1
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Lee J, Roux S, Descharles D, Rega B, Bonazzi C. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking. Food Res Int 2024; 183:114183. [PMID: 38760123 DOI: 10.1016/j.foodres.2024.114183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
A large number of volatile compounds are formed during the baking of foods by reactions such as caramelization and Maillard reactions. Elucidating the reaction mechanisms may be useful to predict and control food quality. Ten reaction volatile markers were extracted during baking of solid model cakes implemented with known amounts of precursors (glucose with or without leucine) and then quantified by Thermal desorption-Gas chromatography-Mass spectrometry. The kinetic data showed that the level of air convection in the oven had no significant influence on the reaction rates. In contrast, increasing baking temperatures had a nonlinear accelerating impact on the generation of newly formed volatile compounds with a bell-shaped kinetic curve found for most of the markers at 200 °C. The presence of leucine triggered the activation of the Maillard and Strecker routes with a specific and very rapid formation of 3-Methylbutanal and pyrazines. A dynamic model was developed, combining evaporation flow rate and kinetic formation and consumption of reaction markers. It can be used to describe, for two furanic compounds of different volatilities, the vapor concentrations in the oven from the concentrations measured in the model cakes.
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Affiliation(s)
- J Lee
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; INRAE, Institut Agro, STLO, 35042 Rennes, France.
| | - S Roux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - D Descharles
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - B Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - C Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
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2
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Weidner L, Cannas JV, Rychlik M, Schmitt-Kopplin P. Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37917545 DOI: 10.1021/acs.jafc.3c05383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.
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Affiliation(s)
- Leopold Weidner
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstr. 1, 85764 Neuherberg, Germany
| | - Jil Vittoria Cannas
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstr. 1, 85764 Neuherberg, Germany
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3
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Krause S, Asamoah EA, Huc-Mathis D, Moulin G, Jakobi R, Rega B, Bonazzi C. Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties. Food Chem 2022; 386:132653. [PMID: 35349901 DOI: 10.1016/j.foodchem.2022.132653] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 02/10/2022] [Accepted: 03/05/2022] [Indexed: 11/15/2022]
Abstract
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.
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Affiliation(s)
- Svenja Krause
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | | | - Delphine Huc-Mathis
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Gabrielle Moulin
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Ralf Jakobi
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Barbara Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Catherine Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
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4
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Jia J, Xiong D, Bai J, Yuan Y, Song Q, Lan T, Tian L, Guo C, Liu X, Wang C, Duan X. Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Sonmezdag AS, Cataneo C, Rannou C, Selli S, Prost C. Elucidation of retro‐ and orthonasal aroma differences in biscuits (
panis biscoctus
) using artificial masticator. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmet Salih Sonmezdag
- Department of Nutrition and Dietetics Faculty of Health Sciences Mugla Sitki Kocman University Mugla Turkey
| | - Clement Cataneo
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Cécile Rannou
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Carole Prost
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
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6
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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Affiliation(s)
- Sílvia M. Rocha
- LAQV-REQUIMTE and Departamento de Química, Universidade de Aveiro, Campus Universitário Santiago, Aveiro, Portugal
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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8
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Weidner L, Yan Y, Hemmler D, Rychlik M, Schmitt-Kopplin P. Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chem 2021; 374:131618. [PMID: 34823930 DOI: 10.1016/j.foodchem.2021.131618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 11/18/2022]
Abstract
Untargeted research on vapor arising during the thermal processing of food has so far focused on volatile aroma compounds. In this study, we present an oven atmosphere sampling strategy to trap headspace aerosols along with semi- and non-volatile molecules liberated during the baking of wheat bread rolls. The collected vapor condensate was analyzed for its molecular fingerprinting using direct infusion ultra-high resolution mass spectrometry. We detected up to 4,700 molecular species in a vapor sample from bread rolls baked at 230 °C for 15 min. Beyond the global profiling of the underlying matrix, our method can follow complex reaction cascades during the baking process, such as the formation of advanced glycation end-products like maltosine through the interface of trapped vapor. Further, process parameters such as baking temperature and duration were used to model the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approach.
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Affiliation(s)
- Leopold Weidner
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
| | - Yingfei Yan
- Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
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9
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Liu Z, Chen F, Sun J, Ni L. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui). Food Chem 2021; 367:130624. [PMID: 34339982 DOI: 10.1016/j.foodchem.2021.130624] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 07/05/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022]
Abstract
Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mechanical performance and facilitated the subsequent enzymatic fermentation. During fermentation, approximately 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.
