1
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Kilic-Buyukkurt O, Kelebek H, Bordiga M, Keskin M, Selli S. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon 2023; 9:e19056. [PMID: 37664728 PMCID: PMC10469958 DOI: 10.1016/j.heliyon.2023.e19056] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023] Open
Abstract
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
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Affiliation(s)
- Ozlem Kilic-Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye
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2
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Zhu J, Xia X, Zhang F, Song S, Cui H, Hayat K, Zhang Q, Zhang X, Ho CT. Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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3
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Zhang W, Han Y, Shi K, Wang J, Yang C, Xu X. Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114144] [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]
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4
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Hu ZX, Zhang P, Zou JB, An Q, Yi P, Yuan CM, Yang J, Gu W, Huang LJ, Zhao LH, Hao XJ. Maillard Reaction Products with Anti-Tobacco Mosaic Virus Activities Generated in Processed Thermopsis lanceolata R. Br. Seed Extract. J Org Chem 2022; 87:11309-11318. [PMID: 35981284 DOI: 10.1021/acs.joc.2c00517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Six novel Maillard reaction products (MRPs) (1-6) were isolated from the processed Thermopsis lanceolata R. Br. seed extract, along with one biogenetically related intermediate (7). Compounds 1-4 possessed three rare dimerization patterns constructed by cytisine, whereas compounds 5 and 6 represented the first example of the addition products of cytisine and 5,6-dihydroxy-4-hexanolide. Their structures were elucidated by comprehensive spectroscopic data analysis and quantum chemistry calculations including GIAO 13C{1H} NMR and ECD calculation, combined with single-crystal X-ray diffraction analysis. Biologically, compound 3 displayed significant anti-tobacco mosaic virus activity compared with the positive control ningnanmycin.
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Affiliation(s)
- Zhan-Xing Hu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Peng Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,Guizhou University of Traditional Chinese Medicine, Guiyang 550025, PR China
| | - Ji-Bin Zou
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Qiao An
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Ping Yi
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Chun-Mao Yuan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Jue Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Wei Gu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Lie-Jun Huang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Li-Hua Zhao
- The Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming 650204, PR China
| | - Xiao-Jiang Hao
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China.,State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Science, Kunming 650201, PR China
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5
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The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic. Sci Rep 2022; 12:11493. [PMID: 35798823 PMCID: PMC9262944 DOI: 10.1038/s41598-022-15635-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 06/27/2022] [Indexed: 11/23/2022] Open
Abstract
Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”.
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6
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Christa P, Dunkel A, Krauss A, Stark TD, Dawid C, Hofmann T. Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7500-7514. [PMID: 35674110 DOI: 10.1021/acs.jafc.2c02623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sensory-guided fractionation by means of ultrafiltration and gel permeation chromatography followed by high-performance liquid chromatography, synthesis, liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantitation, and taste re-engineering experiments revealed taste-active and taste-enhancing compounds contributing to the umami, mouthful and complex taste profile of the fermented Korean dish, kimchi. Besides basic taste-active compounds, in particular, various N-acylated amino acids deriving from succinic acid and lactic acid imparted taste-modulating properties in food matrices. Taste threshold concentrations were determined to evaluate intrinsic and modulating effects. Quantitation of N-acylated amino acids in kimchi following synthesis revealed the presence of numerous derivatives showing taste-active properties. Sensory evaluation including recombination and partial addition experiments highlighted that both the N-lactoyl- and the N-succinoyl amino acid derivatives contribute to increasing the fullness, volume, and complexity of food matrices, whereas the latter directly contributes to the overall taste of kimchi in natural concentrations.
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Affiliation(s)
- Peter Christa
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Alin Krauss
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Timo D Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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7
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Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022; 63:8478-8488. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [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] [Indexed: 11/03/2022]
Abstract
Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties.
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Affiliation(s)
- Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xinyu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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8
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Habinshuti I, Zhang M, Sun H, Mu T. Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ildephonse Habinshuti
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Hong‐Nan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
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9
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Chen Z, Xi G, Fu Y, Wang Q, Cai L, Zhao Z, Liu Q, Bai B, Ma Y. Synthesis of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one from maltol and its taste identification. Food Chem 2021; 361:130052. [PMID: 34023685 DOI: 10.1016/j.foodchem.2021.130052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 11/15/2022]
Abstract
2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) exists in many foods, and its effect on taste is controversial. The aim of this study was to clarify whether DDMP has bitter taste or not. For this purpose, DDMP was synthesized from maltol instead of from glucose for the first time. In contrast, DDMP derived from glucose was also prepared and further purified. Their structures were identified by NMR and MS, and considered to be the same substance. The sensory analysis showed that DDMP derived from maltol was tasteless. Further studies indicated that some impurities in Maillard reaction made DDMP derived from glucose taste bitter.
