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Cai Y, Pan X, Zhang D, Yuan L, Lao F, Wu J. The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction. Food Res Int 2024; 191:114591. [PMID: 39059892 DOI: 10.1016/j.foodres.2024.114591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 05/27/2024] [Accepted: 06/01/2024] [Indexed: 07/28/2024]
Abstract
Controlling the Maillard reaction may affect the generation of 2-acetyl-1-pyrroline, the key aroma compound in rice. In this study, the kinetics of 2-acetyl-1-pyrroline accumulation in the glucose/proline model system was comprehensively investigated and extra methylglyoxal or glyoxal was added to enhance 2-acetyl-1-pyrroline concentrations during rice cooking. Using the multi-response kinetic modeling to derive kinetic parameters, the formation of glyoxal, as the reactive intermediate, was rate-determining for the overall generation rate of 2-acetyl-1-pyrroline. Besides, although 2-acetyl-1-pyrroline generation was easier to occur with lower activation energy, much higher depletion rates of 2-acetyl-1-pyrrroline at 120 °C and 140 °C led to maximal 2-acetyl-1-pyrroline accumulation at the lower temperature of 100 °C. Furthermore, the inclusion of 0.05 μmol/kg additional methylglyoxal in cooked rice significantly enhanced 2-acetyl-1-pyrroline generation. The work suggested that the development of rice products with superior flavor quality may be achieved by the slight accumulation of intermediates prior to thermal processing.
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Affiliation(s)
- Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
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2
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Rodriguez-Amaya DB, Amaya-Farfan J. The Maillard reactions: Pathways, consequences, and control. VITAMINS AND HORMONES 2024; 125:149-182. [PMID: 38997163 DOI: 10.1016/bs.vh.2024.04.002] [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: 07/14/2024]
Abstract
The century old Maillard reactions continue to draw the interest of researchers in the fields of Food Science and Technology, and Health and Medical Sciences. This chapter seeks to simplify and update this highly complicated, multifaceted topic. The simple nucleophilic attack of an amine onto a carbonyl group gives rise to a series of parallel and subsequent reactions, occurring simultaneously, resulting into a vast array of low and high mass compounds. Recent research has focused on: (1) the formation and transformation of α-dicarbonyl compounds, highly reactive intermediates which are essential in the development of the desired color and flavor of foods, but also lead to the production of the detrimental advanced glycation end products (AGEs); (2) elucidation of the structures of melanoidins in different foods and their beneficial effects on human health; and (3) harmful effects of AGEs on human health. Considering that MRs have both positive and negative consequences, their control to accentuate the former and to mitigate the latter, is also being conscientiously investigated with the use of modern techniques and technology.
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Affiliation(s)
| | - Jaime Amaya-Farfan
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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3
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Qian R, Sun C, Bai T, Yan J, Cheng J, Zhang J. Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances. Front Nutr 2024; 11:1378884. [PMID: 38725578 PMCID: PMC11079221 DOI: 10.3389/fnut.2024.1378884] [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: 01/30/2024] [Accepted: 04/15/2024] [Indexed: 05/12/2024] Open
Abstract
Myofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and retention of volatile flavor compounds in protein-containing systems largely affects the sensory quality and consumer acceptability of foods. At present, research on flavor mainly focuses on the formation mechanism of flavor components, while there are few reports on the release and perception of flavor components. This review introduces the composition and structure of myofibrillar proteins, the classification of flavor substances, the physical binding and chemical adsorption of myofibrillar proteins and volatile flavor substances, as well as clarifies the regulation law of flavor substances from the viewpoint of endogenous flavor characteristics and exogenous environment factors, to provide a theoretical reference for the flavor regulation of meat products.
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Affiliation(s)
- Rong Qian
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Chang Sun
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Bai
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
| | - Jing Yan
- Sichuan Laochuan East Food Co., Ltd., Chengdu, China
| | - Jie Cheng
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
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4
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Zhang X, Liu SQ. Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate. Foods 2024; 13:991. [PMID: 38611297 PMCID: PMC11011280 DOI: 10.3390/foods13070991] [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: 03/06/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as to develop a chicken-based flavouring agent. Before heat treatment at 100 °C for 60 min, the chosen reducing sugars were separately added to the chicken carcass hydrolysate at its natural pH. Pentoses decreased pH more significantly than hexoses in the chicken carcass hydrolysate. The browning degree followed the pattern of pH decline, as pentoses caused more intense browning than hexoses, with xylose dosage having the greatest effect on the colour changes (ΔE). Fructose addition notably reduced free amino acids (FAAs) and cystine contents. Furthermore, phenylalanine decreased with increasing dosages of arabinose, xylose, and fructose. Glutamic acid content decreased significantly with fructose addition but showed insignificant changes with xylose. At the same dosage, the addition of pentoses resulted in the production of more sulphur-containing volatile compounds like methional, 2-[(methylthio) methyl] furan, and dimethyl disulphide than hexoses. Methional and furfural, which provide a roasted, savoury flavour, were produced by adding more xylose. Heat treatment with xylose also removed hexanal, the main off-odourant.
