1
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Wang B, Liu YX, Dong M, Zhang YY, Huang XH, Qin L. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis. Food Chem 2024; 432:137218. [PMID: 37639891 DOI: 10.1016/j.foodchem.2023.137218] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/31/2023]
Abstract
Dried scallops are a typical shellfish commodity, but the molecular change mechanism in the drying process is not clear. In this paper, the effect of drying on the flavor of scallops was revealed by integrated metabolomic and lipidomic analysis. The results showed that 70 °C was the best temperature for hot air drying, and the moisture content of the scallops was less than 20% after 12 h of drying, which meets the commercial standards for dried scallops. A total of 53 volatile compounds were detected in dried scallops, of which 2,5-dimethyl pyrazine and tetramethyl pyrazine, as characteristic flavor compounds, changed significantly during drying. In addition, taste peptides such as Arg-Gly and Gly-Gly, produced by protein degradation during drying, may contribute to the umami perception of dried scallops. This study helped to increase the overall quality of dried scallops.
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Affiliation(s)
- Bo Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Xi Liu
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Meng Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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2
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Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P. Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. FOOD SCI TECHNOL INT 2023:10820132231193474. [PMID: 37563910 DOI: 10.1177/10820132231193474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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3
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Song F, Xiang H, Li Z, Li J, Li L, Fang Song C. Monitoring the baking quality of Tieguanyin via electronic nose combined with GC-MS. Food Res Int 2023; 165:112513. [PMID: 36869452 DOI: 10.1016/j.foodres.2023.112513] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Roasting is extremely important for Tieguanyin oolong tea production because it strongly affects its chemical composition and sensory quality. In addition, there were significant differences in the preference for roasted tea among different people. However, the effect of roasting degree on the aroma characteristics and flavor quality of Tieguanyin tea is still unclear. To further study this, an electronic nose combined with gas chromatography-mass spectrometry (GC-MS) was used to monitor the baking process of Tieguanyin. The physicochemical indexes, sensory quality, and odor characteristics of the tea leaves subjected to different roasting conditions were measured. The increase in the roasting degree caused a decrease in the amount of taste substances such as tea polyphenols, catechins, and amino acids and a sharp increase in the phenol to ammonia ratio. Sensory evaluation results showed that moderate roasting could help improve the quality of the tea leaves. The results obtained using the electronic nose and GC-MS showed that there were substantial differences in the volatile substances, and 103 flavor compounds were highly correlated with the aroma characteristics of roasted tea with different roasting degrees. In addition, the electronic nose combined with various classification models could better distinguish tea leaves with different roasting degrees. Among them, the accuracy of the RF training set and prediction set reached>98.44%. The results of this study will aid in comprehensively monitoring the effects of the baking process on the flavor, chemical composition, and aroma of Tieguanyin as well as in distinguishing Tieguanyin tea leaves with different qualities.
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Affiliation(s)
- Feihu Song
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Hao Xiang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Zhenfeng Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jing Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China.
| | - Chun Fang Song
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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4
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Bork LV, Haase PT, Rohn S, Kanzler C. Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approach. Food Chem 2022; 395:133592. [PMID: 35810628 DOI: 10.1016/j.foodchem.2022.133592] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 06/20/2022] [Accepted: 06/26/2022] [Indexed: 11/04/2022]
Abstract
Chemical conversions of reducing sugars and amino compounds induce the formation of heterogenous, high-molecular-weight colorants ('melanoidins') with widely unknown chemical structures. Model experiments of reactive intermediates have proven to be suitable for unravelling the formation mechanisms of colored reaction products. Here, the active methylene norfuraneol was selected and incubated individually as well as in combination with glyoxal, glycolaldehyde, and acetaldehyde at elevated temperatures. Photometric and chromatographic methods as well as mass spectrometry were used to analyze the colored reaction products and reveal the reactivity of different carbonyls regarding the formation of heterogenous oligomers. Aqueous solutions of norfuraneol and glyoxal exceeded the color formation of all other model reaction systems and it could be shown that the initial reactants as well as their degradation products were incorporated into the colorants. The colored oligomers described herein were composed of carbohydrate-based intermediates of the Maillard reaction and defined as melanoidin precursors or pre-melanoidins.