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Affiliation(s)
- Zhifei Chen
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Gaolei Xi
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Yufeng Fu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Qingfu Wang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Lili Cai
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Zhiwei Zhao
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Qiang Liu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Bing Bai
- School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
| | - Yuping Ma
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China.
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10
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Feng M, Dai Z, Yin Z, Wang X, Chen S, Zhang H. The volatile flavor compounds of Shanghai smoked fish as a special delicacy. J Food Biochem 2020; 45:e13553. [PMID: 33171537 DOI: 10.1111/jfbc.13553] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/14/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce (15%-25%) to white sugar (10%-20%) and replacing white sugar with reducing sugar (glucose, fructose, and ribose). The results showed the key volatile flavor compounds (ROAV ≥ 1) of SSF were 2,4-decadienal, p-xylene, nonanal, and 1-octen-3-ol with the relative contents of 10.33, 1.14, 4.84, and 1.76%, respectively. Furthermore, the existence of soy sauce had an enhancing role in the production of pyrazines, but no significant difference in white sugar. The contents of isovaleraldehyde and benzeneacetaldehyde were increased when white sugar was replaced with glucose, octanol, and 2-pentyl furan for fructose, no obvious difference in ribose. Moreover, the optimal ratios of soaking solutions were 20% soy sauce and 15% white sugar based on the scoring method of sensory evaluation. This study will provide a theoretical basis for the formation of volatile flavor compounds of SSF. PRACTICAL APPLICATIONS: Grass carp usually grows in freshwater such as pond or lake, but bacteria with earthy smell are easily attached to plankton such as diatom and cyanobacteria leading to the accumulation of bad odor substances through the food chain. Shanghai smoked fish (SSF) deeply loved by public is a traditional special dish with crispy crust and delicious taste. The attractive flavor of grass carp could be increased with the help of the Maillard reaction (MR) and seasonings. Therefore, the effect of the MR on the volatile flavor compounds of SSF was investigated by HS-SPME-GC/MS in this work. A detailed study on the volatile flavor compounds of Shanghai smoked fish could not only enrich the theoretical knowledge of flavor chemistry of freshwater fish, but have a profound contribution to the development of freshwater fish processing techniques.
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Affiliation(s)
- Miaomiao Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Zhenting Dai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Zesheng Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Shunsheng Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Hongcai Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China.,School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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11
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Chen X, Zou Y, Wang D, Xiong G, Xu W. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein. Food Chem 2020; 331:127369. [DOI: 10.1016/j.foodchem.2020.127369] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 06/09/2020] [Accepted: 06/14/2020] [Indexed: 12/22/2022]
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12
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Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020; 62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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13
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Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses. Molecules 2020; 25:molecules25194578. [PMID: 33036452 PMCID: PMC7583006 DOI: 10.3390/molecules25194578] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/03/2020] [Accepted: 10/06/2020] [Indexed: 12/01/2022] Open
Abstract
The Maillard reaction intermediates and related phytochemicals in garlic (Allium sativum L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructive EPR detected the total reaction intermediates (radicals). The g-value of the signal was 2.004. The signal with a peak-to-peak linewidth (ΔHpp) was approximately 0.67 milli Tesla (mT). The values of the intermediates are suggestive of organic compounds. The garlic darkened in color with the increasing number of heating days. Melanoidin, responsible for darkening of the garlic, was detected at an absorbance of 400 nm. Analysis of the correlation between the EPR intensity and melanoidin absorbance showed a good correlation coefficient (0.98). In addition, 5-hydroxymethyl furfural (5-HMF) and total phenolic compounds increased with the increasing number of heating days. Moreover, trace amount of Fe3+ was observed in the black garlic by EPR. Non-destructive EPR is a useful method for evaluating not only Maillard reaction intermediates, but also the pigment associated with the reaction processes.