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Affiliation(s)
- Xing Zhang
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore 117543, Singapore;
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215213, China
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5
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Li X, Yao Y, Xia X, Zhang F, Yu J, Cui H, Niu Y, Hayat K, Zhang X, Ho CT. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose-Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:647-656. [PMID: 38115213 DOI: 10.1021/acs.jafc.3c08082] [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: 12/21/2023]
Abstract
Until now, no effective method has been found to monitor the Maillard reaction process for complex protein hydrolysates. Dynamic changes in the concentration of α-dicarbonyl compounds, fluorescence intensity, and browning degree were investigated during the Maillard reaction of corn protein hydrolysates. When the fluorescence intensity reached the peak, deoxyosones would continue to be increased by ARP's degradation. However, the reaction node with the highest fluorescence intensity coincided with the turning point of the browning reaction, and the subsequent browning rate remarkably increased. Therefore, the change in fluorescence intensity could be used to monitor the degradation of ARP and the formation of browning melanoidin at different stages of the Maillard reaction of complex systems, thus effectively indicating the process of the Maillard reaction. When Maillard reaction intermediates (MRIs) with maximum fluorescent compounds were heated, the most abundant pyrazines were subsequently achieved. However, furan compounds would be progressively increased during the thermal process of MRIs with continuously enhanced browning.
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Affiliation(s)
- Xinjing Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou, Anhui 236500, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Tacias-Pascacio VG, Castañeda-Valbuena D, Tavano O, Murcia ÁB, Torrestina-Sánchez B, Fernandez-Lafuente R. Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review. Int J Biol Macromol 2023; 253:127244. [PMID: 37806416 DOI: 10.1016/j.ijbiomac.2023.127244] [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: 08/31/2023] [Revised: 10/02/2023] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
Bromelains are cysteine peptidases with endopeptidase action (a subfamily of papains), obtained from different parts of vegetable belonging to the Bromeliaceae family. They have some intrinsic medical activity, but this review is focused on their application (individually or mixed with other proteases) to produce bioactive peptides. When compared to other proteases, perhaps due to the fact that they are commercialized as an extract containing several proteases, the hydrolysates produced by this enzyme tends to have higher bioactivities than other common proteases. The peptides and the intensity of their final properties depend on the substrate protein and reaction conditions, being the degree of hydrolysis a determining parameter (but not always positive or negative). The produced peptides may have diverse activities such as antioxidant, antitumoral, antihypertensive or antimicrobial ones, among others or they may be utilized to improve the organoleptic properties of foods and feeds. Evolution of the use of this enzyme in this application is proposed to be based on a more intense direct application of Bromeliaceae extract, without the cost associated to enzyme purification, and the use of immobilized biocatalysts of the enzyme by simplifying the enzyme recovery and reuse, and also making the sequential hydrolysis using diverse proteases possible.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Daniel Castañeda-Valbuena
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
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7
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Kerth CR, Miller RK. Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures. Meat Sci 2023; 205:109319. [PMID: 37634313 DOI: 10.1016/j.meatsci.2023.109319] [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: 02/03/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 08/29/2023]
Abstract
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided into 10 portions (5 grill temperatures for each of trained sensory panel and Warner-Bratzler shear force). Flat-top electric grills were pre-heated to 1 of 5 different temperatures: 149 °C (149), 177 °C (177), 204 °C (204), 232 °C (232), or 260 °C (260). Steaks were placed on the grill, turned when the internal temperature reached 35 °C and removed when the internal temperature reached 71 °C. A trained sensory panel evaluated ten basic flavors and five texture attributes. Extra cubes from each sample were frozen in liquid nitrogen and stored at -80 °C for GC/MS volatile aroma compound analysis. Beef identity, brown, and roasted flavor descriptors increased linearly (P < 0.001) while bloody/serumy tended to decrease (P = 0.016) and sour flavor decreased (P = 0.006) linearly as grill temperature increased. Furthermore, burnt (deviation P = 0.008) and bitter (deviation P = 0.012) flavor descriptors were affected by effects other than linear or quadratic, while umami (P = 0.002) and overall sweet (P = 0.016) flavors increased quadratically from 149 to 232 then declined at 260 grill temperatures. Two alcohols, eight aldehydes, four alkanes, three furans, eight ketones, and twelve pyrazines were impacted by differences the grill temperature. Increasing grill temperature increases volatile compounds, primarily from the Maillard reaction, that improve positive beef flavor descriptors.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America.
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America
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8
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Kerth CR, Wall KR, Hicks ZM, Miller RK. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness. Meat Sci 2023; 204:109255. [PMID: 37343480 DOI: 10.1016/j.meatsci.2023.109255] [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: 02/07/2023] [Revised: 05/19/2023] [Accepted: 06/13/2023] [Indexed: 06/23/2023]
Abstract
Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted metabolomics and volatile aroma compounds to predict expert and consumer sensory traits. USDA Select and upper 2/3 Choice beef strip loins were wet aged for 10 or 20 d and then cut into steaks, vacuum-packaged, and frozen. Steaks were cooked to 63 °C, 71 °C, or 80 °C end-point internal steak temperature. USDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors compared to USDA Select steaks (P < 0.05). Steaks cooked to 80 °C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness. Steaks cooked to either 63 °C or 71 °C had more intense bloody, metallic, and sour flavors and were juicier, more tender, and had less connective tissue than steaks cooked to a higher degree of doneness. Volatile aroma compounds increased (P < 0.05) in Choice steaks aged for 20 d, while cooking steaks to 80 increased aldehydes, ketones, and pyrazines. Raw steaks had 69 small-molecule metabolomic compounds shared across all four quality grade x aging combinations, and discriminant analysis correctly categorized (P < 0.05) these metabolites. Metabolites and volatiles can be used to predict (r2 > 0.85) expert and consumer sensory panel descriptors and liking.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA.
