize the modern technology required to produce high-quality milk products to which we are accustomed. A thorough understanding of the chemistry of milk and its numerous components is essential for designing processing equipment and conditions needed for the manufacture and distribution of high-quality dairy products. Knowledge and application of milk chemistry is also indispensable for fractionating milk into its principal components for use as functional and nutritional ingredients by the food industry. For all these reasons, powerful analytical methods are required. Because of the complexity of the milk matrix, mass spectrometry, coupled or not to separation techniques, constitutes a key tool in this area. In the present manuscript, we review the contribution and potentialities of mass spectrometry-based techniques to assess quality of milk-based products.
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Affiliation(s)
- Philippe A Guy
- Department of Quality and Safety Assurance, Nestlé Research Center, Lausanne, Switzerland.
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22
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van Ruth SM, Floris V, Fayoux S. Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography–mass spectrometry. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.06.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Caudle AD, Yoon Y, Drake M. Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11487.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Fenaille F, Parisod V, Tabet JC, Guy PA. Carbonylation of milk powder proteins as a consequence of processing conditions. Proteomics 2005; 5:3097-104. [PMID: 16038017 DOI: 10.1002/pmic.200401139] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
During industrial treatments, milk proteins could be oxidatively modified, thus leading to the formation of modified/oxidised amino acid residues. The apparition of such modified residues may contribute to the formation of new immunologically reactive structures. Some of these adducts could, in an advanced stage, lead to cross-linked protein species whose proteolytic susceptibility would be drastically decreased. Such protein species, that are resistant to digestion, could also constitute major food allergens. Therefore, these oxidative protein modifications tend to increase the natural allergenicity of milk proteins. For these reasons, monitoring milk protein oxidative modifications could be very useful regarding both product quality and allergenicity issues. In the present paper, we highlight, using different analytical approaches, the preferential carbonylation of beta-lactoglobulin (beta-Lg) during industrial treatments of milk. This result is particularly interesting since native beta-Lg represents one of the major milk allergens.
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Affiliation(s)
- François Fenaille
- Nestlé Research Center, Nestec Ltd., Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland
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25
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Romeu-Nadal M, Castellote AI, López-Sabater MC. Headspace gas chromatographic method for determining volatile compounds in infant formulas. J Chromatogr A 2004; 1046:235-9. [PMID: 15387193 DOI: 10.1016/j.chroma.2004.06.032] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Powder infant milk formula quality deterioration and consequently the termination of shelf life results in the appearance of off-flavors mainly determined by a composite effect of spoilage volatiles. A headspace gas chromatographic method to determine propanal, pentanal and hexanal as the main volatiles present in the headspace of powder infant formula oxidation is described as a rapid indication of oxidative status. Under optimum conditions the limits of detection for propanal, pentanal and hexanal were 17.19, 16.87 and 19.60 ng and the limits of quantification were 37.37, 31.96 and 35.97, respectively. The calibration graphs of the method were linear from 25 to 1500, 20 to 3500 and 30 to 8500 ng for propanal, pentanal and hexanal, respectively, with determination coefficients exceeding 0.99. The precision results showed that the relative standard deviations of the repeatability and reproducibility were between 2.2 and 5.5%. The analytical method was simple, rapid, and reliable and permitted the analysis of a large number of formulas using small sample volumes.
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Affiliation(s)
- M Romeu-Nadal
- Dept Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII s/n, Barcelona 08028, Spain
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Fenaille F, Visani P, Fumeaux R, Milo C, Guy PA. Comparison of mass spectrometry-based electronic nose and solid phase microextraction gas chromatography-mass spectrometry technique to assess infant formula oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2790-2796. [PMID: 12696974 DOI: 10.1021/jf026131w] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Two headspace techniques based on mass spectrometry detection (MS), electronic nose, and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) were evaluated for their ability to differentiate various infant formula powders based on changes of their volatiles upon storage. The electronic nose gave unresolved MS fingerprints of the samples gas phases that were further submitted to principal component analysis (PCA). Such direct MS recording combined to multivariate treatment enabled a rapid differentiation of the infant formulas over a 4 week storage test. Although MS-based electronic nose advantages are its easy-to-use aspect and its meaningful data interpretation obtained with a high throughput (100 samples per 24 h), its greatest disadvantage is that the present compounds could not be identified and quantified. For these reasons, a SPME-GC/MS measurement was also investigated. This technique allowed the identification of saturated aldehydes as the main volatiles present in the headspace of infant milk powders. An isotope dilution assay was further developed to quantitate hexanal as a potential indicator of infant milk powder oxidation. Thus, hexanal content was found to vary from roughly 500 and 3500 microg/kg for relatively non-oxidized and oxidized infant formulas, respectively.
