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Mariani ME, Juncos NS, Grosso NR, Olmedo RH. Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6706-6713. [PMID: 38551381 DOI: 10.1002/jsfa.13497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 02/18/2024] [Accepted: 03/29/2024] [Indexed: 04/13/2024]
Abstract
BACKGROUND Foods contain lipids that are easily susceptible to oxidation, which can modify their sensory properties. Although these compounds provide characteristic flavours and odours, there are also unwanted compounds, such as volatile secondary oxidation products, representing a recurring problem for both the industry and consumers. Synthetic antioxidants are often employed to prevent this but their chronic consumption can be detrimental to human health. The present study evaluates the antioxidant potential of ethanolic extracts from Ganoderma resinaceum and Phlebopus bruchii using an accelerated oxidation test. RESULTS The composition profile of the extracts was investigated, identifying the presence of tryptophan, quinic acid, caffeic acid and 3,4-dihydroxyphenylglycol-phenolic acid. The antioxidant capacity of the extracts was compared with that of butylated hydroxytoluene (BHT) in sunflower oil that was oven-heated at 60 °C. Chemical (peroxide value, p-anisidine value and conjugated dienes) and volatile (2-octenal, 2-heptenal and 2,4-decadienal) indicators were measured over 28 days. The peroxide value decreased for both extracts at a similar level to that of BHT 0.02% w/w, and conjugate dienes decreased in the presence of G. resinaceum 0.1% w/w. Meanwhile, p-anisidine exhibited a slightly greater decrease for P. bruchii 0.1% w/w than for BHT. The sample with 0.1% w/w of extracts showed a reduction in volatile secondary oxidation compounds, indicating significant antioxidant activity. CONCLUSION Based on these results, both extracts could be proposed as potential antioxidants in foods with a high lipid content. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Maria Elisa Mariani
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Centro de Transferencia de Bioinsumos (CeTBIO), Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
| | - Nicolle Stefani Juncos
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina
- CONICET. Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Córdoba, Argentina
| | - Nelson Rubén Grosso
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina
- CONICET. Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Córdoba, Argentina
| | - Rubén Horacio Olmedo
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina
- CONICET. Instituto Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Córdoba, Argentina
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Danesi L, Nobile M, Fontana M, Tirloni E, Chiesa LM, Savini F, Villa RE, Panseri S. Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment. Foods 2024; 13:1117. [PMID: 38611421 PMCID: PMC11012228 DOI: 10.3390/foods13071117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR's application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from -1.01 to >-2.99 and from -1.66 to -3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g-1) and dimethyl sulphone (from 10.76 to 26.40 ng g-1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.
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Affiliation(s)
- Luigi Danesi
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
| | - Maria Nobile
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
| | - Mauro Fontana
- Dirigente Veterinario AULSS9 Scaligera, Via S.M. Crocifissa di Rosa, 37067 Verona, Italy;
| | - Erica Tirloni
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
| | - Luca Maria Chiesa
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
| | - Federica Savini
- Department of Veterinary Medical Sciences, Faculty of Veterinary Medicine, University of Bologna, Ozzano Emilia, 40064 Bologna, Italy;
| | - Roberto Edoardo Villa
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
| | - Sara Panseri
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (L.D.); (M.N.); (L.M.C.); (R.E.V.); (S.P.)
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Kesbiç FI, Metin H, Fazio F, Parrino V, Kesbiç OS. Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil. Molecules 2023; 28:8023. [PMID: 38138512 PMCID: PMC10745883 DOI: 10.3390/molecules28248023] [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: 10/30/2023] [Revised: 11/25/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea Halorubrum ezzemoulense DSM 19316 in protecting crude fish oil against thermal oxidation. The research used fish oil derived from anchovies, which had a peroxide value (PV) of 6.44 ± 0.81 meq O2 kg-1. To assess the impact of HAE on the thermal stability and post-oxidation characteristics of fish oil, several concentrations of HAE were added to the fish oil samples: 0 ppm (no additive) (HAE0), 50 ppm (HAE50), 100 ppm (HAE100), 500 ppm (HAE500), and 1000 ppm (HAE1000). Furthermore, a control group was established with the addition of 100 ppm butylated hydroxytoluene (BHT100) in order to evaluate the effectiveness of HAE with a synthetic antioxidant that is commercially available. Prior to the fast oxidation experiment, thermogravimetric analysis was conducted on samples from all experimental groups. At the conclusion of the examination, it was seen that the HAE500 and HAE1000 groups exhibited a delay in the degradation temperature. The experimental groups underwent oxidation at a temperature of 55.0 ± 0.5 °C for a duration of 96 h. The measurement of PV was conducted every 24 h during this time. PV in all experimental groups exhibited a time-dependent rise (p < 0.05). However, the HAE500 group had the lowest PV measurement at the conclusion of the 96 h period (p < 0.05). Significant disparities were detected in the fatty acid compositions of the experimental groups at the completion of the oxidation experiment. The HAE500 group exhibited the highest levels of EPA, DHA, and ΣPUFA at the end of oxidation, with statistical significance (p < 0.05). Through the examination of volatile component analysis, specifically an oxidation marker, it was shown that the HAE500 group exhibited the lowest level of volatile components (p < 0.05). Consequently, it was concluded that the addition of HAE to fish oil provided superior protection compared to BHT at an equivalent rate. Moreover, the group that used 500 ppm HAE demonstrated the highest level of performance in the investigation.
