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Carballido L, Bou-Maroun E, Weber G, Bezverkhyy I, Karbowiak T. A new sol-gel fluorescent sensor to track carbonyl compounds. Talanta 2024; 279:126569. [PMID: 39042961 DOI: 10.1016/j.talanta.2024.126569] [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: 04/19/2024] [Revised: 06/05/2024] [Accepted: 07/12/2024] [Indexed: 07/25/2024]
Abstract
Carbonyl compounds are ubiquitous quality trackers that provide information about food product degradation as well as air and water pollution levels. In addition, they are used as biomarkers for medical diagnoses. With more user-friendly sensors, their fast detection and easy quantification are highly relevant. The synthesis, characterization, and performance assessment of a new sensor based on aniline fluorescence to monitor carbonyls in real time is reported. A cost-effective synthesis using a straightforward sol-gel process led to the construction of a nontoxic silica-based material with high porosity, which can be used with almost no sample preparation. The material exhibits a rapid (< 1 min) fluorescence decrease upon interaction with carbonyl groups. The limit of detection is as low as ca. 5 × 10-4 mol·L-1 for hexanal, while fluorescence extinction occurs at much higher concentrations (5 × 10-1·mol L-1), which enables the sensor to be used with a very broad range of detection. Real-time monitoring is possible since the fluorescence loss correlates with the concentration of carbonyl moieties. The performance was validated in simulating as well as in real media, making this sensor suitable for use in a wide range of applications.
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Affiliation(s)
- Laura Carballido
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France
| | - Elias Bou-Maroun
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France
| | - Guy Weber
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Université de Bourgogne Franche-Comté, 9 avenue Alain Savary, BP 47870, 21078, Dijon, Cedex, France
| | - Igor Bezverkhyy
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Université de Bourgogne Franche-Comté, 9 avenue Alain Savary, BP 47870, 21078, Dijon, Cedex, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France.
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Jiang K, Yang A, Zhang Z, Xu K, Kuang H, Meng F, Wang B. Identification of Aroma-active Compounds in Milk by GC×GC-O-TOF-MS Combined with Check-all-that-apply. J Dairy Sci 2024:S0022-0302(24)00867-1. [PMID: 38825132 DOI: 10.3168/jds.2024-24813] [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: 02/21/2024] [Accepted: 04/22/2024] [Indexed: 06/04/2024]
Abstract
Understanding consumers' sensory preferences for dairy products is essential. This study employed sensory analysis and instrumental techniques to analyze the flavor of pasteurized milk and ultra-high temperature (UHT) milk. There were 6 milk samples with similar fat content (4.0-4.6 g/100mL) and protein content (3.2-3.8 g/100mL). Sensory data from consumer tests was collected using CATA (n = 100) and 9-point hedonic preferences. Research showed that Chinese consumers could distinguish the flavor of the 2 types of milk, and UHT milk showed a higher preference score, which may be due to the more pronounced milky flavor and sweet taste of UHT milk. A total of 48 aroma-active compounds were sniffed through GC × GC-O-TOF-MS, among which 11 were determined as key aroma-active compounds. Correlation analysis showed that milky odor, sweetness, and aftertaste-milky were positively correlated with γ-dodecalactone and γ-nonanolactone. Cooked and oxidized taste were positively correlated with 1-octen-3-ol and E-2-octenal. This study is important for developing Chinese dairy products and exporting dairy products to China by multinational companies.
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Affiliation(s)
- Kexin Jiang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Aolin Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheting Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Kunli Xu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Huiyu Kuang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Bei Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Markers and Mechanisms of Deterioration Reactions in Dairy Products. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09331-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Chi X, Guo H, Zhang Y, Zheng N, Liu H, Wang J. E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula. Foods 2022; 11:foods11223708. [PMID: 36429300 PMCID: PMC9689958 DOI: 10.3390/foods11223708] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0-6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.