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Affiliation(s)
- François Fenaille
- Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
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27
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Fenaille F, Guy PA, Tabet JC. Study of protein modification by 4-hydroxy-2-nonenal and other short chain aldehydes analyzed by electrospray ionization tandem mass spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2003; 14:215-226. [PMID: 12648928 DOI: 10.1016/s1044-0305(02)00911-x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A convenient way to study lipid oxidation products-modified proteins by means of suitable model systems has been investigated. As a model peptide, the oxidized B chain of insulin has been chemically modified by either 4-hydroxy-2-nonenal (HNE) or hexanal and the extent, sites, and structure of modifications were assessed by electrospray mass spectrometry. A reduction step, using either NaCNBH(3) or NaBH(4), was also studied to stabilize the alkylated compounds. From the data gathered, it appeared that NaCNBH(3), when added at the beginning of incubation, dramatically influenced the HNE-induced modifications in terms of the addition mechanism (Schiff base formation instead of Michael addition) but also of the amino acid residues modified (N-terminal amino acid instead of histidine residues). However, by reducing the HNE-adducted species at the end of the reaction with NaBH(4), the fragment ions obtained in the product ion scan experiments become more stable and thus, easier to interpret in terms of origin and mechanism involved. With regard to hexanal induced modifications, we have observed that hexanal addition under reductive conditions led to an extensive modification of the peptide backbone. Moreover, as confirmed by "in-source" collision followed by collision induced dissociation (CID) experiments on selected precursor ions (pseudo-MS(3) experiments), N,N-di-alkylations were first observed on the N-terminal residue and further on Lys(29) residue. On the other hand, compared to the native peptide, no significant changes in MS/MS fragmentation patterns (b and y ions series) were observed whatever the basic site modified by the aldehyde-addition.
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Affiliation(s)
- François Fenaille
- Department of Quality and Safety Assurance, Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland
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28
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Karagül-Yüceer Y, Cadwallader KR, Drake M. Volatile flavor components of stored nonfat dry milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:305-312. [PMID: 11782199 DOI: 10.1021/jf010648a] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent storage. Identification of compounds responsible for storage-induced flavors is necessary to correlate sensory quality with potential sources of the flavors. Six NDM samples were selected for volatile flavor analysis based on sensory analysis and storage time. Volatile components were extracted by direct solvent extraction/high vacuum distillation. Volatile extracts were separated into neutral/basic and acidic fractions and analyzed by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). A variety of aldehydes, ketones, and free fatty acids were responsible for generation of flavors in stored NDM. The following compounds exhibited high aroma impact by AEDA: 3-(methylthio)propanal (boiled potato); o-aminoacetophenone (corn tortilla); 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-methyl-3-hydroxy-4H-pyran-4-one (burnt sugar); butanoic acid (cheesy); pentanoic acid (sweaty); acetic and hexanoic acids (sour/vinegar); octanoic, decanoic, and dodecanoic acids (waxy); p-cresol (cowy/barny); 3-methylindole (fecal); dimethyl trisulfide (cabbage); (E,E)-2,4-decadienal (fried/fatty); furfuryl alcohol (rubber/vitamin); phenylacetic acid (rose-like); and 1-octen-3-one (mushroom).
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Affiliation(s)
- Yonca Karagül-Yüceer
- Department of Food Science, Box 7624, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA
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Jeleń HH, Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:2360-7. [PMID: 10888550 DOI: 10.1021/jf991095v] [Citation(s) in RCA: 145] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Headspace solid-phase microextraction (HS-SPME) was used to isolate the volatile compounds, which are formed during peroxidation of fatty acids in vegetable oils. Isolated compounds were characterized by GC-MS and quantified using GC with FID detection. Four fibers for HS-SPME method development were tested, and the divinylbenzene/carboxene/PDMS fiber was selected as providing the best detection of analyzed compounds. Extraction curves, limits of detection, repeatability, and linearity were investigated for 14 aldehydes, ketones, hydrocarbons, and alcohols being products of fatty acids autoxidation. Limits of detection for 11 of these were below 1 microg/L. For quantitative purposes, to minimize the influence of temperature on hydroperoxide formation and the changes in the volatiles profile of the extracts, sampling was performed at 20 degrees C. For compound characterization by GC-MS, sampling temperature of 50 degrees C was applied. The developed method was applied to the analysis of refined and cold-pressed rapeseed oil stored at 60 degrees C for 10 days, and for 10 different vegetable oils of various degree of peroxidation. All samples were subjected to sensory analysis. The results of PCA sensory analysis were related to the amount of volatile compounds isolated by SPME method. In cases where the amount of compounds was highest, the samples were perceived as the worst, whereas those with low levels of volatile compounds were the most desired ones according to sensory evaluation. The relation was observed for both total volatiles, quantified C5-C9 aldehydes, and 14 compounds selected in method development. SPME revealed to be a rapid and sensitive method for the extraction and quantitation of trace volatile compounds from plant oils even at ambient temperature.
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Affiliation(s)
- H H Jeleń
- Institute of Food Technology, Agricultural University of Poznań, Wojska Polskiego, Poland.
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Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder. Lebensm Wiss Technol 1998. [DOI: 10.1006/fstl.1997.0347] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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