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Affiliation(s)
| | - Hilal Metin
- Institute of Science, Department of Sustainable Agriculture and Natural Sources, Kastamonu University, 37150 Kastamonu, Turkey;
| | - Francesco Fazio
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci, 13, 98168 Messina, Italy
| | - Vincenzo Parrino
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy;
| | - Osman Sabri Kesbiç
- Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases, Kastamonu University, 37150 Kastamonu, Turkey;
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Chen H, Zhang Y, Wang X, Nie X, Liu D, Zhao Z. The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon. Foods 2023; 12:3729. [PMID: 37893622 PMCID: PMC10606684 DOI: 10.3390/foods12203729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). The results showed that there were 39 volatile flavor substances in inner and surface CQTB detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Moreover, significant differences in volatile flavor substances between the inner and surface CQTB were observed. Sixteen key volatile flavor substances were screened (OAV > 1), including guaiacol, nonanal, ethyl isovalerate, and others. High-throughput sequencing (HTS) result indicated that Firmicutes, Proteobacteria, and Actinobacteria were the predominant bacterial phyla, and Ascomycota and Mucoromycota were the predominant fungal phyla. Staphylococcus, Psychrobacter, and Brochothrix were the predominant bacteria, and Debaryomyces, Penicillium, and Mucor were the predominant fungal genera. Spearman correlation coefficient analysis suggested that Apiotrichum and Lactobacillus were closely and positively correlated with the formation of key phenol compounds. The present work demonstrates the microbial diversity and related volatile flavor substances and their potential correlations in CQTB and provides a theoretical basis for the development of microbial starter culture and green processing of CQTB.
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Affiliation(s)
- Hongfan Chen
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
| | - Yulin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xinyi Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
- School of Basic Medical Sciences, Chengdu Medical College, Chengdu 610500, China
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Zhiping Zhao
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
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Fu W, Ren J, Li S, Ren D, Li X, Ren C, Zhao X, Li J, Li F. Effect of Peony ( Paeonia ostii) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation. Foods 2023; 12:3184. [PMID: 37685116 PMCID: PMC10486673 DOI: 10.3390/foods12173184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Fengjuan Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (W.F.); (J.R.); (S.L.); (D.R.); (X.L.); (C.R.); (X.Z.); (J.L.)
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6
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Panseri S, Borgonovo F, Guarino M, Chiesa L, Piana ML, Rizzi R, Mortarino M. Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf Life. Foods 2023; 12:3105. [PMID: 37628103 PMCID: PMC10453254 DOI: 10.3390/foods12163105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/11/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma. During honey storage, the profile of these molecules and other indicators, such as 5-hydroxymethylfurfural and the diastatic index, can change depending on temperature and time. This study analyzed the variations that these parameters in acacia honey stored at three different temperatures for a total period of 550 days, using gas chromatography coupled with mass spectrometry and an electronic nose equipped with 10 different sensors. The results confirm that the composition of acacia honey varies over time due to both the reduction in the concentration of volatile molecules (e.g., formic acid, a natural acaricide) and the increase in compounds resulting from heat-dependent degradations (e.g., 5-hydroxymethylfurfural). This study supports the usefulness of the electronic nose for the early detection of aromatic alterations in honey subjected to high-temperature storage.
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Affiliation(s)
- Sara Panseri
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Federica Borgonovo
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Marcella Guarino
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Luca Chiesa
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Maria Lucia Piana
- Piana Ricerca e Consulenza S.r.l., Via Umbria 41, Castel San Pietro Terme, 40024 Bologna, Italy;
| | - Rita Rizzi
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Michele Mortarino
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
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Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS. Molecules 2023; 28:molecules28041975. [PMID: 36838962 PMCID: PMC9959120 DOI: 10.3390/molecules28041975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/01/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and partial least squares discriminant analysis (PLS-DA) were used to analyze the flavor changes of pasteurized yogurt with different process combinations before and after aging. The results of odor profiles showed that the sensory descriptors of fermented, sweet, and sour were greatly affected by different process combinations. The results of odor-active compounds and relative odor activity value (r-OAV) showed that the combination of the production process affected the overall odor profile of pasteurized yogurt, which was consistent with the sensory evaluation results. A total of 15 odor-active compounds of 38 volatile compounds were detected in pasteurized yogurt samples. r-OAV results revealed that hexanal, (E)-2-octenal, 2-heptanone, and butanoic acid may be important odor-active compounds responsible for off-odor in aged, pasteurized yogurt samples. PLS-DA and variable importance of projection (VIP) results showed that butanoic acid, hexanal, acetoin, decanoic acid, 1-pentanol, 1-nonanal, and hexanoic acid were differential compounds that distinguish pasteurized yogurt before and after aging.