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Affiliation(s)
- Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Fuchen Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
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10
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Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111328] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Ibrahim G, Bahgaat W, Hussein A. Egyptian kishk as a fortificant: Impact on the quality of biscuit. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-164-173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy product, and evaluated changes in its physicochemical properties and volatile compounds.
Study objects and methods. We analyzed biscuit from wheat flour (control sample) and biscuit form wheat flour with 10, 20, 30, 40, and 50% of kishk (experimental samples). The experiments were carried out by using standard methods.
Results and discussion. The fortified biscuit samples showed higher lightness (L*) values than control. The antioxidant activity in the biscuit increased with the increasing amount of kishk. Aldehydes were the main volatile compounds in all the biscuit samples, followed by sulfur-containing compounds and alcohols. The predominant aldehyde was benzldehyde. However, kishk in amounts more than 20% affected adversely the aroma, taste and texture, as well as volatile compounds of the biscuits. Both the control and fortified with kishk biscuits contained an increased amount of total phenolic compounds. Based on sensory evaluation and volatile analysis, the most acceptable amount of kishk for fortification of biscuit was 10%.
Conclusion. Fortification of biscuit with Egyptian kishk enhanced its protein, fat and fiber, as well as antioxidant activity at all levels of fortification with no significant effect on appearance and color. Further studies are needed to evaluate storage conditions and shelf life of biscuits with kishk.
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12
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Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods 2020; 9:E1586. [PMID: 33147689 PMCID: PMC7692711 DOI: 10.3390/foods9111586] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 11/30/2022] Open
Abstract
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0-70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.
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Affiliation(s)
- Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece;
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Foteini Pantazi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece;
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14
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Garvey EC, O'Sullivan MG, Kerry JP, Milner L, Gallagher E, Kilcawley KN. Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes. Food Chem 2020; 342:128124. [PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/19/2020] [Accepted: 09/14/2020] [Indexed: 12/14/2022]
Abstract
The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation. Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural 'spicy bready' contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal 'fatty cake crust', methional 'potato damp', and 2,5-dimethylpyrazine 'cake crust, nutty'. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.
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Affiliation(s)
- E C Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - M G O'Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - J P Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - L Milner
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - E Gallagher
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - K N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland.
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15
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Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis. Food Res Int 2020; 132:109087. [DOI: 10.1016/j.foodres.2020.109087] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 02/04/2020] [Accepted: 02/07/2020] [Indexed: 01/09/2023]
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16
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01740-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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17
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Hussein A, Ali H, Bareh G, Farouk A. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake. Pak J Biol Sci 2020; 22:273-282. [PMID: 31930850 DOI: 10.3923/pjbs.2019.273.282] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Since spent coffee grounds (SCGs) represented the main by-product from instant coffee industry, the aim of the present study was to evaluate the use of these residues as functional food ingredient in sponge cake. MATERIALS AND METHODS Baked control sample (100% wheat flour) and three supplemented blends (98% wheat flour+2% SCGs, 96% wheat flour+4% SCGs and 94% wheat flour+6% SCGs) were subjected to chemical, rheological, texture, freshness, volatile, sensory and color analysis. RESULTS The SCGs are a promising source for dietary fiber (51.86%), protein (8.97%) and fat (13.89%) with a well-known negligible glycaemic sugar content. Supplemented sponge cake recipes with SCGs (2, 4 and 6%) reduced the degree of browning due to the lower glycaemic sugar content as well as the protein content in comparison to the control sample. A significant difference in the organoleptic properties were showed in all cake samples containing SCGs (p>0.05), which again may belong to the lower content of reduced sugars in SCGs. Volatiles extracted and identified using Solid Phase Micro-Extraction (SPME)/GC-MS have a lower content of furans, furanones and pyrazines in supplemented recipes due to the effect of lower glycemic sugar content. The higher dietary fiber content of SCGs increased volume, weight and the rheological properties of the sponge cake in addition to softened the texture. CONCLUSION Innovative sponge cake proved to have excellent nutritional and functional properties to be used for patients with obesity related diseases.