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Affiliation(s)
- Leon V Bork
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Paul T Haase
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
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5
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Formation of melanoidins - Aldol reactions of heterocyclic and short-chain Maillard intermediates. Food Chem 2022; 380:131852. [PMID: 34998624 DOI: 10.1016/j.foodchem.2021.131852] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/02/2021] [Accepted: 12/09/2021] [Indexed: 11/23/2022]
Abstract
In the course of the Maillard reaction, reducing sugars and amino compounds are converted to colorants, whose chemical structures are still mostly unknown. Active methylene compounds like norfuraneol that can initiate aldol condensation reactions are considered as key intermediates in this reaction. The aim of the present study was to characterize color formation of norfuraneol with different carbonyl compounds and to identify the underlying mechanisms of the reaction. Norfuraneol was incubated with methylglyoxal or diacetyl at elevated temperatures and the resulting reaction mixtures were analyzed by means of high-resolution mass spectrometry. It was demonstrated that aldol reactions lead to the formation of heterogeneous carbohydrate-based oligomers, which are likely to contribute to the elevated browning observed in the reaction mixtures. Furthermore, redox reactions were identified as another important part of the reaction, resulting in an increasing number of double bonds in the detected reaction products.
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6
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Szymandera‐Buszka K, Zielińska‐Dawidziak M, Makowska A, Majcher M, Jędrusek‐Golińska A, Kaczmarek A, Niedzielski P. Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Agnieszka Makowska
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
| | | | - Anna Kaczmarek
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
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7
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Kanzler C, Wustrack F, Rohn S. High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11960-11970. [PMID: 34591478 DOI: 10.1021/acs.jafc.1c04594] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Despite more than 100 years of research, formation of food melanoidins from carbohydrates and amino acids in the course of the Maillard reaction is still not fully understood. Experiments with relevant precursors are commonly used to limit the pathways of the complex reaction and to elucidate the formation mechanisms of the colored end-products. Here as a simple model, methylglyoxal was incubated with l-alanine or l-lysine in aqueous solutions at 100 °C and pH 5. The reaction mixtures were analyzed for color formation, molecular weight distribution, and conversion of methylglyoxal. High-resolution mass spectrometry was used to characterize the variety of products formed. With the help of Kendrick and van Krevelen analyses, the complex data sets were investigated for common substructures and reaction patterns. This study revealed that methylglyoxal forms oligomers via aldol reaction under involvement of its prevalent reaction products such as formaldehyde, acetaldehyde, acetol, and aminoacetone with amino acids.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Felix Wustrack
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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8
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Zheng Y, Gao H, Wang H, Zhu B, Shi B, Zhong K, Sun P, Zhang L, Zhao L. The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins. J SENS STUD 2021. [DOI: 10.1111/joss.12699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Hai‐Yan Gao
- College of Life Science, Shanghai University Shanghai China
| | - Hou‐Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Bao‐qing Zhu
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Bo‐Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Pei Sun
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
| | - Lu‐Lu Zhang
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
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9
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Rezaie P, Bitarafan V, Horowitz M, Feinle-Bisset C. Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia-Do Preclinical Findings Translate to Outcomes in Humans? Nutrients 2021; 13:1317. [PMID: 33923589 PMCID: PMC8072924 DOI: 10.3390/nu13041317] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/07/2021] [Accepted: 04/15/2021] [Indexed: 12/25/2022] Open
Abstract
Bitter substances are contained in many plants, are often toxic and can be present in spoiled food. Thus, the capacity to detect bitter taste has classically been viewed to have evolved primarily to signal the presence of toxins and thereby avoid their consumption. The recognition, based on preclinical studies (i.e., studies in cell cultures or experimental animals), that bitter substances may have potent effects to stimulate the secretion of gastrointestinal (GI) hormones and modulate gut motility, via activation of bitter taste receptors located in the GI tract, reduce food intake and lower postprandial blood glucose, has sparked considerable interest in their potential use in the management or prevention of obesity and/or type 2 diabetes. However, it remains to be established whether findings from preclinical studies can be translated to health outcomes, including weight loss and improved long-term glycaemic control. This review examines information relating to the effects of bitter substances on the secretion of key gut hormones, gastric motility, food intake and blood glucose in preclinical studies, as well as the evidence from clinical studies, as to whether findings from animal studies translate to humans. Finally, the evidence that bitter substances have the capacity to reduce body weight and/or improve glycaemic control in obesity and/or type 2 diabetes, and potentially represent a novel strategy for the management, or prevention, of obesity and type 2 diabetes, is explored.