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Characterization of the relationship between lipids and volatile compounds in donkey, bovine, and sheep meat by UHPLC–ESI–MS and SPME–GC–MS. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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9
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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Trombetti F, Minardi P, Mordenti AL, Badiani A, Ventrella V, Albonetti S. The Evaluation of the Effects of Dietary Vitamin E or Selenium on Lipid Oxidation in Rabbit Hamburgers: Comparing TBARS and Hexanal SPME-GC Analyses. Foods 2022; 11:foods11131911. [PMID: 35804725 PMCID: PMC9265469 DOI: 10.3390/foods11131911] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
The effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during refrigerated storage. Oxidation data obtained by thiobarbituric acid-reactive substances (TBARS) spectrophotometric analysis and solid-phase microextraction (SPME) coupled with gas chromatography (GC) to determine hexanal content were compared. The relationships between oxidation levels, colour and pH and the discriminability of EcoE- or VE-treatment compared with control were also examined. TBARS content decreased in both VE and EcoE groups, while hexanal showed lower values only in the VE100 dietary group. The colour parameters were compatible with acceptable product quality and seemed to parallel the TBARS values up to the second day storage. Both VE and EcoE improved oxidative stability without affecting the sensory properties, but the VE effect appeared to more specifically hamper lipid oxidation, as evidenced by the determination and quantification of hexanal, a specific product of fatty acid peroxidation.
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Affiliation(s)
- Fabiana Trombetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
- Correspondence:
| | - Paola Minardi
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy;
| | - Attilio Luigi Mordenti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Anna Badiani
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Vittoria Ventrella
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Sabrina Albonetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
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Wei Q, Cui H, Hu Y, Li J, Yue S, Tang C, Zhao Q, Yu Y, Li H, Qin Y, Yang Y, Zhang J. Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113554] [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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12
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Luo X, Wang X, Du M, Xu X. Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS. Foods 2022; 11:foods11101507. [PMID: 35627077 PMCID: PMC9140692 DOI: 10.3390/foods11101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 02/01/2023] Open
Abstract
The determination of flavor compounds using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) can be severely interfered with by complex food matrices in food systems, especially solid samples. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to HS-SPME to efficiently reduce the matrix effect in solid seafood samples. The method had high sensitivity (the quantification limits of maltol and ethyl maltol were 15 and 5 μg/kg, respectively), an excellent linear relationship (R2 ≥ 0.996), and the sample recovery rate was 89.0–118.6%. The relative standard deviation (RSD %) values for maltol and ethyl maltol were lower than 10%. Maltol (from 0.7 to 2.2 μg/g) and ethyl maltol (from 0.9 to 34.7 μg/g) in seafood were detected in the selected samples by the developed method. Finally, DLLME coupled with HS-SPME effectively removed the influence of sample matrix and improved the sensitivity of the method. The developed method was applicable in the analysis of flavor enhancers in complex matrix foods.
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Vickackaite V, Jurkute I, Poskus V, Bugelyte B. Combined microwave‐assisted extraction and headspace gas chromatography for hexanal determination in fat‐rich food. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202100048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Vida Vickackaite
- Department of Analytical and Environmental Chemistry Vilnius University Vilnius Lithuania
| | - Ingrida Jurkute
- Department of Analytical and Environmental Chemistry Vilnius University Vilnius Lithuania
| | - Vilius Poskus
- Department of Analytical and Environmental Chemistry Vilnius University Vilnius Lithuania
| | - Birute Bugelyte
- Department of Analytical and Environmental Chemistry Vilnius University Vilnius Lithuania
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Tahmas-Kahyaoğlu D, Cakmakci S, Hayaloglu AA. Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106691] [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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15
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Visual detection of edible oil oxidation by using chitin-based colorimetric sensor for aldehydes. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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17
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Tan D, Ma A, Wang S, Zhang Q, Jia M, Kamal-Eldin A, Wu H, Chen G. Effects of the Oxygen Content and Light Intensity on Milk Photooxidation Using Untargeted Metabolomic Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7488-7497. [PMID: 34160207 DOI: 10.1021/acs.jafc.1c02823] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Photooxidation is the main cause of milk quality deterioration during processing and transportation. Oxygen and light are responsible for dairy milk photooxidation. The objective of this study was to determine the characteristic metabolites after photooxidation and how they are affected by oxygen exposure and light intensity. Ultra-performance liquid chromatography coupled with triple time-of-flight mass spectrometry and multivariate data analysis were used for the high-throughput evaluation of milk photooxidation. Four products were identified as biomarkers: uric acid, riboflavin, lumichrome, and indole-3-carboxaldehyde. Afterward, the effects of oxygen content and light intensity on the biomarkers were investigated, and a sensory evaluation was performed. Both oxygen exposure and light intensity affected the contents of photooxidation biomarkers in milk samples. The sensory score correlated well with the oxygen content but not with the light intensity. The untargeted metabolomic method was an effective tool to identify biomarkers for milk photooxidation evaluation.
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Affiliation(s)
- Dongfei Tan
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shaolei Wang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Qingyang Zhang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Man Jia
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Afaf Kamal-Eldin
- College of Food and Agriculture, Department of Food, Nutrition and Health (CFA), United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Huaxing Wu
- Baijiu Science and Research Center, Sichuan Swellfun Co., Ltd.. Chengdu 610036, China
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, New Hope Dairy Company Limited, Product Research and Development Center, Chengdu 610023, China
| | - Gang Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
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18
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods 2021; 10:1348. [PMID: 34207984 PMCID: PMC8230670 DOI: 10.3390/foods10061348] [Citation(s) in RCA: 9] [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: 04/25/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 11/30/2022] Open
Abstract
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.