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18
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Yang P, Zheng Y, You M, Song H, Zou T. Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content. J Food Biochem 2019; 43:e13040. [PMID: 31502280 DOI: 10.1111/jfbc.13040] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/13/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022]
Abstract
To characterize the aroma components of Sachima and provide insight into the influence of egg on the flavor of Sachima, the key aroma-active compounds in four commercial egg flavor Sachimas with different egg content, which named Premium, Classical, Whole egg, and Egg yolk, were identified using GC-MS-O analysis, aroma extract dilution analysis (AEDA) combined with sensory evaluation. In total, 75 volatile compounds were identified by GC-MS, including 26 compounds were revealed of having aroma activities by AEDA/GC-O. The major volatile compounds in Sachima were the aldehydes and heterocyclic compounds. The OAV further revealed the significant activity of eight key aroma-active compounds include 2-methylbutanal, 3-methylbutanal, hexanal, n-propylacetate, 2-pentylfuran, 2-ethylpyrazine, nonanal, and benzaldehyde. The OAV of 2-methylbutanal and 3-methylbutanal were much higher in Premium sample that has the most egg content, than that in other samples, whereas hexanal was the highest in Whole egg samples. The plot analyzed by PLS suggest that the Premium sample with more egg content was shown more complicated flavor than other kind of Sachima. Practical applications Sachima is a type of famous sweet Chinese traditional pastries. The flavor and texture of this kind of pastry were appreciated by all age group, especially for almost all elderly Chinese. Because Sachima is not only a suitable food that easy to chew, but a type of food which filled with childhood memory. Egg flavor of Sachima was always the most popular and classic flavor category. However, the characteristic aroma compounds of Sachima-one of the most important factor of the Sachima's quality-have been still uncovered and had not been identified yet, not to mentioned the comparison between different egg content in Sachima. What's more, GC-MS-O/AEDA analysis has been always a very effect and well-known method for aroma compounds analysis. This study trying to find the contribution of eggs to Sachima and the key aroma-active compounds of Sachima, so as to provide some useful information for practical production and flavor quality improving.
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Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Mengchen You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Tingting Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
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19
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Cepeda-Vázquez M, Camel V, Blumenthal D, Rega B. Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking. Food Chem 2019; 285:94-103. [DOI: 10.1016/j.foodchem.2019.01.118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 12/16/2018] [Accepted: 01/17/2019] [Indexed: 11/29/2022]
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20
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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21
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Yang P, You M, Song H, Zhang X, Liao Y. Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1440242] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Mengchen You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Xiaoying Zhang
- Neslté R&D (China) Ltd., Science support, Beijing, China
| | - Yongcheng Liao
- Neslté R&D (China) Ltd., Science support, Beijing, China
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22
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Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9765-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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23
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Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis. PLoS One 2018; 13:e0193393. [PMID: 29494626 PMCID: PMC5832268 DOI: 10.1371/journal.pone.0193393] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 02/10/2018] [Indexed: 11/24/2022] Open
Abstract
In the present work, a novel infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green tea. The extraction parameters such as fiber type, sample amount, infrared power, extraction time, and infrared lamp distance were optimized by orthogonal experimental design. Under optimum conditions, a total of 82 volatile compounds in 21 green tea samples from different geographical origins were identified. Compared with classical water-bath heating, the proposed technique has remarkable advantages of considerably reducing the analytical time and high efficiency. In addition, an effective classification of green teas based on their volatile profiles was achieved by partial least square-discriminant analysis (PLS-DA) and hierarchical clustering analysis (HCA). Furthermore, the application of a dual criterion based on the variable importance in the projection (VIP) values of the PLS-DA models and on the category from one-way univariate analysis (ANOVA) allowed the identification of 12 potential volatile markers, which were considered to make the most important contribution to the discrimination of the samples. The results suggest that IRAE-HS-SPME/GC-MS technique combined with multivariate analysis offers a valuable tool to assess geographical traceability of different tea varieties.
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Affiliation(s)
- Yan-Qin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Hong-Xu Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Hai-Bo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- * E-mail: (YWJ); (HBY)
| | - Yong-Wen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- * E-mail: (YWJ); (HBY)
| | - Chun-Wang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Yu-Liang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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24
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How ingredients influence furan and aroma generation in sponge cake. Food Chem 2017; 245:1025-1033. [PMID: 29287318 DOI: 10.1016/j.foodchem.2017.11.069] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 11/20/2022]
Abstract
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting the simultaneous generation of furan and furfural, along with other aroma quality markers, in sponge cake by means of headspace trap/GC-MS. Ingredients were screened according to their category (fat, salt, sugar, egg-based). Glucose-containing formulation resulted in the highest content of furan and furfural (12.5 ± 0.5 ng g-1 and 9.2 ± 0.2 μg g-1, dry basis, respectively), while their lowest amount was found in the egg-white recipe (3.1 ± 0.1 ng g-1 for furan and 0.287 ± 0.078 µg g-1 for furfural, dry basis). The latter also related negatively to all studied compounds. This work will be useful for developing novel strategies to deliver safe foods with appealing organoleptic attributes.