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14
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Troise AD, Berton-Carabin CC, Vitaglione P, Fogliano V. Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5180-5188. [PMID: 32307992 DOI: 10.1021/acs.jafc.0c01446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The oil-water interface can be used as an efficient reaction controller in foods by carrying specific reactants and products in either the hydrophobic or hydrophilic phase. The formation of the taste-active compounds N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt (alapyridaine) and 1-(1-carboxyethyl)-3-hydroxy-pyridinium inner salt is influenced by the presence of a dispersed saturated triglyceride oil phase and by the pH of the aqueous phase. At pH 6.5, the formation of both betaines was 1.24 and 6 times higher in emulsions than in aqueous solution after 4 min at 140 °C. In alkaline emulsions (pH = 9.5, 4 min), the concentrations of alapyridaine and 1-(1-carboxyethyl)-3-hydroxy-pyridinium ion were 6.2 and 3.8 times higher, respectively, than in unbuffered emulsions as a result of the interaction between the polar head group of the surfactant and pyridinium rings. Here, we reported for the first time the effects of multiphase systems on the formation of nonvolatile, taste-active end products.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | | | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen 6708 WG, The Netherlands
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15
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Wang W, Zhang L, Wang Z, Wang X, Liu Y. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates. Food Chem 2019; 290:40-46. [DOI: 10.1016/j.foodchem.2019.03.065] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 02/28/2019] [Accepted: 03/13/2019] [Indexed: 11/29/2022]
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16
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Wakamatsu J, Stark TD, Hofmann T. Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2190-2200. [PMID: 30715866 DOI: 10.1021/acs.jafc.8b06907] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A powder formulation of aged garlic extract was heated at 100 °C for 1 day to obtain higher antioxidant activity determined with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging (ARS) and oxygen radical absorbance capacity (ORAC) assays. Activity-guided fractionation afforded 12 new in vitro antioxidative Maillard-type products, α-[(2-formyl-5-hydroxymethyl)pyrrol-1-yl]arginine (3), 4-[7-hydroxy-6-(hydroxymethyl)-7,8-dihydro-6 H-pyrano[2,3- b] pyrazine-3-yl]butane-1,2,3-triol (4), 4-[6-(1,2-dihydroxyethyl)-6,7-dihydro-furo[2,3- b]pyrazin-3-yl]-butane-1,2,3-triol (5), α-[(2-formyl-5-hydroxymethyl)-pyrrol-1-yl] aspartic acid (12), 1-[5-(1,2-dihydroxyethyl)-2-oxotetrahydrofuran-3-yl]-5-(hydroxymethyl)-1 H-pyrrole-2-carbaldehyde (14), 4-(6-ethyl-2-pyrazinyl)-1,2,3-butanetriol (17), α-[(2-formyl-5-hydroxymethyl)pyrrol-1-yl] glutamic acid (19), ( S)-1-[(5-hydroxymethyl)furan-2-yl]methyl]-5-oxopyrrolidine-2-carboxylic acid (20), 3-hydroxy-1 H-[{5-(hydroxymethyl)furan-2-yl}methyl]-2,5-dioxo-3-pyrrolidine acetic acid (21), ( E)-4-(5-methylpyrazin-2-yl)but-3-ene-7,2-diol (23), 4-acetyl-6-(hydroxymethyl)picolinic acid (24), ( E)-4-(6-methylpyrazin-2-yl)but-3-ene-1,2-diol (26) and 14 known compounds, 1, 2, 6-11, 13, 15, 16, 18, 22 and 25, which were characterized via 1D/2D-NMR, CD spectroscopy, and mass spectrometry. ARS and ORAC activities of these antioxidants ranged from 0.01 to 0.49 μmol TE/μmol and from 0.01 to 3.50 μmol TE/μmol, respectively. Additionally, plausible formation pathways for the new organic acid-type products (15, 20, and 21) were proposed based on proving their generation in model reactions detected via liquid chromatography-mass spectrometry (LC-MS/MS).
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Affiliation(s)
- Junichiro Wakamatsu
- Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Timo D Stark
- Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Thomas Hofmann
- Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
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17
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Kim JH, Jang HJ, Lee CH. Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1027-1035. [PMID: 30744360 PMCID: PMC6601066 DOI: 10.5713/ajas.18.0689] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 12/08/2018] [Indexed: 12/02/2022]
Abstract
Objective The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at 71°C for core temperature, stored at 4°C for 14 d, and then reheated for 1 min using a microwave. Results The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after re-heating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.