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Affiliation(s)
| | | | | | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (W.-T.J.); (Z.Y.); (X.-N.G.)
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19
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Moran L, Aldai N, Barron LJR. Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry. Food Chem 2021; 352:129380. [PMID: 33667923 DOI: 10.1016/j.foodchem.2021.129380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 02/12/2021] [Accepted: 02/12/2021] [Indexed: 12/01/2022]
Abstract
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
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Affiliation(s)
- Lara Moran
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
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20
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Zhang S, Willett SA, Hyatt JR, Martini S, Akoh CC. Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog. Food Chem 2021; 334:127584. [PMID: 32711274 DOI: 10.1016/j.foodchem.2020.127584] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/01/2020] [Accepted: 07/12/2020] [Indexed: 11/18/2022]
Abstract
Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min).
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Affiliation(s)
- Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Sarah A Willett
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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21
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Wang Q, Liu K, Liu L, Zheng J, Chen T, Chen F, Li P, Zhang M, Shen X. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA. Food Res Int 2020; 140:109995. [PMID: 33648229 DOI: 10.1016/j.foodres.2020.109995] [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: 06/17/2020] [Revised: 11/25/2020] [Accepted: 12/08/2020] [Indexed: 12/19/2022]
Abstract
As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry and phospholipid fatty acid fingerprint method. Correlations between aroma components and microbial community of WFRL were disclosed by multivariate statistical analysis techniques. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcohols, 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-positive bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-negative bacteria (G-), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were positively correlated with G-, anaerobe and fungi, but negatively correlated with G+ and aerobe. In particular, 4 key esters including ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate that determine the grade of WFRL were positively correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL.
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Affiliation(s)
- Qi Wang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Kunyi Liu
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China.
| | - Linlin Liu
- College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Jia Zheng
- Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China
| | - Tao Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Fei Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Pingping Li
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Meng Zhang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiaojing Shen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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22
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C. Garvey E, Sander T, O’Callaghan TF, Drake M, Fox S, G. O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020; 9:E1767. [PMID: 33260555 PMCID: PMC7761244 DOI: 10.3390/foods9121767] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/19/2020] [Accepted: 11/25/2020] [Indexed: 12/23/2022] Open
Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.
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Affiliation(s)
- Emer C. Garvey
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Thorsten Sander
- Department of Food, Nutrition, Facilities, FH Münster, Corrensstraße 25, D-48149 Münster, Germany;
- Innovationsmanagement, Sensorische Produktevaluation und Consumer Trends, Marie-Jahn-Str.20, 30177 Hannover, Germany
| | - Tom F. O’Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland;
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA;
| | - Shelley Fox
- St. Angela’s Food Technology Centre, Lough Gill, 999928 Sligo, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
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23
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Pedrotti M, Khomenko I, Fontana M, Somenzi M, Falchero L, Arveda M, Cappellin L, Fogliano V, Biasioli F. The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Hanková M, Čížková H. Sensory active substances causing off-odour in liquid whey during storage. POTRAVINARSTVO 2020. [DOI: 10.5219/1324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.
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25
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. Innovative method for analysis of safranal under static and dynamic conditions through combination of HS-SPME-GC technique with mathematical modelling. PHYTOCHEMICAL ANALYSIS : PCA 2020; 31:564-574. [PMID: 31997502 DOI: 10.1002/pca.2920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 12/17/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Saffron (Crocus sativus L.) is a well-known spice which is used as the colourant and flavouring agent in food products. Safranal could act as an indicator for saffron grading, authentication and adulteration, as well as for quality evaluation of saffron flavoured products; since it is the main odourant and the most aroma-active compound of saffron. OBJECTIVES Firstly, determination of the optimum static conditions for safranal extraction through headspace solid-phase micro-extraction combined with gas chromatography (HS-SPME-GC) technique. Secondly, safranal measurement in different saffron flavoured products under the optimised static conditions. Thirdly, elucidation of the method efficiency for safranal measurement under non-equilibrium conditions for a saffron drink sample. METHODS Different equilibrium times, pH and salt concentrations were applied on aqueous solutions of safranal. Accordingly, the optimised static conditions were determined for safranal extraction through HS-SPME-GC approach using polydimethylsiloxane (PDMS) fibre. RESULTS Under static conditions, a linear response was obtained for standard curve within the safranal concentration range of 0.08-30 ppm, with R2 = 0.9999. The limits of detection and quantification were 0.04 and 0.08 ppm, respectively. Despite the fact that safranal peak area was an efficient parameter for quantifications under static conditions; its poor reproducibility was proved under dynamic conditions for the saffron drink sample. This observation necessitated application of kinetic studies on real food samples. CONCLUSIONS Safranal extraction was successfully performed from aqueous matrices through HS-SPME-GC, under static conditions. Mathematical modelling resulted in kinetic parameters that improved the efficiency of safranal measurement under dynamic conditions, using PDMS fibre.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Zarrin Es'haghi
- Department of Chemistry, Payame Noor University, Tehran, Iran
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26
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Liu X, Wang S, Tamogami S, Chen J, Zhang H. Volatile Profile and Flavor Characteristics of Ten Edible Oils. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1803896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xiaofang Liu
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, P. R. China
| | - Shuo Wang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, P. R. China
| | - Shigeru Tamogami
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
| | - Jieyu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
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Impact of Lipid Sources on Quality Traits of Medical Cannabis-Based Oil Preparations. Molecules 2020; 25:molecules25132986. [PMID: 32629796 PMCID: PMC7412533 DOI: 10.3390/molecules25132986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 12/15/2022] Open
Abstract
The feasibility of the use of two lipid sources and their impact on the cannabinoid profile, terpene fingerprint, and degradation products in medical cannabis oil preparations during 3 months of refrigerated storage time were investigated. LCHRMS-Orbitrap® and HS-SPME coupled to GC-MS for the investigation of targeted and untargeted cannabinoids, terpenes, and lipid degradation products in Bedrocan® and Bediol® macerated oils were used as analytical approaches. As regards the cannabinoid trend during 90 days of storage, there were no differences between PhEur-grade olive oil (OOPH) and medium-chain triglycerides oil (MCT oil) coupled to a good stability of preparations for the first 60 days both in Bedrocan® and Bediol® oils. MCT lipid source extracted a significant concentration of terpenes compared to olive oil. Terpenes showed a different scenario since MCT oil displayed the strongest extraction capacity and conservation trend of all compounds during the shelf life. Terpenes remained stable throughout the entire storage period in MCT formulations while a significant decrease after 15 and 30 days in Bediol® and Bedrocan® was observed in olive oil. Therefore, MCT oil could be considered a more suitable lipid source compared to olive oil involved in the extraction of medical cannabis for magistral preparations.