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Affiliation(s)
| | | | | | - Christine Feinle-Bisset
- Adelaide Medical School and Centre of Research Excellence in Translating Nutritional Science to Good Health, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide 5005, Australia; (P.R.); (V.B.); (M.H.)
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10
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Troise AD, Berton-Carabin CC, Vitaglione P, Fogliano V. Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5180-5188. [PMID: 32307992 DOI: 10.1021/acs.jafc.0c01446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The oil-water interface can be used as an efficient reaction controller in foods by carrying specific reactants and products in either the hydrophobic or hydrophilic phase. The formation of the taste-active compounds N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt (alapyridaine) and 1-(1-carboxyethyl)-3-hydroxy-pyridinium inner salt is influenced by the presence of a dispersed saturated triglyceride oil phase and by the pH of the aqueous phase. At pH 6.5, the formation of both betaines was 1.24 and 6 times higher in emulsions than in aqueous solution after 4 min at 140 °C. In alkaline emulsions (pH = 9.5, 4 min), the concentrations of alapyridaine and 1-(1-carboxyethyl)-3-hydroxy-pyridinium ion were 6.2 and 3.8 times higher, respectively, than in unbuffered emulsions as a result of the interaction between the polar head group of the surfactant and pyridinium rings. Here, we reported for the first time the effects of multiphase systems on the formation of nonvolatile, taste-active end products.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | | | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen 6708 WG, The Netherlands
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11
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Kanzler C, Haase PT. Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:332-339. [PMID: 31814399 DOI: 10.1021/acs.jafc.9b06258] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for the formation of melanoidins involving active methylenes with the heterocyclic structure and the structural characterization of the resulting products. For this purpose, norfuraneol was incubated with the aldehydes pyrrole-2-aldehyde or furfural at 125 °C. With the help of high-resolution mass spectrometry, the structural composition of oligomers of up to fifteen C5-units could be described for the first time. Aldol and Michael reactions could be identified as crucial steps for the formation of new C-C-bonds. With increasing heating time, the elimination of water from the products was facilitated, and oxidation reactions of integrated reductone structures lead to the expansion of conjugated double-bond systems responsible for the color formation of the samples.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Paul T Haase
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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12
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Cliceri D, Spinelli S, Dinnella C, Ares G, Monteleone E. Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Mohsin GF, Schmitt FJ, Kanzler C, Hoehl A, Hornemann A. PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions. Food Chem 2019; 281:106-113. [DOI: 10.1016/j.foodchem.2018.12.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 12/10/2018] [Accepted: 12/10/2018] [Indexed: 11/25/2022]
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14
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Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Sandau MM, Goodman JR, Thomas A, Rucker JB, Rawson NE. A functional comparison of the domestic cat bitter receptors Tas2r38 and Tas2r43 with their human orthologs. BMC Neurosci 2015; 16:33. [PMID: 26037485 PMCID: PMC4453034 DOI: 10.1186/s12868-015-0170-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Accepted: 05/07/2015] [Indexed: 01/29/2023] Open
Abstract
Background Domestic cats (felis catus) have a reputation for being rather unpredictable in their dietary choices. While their appetite for protein or savory flavors is consistent with their nutritional needs, their preference among protein-sufficient dietary options may relate to differences in the response to other flavor characteristics. Studies of domestic cat taste perception are limited, in part, due to the lack of receptor sequence information. Several studies have described the phylogenetic relationship of specific cat taste receptor sequences as compared with other carnivores. For example, domestic cats are obligate carnivores and their receptor Tas1r2, associated with the human perception of sweet, is