| | | | - Zena M Hicks
- Department of Animal Science, University of Nebraska, Lincoln, NE 68182, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
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9
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Lee H, Yim J, Lee Y, Lee KG. Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee. ULTRASONICS SONOCHEMISTRY 2023; 99:106580. [PMID: 37673014 PMCID: PMC10483508 DOI: 10.1016/j.ultsonch.2023.106580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/20/2023] [Accepted: 08/30/2023] [Indexed: 09/08/2023]
Abstract
In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C. canephora syn. Coffea robusta) green beans were investigated. A total of 20 volatile compounds were identified in Robusta coffee. Furfural and 5-methyl furfural, two dominant volatile compounds in Arabica coffee, increased after organic acid pretreatment. In Robusta coffee processed from 3% malic acid-soaked coffee beans, furfural and 5-methyl furfural increased by 90.99% and 24.92%, respectively, compared to the control. In Robusta coffee processed from 3% malic acid-sonicated (280 W, 1 h) coffee beans, furfural and 5-methyl furfural increased by 236.03% and 114.77%, respectively. α-Dicarbonyls (glyoxal, methylglyoxal, and diacetyl) were significantly (p < 0.05) decreased in all Robusta coffees after organic acid pretreatment. In Robusta coffee processed from coffee beans soaked and sonicated in tartaric acid solution, the α-dicarbonyls decreased by up to 44% and 58%, respectively, compared to the control. This study suggested the pretreatment methods to enhance the flavor substances and reduce the α-DCs in Robusta coffee.
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Affiliation(s)
- Haeun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Youngji Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
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10
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Nor NDM, Mullick H, Zhou X, Oloyede O, Houston-Price C, Harvey K, Methven L. Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype. Foods 2023; 12:3188. [PMID: 37685121 PMCID: PMC10486966 DOI: 10.3390/foods12173188] [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: 07/16/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the TAS2R38 genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall (p = 0.001) and taste (p = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The TAS2R38 genotype had a significant effect on bitter perception (p = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the TAS2R38 genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia;
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Harshita Mullick
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Xirui Zhou
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Omobolanle Oloyede
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
- Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, University of Surrey, Stag Hill, Guilford GU2 7XH, UK
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
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11
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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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12
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Datta A, Nicolaï B, Vitrac O, Verboven P, Erdogdu F, Marra F, Sarghini F, Koh C. Computer-aided food engineering. NATURE FOOD 2022; 3:894-904. [PMID: 37118206 DOI: 10.1038/s43016-022-00617-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 09/09/2022] [Indexed: 04/30/2023]
Abstract
Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems.
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Affiliation(s)
- Ashim Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, USA.
| | - Bart Nicolaï
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Olivier Vitrac
- Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, Massy, France
| | - Pieter Verboven
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Fabrizio Sarghini
- Department of Agricultural Sciences, Agricultural and Biosystems Engineering, University of Naples Federico II, Portici, Italy
| | - Chris Koh
- PepsiCo R&D, PepsiCo, Plano, TX, USA
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13
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Zhang Z, Meng F, Wang B, Cao Y. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions. Front Nutr 2022; 9:966697. [PMID: 36110401 PMCID: PMC9468785 DOI: 10.3389/fnut.2022.966697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022] Open
Abstract
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.
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Afzal A, Saeed F, Afzaal M, Maan AA, Ikram A, Hussain M, Usman I, Shah YA, Anjum W. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: an overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atka Afzal
- Department of Food Science Government College University Faisalabad
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad
| | - Muhamamd Afzaal
- Department of Food Science Government College University Faisalabad
| | - Abid Aslam Maan
- National Institute of Food Science & Technology University of Agriculture Faisalabad
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad
| | - Ifrah Usman
- Department of Food Science Government College University Faisalabad
| | - Yasir Abass Shah
- Department of Food Science Government College University Faisalabad
| | - Waqas Anjum
- Department of Food Science Government College University Faisalabad
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15
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Merlino M, Arena E, Cincotta F, Condurso C, Brighina S, Grasso A, Fallico B, Verzera A. Fat type and baking conditions for cookies recipe: a sensomic approach. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15928] [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)
- Maria Merlino
- Department of Veterinary Sciences University of Messina Viale G. Palatucci, 98168 Messina Italy
| | - Elena Arena
- Di3A Department University of Catania Via Santa Sofia 98, 95123 Catania Italy
| | - Fabrizio Cincotta
- Department of Veterinary Sciences University of Messina Viale G. Palatucci, 98168 Messina Italy
| | - Concetta Condurso
- Department of Veterinary Sciences University of Messina Viale G. Palatucci, 98168 Messina Italy
| | - Selina Brighina
- Di3A Department University of Catania Via Santa Sofia 98, 95123 Catania Italy
| | - Antonia Grasso
- Di3A Department University of Catania Via Santa Sofia 98, 95123 Catania Italy
| | - Biagio Fallico
- Di3A Department University of Catania Via Santa Sofia 98, 95123 Catania Italy
| | - Antonella Verzera
- Department of Veterinary Sciences University of Messina Viale G. Palatucci, 98168 Messina Italy
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16
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Liu Y, Meng F, Tang P, Huang D, Li Q, Lin M. Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods. Front Nutr 2022; 9:884400. [PMID: 35662941 PMCID: PMC9161365 DOI: 10.3389/fnut.2022.884400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates. Currently, which drying method is the most suitable for the drying of S. rugosoannulata remains unknown, we need to fully consider the economic efficiency of the method and the impact on flavor. But we have limited comprehensive knowledge of the changed non-volatile taste metabolites as caused by drying processes. Here, an LC-MS/MS-based widely targeted metabolome analysis was conducted to investigate the transformation mechanism of S. rugosoannulata non-volatile taste components after undergoing hot air drying (HAD), vacuum freeze drying (VFD), and microwave vacuum drying (MVD). A total of 826 metabolites were identified, 89 of which—48 amino acids, 25 nucleotides, 8 organic acids, and 8 carbohydrates—were related to non-volatile taste. The drying method used and the parts of S. rugosoannulata (stipe and pileus) influenced the differences found in these metabolites. The possible mechanisms responsible for such chemical alterations by different drying methods were also investigated by a Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Amino acid metabolism (alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; arginine and proline metabolism; valine, leucine, and isoleucine biosynthesis) was the main metabolic pathway involved. Pathway enrichment analysis also identified differences in non-volatile taste components among three drying methods that may be closely related to the applied drying temperature. Altogether, the results indicated that as an economical and convenient drying method, HAD is conducive to improving the flavor of S. rugosoannulata and thus it harbors promising potential for practical applications.
