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Carter B, Drake M. Invited review: The effects of processing parameters on the flavor of whey protein ingredients. J Dairy Sci 2018; 101:6691-6702. [DOI: 10.3168/jds.2018-14571] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Accepted: 04/18/2018] [Indexed: 11/19/2022]
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Joardder MUH, Kumar C, Karim MA. Food structure: Its formation and relationships with other properties. Crit Rev Food Sci Nutr 2017; 57:1190-1205. [PMID: 26055194 DOI: 10.1080/10408398.2014.971354] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food.
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Affiliation(s)
- Mohammad U H Joardder
- a Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Australia.,b Department of Mechanical Engineering , Rajshahi University of Engineering and Technology , Rajshahi , Bangladesh
| | - Chandan Kumar
- a Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Australia
| | - M A Karim
- a Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Australia
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Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0805-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wang K, Arntfield SD. Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach. Food Chem 2014; 157:364-72. [PMID: 24679792 DOI: 10.1016/j.foodchem.2014.02.042] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/29/2014] [Accepted: 02/11/2014] [Indexed: 11/19/2022]
Abstract
Interactions of homologous aldehydes (hexanal, heptanal, and octanal) and ketones (2-hexanone, 2-heptanone, and 2-octanone) to salt and alkaline-extracted canola and pea proteins and commercial wheat gluten were studied using GC/MS. Long-chain aldehyde flavours exhibited higher binding affinity, regardless of protein type and isolation method. Salt-extracted canola protein isolates (CPIs) revealed the highest binding capacity to all aldehydes followed by wheat gluten and salt-extracted pea protein isolates (PPIs), while binding of ketone flavours decreased in the order: PPIs>wheat gluten>CPIs. Two aldolisation products, 2-butyl-2-octenal and 2-pentyl-2-nonenal, were detected from the interactions between CPIs with hexanal and heptanal, respectively. Protein thermal behaviour in the presence of these compounds was analysed by differential scanning calorimeter, where decreased ΔH inferred potential conformational changes due to partial denaturation of PPIs. Compared to ketones, aldehyde flavours possessed much higher "unfolding capacity" (lower ΔH), which accounted for their higher binding affinities.
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Affiliation(s)
- Kun Wang
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Susan D Arntfield
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Breme K, Tournayre P, Fernandez X, Meierhenrich UJ, Brevard H, Joulain D, Berdagué JL. Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:473-480. [PMID: 19919100 DOI: 10.1021/jf902946v] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Indian cress (Tropaeolum majus L.) has been consumed in salad or soup for decades, but its odor's detailed molecular composition is still unknown. Here we report on the study of the odorant profile and odor-impact compounds of Indian cress absolute by GC-olfactometry/vocabulary-intensity-duration of elementary odors by sniffing (GC-O/VIDEO-Sniff) on an eight-way multiport system, combined with GCxGC-MS analyses for the identification of odorant trace constituents. Odor impact compounds of Indian cress absolute were determined by GC-O, and the overall influence of sulfury and fruity notes stood out. Forty-four odorant compounds were identified among which 22 (50% of the identified odorant molecules) were identified by using comprehensive two-dimensional GC coupled to a time-of-flight-mass spectrometer (TOFMS). These trace compounds were not detected by 1D-qMS or could only be found with specific searches once they were detected by comprehensive 2D-GC, although they were well perceived by the judges in GC-O. This was amongst others the case for the two molecules having the highest odor impact, (E)-hex-2-enal (fruity) and diethyl trisulfide (alliaceous, sulfury, cabbage). A powerful sulfur-containing odor compound whose first identification in cress was recently reported by the authors was detected by GC-O: O,S-diethyl thiocarbonate (fruity/red fruit and sulfury odor).
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Affiliation(s)
- Katharina Breme
- LCMBA UMR CNRS 6001, Université de Nice-Sophia Antipolis, Parc Valrose, 06108 Nice Cedex 2, France
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Chemical causes of the typical burnt smell after accidental fires. Anal Bioanal Chem 2010; 395:1853-65. [PMID: 19730832 DOI: 10.1007/s00216-009-3071-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2009] [Revised: 08/13/2009] [Accepted: 08/14/2009] [Indexed: 10/20/2022]
Abstract
The components responsible for the typical burnt smell that occurs after accidental fires (e.g. in buildings) were identified. For this purpose, samples of odorous materials were taken from different real fire sites. Their volatile fractions were analysed by means of thermal desorption, headspace analysis and solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC/MS). Measurements performed with SPME gave the highest number of analytes as well as the highest signal intensities. A divinylbenzene/carboxen/polydimethylsiloxane SPME fibre was found to be the most suitable for this task. To distinguish the odour-active compounds from the ca. 1,400 identified volatiles concentrated by SPME, an olfactory detection port was attached to the GC/MS and the column effluent was assessed by panellists. The results revealed that eleven odorous compounds were present in most of the investigated samples: acetophenone, benzyl alcohol, 4-ethyl-2-methoxyphenol, 2-hydroxybenzaldehyde, 2-hydroxy-5-methylbenzldehyde, 2-methoxyphenol, 2-methoxy-4-methylphenol, 2-methylphenol, 3-methylphenol, 4-methylphenol and naphthalene. Their odour activities were confirmed in additional olfactory experiments, and the relative ratios of these eleven compounds were determined. Based on these ratios, standard solutions that presented an intense odour with typical characteristics of the burnt smell were produced.