present only as a pseudogene. Similarly, the cat perception of bitter may differ from that of other mammals due to variations in their repertoire of bitter receptor (Tas2r) genes. This report includes the first functional characterization of domestic cat taste receptors. Results We functionally expressed two uncharacterized domestic sequences Tas2r38 and Tas2r43 and deorphanized the receptors using a cellular functional assay. Statistical significance was determined using an unpaired, two-tailed t-test. The cat sequence for Tas2r38 contains 3 major amino acid residues known to confer the taster phenotype (PAI), which is associated with sensitivity to the bitter compounds PROP and PTC. However, in contrast to human TAS2R38, cat Tas2r38 is activated by PTC but not by PROP. Furthermore, like its human counterpart, cat Tas2r43 is activated by aloin and denatonium, but differs from the human TAS2R43 by insensitivity to saccharin. The responses of both cat receptors to the bitter ligands were concentration-dependent and were inhibited by the human bitter blocker probenecid. Conclusions These data demonstrate that the response profiles of the cat bitter receptors Tas2r38 and Tas2r43 are distinct from those of their orthologous human receptors. Results with cat Tas2r38 also demonstrate that additional residues beyond those classically associated with PROP sensitivity in humans influence the sensitivity to PROP and PTC. Functional studies of the human bitter receptor family are being applied to the development of food and medicinal products with more appealing flavor profiles. Our work lays the foundation for similar work applied to felines. Electronic supplementary material The online version of this article (doi:10.1186/s12868-015-0170-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | | | - Anu Thomas
- Integral Molecular, Inc., Philadelphia, PA, USA.
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16
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Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose. Food Chem 2013; 141:1078-86. [DOI: 10.1016/j.foodchem.2013.04.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 04/15/2013] [Accepted: 04/17/2013] [Indexed: 11/21/2022]
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17
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Hong JH, Kwon KY, Kim KO. Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate. J Food Sci 2012; 77:S233-9. [DOI: 10.1111/j.1750-3841.2012.02724.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Meyerhof W, Batram C, Kuhn C, Brockhoff A, Chudoba E, Bufe B, Appendino G, Behrens M. The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors. Chem Senses 2009; 35:157-70. [DOI: 10.1093/chemse/bjp092] [Citation(s) in RCA: 757] [Impact Index Per Article: 50.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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19
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20
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Hegele J, Buetler T, Delatour T. Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products. Anal Chim Acta 2008; 617:85-96. [DOI: 10.1016/j.aca.2007.12.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2007] [Revised: 12/18/2007] [Accepted: 12/19/2007] [Indexed: 11/24/2022]
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21
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Gerrard JA. The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.11.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Schieberle P. The carbon module labeling (CAMOLA) technique: a useful tool for identifying transient intermediates in the formation of maillard-type target molecules. Ann N Y Acad Sci 2005; 1043:236-48. [PMID: 16037244 DOI: 10.1196/annals.1333.029] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Although the Maillard reaction is a well-known source of aroma and taste compounds in processed foods, a systematic correlation of the concentrations of most of the reaction products identified so far with human perception has scarcely been performed. Furthermore, the influence of process parameters on yields and formation mechanisms of key flavor compounds has not been systematically studied. In this short state-of-the-art review, concepts to characterize flavor-active food constituents are briefly discussed, and approaches to elucidate formation mechanisms from labeling experiments and isotopomeric quantitation are highlighted on the basis of results obtained in the author's laboratory.
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Affiliation(s)
- Peter Schieberle
- Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany.
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