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Le Quéré JL, Schoumacker R. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review. Molecules 2023; 28:6308. [PMID: 37687137 PMCID: PMC10489873 DOI: 10.3390/molecules28176308] [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: 07/25/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.
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Affiliation(s)
- Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Guo K, Zhang Y, Zhang H, Wang L, Song H, Li Z. Odor changes in breast milk during different storage temperatures and times using GC × GC-O-MS. Food Res Int 2023; 168:112792. [PMID: 37120238 DOI: 10.1016/j.foodres.2023.112792] [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: 11/18/2022] [Revised: 03/25/2023] [Accepted: 04/02/2023] [Indexed: 05/01/2023]
Abstract
Breastfeeding is generally the preferred way that most mothers will choose. It is common to store expressed breast milk in the refrigerator in many families. However, there is a phenomenon that infants may refuse to consume stored breast milk, presumably due to changes in odor. Thus, the odor changes in breast milk stored at 4 °C for 72 h and at -20 °C for 60 d were studied. Compared with fresh breast milk, 7 and 16 odor compounds were newly detected by SPME and GC × GC-O-MS when breast milk was stored at 4 and -20 °C, respectively. The concentration of (E)-2-decenal, octanal, hexanal, 1-octen-3-ol, 2-pentylfuran, lauric acid, decanoic acid and hexanoic acid significantly increased after storage at 4 °C for 36 h and -20 °C for 30 d. In addition, the proportion of acids increased, whereas that of aldehydes decreased during storage. Chemometric analysis with OPLS-DA suggested that breast milk should be stored at 4 °C for less than 36 h and at -20 °C for less than 30 d for maximum preservation of the original odors.
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Affiliation(s)
- Kunlun Guo
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Yu Zhang
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing, 100730, People's Republic of China
| | - Hao Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Lijin Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
| | - Zhenghong Li
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing, 100730, People's Republic of China.
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Sasaki K, Orikasa T, Kato K, Matsushima U, Koide S. Effects of Post-Heat Treatment on the Flavor and Nutritional Components of Tomato Puree Concentrated by a Vacuum Microwave. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kotomi Sasaki
- Graduate School of Arts and Sciences, Iwate University
| | - Takahiro Orikasa
- Graduate School of Arts and Sciences, Iwate University
- Faculty of Agriculture, Iwate University
| | - Kazuhisa Kato
- Graduate School of Agricultural Science, Tohoku University
| | - Uzuki Matsushima
- Graduate School of Arts and Sciences, Iwate University
- Faculty of Agriculture, Iwate University
| | - Shoji Koide
- Graduate School of Arts and Sciences, Iwate University
- Faculty of Agriculture, Iwate University
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4
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Direct Mass Spectrometry with Online Headspace Sample Pretreatment for Continuous Water Quality Monitoring. WATER 2020. [DOI: 10.3390/w12071843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This study investigates the use of selected ion flow tube mass spectrometry with an automated headspace pretreatment system for the continuous surveillance of water quality at wastewater treatment plants (WWTPs) and rivers. The reaction rates of the target compounds introduced using the headspace method were similar to those of the mass scan library, with a margin of error of <10%. Novel quantitative formulae were derived for the water samples of the target compounds, and the linearity of the calibration curves for both the purified and effluent matrix (0.1–2.0 mg/L) showed a coefficient of determination of 0.98–0.99 for most compounds. The detection limit for 74% of the target substances was 0.02–0.10 mg/L, and the average recoveries were 111.6% and 104.7% for the low- and high-concentration spiked samples, respectively, which are comparable to those of the headspace gas chromatography-mass spectrometry system. However, the variability in individual concentrations was still large, due to the unstable control of sample injection flow and pressure. Herein, 79% of the 28 compounds met one-tenth of the proposed method detection limit criteria for emergency operations in WWTP. Field experiments showed that the system was easy to maintain and could be used to monitor chemical accidents.