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Affiliation(s)
- Yi Liu
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
- Guizhou Vocational College of Foodstuff Engineering, Guiyang, China
- Guizhou Characteristic Food Technology Co., Ltd, Guiyang, China
| | - Fangbo Meng
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Pengyu Tang
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Daomei Huang
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Qixing Li
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Mao Lin
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
- Guizhou Characteristic Food Technology Co., Ltd, Guiyang, China
- *Correspondence: Mao Lin,
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17
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Kerth CR, Berto MC, Miller R, Savell JW. Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.12929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile aroma compounds. USDA Select steaks had more 2-octene and less trimethyl pyrazine in (P < 0.05) THIN steaks than THICK steaks, whereas Choice was unaffected by steak thickness (P > 0.05). Benzene acetaldehyde was higher and 4-hydroxybenzoic acid was higher in Select LOW grill temperatures compared with Select HIGH grill temperatures, whereas 5-methyl-2-furan carboxaldehyde was only present in Choice HIGH grill temperatures (P < 0.05). Two acids, 3 alcohols, 1 aldehyde, 1 alkane, and 1 ketone volatile aroma compound were higher (P < 0.05) for LOW compared with HIGH. Conversely, 5 alcohols, 2 aldehydes, 2 alkanes, all 4 furans, 6 ketones, 4 pyrazines, along with 1H-indole, 2 pyrroles, 2 pyridines, and 1 benzene aroma compound were higher (P < 0.05) in HIGH compared with LOW. Additionally, 1 alcohol, 2 aldehydes, 1 ketone, 1 sulfur-containing, and 6 other volatile compounds were lower, whereas 1 acid, 1 alcohol, 1 aldehyde, 2 furans, 1 ketone, 3 pyrazines, 1 sulfur-containing, and 1 other volatile compound were higher in the THIN compared with THICK. Some aroma compounds such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and 2-methyl-pyridine were only present in THICK cooked HIGH (P < 0.05). Steak thickness and grill temperature are important factors to consider in the development of positive Maillard reaction products. Key findings are that high grill temperatures and/or thick steaks with longer grilling times are required for the development of key Maillard reaction products and many Maillard reaction products were only found in the most severe high-temperature, long-time grilling scenarios.
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18
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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19
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YANG HI, AMEER K, EUN JB. Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.24221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Kashif AMEER
- Chonnam National University, South Korea; University of Sargodha, Pakistan; The University of Lahore, Pakistan
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20
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Zhang R, Zhang Y, Sun Y, Yu H, Yang F, Guo Y, Xie Y, Yao W. High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose- 13C 6 and L-glycine. ULTRASONICS SONOCHEMISTRY 2022; 82:105913. [PMID: 35033978 PMCID: PMC8760555 DOI: 10.1016/j.ultsonch.2022.105913] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/11/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine. Carbohydrate module labeling (CAMOLA) technique was adopted using D-glucose-13C6 to elucidate the carbon skeleton of both intermediate and final MR products (MRPs). In the D-glucose-13C6-glycine HIU-MR model system, the concentration of 11 types of pyrazines was significantly higher than their counterparts in the thermal MR. Results of CAMOLA analysis showed that a significantly lower proportion of [M]+ in pyrazines with long-length side chains was observed when compared with the pyrazines generated in thermal MR. This phenomenon may suggest the aldol-type condensation was promoted by the HIU, which is a conversion from pyrazines with short-length side chains to those with long-length side chains involving carbonyl compounds. Furthermore, the analysis of isotopomers distribution in 2,3-dimethyl-quinoxaline as the o-phenylenediamine-derivatized 2,3-butanedione indicated that the increased proportion of [M + 4]+ in 2,3-dimethyl-quinoxaline (15.74% ± 0.11%) was attributed to a cleavage of D-glucose-13C6 promoted by the HIU. The above-mentioned findings elucidate that the aldol-type condensation and cleavage of D-glucose contribute to the promoted synthesis of pyrazines. The HIU would generate an extremely high temperature and pressure environment that is favored by the aldol-type condensation as a high-pressure favored reaction. The HIU, therefore, can be further developed as a promising technique to promote flavor generation through the MR.