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28
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Capozzi V, Lonzarich V, Khomenko I, Cappellin L, Navarini L, Biasioli F. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules 2020; 25:molecules25051242. [PMID: 32164157 PMCID: PMC7179404 DOI: 10.3390/molecules25051242] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert ‘Tiramisù’). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential—efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.
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Affiliation(s)
- Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Valentina Lonzarich
- Aromalab, illycaffè s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy;
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
| | - Luca Cappellin
- Department of Chemical Sciences, University of Padua, Via F. Marzolo 1, 35131 Padova, Italy;
| | - Luciano Navarini
- Aromalab, illycaffè s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy;
- Correspondence:
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
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29
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Clarke HJ, Mannion DT, O'Sullivan MG, Kerry JP, Kilcawley KN. Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology. Food Chem 2019; 292:75-80. [DOI: 10.1016/j.foodchem.2019.04.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 04/05/2019] [Accepted: 04/06/2019] [Indexed: 11/30/2022]
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30
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Yu H, Xie T, He L, Xie J, Chen C, Tian H. Characterization of aroma compounds in bayberry juice by sensory evaluation and gas chromatography–mass spectrometry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00223-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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31
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HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage. Food Res Int 2019; 121:730-737. [DOI: 10.1016/j.foodres.2018.12.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 12/17/2018] [Accepted: 12/22/2018] [Indexed: 02/06/2023]
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32
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Truong T, Palmer M, Bansal N, Bhandari B. Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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Xu M, Jin Z, Lan Y, Rao J, Chen B. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours. Food Chem 2019; 280:83-95. [PMID: 30642511 DOI: 10.1016/j.foodchem.2018.12.048] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 12/02/2018] [Accepted: 12/12/2018] [Indexed: 01/16/2023]
Abstract
In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination. Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1-hexanol, and 2-pentyl-furan, were employed to quantify beany flavor formation in the flours over the course of germination. The results suggested that no significant beany flavor formation or mitigation was appeared after 1 day of germination. The findings are crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany flavor.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yang Lan
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Panseri S, Chiesa L, Ghisleni G, Marano G, Boracchi P, Ranghieri V, Malandra RM, Roccabianca P, Tecilla M. Persistent organic pollutants in fish: biomonitoring and cocktail effect with implications for food safety. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:601-611. [PMID: 30862267 DOI: 10.1080/19440049.2019.1579926] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The impact of anthropogenic wastes of persistent organic pollutants (POPs) on the marine environment has increased in the last decades. POPs include polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCs). To assess the levels of these POPs in the wild fish population, pelagic and benthopelagic predator fish species were selected as biomonitors. For detection and quantification of POPs in muscular tissues, a simple extraction through Accelerated-Solvent-Extraction (ASE) with an 'in-line' clean up purification approach was applied, followed by a GC-MS/MS analysis. Concentrations of sum DDT, sum HCH and endrin correlated with all PCB concentrations. Significant differences among fish species were found for all OCs and all PCBs except PCB 31 and 101. Blackspot seabream had the highest PCB concentrations; OCs were highest in tuna. Due to major concerns regarding fish population losses and the possible human chronic exposure to contaminated fish, studies addressing combined effects of multiple POPs ('cocktail effect') should be implemented. Our data motivate further experimental and observational studies in fish to define adequate baseline levels for cumulative human exposure and potential role of these contaminants for food safety.