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Wang QQ, Li MX, Li C, Gu XX, Zheng MZ, Chen LX, Li H. Natural Products and Derivatives Targeting at Cancer Energy Metabolism: A Potential Treatment Strategy. Curr Med Sci 2020; 40:205-217. [PMID: 32337682 DOI: 10.1007/s11596-020-2165-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 03/14/2020] [Indexed: 12/13/2022]
Abstract
In the 1920s, Dr Otto Warburg first suggested the significant difference in energy metabolism between malignant cancer cells and adjacent normal cells. Tumor cells mainly adopt the glycolysis as energy source to maintain tumor cell growth and biosynthesis under aerobic conditions. Investigation on energy metabolism pathway in cancer cells has aroused the interest of cancer researchers all around the world. In recent years, plentiful studies suggest that targeting the peculiar cancer energy metabolic pathways, including glycolysis, mitochondrial respiration, amino acid metabolism, and fatty acid oxidation may be an effective strategy to starve cancer cells by blocking essential nutrients. Natural products (NPs) are considered as the "treasure trove of small molecules drugs" and have played an extremely remarkable role in the discovery and development of anticancer drugs. And numerous NPs have been reported to act on cancer energy metabolism targets. Herein, a comprehensive overview about cancer energy metabolism targets and their natural-occurring inhibitors is prepared.
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Affiliation(s)
- Qi-Qi Wang
- Wuya College of Innovation, School of Pharmaceutical Engineering, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Ming-Xue Li
- Wuya College of Innovation, School of Pharmaceutical Engineering, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Chen Li
- Wuya College of Innovation, School of Pharmaceutical Engineering, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Xiao-Xia Gu
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China
| | - Meng-Zhu Zheng
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China.
| | - Li-Xia Chen
- Wuya College of Innovation, School of Pharmaceutical Engineering, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
| | - Hua Li
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China.
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Dryahina K, Som S, Smith D, Španěl P. Characterization of spoilage‐related volatile organic compounds in packaged leaf salads. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3535] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Kseniya Dryahina
- J. Heyrovský Institute of Physical Chemistry Academy of Sciences of the Czech Republic Prague Czech Republic
| | - Suman Som
- J. Heyrovský Institute of Physical Chemistry Academy of Sciences of the Czech Republic Prague Czech Republic
| | - David Smith
- J. Heyrovský Institute of Physical Chemistry Academy of Sciences of the Czech Republic Prague Czech Republic
| | - Patrik Španěl
- J. Heyrovský Institute of Physical Chemistry Academy of Sciences of the Czech Republic Prague Czech Republic
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Langford VS, Padayachee D, McEwan MJ, Barringer SA. Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (
SIFT
‐
MS
). FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3516] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | | | - Murray J. McEwan
- Syft Technologies Limited Christchurch New Zealand
- Department of Chemistry University of Canterbury Christchurch New Zealand
| | - Sheryl A. Barringer
- Department of Food Science and Technology The Ohio State University Columbus OH United States of America
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Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9863-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mirondo R, Barringer S. Effect of Peels on Quality Attributes of Mango Puree Held for Different Times. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rita Mirondo
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Road Columbus OH 43210
| | - Sheryl Barringer
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Road Columbus OH 43210
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Smith D, Španěl P. SIFT-MS and FA-MS methods for ambient gas phase analysis: developments and applications in the UK. Analyst 2015; 140:2573-91. [DOI: 10.1039/c4an02049a] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The origins of SIFT created to study interstellar chemistry and SIFT-MS developed for ambient gas and exhaled breath analysis and the UK centres in which these techniques are being exploited.
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Affiliation(s)
- David Smith
- Institute for Science and Technology in Medicine – Keele University
- Guy Hilton Research Centre
- Stoke-on-Trent
- UK
| | - Patrik Španěl
- Institute for Science and Technology in Medicine – Keele University
- Guy Hilton Research Centre
- Stoke-on-Trent
- UK
- J. Heyrovský Institute of Physical Chemistry
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11
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Selli S, Kelebek H, Ayseli MT, Tokbas H. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. Food Chem 2014; 165:540-6. [DOI: 10.1016/j.foodchem.2014.05.147] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/23/2014] [Accepted: 05/27/2014] [Indexed: 11/25/2022]
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12
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Socaci SA, Socaciu C, Mureşan C, Fărcaş A, Tofană M, Vicaş S, Pintea A. Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content. PHYTOCHEMICAL ANALYSIS : PCA 2014; 25:161-169. [PMID: 24259292 DOI: 10.1002/pca.2483] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 09/29/2013] [Accepted: 10/03/2013] [Indexed: 06/02/2023]
Abstract
INTRODUCTION The characteristic flavour of tomato is given by a complex mixture of sugars, acids, amino acids, minerals and volatile metabolites. Of these, volatile compounds are considered to greatly influence the flavour of tomato fruits. The volatile aroma compounds and phytochemical content of tomatoes are dependent on genotype, environmental conditions and cultural practices, and can thus be used for cultivar discrimination. OBJECTIVE To assess the possibility of using the volatile profile of tomato to fingerprint and discriminate different tomato cultivars based on an 'in-tube extraction' technique coupled to gas chromatography, combined with mass spectrometry (ITEX/GC-MS) and a chemometric approach. RESULTS Using the ITEX/GC-MS technique, 61 volatiles were analysed and separated from tomato cultivars, with 58 being identified. The main volatiles identified in all tomato cultivars were: hexanal, trans-2-hexenal, 1-hexanol, 3-pentanone, 3-methylbutanol, 2-methylbutanol, 3-methylbutanal and 6-methyl-5-hepten-2-one. The lycopene content and total phenolic compound content of the tomato cultivars varied between 36.78 and 73.18 mg/kg fresh weight (fw) and from 119.4 to 253.7 mg of gallic acid equivalents (GAE) per kilogram fresh weight, respectively. Volatile fingerprint and phytochemical composition led to a good differentiation between tomato cultivars, with the first two principal components explaining 89% of the variance in the data. CONCLUSION The tomato cultivars studied were easily discriminated based on their characteristic volatile profile that was obtained using the reliable ITEX/GC-MS technique. Principal component analysis revealed, in addition to volatile compounds, the important role played by the total phenolic content in tomato cultivar discrimination, which is highly correlated with phenotypic and biochemical differences between tomato cultivars.