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Affiliation(s)
- Ji-Han Kim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, S7N5A8, Canada.,Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Joo Jang
- Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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18
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Liu J, Liu L, Guo W, Fu M, Yang M, Huang S, Zhang F, Liu Y. A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network. RSC Adv 2019; 9:17754-17765. [PMID: 35520572 PMCID: PMC9064673 DOI: 10.1039/c9ra01978b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 05/06/2019] [Indexed: 11/21/2022] Open
Abstract
This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network. A total of 89 quality indicators were obtained, mainly through the metabolomics analysis using gas chromatography/mass spectrometry (GC/MS) and high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The quality indicator data were standardized and fused at a low level, and then seven representative indicators including the a* (redness) value, and the contents of S-methyl-l-cysteine, 3-vinyl-1,2-dithiacyclohex-5-ene, glutamic acid, l-tyrosine, d-fructose and propene were screened by partial least squares discriminant analysis (PLS-DA), analysis of variance (ANOVA) and correlation analysis (CA). Subsequently, the seven representative indicators were employed as the input data, while the sensory scores for the garlic obtained by a traditional sensory evaluation were regarded as the output data. A back propagation artificial neural network (BPANN) model was constructed for predicting the sensory quality of garlic from four different areas in China. The R2 value of the linear regression equation between the predicted scores and the traditional sensory scores for the garlic was 0.9866, with a mean square error of 0.0034, indicating that the fitting degree was high and that the BPANN model built in this study could predict the sensory quality of garlic accurately. In general, the method developed in this study for the sensory quality determination of garlic and garlic products is rapid, simple and efficient, and can be considered as a potential method for application in quality control in the food industry. This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network.![]()
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Affiliation(s)
- Jian Liu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
- School of Food Science and Engineering
| | - Lixia Liu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Wei Guo
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Minglang Fu
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Minli Yang
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Shengxiong Huang
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
| | - Feng Zhang
- Institute of Food Safety
- Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Yongsheng Liu
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
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19
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Manoj Kumar V, Henley AK, Nelson CJ, Indumati O, Prabhakara Rao Y, Rajanna S, Rajanna B. Protective effect of Allium sativum (garlic) aqueous extract against lead-induced oxidative stress in the rat brain, liver, and kidney. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:1544-1552. [PMID: 27785721 DOI: 10.1007/s11356-016-7923-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Accepted: 10/16/2016] [Indexed: 06/06/2023]
Abstract
The present investigation was undertaken to evaluate the ameliorative activity of Allium sativum against lead-induced oxidative stress in the brain, liver, and kidney of male rats. Four groups of male Wistar strain rats (100-120 g) were taken: group 1 received 1000 mg/L sodium acetate and group 2 was given 1000 mg/L lead acetate through drinking water for 2 weeks. Group 3 and 4 were treated with 250 mg/kg body weight/day of A. sativum and 500 mg/kg body weight/day of A. sativum, respectively, by oral intubation for a period of 2 weeks along with lead acetate. The rats were sacrificed after treatment and the brain, liver, and kidney were isolated on ice. In the brain, four important regions namely the hippocampus, cerebellum, cerebral cortex, and brain stem were separated and used for the present investigation. Blood was also drawn by cardiac puncture and preserved in heparinized vials at 4 °C for estimation of delta-aminolevulinic acid dehydratase (ALAD) activity. The results showed a significant (p < 0.05) increase in reactive oxygen species (ROS), lipid peroxidation products (LPP), total protein carbonyl content (TPCC), and lead in the selected brain regions, liver, and kidney of lead-exposed group compared with their respective controls. Blood delta-ALAD activity showed a significant (p < 0.05) decrease in the lead-exposed rats. However, the concomitant administration of A. sativum resulted in tissue-specific recovery of oxidative stress parameters namely ROS, LPP, and TPCC. A. sativum treatment also restored the blood delta-ALAD activity back to control. Overall, our results indicate that A. sativum administration could be an effective antioxidant treatment strategy for lead-induced oxidative insult.
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Affiliation(s)
- V Manoj Kumar
- Division of Animal Physiology and Toxicology, Department of Zoology, Andhra University, Visakhapatnam, 530003, India
| | - A K Henley
- Department of Biological Sciences, Alcorn State University, Lorman, MS, USA
| | - C J Nelson
- Department of Biological Sciences, Alcorn State University, Lorman, MS, USA
| | - O Indumati
- Division of Animal Physiology and Toxicology, Department of Zoology, Andhra University, Visakhapatnam, 530003, India
| | - Y Prabhakara Rao
- Division of Animal Physiology and Toxicology, Department of Zoology, Andhra University, Visakhapatnam, 530003, India.
| | - S Rajanna
- Department of Biological Sciences, Alcorn State University, Lorman, MS, USA
| | - B Rajanna
- Department of Biological Sciences, Alcorn State University, Lorman, MS, USA
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