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Affiliation(s)
- Ruyue Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yilong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yating Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
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21
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Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiol Spectr 2021; 9:e0114221. [PMID: 34908471 PMCID: PMC8672907 DOI: 10.1128/spectrum.01142-21] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates. Twenty-two types of melanoidins were examined by combining two reducing sugars (glucose and xylose) and eleven l-isomers of amino acids (alanine, arginine, glutamine, leucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, and valine) to confirm the effects of these melanoidins on the growth of Listeria monocytogenes at 25°C. The melanoidins produced from the combination of d-xylose with either l-phenylalanine (Xyl-Phe) or l-proline (Xyl-Pro), for which absorbance at 420 nm was 3.5 ± 0.2, completely inhibited the growth of L. monocytogenes at 25°C for 48 h. Both of the melanoidins exhibited growth inhibition of L. monocytogenes which was equivalent to the effect of nisin (350 IU/mL). The antimicrobial spectrum of both melanoidins was also investigated for 10 different species of bacteria, including both Gram-positive and Gram-negative species. While Xyl-Phe-based melanoidin successfully inhibited the growth of Bacillus cereus and Brevibacillus brevis, Xyl-Pro-based melanoidin inhibited the growth of Salmonella enterica Typhimurium. However, no clear trend in the antimicrobial spectrum of the melanoidins against different bacterial species was observed. The findings in the present study suggest that melanoidins generated from xylose with phenylalanine and/or proline could be used as potential novel alternative food preservatives derived from food ingredients to control pathogenic bacteria. IMPORTANCE Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the targeted melanoidins can be easily produced. The melanoidins produced from combinations of xylose with either phenylalanine or proline exhibited a wide spectrum of antibiotic effects against various pathogens, including Listeria monocytogenes, Bacillus cereus, and Salmonella enterica Typhimurium. Since the antibacterial effect of the melanoidins on L. monocytogenes was equivalent to that of a nisin solution (350 IU/mL), we might expect a practical application of melanoidins as novel food preservatives.
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22
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Fayek NM, Xiao J, Farag MA. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34933625 DOI: 10.1080/10408398.2021.2017260] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Natural pyrazines, mainly methyl- or ethyl-substituted forms, are commonly applied as flavor ingredients in raw and roasted food. Meanwhile alkylpyrazines are used as food preservatives due to their effective antimicrobial action. These natural pyrazines are widely distributed in several biological systems such as plants, animals, and insects; each with respective physiological role. Besides, pyrazines are formed in food via thermal treatment and fermentation. This review presents the most comprehensive overview of pyrazines with correlation to their chemical structures and different applications with emphasis on their food applications. The major part deals with pyrazines generated in thermally treated food, reaction mechanisms highlighting factors and optimum conditions affecting their production. Additionally, the several metabolic reactions mediating for pyrazines metabolism in humans and excretion via the kidney are discussed and on context to their effects. Lastly, a review of the different techniques applied for pyrazines isolation, detection and quantitation is presented. The study provides future considerations and direction of research on this important dietary component and their applications. Pyrazines multifunctional chemistry is of value to the food sector, by presenting the best practices for their production whilst the detrimental effects are minimized.
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Affiliation(s)
- Nesrin M Fayek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain.,College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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23
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Setyabrata D, Wagner AD, Cooper BR, Kim YHB. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins. Foods 2021; 10:foods10102503. [PMID: 34681552 PMCID: PMC8535753 DOI: 10.3390/foods10102503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Anna D. Wagner
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Bruce R. Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA;
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
- Correspondence: ; Tel.: +1-765-496-1631
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25
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Wang F, Shen H, Yang X, Liu T, Yang Y, Zhou X, Zhao P, Guo Y. Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions. RSC Adv 2021; 11:27772-27781. [PMID: 35480741 PMCID: PMC9037843 DOI: 10.1039/d1ra05140g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 07/29/2021] [Indexed: 11/26/2022] Open
Abstract
Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides and proteins. In this study, three Maillard model systems (i.e., glucose and native sunflower seed protein, hydrolyzed peptides or FAAs, respectively) were prepared, and their effect on the formation of volatiles were further compared at different heating conditions by using of headspace solid-phase microextraction equipped with gas chromatography/mass spectrometry (HS-SPME-GC/MS). It was found that pyrazines were the characteristic volatile compounds in tested Maillard models, and with increasing heating temperature and time, the varieties of pyrazine formation significantly increased. The optimum reaction condition for pyrazine formation was at 140 °C for 90 min, which was subsequently applied to all sets of Maillard models. Further analysis showed that the short chain peptides generated by hydrolyzing sunflower seed protein (SSP), especially the molecular weight ranging from 1.2 to 3.0 kDa, significantly promoted the formation of pyrazines, which highlights the important role of peptides in the Maillard reaction models and is expected to intensify aroma promotion in sunflower seed oil. Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.![]()
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Affiliation(s)
- Furong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Hailiang Shen
- Citrus Research Institute, Southwest University Chongqing PR China.,Citrus Research Institute, Chinese Academy of Agricultural Science Chongqing PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Ting Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Yali Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Xueru Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 PR China +86 029 85310471 +86 029 85310471.,National Research and Development Center of Apple Processing Technology PR China
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Imperiale S, Morozova K, Ferrentino G, Alam MR, Scampicchio M. Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02093-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractThis research paper investigates the use of 5-hydroxymethylfurfural (5-HMF) as marker for the heat treatment of spreadable dairy creams (dulce de leche, DL). The proposed method applies solid-phase extraction (SPE) with final analysis by liquid chromatography coupled with high-resolution mass spectrometry (SPE-LC–MS). The method was successfully applied to analyze spreadable dairy creams prepared by hot melt extrusion using different heating temperatures from 100 to 130 °C. The concentrations of 5-HMF correlated linearly with the applied temperatures, with a signal response in the range from 0.5 to 100 μM (R2 = 0.9997). The limit of detection (LOD) was 1.54 ± 0.03 µM with a precision of 1.77%. The results were compared with the analysis of 5-HMF in spreadable dairy creams using reference methods for the determination of 5-HMF in milk products. These methods mainly employed acid digestion and derivatization as pre-processing steps and determined 5-HMF spectrophotometrically and via HPLC–UV. These resulted in higher LOD (2.99 and 2.01 μΜ) and less precision (4.44 and 2.09%) compared to the proposed method. Furthermore, the proposed pre-processing procedure was faster by omitting the acid digestion and derivatization steps and by employing SPE.