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25
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Srivastava R, Bousquières J, Cepeda-Vázquez M, Roux S, Bonazzi C, Rega B. Kinetic study of furan and furfural generation during baking of cake models. Food Chem 2017; 267:329-336. [PMID: 29934175 DOI: 10.1016/j.foodchem.2017.06.126] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/25/2017] [Accepted: 06/20/2017] [Indexed: 01/20/2023]
Abstract
This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61ng/g for furan and 38.99μg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.
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Affiliation(s)
- R Srivastava
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - J Bousquières
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - M Cepeda-Vázquez
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - S Roux
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - C Bonazzi
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - B Rega
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
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26
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Momani Shaker M, Al-Beitawi NA, Bláha J, Mahmoud Z. The effect of sea buckthorn (Hippophae rhamnoides L.) fruit residues on performance and egg quality of laying hens. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1324456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mohamed Momani Shaker
- Faculty of Tropical AgriSciences, Department of Animal Sciences and Food Processing, Czech University of Life Science in Prague, Prague, Czech Republic
| | - Nafez A. Al-Beitawi
- Department of Animal Production, Jordan University of Science and Technology, Irbid, Jordan
| | - Jan Bláha
- Faculty of Tropical AgriSciences, Department of Animal Sciences and Food Processing, Czech University of Life Science in Prague, Prague, Czech Republic
| | - Ziyad Mahmoud
- Faculty of Tropical AgriSciences, Department of Animal Sciences and Food Processing, Czech University of Life Science in Prague, Prague, Czech Republic
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27
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Cepeda-Vázquez M, Blumenthal D, Camel V, Rega B. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake. Talanta 2017; 164:708-715. [DOI: 10.1016/j.talanta.2016.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/16/2016] [Accepted: 10/18/2016] [Indexed: 10/20/2022]
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28
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Boscaino F, Cammarota G, Ottombrino A, Nazzaro M, Siano F, Volpe MG, Sorrentino A. Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Floriana Boscaino
- Institute of Food Sciences, National Research Council; Avellino Italy
| | | | | | - Melissa Nazzaro
- Institute of Food Sciences, National Research Council; Avellino Italy
| | - Francesco Siano
- Institute of Food Sciences, National Research Council; Avellino Italy
| | - Maria G. Volpe
- Institute of Food Sciences, National Research Council; Avellino Italy
| | - Alida Sorrentino
- Institute of Food Sciences, National Research Council; Avellino Italy
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29
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Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, Newkirk JJ, O'Keefe SF. Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Sci Nutr 2016; 4:456-68. [PMID: 27247775 PMCID: PMC4867765 DOI: 10.1002/fsn3.307] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2015] [Revised: 09/28/2015] [Accepted: 09/30/2015] [Indexed: 11/29/2022] Open
Abstract
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC-MS and GC-O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2- hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC-O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea.
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Affiliation(s)
- Ershad Sheibani
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Susan E Duncan
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - David D Kuhn
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Andrea M Dietrich
- Department of Civil and Environmental Engineering Virginia Tech Blacksburg Virginia 24061
| | - Jordan J Newkirk
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Sean F O'Keefe
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
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30
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Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1549-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Caporaso N, Panariello V, Sacchi R. The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.952476] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Paraskevopoulou A, Amvrosiadou S, Biliaderis C, Kiosseoglou V. Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.056] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Yahya H, Linforth RS, Cook DJ. Flavour generation during commercial barley and malt roasting operations: A time course study. Food Chem 2014; 145:378-87. [DOI: 10.1016/j.foodchem.2013.08.046] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 07/22/2013] [Accepted: 08/12/2013] [Indexed: 11/24/2022]
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34
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Maire M, Rega B, Cuvelier ME, Soto P, Giampaoli P. Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds. Food Chem 2013; 141:3510-8. [DOI: 10.1016/j.foodchem.2013.06.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 02/13/2013] [Accepted: 06/10/2013] [Indexed: 10/26/2022]
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35
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Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour. J Food Drug Anal 2013. [DOI: 10.1016/j.jfda.2013.07.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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36
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Petisca C, Henriques AR, Pérez-Palacios T, Pinho O, Ferreira IMPLVO. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method. Food Chem 2013; 141:3349-56. [PMID: 23993492 DOI: 10.1016/j.foodchem.2013.05.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 05/26/2013] [Accepted: 05/29/2013] [Indexed: 11/30/2022]
Abstract
A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.