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Affiliation(s)
- Sara Panseri
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Luca Chiesa
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Gabriele Ghisleni
- b DIMEVET-Department of Veterinary Medicine , School of Veterinary Medicine , Milano , Italy
| | - Giuseppe Marano
- c Department of Clinical Sciences and Community Health Laboratory of Medical Statistics, Epidemiology and Biometry G. A. Maccacaro , University of Milan , Milan , Italy
| | - Patrizia Boracchi
- d Unit of Medical Statistics, Biometry and Bioinformatics , Fondazione IRCSS Istituto Nazionale Tumori di Milano , Milan , Italy
| | | | - Renato M Malandra
- f National Health Service , ATS Veterinary Service , Milano , MI , Italy
| | - Paola Roccabianca
- b DIMEVET-Department of Veterinary Medicine , School of Veterinary Medicine , Milano , Italy
| | - Marco Tecilla
- b DIMEVET-Department of Veterinary Medicine , School of Veterinary Medicine , Milano , Italy
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35
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Farrokhzadeh S, Razmi H, Jannat B. Development of micellar solid-phase microextraction fiber based on CTAB-templated mesoporous silica electrochemically assisted self-assembled on wire: Application to chromatographic determination of polycyclic aromatic hydrocarbons. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2018.1502320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Samaneh Farrokhzadeh
- Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran
| | - Habib Razmi
- Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran
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36
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Zhou Y, Fan W, Chu F, Wang C, Pei D. Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality. J Food Sci 2018; 83:2745-2752. [PMID: 30370923 DOI: 10.1111/1750-3841.14342] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 06/30/2018] [Accepted: 08/11/2018] [Indexed: 11/27/2022]
Abstract
In this study, a 10-day accelerated storage at 60 °C was carried out to investigate the evolution of volatile profiles of walnut oils from three cultivars (cvs. Santai, Xiangling, Qingxiang). Eighteen volatile oxidation compounds, including three alcohols, 11 aldehydes, one furan, one ketone, and two acids, were identified in all oil samples. Data from the three cultivars were combined and the analysis showed that 2-heptenal and 1-octen-3-ol exhibited the strongest linear correlations with peroxide value (PV), p-anisidine value (p-AnV), and the residual content of total tocopherols (Rtocos ). The contents of both compounds were also proved to be significant variables for PV, p-AnV, and Rtocos , according to the jack-knife uncertainty test applied in partial least squares analysis. Hence, 2-heptenal and 1-octen-3-ol could be used as potential markers of walnut oil quality. Besides, the oleic-derived compounds such as octanal and nonanal were suggested to be used to indicate notable decrease of PUFAs during walnut oil oxidation, since they showed the strongest negative correlations with the residual content of PUFAs (RPUFAs ). PRACTICAL APPLICATION: Nowadays a large-scale planting of walnut has taken place in China. Since walnut contains more than 60% of oil, the development of walnut oil is of great significance. Volatiles such as aldehydes are secondary oxidation products. Study on the dynamic changes of their types and contents could be helpful to understand the process of walnut oil oxidation. The measurement of walnut oil quality could also be more convenient and predictable with the use of volatile markers. Hence, this research provides insights for the future development of online quality control system for walnut oil.
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Affiliation(s)
- Ye Zhou
- Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian District, Beijing, 10091, P. R. China
| | - Wei Fan
- Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian District, Beijing, 10091, P. R. China
| | - Fuxiang Chu
- Authors Chu and Wang are with the Inst. of Chemical Industry of Forest Products, Chinese Academy of Forestry, Xuanwu District, Nanjing, 210042, P. R. China
| | - Chengzhang Wang
- Authors Chu and Wang are with the Inst. of Chemical Industry of Forest Products, Chinese Academy of Forestry, Xuanwu District, Nanjing, 210042, P. R. China
| | - Dong Pei
- Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian District, Beijing, 10091, P. R. China
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37
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Pedrotti M, Khomenko I, Cappellin L, Fontana M, Somenzi M, Falchero L, Arveda M, Fogliano V, Biasioli F. Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:753-762. [PMID: 29790632 DOI: 10.1002/jms.4204] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 04/20/2018] [Accepted: 05/06/2018] [Indexed: 06/08/2023]
Abstract
In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight mass analyzer and a multipurpose automatic sampler, was evaluated as a rapid and nondestructive tool for the quality control of anhydrous milk fat. Anhydrous milk fats packed in cardboard and bag-in-box were compared during refrigerated shelf life at 4°C for 9 months. Anhydrous milk fat samples were taken at 120, 180, and 240 days and measured by PTR-MS during storage at 50°C for 11 days. Univariate and multivariate data analysis were performed in order to classify samples according to the packaging type and compare aromatic profiles. Markers related to both packaging and storage duration were identified, and all stored samples were clearly distinguishable from reference fresh samples. Significant differences in some key butter aroma compounds such as 2-pentanone, 2-heptanone, 2/3-methylbutanal, acetoin, and butanoic acid were observed between different types of packaging. During the refrigerated storage, differences related to packaging are more evident, while during the storage at 50°C, the fat oxidation induced by the high temperature becomes the most relevant phenomenon independently of the packaging type. These results indicate the importance of avoiding anhydrous milk fat storage at 50°C for long times during industrial production processes. All together data demonstrated the viability of PTR-MS as a rapid and high-sensitivity tool in agroindustry quality control program.