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27
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Zha F, Gao K, Rao J, Chen B. Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8179-8189. [PMID: 34259507 DOI: 10.1021/acs.jafc.1c01633] [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: 06/13/2023]
Abstract
The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced in different containers. All pyrroles were observed in wines aged in a stainless-steel tank, which indicated that they have a varietal or fermentative origin. However, their concentrations were significantly higher in wines made in new barrels than in older barrels or in a stainless-steel tank, so oak wood may largely contribute during the winemaking process. A quantitative method to assay pyrroles in oak wood extract was also developed to study the influence of several cooperage parameters such as different types of traditional toasting, as well as the temperature and the time of toasting. Significant differences were observed on pyrrole concentrations in oak wood extracts according to these different cooperage parameters. These findings bring new perspectives to the monitoring of winemaking and the aging of Chardonnay wines.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Justine Laboyrie
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Andrei Prida
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Valérie Lavigne
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Virginie Moine
- Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
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29
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Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111328] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Fang S, Liu S, Song J, Huang Q, Xiang Z. Recognition of pathogens in food matrixes based on the untargeted in vivo microbial metabolite profiling via a novel SPME/GC × GC-QTOFMS approach. Food Res Int 2021; 142:110213. [PMID: 33773687 DOI: 10.1016/j.foodres.2021.110213] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 10/22/2022]
Abstract
Foodborne diseases incurred by pathogenic bacteria are one of the major threats in food safety, and thus it is important to develop facile and effective recognition methodology of pathogens in food. Herein, a new automatic approach for detection of in vivo volatile metabolites emitted from foodborne pathogens was proposed by coupling solid phase microextraction (SPME) technique with a comprehensive two-dimensional gas chromatography quadrupole time-of-flight mass spectrometry (GC × GC-QTOFMS). A novel polymer composite based SPME probe which possessed high-coverage of microbial metabolites was utilized in this contribution to realize the sensitive extraction of untargeted metabolites. As a result, a total of 126 in vivo metabolites generated by the investigated pathogens were detected and identified, with 33, 29, 25, 21 and 18 volatile metabolites belonging to Shigella sonnei, Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus and Staphylococcus aureus, respectively. Multivariate statistical analyses were applied for further analysis of metabolic data and separation of responsive metabolic features among different microbial systems were found, which were also successfully verified in foodstuffs contaminated by microorganisms. The growth trend of the potential volatile markers of each pathogen in food samples kept consistent with that of the pure strain incubated in medium during the whole incubation time. This study promotes the application of SPME technology in microbial volatile metabolomics and contributes to the development of new approaches for foodborne pathogens recognition.
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Affiliation(s)
- Shuting Fang
- Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Institute of Analysis, Guangdong Academy of Sciences(China National Analytical Center, Guangzhou), Guangzhou 510070, China
| | - Shuqin Liu
- Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Institute of Analysis, Guangdong Academy of Sciences(China National Analytical Center, Guangzhou), Guangzhou 510070, China
| | - Juyi Song
- School of Chemical Engineering, Guizhou Minzu University, Guiyang 550001, China
| | - Qihong Huang
- Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Institute of Analysis, Guangdong Academy of Sciences(China National Analytical Center, Guangzhou), Guangzhou 510070, China
| | - Zhangmin Xiang
- Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Institute of Analysis, Guangdong Academy of Sciences(China National Analytical Center, Guangzhou), Guangzhou 510070, China.
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31
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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32
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [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]
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33
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Hu S, Feng X, Huang W, Ibrahim SA, Liu Y. Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109428] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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34
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Scalone GLL, Ioannidis AG, Lamichhane P, Devlieghere F, De Kimpe N, Cadwallader K, De Meulenaer B. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food Res Int 2020; 132:109089. [PMID: 32331666 DOI: 10.1016/j.foodres.2020.109089] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 11/28/2022]
Abstract
Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.
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Affiliation(s)
- Gustavo Luis Leonardo Scalone
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Angelos Gerasimos Ioannidis
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Prabin Lamichhane
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Frank Devlieghere
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Norbert De Kimpe
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Keith Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, IL 61801, USA
| | - Bruno De Meulenaer
- Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
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35
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Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar. SUSTAINABILITY 2020. [DOI: 10.3390/su12072650] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.