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Affiliation(s)
- Sonia A Socaci
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Manastur St., 400372, Cluj-Napoca, Romania
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Home conservation strategies for tomato (Solanum lycopersicum): storage temperature vs. duration--is there a compromise for better aroma preservation? Food Chem 2013; 139:825-36. [PMID: 23561178 DOI: 10.1016/j.foodchem.2013.01.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Revised: 11/19/2012] [Accepted: 01/14/2013] [Indexed: 11/21/2022]
Abstract
Expression of dissatisfaction with tomato aroma prompted us to lead this study on the impact of domestic storage conditions on volatile compounds. Two storage modalities (20 and 4°C) and two cultivars (Levovil and LCx) were used. Volatile compounds were analysed by gas chromatography-mass spectrometry detection after accelerated solvent extraction. Physical characteristics, lipoxygenase activity, hydroperoxide lyase activity; linoleic acid and linolenic acid were monitored. Storing tomatoes at 4°C induced a drastic loss in volatiles, whatever their biosynthetic origin. After 30 days at 4°C, the concentration of volatiles had decreased by 66%. Reconditioning for 24 h at 20°C was able to recover some aroma production after up to 6 days storage at 4°C. Volatile degradation products arising from carotenoids and amino acids increased when tomatoes were kept at 20°C, while lipid degradation products did not vary. Storing tomatoes at fridge temperature, even for short durations, was detrimental for their aroma. This should be taken into account to formulate practical advice for consumers.
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Sharp MD, Kocaoglu-Vurma NA, Langford V, Rodriguez-Saona LE, Harper WJ. Rapid Discrimination and Characterization of Vanilla Bean Extracts by Attenuated Total Reflection Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectrometry. J Food Sci 2012; 77:C284-92. [DOI: 10.1111/j.1750-3841.2011.02544.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Amadei G, Ross BM. Quantification of character-impacting compounds in Ocimum basilicum and 'Pesto alla Genovese' with selected ion flow tube mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2012; 26:219-225. [PMID: 22223305 DOI: 10.1002/rcm.5293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Basil (Ocimum basilicum) is an important flavourant plant which constitutes the major ingredient of the pasta sauce 'Pesto alla Genovese'. The characteristic smell of basil stems mainly from a handful of terpenoids (methyl cinnamate, eucalyptol, linalool and estragole), the concentration of which varies according to basil cultivars. The simple and rapid analysis of the terpenoid constituents of basil would be useful as a means to optimise harvesting times and to act as a quality control process for basil-containing foodstuffs. Classical analytical techniques such as gas chromatography/mass spectrometry (GC/MS) are, however, slow, technically demanding and therefore less suitable for routine analysis. A new chemical ionisation technique which allows real-time quantification of traces gases, Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), was therefore utilised to determine its usefulness for the assay of terpenoid concentrations in basil and pesto sauce headspace. Trace gas analysis was performed using the NO(+) precursor ion which minimised interference from other compounds. Character-impacting compound concentration was measured in basil headspace with good reproducibility and statistically significant differences were observed between cultivars. Quantification of linalool in pesto sauce headspace proved more difficult due to the presence of interfering compounds. This was resolved by careful selection of reaction product ions which allowed us to detect differences between various commercial brands of pesto. We conclude that SIFT-MS may be a valid tool for the fast and reproducible analysis of flavourant terpenoids in basil and basil-derived foodstuffs.