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Affiliation(s)
- Xuelu Chi
- College of Animal Science, Xinjiang Agriculture University, Urumchi 830091, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hongxia Guo
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (H.L.); (J.W.)
| | - Jiaqi Wang
- College of Animal Science, Xinjiang Agriculture University, Urumchi 830091, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (H.L.); (J.W.)
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Choi KO, Hur YY, Park SJ, Lee DH, Kim SJ, Im D. Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times. Foods 2022; 11:foods11162482. [PMID: 36010479 PMCID: PMC9407084 DOI: 10.3390/foods11162482] [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: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of instrumental quality indices on the sensory properties of Shine Muscat grapes harvested 16, 18, 20, and 22 weeks after full bloom (WAFB) were investigated. The berries harvested at 20 and 22 WAFB gained higher sweetness scores than those harvested at 16 and 18 WAFB, showing similar trends to that of total soluble solids (TSS) content. The sourness, astringency, and firmness scores were not significantly different among the samples. The flavor score showed a trend similar to that of sweetness perception. The higher flavor score in the berries harvested at 20 and 22 WAFB seemed to be derived from the development of floral aroma compounds, including linalool and its derivatives, with ripening. Consumer acceptance was highly correlated with sweetness and flavor perceptions. It was concluded that the TSS content and development of floral aroma compounds are the key quality parameters for Shine Muscat grapes, satisfying consumer acceptability in the market.
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Affiliation(s)
| | | | | | | | | | - Dongjun Im
- Correspondence: ; Tel.: +82-63-238-6744; Fax: +82-63-238-6705
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Performance of cost-effective PET packaging with light protective additives to limit photo-oxidation in UHT milk under refrigerated LED-lighted storage condition. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100773] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Huang G, Li N, Liu K, Yang J, Zhao S, Zheng N, Zhou J, Zhang Y, Wang J. Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC-IMS. Front Nutr 2022; 9:831178. [PMID: 35237645 PMCID: PMC8884162 DOI: 10.3389/fnut.2022.831178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 01/13/2022] [Indexed: 12/01/2022] Open
Abstract
Flaxseed supplementation in diet of dairy cow can effectively enhance the production of ω-3 polyunsaturated fatty acids (n-3 PUFA) in raw milk, which further give rise to the changes of volatile organic compounds (VOCs). In this study, we used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to investigate the VOCs in milk from cows fed three different diets (CK: supplemented with 0 g/d flaxseed; WF: 1,500 g/d whole flaxseed and GF: 1,500 g/d ground flaxseed). A total of 40 VOCs including three acids, six esters, 11 aldehydes, seven alcohols, 13 ketones were identified in all the raw milk samples. Compared with GF supplementation, suppling with WF could influence more compounds in raw milk (GF: five compounds; WF: 22 compounds). Supplementation with WF could increase the concentration of nonanal, heptanal, hexanal, which could cause the occurrence of off-flavors, and reduce the concentration of hexanoic acid (monomer; M), 2-hexanol, ethanol (M), 2-heptanone (dimer; D), 2-pentanone (M), 2-pentanone (D), acetoin (M) in raw milk. GF supplementation in diet could reduce the 2-pentanone (M), 2-pentanone (D). In addition, principal component analysis (PCA) based on the signal intensity of identified VOCs indicated that it is possible to distinguish between the CK and WF milk. However, GF milk could not be distinguished from CK milk. The results demonstrate that compared with GF milk, WF supplementation in diet of dairy cows could increase fishy (heptanal) cardboard-like (pentanal) flavor in milk and decrease sweet (hexanoic acid, 2-heptanone), fruity (ethyl butanoate, ethyl hexanoate, 2-heptanone) flavor which may lead the milk less acceptable. In conclusion, compared with WF, GF supplementation in diet of dairy cow showed higher increase in n-3 PUFA in raw milk, and less influence in VOCs of raw milk and this study might provide theoretical supports for the production of milk rich in n-3 PUFA.
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Affiliation(s)
- Guoxin Huang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin, China
| | - Ning Li
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kaizhen Liu
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiyong Yang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shengguo Zhao
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinhui Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110487] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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