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36
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Yoo JH, Kim JW, Yong HI, Baek KH, Lee HJ, Jo C. Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak. Food Sci Anim Resour 2020; 40:44-54. [PMID: 31970330 PMCID: PMC6957442 DOI: 10.5851/kosfa.2019.e80] [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: 07/29/2019] [Revised: 10/18/2019] [Accepted: 10/24/2019] [Indexed: 11/22/2022] Open
Abstract
The purpose of the present study was to evaluate the sensory and instrumental
quality of thawed beef steak prepared by searing and oven cooking. Beef
purchased in the local market was divided into two groups; one group was cooked
in a 180°C oven until the internal temperature reached 60°C, and
the other group was oven cooked until 35°C, then cooked in a 250°C
pan until the internal temperature reached 60°C. Despite a noticeable
change in appearance due to the high temperature of the searing, there was no
significant difference in juiciness, water content, and cooking loss between the
searing-cooked and the oven-cooked steaks. However, in searing cooking, both
scores of overall flavor and roast meat flavor were significantly higher than
those of oven cooking. In the searing-cooked steak, the reducing sugar, which is
a reactant of the Maillard reaction, was lower and Maillard-reaction products
were higher than oven-cooked steak. From our results, it can be concluded that
searing does not improve juiciness of the steak, but improves the flavor of beef
steak due to higher levels of Maillard reaction products.
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Affiliation(s)
- Ji Hyun Yoo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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37
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Antoniewska A, Rutkowska J, Pineda MM. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chem 2019; 286:376-387. [DOI: 10.1016/j.foodchem.2019.02.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 01/31/2019] [Accepted: 02/05/2019] [Indexed: 11/25/2022]
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38
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Chigwedere CM, Njoroge DM, Van Loey AM, Hendrickx ME. Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future. Compr Rev Food Sci Food Saf 2019; 18:1135-1165. [PMID: 33337000 DOI: 10.1111/1541-4337.12461] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 12/18/2022]
Abstract
The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal-based protein sources; and increasing demand for convenient, nutritious, and health-beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state-of-the-art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse-derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.
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Affiliation(s)
- Claire M Chigwedere
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Daniel M Njoroge
- Inst. of Food Bioresources Technology, Dedan Kimathi Univ. of Technology, Private Bag, Dedan Kimathi, Nyeri, Kenya
| | - Ann M Van Loey
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
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39
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Chen Y, Wang W, Chen W, Tan F. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg whitesufu. Anim Sci J 2019; 90:1070-1077. [DOI: 10.1111/asj.13244] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 04/06/2019] [Accepted: 05/09/2019] [Indexed: 11/26/2022]
Affiliation(s)
- Yi‐Chao Chen
- Livestock Research Institute Council of Agriculture, Executive Yuan Tainan Taiwan
| | - Wei‐Ting Wang
- Department of Animal Science National Chung Hsing University Taichung Taiwan
| | - Wen‐Shyan Chen
- Livestock Research Institute Council of Agriculture, Executive Yuan Tainan Taiwan
| | - Fa‐Jui Tan
- Department of Animal Science National Chung Hsing University Taichung Taiwan
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40
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Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Res Int 2019; 123:642-649. [PMID: 31285014 DOI: 10.1016/j.foodres.2019.05.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/06/2019] [Accepted: 05/14/2019] [Indexed: 01/17/2023]
Abstract
This study investigated the changes in physicochemical properties and volatile compounds of beef bone hydrolysates during heat treatment as a result of the Maillard reaction (MR). Five beef bone hydrolysates obtained from single (P-Protamex®, B-bromelain, and F-Flavourzyme®) and simultaneous (P + F and B + F) enzymatic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113 °C to produce Maillard reaction products (MRPs). Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning intensity as the degree of hydrolysis of hydrolysates increased. The volatiles compounds generated during heat treatment were evaluated using gas chromatography-mass spectrometry (GC-MS) with headspace solid phase microextraction (SPME) sampling. A total of 40 volatile compounds were identified in all MRPs and their concentration were found to increase with increasing degree of hydrolysis. Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. There was also no significant difference in those major volatile compounds between F-MRP and P + F-MRP or B + F-MRP from simultaneous hydrolysis treatment after heating. Hence, the use of Flavourzyme® alone to increase the flavour intensity of beef bone extract is recommended. Overall results indicated that enzymatic hydrolysis and MR could be used to modify the flavour characters of beef bone extract.