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Affiliation(s)
- M Pedrotti
- Research and Innovation Center, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, San Michele all'Adige, TN, 38010, Italy
- Food Quality & Design Group, Wageningen University & Research, Wageningen, WG, NL-6708, Netherlands
| | - I Khomenko
- Research and Innovation Center, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, San Michele all'Adige, TN, 38010, Italy
- Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria
| | - L Cappellin
- Research and Innovation Center, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, San Michele all'Adige, TN, 38010, Italy
| | - M Fontana
- Soremartec Italia srl, Piazzale Ferrero 1, Alba, Cuneo, 12051, Italy
| | - M Somenzi
- Soremartec Italia srl, Piazzale Ferrero 1, Alba, Cuneo, 12051, Italy
| | - L Falchero
- Soremartec Italia srl, Piazzale Ferrero 1, Alba, Cuneo, 12051, Italy
| | - M Arveda
- Soremartec Italia srl, Piazzale Ferrero 1, Alba, Cuneo, 12051, Italy
| | - V Fogliano
- Food Quality & Design Group, Wageningen University & Research, Wageningen, WG, NL-6708, Netherlands
| | - F Biasioli
- Research and Innovation Center, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, San Michele all'Adige, TN, 38010, Italy
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38
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Park C, Bemer HL, Maleky F. Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12095] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Clifford Park
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
| | - Hanna L. Bemer
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
| | - Farnaz Maleky
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
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39
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Olmedo R, Ribotta P, Grosso NR. Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla
and Minthostachys mollis
that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700374] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Rubén Olmedo
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); ICYTAC-CONICET; CC 5095000 Córdoba Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET); Universidad Nacional de Córdoba; 5000 Córdoba Argentina
| | - Nelson R. Grosso
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); Instituto Multidisciplinario de Biología Vegetal; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); CC 5095000 Córdoba Argentina
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40
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Soriano A, Alañón ME, Alarcón M, García-Ruíz A, Díaz-Maroto MC, Pérez-Coello MS. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging. Food Res Int 2018; 111:524-533. [PMID: 30007715 DOI: 10.1016/j.foodres.2018.05.055] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/02/2018] [Accepted: 05/21/2018] [Indexed: 12/31/2022]
Abstract
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12 days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated.
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Affiliation(s)
- A Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M E Alañón
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
| | - M Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - A García-Ruíz
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
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41
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Quality Traits of "Cannabidiol Oils": Cannabinoids Content, Terpene Fingerprint and Oxidation Stability of European Commercially Available Preparations. Molecules 2018; 23:molecules23051230. [PMID: 29783790 PMCID: PMC6100014 DOI: 10.3390/molecules23051230] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2018] [Revised: 05/12/2018] [Accepted: 05/15/2018] [Indexed: 12/12/2022] Open
Abstract
Cannabidiol (CBD)-based oil preparations are becoming extremely popular, as CBD has been shown to have beneficial effects on human health. CBD-based oil preparations are not unambiguously regulated under the European legislation, as CBD is not considered as a controlled substance. This means that companies can produce and distribute CBD products derived from non-psychoactive hemp varieties, providing an easy access to this extremely advantageous cannabinoid. This leaves consumers with no legal quality guarantees. The objective of this project was to assess the quality of 14 CBD oils commercially available in European countries. An in-depth chemical profiling of cannabinoids, terpenes and oxidation products was conducted by means of GC-MS and HPLC-Q-Exactive-Orbitrap-MS in order to improve knowledge regarding the characteristics of CBD oils. Nine out of the 14 samples studied had concentrations that differed notably from the declared amount, while the remaining five preserved CBD within optimal limits. Our results highlighted a wide variability in cannabinoids profile that justifies the need for strict and standardized regulations. In addition, the terpenes fingerprint may serve as an indicator of the quality of hemp varieties, while the lipid oxidation products profile could contribute in evaluation of the stability of the oil used as milieu for CBD rich extracts.
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42
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Calvi L, Pentimalli D, Panseri S, Giupponi L, Gelmini F, Beretta G, Vitali D, Bruno M, Zilio E, Pavlovic R, Giorgi A. Comprehensive quality evaluation of medical Cannabis sativa L. inflorescence and macerated oils based on HS-SPME coupled to GC–MS and LC-HRMS (q-exactive orbitrap®) approach. J Pharm Biomed Anal 2018; 150:208-219. [DOI: 10.1016/j.jpba.2017.11.073] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 12/19/2022]
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43
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Otero-Pazos P, Sendón R, Martínez I, P. Aurrekoetxea G, Angulo I, Rodríguez-Bernaldo de Quirós A. Evaluation of oxygen absorber system effectiveness in butter containers. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1379561] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pablo Otero-Pazos
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela, Spain
| | - Raquel Sendón
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela, Spain
| | | | | | - Inmaculada Angulo
- Department of Plastic and Composites, GAIKER (Research Centre), Zamudio, Spain
| | - Ana Rodríguez-Bernaldo de Quirós
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela, Spain
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44
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Razmi H, Farrokhzadeh S. Introduction of a coiled solid-phase microextraction fiber based on a coating of animal bone waste for chromatographic analysis. J Sep Sci 2017; 40:1747-1754. [DOI: 10.1002/jssc.201601240] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 02/02/2017] [Accepted: 02/04/2017] [Indexed: 11/05/2022]
Affiliation(s)