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Brunetto MDR, Cayama YD, Gutiérrez L, Roa SC, Méndez YC, Gallignani M, Zambrano A, Gómez Á, Ramos G. Headspace gas chromatography–mass spectrometry determination of alkylpyrazines in cocoa liquor samples. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kühn J, Considine T, Singh H. Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00051.x] [Citation(s) in RCA: 113] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Peng F, Sheng L, Liu B, Tong H, Liu S. Comparison of different extraction methods: steam distillation, simultaneous distillation and extraction and headspace co-distillation, used for the analysis of the volatile components in aged flue-cured tobacco leaves. J Chromatogr A 2004; 1040:1-17. [PMID: 15248421 DOI: 10.1016/j.chroma.2004.03.057] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Steam distillation (SD), simultaneous distillation and extraction (SDE) and headspace co-distillation (HCD) were compared here for their effectiveness in the extraction of volatile compounds from tobacco. The different grades of aged flue-cured tobacco leaves extracted by the three methods respectively were analyzed using GC-MS. Mass spectra or authentic compounds were used to identify around 408 components in various volatile fractions. On the one hand, the qualitative comparison showed that more compounds were detected in HCD extract (391 components) than in SDE extract (377 components), and the approximately quantitative analysis showed that the total amount of volatile components in SDE extract (445.48 microg/g) was much more than that in HCD extract (315.72 microg/g). But on the other hand, HCD was the most efficient for nearly all the highly volatile compounds among the three methods. As to low-volatile compounds such as lactones, long chain aldehydes, ketones, alcohols, and esters, more was detected in SDE extract than in HCD extract. The SD method (322 components, total amount 228.42 microg/g) was the lowest sensitive to all compounds except semi-volatile fatty acids among the three methods.
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Affiliation(s)
- Fumin Peng
- Research Center of Tobacco and Health, University of Science and Technology of China, 121 Meiling Road, Hefei 230052, China
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Pérès C, Begnaud F, Eveleigh L, Berdagué JL. Fast characterization of foodstuff by headspace mass spectrometry (HS-MS). Trends Analyt Chem 2003. [DOI: 10.1016/s0165-9936(03)01206-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Augusto F, Leite e Lopes A, Zini CA. Sampling and sample preparation for analysis of aromas and fragrances. Trends Analyt Chem 2003. [DOI: 10.1016/s0165-9936(03)00304-2] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rouseff R, Cadwallader K. Headspace techniques in foods, fragrances and flavors: an overview. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2002; 488:1-8. [PMID: 11548148 DOI: 10.1007/978-1-4615-1247-9_1] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Abstract
Headspace techniques have traditionally involved the collection of volatiles in the vapor state under either dynamic or static conditions as a means of determining concentrations in the product of interest. A brief overview of contemporary headspace applications and recent innovations are presented from the literature and Chapters in this book. New approaches used to concentrate volatiles under static conditions such as solid phase micro extraction, SPME, are examined. Advances in purge and trap applications and automation are also presented. Innovative methods of evaluating headspace volatiles using solid state sensor arrays (electronic noses) or mass spectrometers without prior separation are referenced. Numerous food and beverage headspace techniques are also reviewed. Advantages, limitations and alternatives to headspace analysis are presented.
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Affiliation(s)
- R Rouseff
- University of Florida, CREC Institute of Food and Agricultural Science, Lake Alfred 33850, USA
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Shimoda M, Yoshimura Y, Yoshimura T, Noda K, Osajima Y. Volatile Flavor Compounds of Sweetened Condensed Milk. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb15176.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chaintreau A. Simultaneous distillation-extraction: from birth to maturity?review. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.967] [Citation(s) in RCA: 176] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Li Z, Grun I, Fernando L. Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09406.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Food analysis is important for the evaluation of the nutritional value and quality of fresh and processed products, and for monitoring food additives and other toxic contaminants. Sample preparation, such as extraction, concentration and isolation of analytes, greatly influences the reliable and accurate analysis of food. Solid-phase microextraction (SPME) is a new sample preparation technique using a fused-silica fiber that is coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted to the fiber coating. The SPME technique can be used routinely in combination with gas chromatography (GC), GC-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) or LC-MS. Furthermore, another SPME technique known as in-tube SPME has also been developed for combination with LC or LC-MS using an open tubular fused-silica capillary column as an SPME device instead of SPME fiber. These methods using SPME techniques save preparation time, solvent purchase and disposal costs, and can improve the detection limits. This review summarizes the SPME techniques for coupling with various analytical instruments and the applications of these techniques to food analysis.
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Affiliation(s)
- H Kataoka
- Faculty of Pharmaceutical Sciences, Okayama University, Tsushima, Japan.
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19
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Wan X, Stevenson R, Chen X, Melton L. Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00074-5] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Druaux C, Voilley A. Effect of food composition and microstructure on volatile flavour release. Trends Food Sci Technol 1997. [DOI: 10.1016/s0924-2244(97)01095-9] [Citation(s) in RCA: 122] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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