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Affiliation(s)
- Gianluca Amadei
- Northern Ontario School of Medicine and Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
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Agila A, Barringer SA. Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting. J Food Sci 2011; 76:C768-74. [PMID: 22417425 DOI: 10.1111/j.1750-3841.2011.02180.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED Volatile compounds were quantified in the headspace of Indian, Vietnamese, and Brazilian cashews, both raw and during roasting by selected ion flow tube-mass spectrometry. The optimum roasting times based on color measurements were also determined. Raw cashews were oil roasted for 3 to 9 min at 143 °C and color and volatiles measured. An excellent correlation, following a pseudo 1st-order reaction, was found between L* value and roasting time; darkness increases as roasting time increases. The optimum roasting time was 6, 8, and 9 min for Vietnamese, Indian, and Brazilian cashews, respectively. Raw cashews had lower concentrations of volatiles than roasted cashews. Most volatiles significantly increased in concentration during roasting of Brazilian, Indian, and Vietnamese cashews. Only a few volatiles significantly decreased during roasting. Ethanol and 1-heptene significantly decreased during roasting in Brazilian cashews and toluene decreased in Vietnamese cashews. Brazilian cashews had significantly higher levels of most volatiles than Indian and Vietnamese cashews. Most volatile levels in Indian and Vietnamese cashews were not significantly different. Of the volatiles, Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal. PRACTICAL APPLICATION The volatile profile during roasting of cashews can be used to determine the best roasting time for each type of cashew. The rate of color development and the production of volatiles differ for the cashews from the 3 geographical locations.
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Affiliation(s)
- Amal Agila
- Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Rd., Columbus, OH 43210, USA
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Olivares A, Dryahina K, Navarro JL, Smith D, Spanĕl P, Flores M. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1931-1938. [PMID: 21294565 DOI: 10.1021/jf104281a] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The use of selected ion flow tube mass spectrometry (SIFT-MS) and gas chromatography-mass spectrometry together with solid phase microextraction (GC-MS-SPME) has been compared in the analysis of volatile compounds during dry fermented sausage processing. Thus, the headspace (HS) of samples of dry fermented sausages with different fat contents was analyzed during their manufacture using both techniques, and significant and positive correlations were found between SIFT-MS and SPME-GC-MS measurements for the compounds pentanal, hexanal, 2-heptenal, octanal, 2-nonenal, 2-butanone, 2-pentanone, ethanol, acetic acid, and hexanoic acid. The oxidative status of fermented sausages during processing was also evaluated, and a significant correlation was obtained between the HS concentration of lipid autoxidation volatile compounds measured by SIFT-MS and SPME-GC-MS and the level of thiobarbituric acid reactive substances (TBARS) in the sausage. The hexanal measured by SIFT-MS resulted in a higher correlation coefficient (r = 0.936) than that obtained using SPME-GC-MS (r = 0.927). SIFT-MS is shown to be a fast, real time analytical technique for monitoring changes in the profile of volatile compounds in dry fermented sausages during processing and a useful tool to evaluate the oxidative status of meat products.
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Affiliation(s)
- Alicia Olivares
- Instituto de Agroquímica y Tecnología de Alimentos ( CSIC ), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Foster KD, Grigor JM, Cheong JN, Yoo MJ, Bronlund JE, Morgenstern MP. The Role of Oral Processing in Dynamic Sensory Perception. J Food Sci 2011; 76:R49-61. [DOI: 10.1111/j.1750-3841.2010.02029.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ozcan G, Barringer S. Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating. J Food Sci 2011; 76:C324-33. [PMID: 21535753 DOI: 10.1111/j.1750-3841.2010.01999.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
UNLABELLED Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real-time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube-mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time, while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX-generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX-derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing. The persistence of LOX-derived compounds was higher than esters after swallowing. The mouthspace after and before swallowing persistence ratio of esters decreased as the chain length of the acid part of the ester compounds increased in whole strawberries. PRACTICAL APPLICATION The storage studies showed that the concentrations of fruity and fresh volatiles increased during ripening and storage while damaging only increases the fresh volatiles. The nose, mouth, and headspace information can be used in the flavor industry to improve the formula of natural strawberry flavor by considering human perception during eating.
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Affiliation(s)
- G Ozcan
- Dept of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Road, Columbus, OH 43210, USA.
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