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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. Food Chem 2020; 304:125403. [DOI: 10.1016/j.foodchem.2019.125403] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 11/18/2022]
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3
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Febvay L, Hamon E, Recht R, Andres N, Vincent M, Aoudé-Werner D, This H. Identification of markers of thermal processing ("roasting") in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:589-602. [PMID: 30664274 DOI: 10.1002/mrc.4834] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 01/10/2019] [Accepted: 01/10/2019] [Indexed: 06/09/2023]
Abstract
Roasting of Coffea arabica L. seeds gives rise to chemical reactions that produce more than 800 compounds, some being responsible for the desired organoleptic properties for which the beverage called "coffee" is known. In the industry, the "roasting profile," that is, the times and temperatures applied, is key to influence the composition of roasted coffee beans and the flavour of the beverage made from them. The impact of roasting on the chemical composition of coffee has been the subject of numerous studies, including by nuclear magnetic resonance (NMR) spectroscopy. However, the roasting equipment and profiles applied in these studies are often far from real industrial conditions. In this work, the effects of two critical technological parameters of the roasting process, namely, the "development time" (the period of time after the "first crack," a characteristic noise due to seed disruption) and the final roasting temperature on coffee extracts, were investigated. Seeds were roasted at pilot scale according to 13 industrial roasting profiles and extracted in D2 O. The extracts were analysed by 1 H NMR experiments. The NMR spectra were compared using (a) quantitative analysis of main signals by successive orders of magnitude and (b) chemometric tools (principal component analysis, partial least squares and sparse-orthogonal partial least squares analysis). This allowed to identify compounds, which may serve as markers of roasting and showed that changes in chemical composition can be detected even for slight change in final temperature (~1°C) or in total roasting time (~25 s).
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Affiliation(s)
- Laura Febvay
- Aerial, NMR department, Illkirch-Graffenstaden, France
- UMR 1145, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - Erwann Hamon
- Aerial, NMR department, Illkirch-Graffenstaden, France
| | - Raphaël Recht
- Aerial, NMR department, Illkirch-Graffenstaden, France
| | | | - Mathilde Vincent
- UMR 1145, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | | | - Hervé This
- UMR 1145, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
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Jin J, Lao J, Zhou R, He W, Qin Y, Zhong C, Xie J, Liu H, Wan D, Zhang S, Qin Y. Simultaneous Identification and Dynamic Analysis of Saccharides during Steam Processing of Rhizomes of Polygonatum cyrtonema by HPLC⁻QTOF⁻MS/MS. Molecules 2018; 23:molecules23112855. [PMID: 30400172 PMCID: PMC6278431 DOI: 10.3390/molecules23112855] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 12/12/2022] Open
Abstract
The sweet rhizomes of Polygonatum cyrtonema are widely used as a tonic and functional food. A sensitive and rapid analytical method was developed for simultaneous identification and dynamic analysis of saccharides during steam processing in P. cyrtonema using HPLC–QTOF–MS/MS. Fructose, sorbitol, glucose, galactose, sucrose, and 1-kestose were identified, as well as a large number of oligosaccharides constituted of fructose units through β-(2→1) or β-(2→6). Polysaccharides and oligosaccharides were decomposed to monosaccharides during a steaming process, since the contents of glucose, galactose, and fructose were increased, while those of sucrose, 1-kestose, and polysaccharides were decreased. The high content of fructose was revealed to be the main determinant for increasing the level of sweetness after steaming. The samples of different repeated steaming times were shown to be well grouped and gradually shift along the PC1 (72.4%) axis by principal component analysis. The small-molecule saccharides, especially fructose, could be considered as markers for the steaming process of rhizomes of P. cyrtonema.
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Affiliation(s)
- Jian Jin
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- School of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410208, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Jia Lao
- Resgreen Group International Inc., Changsha 410329, China.
| | - Rongrong Zhou
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China.
| | - Wei He
- Resgreen Group International Inc., Changsha 410329, China.
| | - You Qin
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- School of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410208, China.
| | - Can Zhong
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Jing Xie
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Hao Liu
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Dan Wan
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Shuihan Zhang
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- 2011 Collaboration and Innovation Center for Digital Chinese Medicine in Hunan, Changsha 410208, China.
| | - Yuhui Qin
- Institute of Chinese Materia Medica, Hunan Academy of Chinese Medicine, Changsha 410013, China.
- School of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410208, China.
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