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Affiliation(s)
- Catarina Petisca
- REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira, 4050-313 Porto, Portugal.
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37
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Ktenioudaki A, Crofton E, Scannell AG, Hannon JA, Kilcawley KN, Gallagher E. Sensory properties and aromatic composition of baked snacks containing brewer's spent grain. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.01.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Paraskevopoulou A, Chrysanthou A, Koutidou M. Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.028] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Giarnetti M, Caponio F, Paradiso VM, Summo C, Gomes T. Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage. J Food Sci 2012; 77:C326-31. [DOI: 10.1111/j.1750-3841.2011.02613.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Cognat C, Shepherd T, Verrall SR, Stewart D. Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. Food Chem 2012; 134:1592-600. [PMID: 25005987 DOI: 10.1016/j.foodchem.2012.02.119] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2011] [Revised: 01/23/2012] [Accepted: 02/19/2012] [Indexed: 11/16/2022]
Abstract
Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14-15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME-GC-MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered.
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Affiliation(s)
- Claudine Cognat
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Tom Shepherd
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Susan R Verrall
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Derek Stewart
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK; School of Life Sciences, Heriot-Watt University, Edinburgh, EH14 4AS Scotland, UK
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41
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Zhao W, Chen X, Yan C, Liu H, Zhang Z, Wang P, Su J, Li Y. Effect of Sea Buckthorn Leaves on Inosine Monophosphate and Adenylosuccinatelyase Gene Expression in Broilers during Heat Stress. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2012; 25:92-7. [PMID: 25049483 PMCID: PMC4092916 DOI: 10.5713/ajas.2011.11175] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/03/2011] [Accepted: 09/20/2011] [Indexed: 11/27/2022]
Abstract
The trial was conducted to evaluate the effects of sea buckthorn leaves (SBL) on meat flavor in broilers during heat stress. A total 360 one-day-old Arbor Acre (AA) broilers (male) were randomly allotted to 4 treatments with 6 replicates pens pretreatment and 15 birds per pen. The control group was fed a basal diet, the experimental group I, II and III were fed the basal diet supplemented with 0.25%, 0.5%, 1% SBL, respectively. During the 4th week, broilers were exposed to heat stress conditions (36±2°C), after which, muscle and liver samples were collected. High performance liquid chromatography (HPLC) was performed to measure the content of inosine monophosphate (IMP); Real-Time PCR was performed to determine the expression of the ADSL gene. The results showed that the content of breast muscle IMP of group I, II and III was significantly increased 68%, 102% and 103% (p<0.01) compared with the control, respectively; the content of thigh muscle IMP of group II and III was significantly increased 56% and 58% (p<0.01), respectively. Additionally, ADSL mRNA expression in group I, II and III was increased significantly 80%, 65% and 49% (p<0.01) compared with the control, respectively. The content of IMP and expression of ADSL mRNA were increased by basal diet supplemented with SBL, therefore, the decrease of meat flavor caused by heat stress was relieved.
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42
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Characteristic vibration patterns of odor compounds from bread-baking volatiles upon protein binding: density functional and ONIOM study and principal component analysis. J Mol Model 2011; 18:2227-40. [DOI: 10.1007/s00894-011-1227-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2011] [Accepted: 08/16/2011] [Indexed: 10/17/2022]
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43
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Marušić N, Petrović M, Vidaček S, Petrak T, Medić H. Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Sci 2011; 88:786-90. [DOI: 10.1016/j.meatsci.2011.02.033] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Revised: 02/23/2011] [Accepted: 02/25/2011] [Indexed: 10/18/2022]
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44
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Fehaili S, Courel M, Rega B, Giampaoli P. An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.07.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Poinot P, Arvisenet G, Grua-Priol J, Fillonneau C, Le-Bail A, Prost C. Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.029] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Mebazaa R, Mahmoudi A, Fouchet M, Santos MD, Kamissoko F, Nafti A, Cheikh RB, Rega B, Camel V. Characterisation of volatile compounds in Tunisian fenugreek seeds. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.066] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Ait Ameur L, Rega B, Giampaoli P, Trystram G, Birlouez-Aragon I. The fate of furfurals and other volatile markers during the baking process of a model cookie. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.12.062] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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