- Habib Razmi
- Analytical Chemistry Research Laboratory, Faculty of Basic Sciences; Azarbaijan Shahid Madani University; Tabriz Iran
| | - Samaneh Farrokhzadeh
- Analytical Chemistry Research Laboratory, Faculty of Basic Sciences; Azarbaijan Shahid Madani University; Tabriz Iran
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45
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Asaduzzaman M, Biasioli F, Cosio MS, Schampicchio M. Hexanal as biomarker for milk oxidative stress induced by copper ions. J Dairy Sci 2017; 100:1650-1656. [DOI: 10.3168/jds.2016-11415] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Accepted: 11/07/2016] [Indexed: 11/19/2022]
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46
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A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity. Talanta 2017; 164:407-412. [DOI: 10.1016/j.talanta.2016.12.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 12/02/2016] [Accepted: 12/06/2016] [Indexed: 11/18/2022]
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47
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Chiesa LM, Labella GF, Panseri S, Britti D, Galbiati F, Villa R, Arioli F. Accelerated solvent extraction by using an ‘in-line’ clean-up approach for multiresidue analysis of pesticides in organic honey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:809-818. [DOI: 10.1080/19440049.2017.1292558] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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48
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Chiesa LM, Pasquale E, Panseri S, Britti D, Malandra R, Villa R, Arioli F. Endogenous level of acetic acid in yellowfin tuna (Thunnus albacares): a pilot study about a possible controversy on its residue nature. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:321-329. [PMID: 28004610 DOI: 10.1080/19440049.2016.1274432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
A method based on headspace solid-phase microextraction (HS-SPME) followed by GC-MS analysis was developed for the determination of underivatised acetic acid in fresh tuna fish muscle. Parameters such as the fibre selected and the extraction time and temperature were optimised and the linearity, detection limits and precision of the whole analytical procedure were assessed. The method was then applied to determine the acetic acid concentration in fresh yellowfin tuna muscles (Thunnus albacares) in order to evaluate the endogenous level and its variations during the shelf life under different storage conditions. A qualitative comparison was also made with variations in histamine levels to evaluate the possibility of the joint monitoring of acetic acid and histamine to identify fish stored in poor conditions. The caudal area always had a lower content of acetic acid than the ventral area, independent of the storage time and temperature. A difference was found between the 6- and 3-day time points and day 0 at a storage temperature of 8°C and between the 6-day time point and day 0 at a storage temperature of 0°C, independent of the anatomical area of the sampled tissue. The evaluation of acetic acid could represent an important approach in the field of food safety to detect the illicit use of acetic acid as an antibacterial preservative treatment or to eliminate the unpleasant smell of trimethylamine.
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Affiliation(s)
- Luca Maria Chiesa
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Elisa Pasquale
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Sara Panseri
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Domenico Britti
- b Department of Health Sciences , University of Catanzaro Magna Graecia , Catanzaro , Italy
| | - Renato Malandra
- c Director of Veterinary Unit , ATS - Città Metropolitana - Milan , Milan , Italy
| | - Roberto Villa
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Francesco Arioli
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
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49
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Chiesa L, Panseri S, Bonacci S, Procopio A, Zecconi A, Arioli F, Cuevas F, Moreno-Rojas J. Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics. Food Chem 2016; 212:296-304. [DOI: 10.1016/j.foodchem.2016.05.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 05/25/2016] [Accepted: 05/26/2016] [Indexed: 10/21/2022]
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50
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Costanzo A, Panseri S, Giorgi A, Romano A, Caprioli M, Saino N. The Odour of Sex: Sex-Related Differences in Volatile Compound Composition among Barn Swallow Eggs Carrying Embryos of Either Sex. PLoS One 2016; 11:e0165055. [PMID: 27851741 PMCID: PMC5112806 DOI: 10.1371/journal.pone.0165055] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Accepted: 10/05/2016] [Indexed: 11/18/2022] Open
Abstract
Avian communication has been traditionally believed to be mainly mediated by visual and auditory channels. However, an increasing number of studies are disclosing the role of olfaction in the interaction of birds with their social environment and with other species, as well as in other behaviors such as nest recognition, food location and navigation. Olfaction has also been suggested to play a role in parent-offspring communication not only in the post- but also in the pre-hatching period. Volatile compounds produced during embryogenesis and passively released through the eggshell pores may indeed represent the only cue at parents' disposal to assess offspring quality, including the sex composition of their clutch before hatching. In turn, sex identification before hatching may mediate adaptive strategies of allocation to either sex. In the present study, we analyzed odour composition of barn swallow eggs incubated in their nest in order to identify any sex-related differences in volatile compounds emitted. For the first time in any bird species, we also investigated whether odour composition is associated with relatedness. The evidence of differences in odour composition among eggs containing embryos of either sex indicates that parents have a cue to identify their brood sex composition even before hatching which can be used to modulate their behavior accordingly. Moreover, odour similarity within nests may represent the prerequisite for kin recognition in this species.
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Affiliation(s)
| | - Sara Panseri
- Department of Veterinary Science and Public Health, University of Milan, Milan, Italy
| | - Annamaria Giorgi
- Centre for Applied Studies in the Sustainable Management and Protection of the Mountain Environment, Ge.S.Di.Mont., University of Milan, Edolo, Brescia, Italy
| | - Andrea Romano
- Department of Biosciences, University of Milan, Milan, Italy
| | | | - Nicola Saino
- Department of Biosciences, University of Milan, Milan, Italy
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