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41
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Scalone GLL, Lamichhane P, Cucu T, De Kimpe N, De Meulenaer B. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. Food Chem 2019; 278:533-544. [DOI: 10.1016/j.foodchem.2018.11.088] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 11/15/2018] [Accepted: 11/18/2018] [Indexed: 11/25/2022]
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42
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Chigwedere CM, Tadele WW, Yi J, Wibowo S, Kebede BT, Van Loey AM, Grauwet T, Hendrickx ME. Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach. Food Chem 2019; 275:224-238. [DOI: 10.1016/j.foodchem.2018.09.080] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/12/2018] [Accepted: 09/12/2018] [Indexed: 11/30/2022]
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43
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Chang C, Wu G, Zhang H, Jin Q, Wang X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2019; 60:1496-1514. [DOI: 10.1080/10408398.2019.1575792] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Chang Chang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Gangcheng Wu
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Zhang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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44
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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Baptista I, Santos M, Rudnitskaya A, Saraiva JA, Almeida A, Rocha SM. A comprehensive look into the volatile exometabolome of enteroxic and non-enterotoxic Staphylococcus aureus strains. Int J Biochem Cell Biol 2019; 108:40-50. [PMID: 30648622 DOI: 10.1016/j.biocel.2019.01.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 11/06/2018] [Accepted: 01/11/2019] [Indexed: 01/08/2023]
Abstract
Staphylococcal food poisoning is a disease that originates significant health and economic losses and is caused by Staphylococcus aureus strains able to produce enterotoxins. The aim of this work is to go further on the study of the volatile exometabolome of S. aureus using an advanced gas chromatographic technique. Enterotoxic and non-enterotoxic strains were assessed. The volatile exometabolome profile comprised 240 volatiles belonging to ten chemical families. This volatiles were mainly by-products of branched-chain amino acids and methionine degradation, pyruvate metabolism, diacetyl pathway, oxidative stress and carotenoid cleavage. Metabolites released by the first two pathways were produced in higher contents by the enterotoxic strains. This study add further insights to S. aureus volatile exometabolome, and also shows that by applying it, it is possible to distinguish strains of S. aureus by the number of produced enterotoxins, which is especially important from the food safety point of view.
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Affiliation(s)
- Inês Baptista
- Department of Biology and CESAM, University of Aveiro, 3810-193, Aveiro, Portugal; Department of Chemistry and QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Magda Santos
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Alisa Rudnitskaya
- Department of Chemistry and CESAM, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Jorge A Saraiva
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, 3810-193, Aveiro, Portugal.
| | - Sílvia M Rocha
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal.
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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chem 2018; 281:8-17. [PMID: 30658769 DOI: 10.1016/j.foodchem.2018.12.080] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/27/2018] [Accepted: 12/16/2018] [Indexed: 11/21/2022]
Abstract
This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availability/location of these aroma precursors. Beans were then dried to equal water activity, subjected to equal roast intensity and ground to comparable particle size distributions. The treatment significantly impacted aroma generation during roasting leading to an altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds (p < 0.05). The optimum treatment was 15 g/100 g fructose. 80% treated Robusta could be blended with Arabica in coffee brew without significant aroma differences being perceived when compared to 100% Arabica brew. Furthermore the aroma of the fructose treated Robusta was more stable than Arabica over six weeks accelerated shelflife storage.
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47
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Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine. Food Chem 2018; 269:628-637. [DOI: 10.1016/j.foodchem.2018.07.053] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 07/05/2018] [Accepted: 07/08/2018] [Indexed: 11/19/2022]
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Arshad MS, Sohaib M, Ahmad RS, Nadeem MT, Imran A, Arshad MU, Kwon JH, Amjad Z. Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids Health Dis 2018; 17:223. [PMID: 30249252 PMCID: PMC6154429 DOI: 10.1186/s12944-018-0860-z] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 01/15/2018] [Indexed: 02/24/2023] Open
Abstract
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Rabia Shabir Ahmad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhamad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Umair Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Zaid Amjad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
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49
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Zou Y, Kang D, Liu R, Qi J, Zhou G, Zhang W. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. ULTRASONICS SONOCHEMISTRY 2018; 46:36-45. [PMID: 29739511 DOI: 10.1016/j.ultsonch.2018.04.005] [Citation(s) in RCA: 128] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/29/2018] [Accepted: 04/09/2018] [Indexed: 05/11/2023]
Abstract
The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of 20 kHz) were used for cooking 120 min. The sodium chloride, sugar, free amino acids (FAAs), 5'-ribonucleotides, lipid oxidation, volatile flavor substance contents and electronic nose of spiced beef were determined. Results showed that ultrasonic treatment could significantly increase the content of sodium chloride in beef sample (P < 0.05). When the ultrasonic power lower than 1000 W, the content of sugar and 5'-ribonucleotides could be increased significantly compared with the control (P < 0.05). The essential amino acid content and the essential amino acid/non-essential ratios (E/NE) were significantly increased with the ultrasound treatment (P < 0.05). The lipid oxidation showed that ultrasound resulted in the increased of TBARS values compared with control significantly (P < 0.05), but no significant differences were shown among the different ultrasonic power groups (P > 0.05). With the ultrasonic treatment, the types and relative content of volatile flavor substances were significantly increased (P < 0.05), especially for aldehydes, alcohols and ketones. However, there was no significant variation among the different ultrasound power groups (P > 0.05). This result was consistent with the measurement of electronic nose. Data points of control samples were away from ultrasonic treatment groups, while data points of different ultrasonic treatment groups were flock together. The results indicate that the application of ultrasound during cooking has a positive effect on chemical profiles of spiced beef taste and flavor, particularly for the power of 800 W.
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Affiliation(s)
- Yunhe Zou
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Dacheng Kang
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Rui Liu
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Jun Qi
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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50
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Liu C, Yang Q, Linforth R, Fisk ID, Yang N. Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chem 2018; 272:251-257. [PMID: 30309540 PMCID: PMC6191532 DOI: 10.1016/j.foodchem.2018.07.226] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 07/16/2018] [Accepted: 07/31/2018] [Indexed: 10/31/2022]
Abstract
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component analysis illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%.
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Affiliation(s)
- Chujiao Liu
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Qian Yang
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Robert Linforth
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Ni Yang
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
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