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Knaapila A, Kantanen K, Ramos-Diaz JM, Piironen V, Sandell M, Jouppila K. Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion. Foods 2024; 13:1444. [PMID: 38790744 PMCID: PMC11119597 DOI: 10.3390/foods13101444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as 'beany' and 'tasteless', but very rarely as 'bitter'. The most frequently cited attributes for mouthfeel varied between the samples containing 30% ('tough', 'gummy') and 50% ('crumbly', 'floury') of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.
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Affiliation(s)
- Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Katja Kantanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
- Natural Resources Institute Finland (Luke), Humppilantie 7, FI-31600 Jokioinen, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
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Xiang X, Yang Q, Chen K, Wang Z, Yang G, Li A, An X, Kan J. Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation. Food Chem 2024; 439:138103. [PMID: 38056337 DOI: 10.1016/j.foodchem.2023.138103] [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: 09/19/2023] [Revised: 11/14/2023] [Accepted: 11/26/2023] [Indexed: 12/08/2023]
Abstract
Idesia polycarpa var. vestita Diels (I. vestita) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil. However, the intense bitter taste of its fruit greatly limits its development and promotion in the food industry. Herein, five key bitter compounds from I. vestita fruit were isolated by sensory-guided fractionation and characterized using ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometer and nuclear magnetic resonance. The bitter taste of the identified compounds was subsequently validated by threshold tests and computational molecular docking. The bitterness threshold in water of idesin was the lowest (12.051 mg/L), and all bitter substances spontaneously bound to the bitter receptors hTAS2R16 and hTAS2R14, with a stronger affinity for the latter (approximately -6.5 - -9.0 kcal/mol). This is the first systematic study of bitter compounds in I. vestita fruit, providing a scientific basis for revealing the mechanism of bitterness formation and bitterness control.
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Affiliation(s)
- Xuwen Xiang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Kewei Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Zhirong Wang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Gang Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Aijun Li
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Xiaofeng An
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd., Chongqing 400800, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Lippolis A, Roland WSU, Bocova O, Pouvreau L, Trindade LM. The challenge of breeding for reduced off-flavor in faba bean ingredients. FRONTIERS IN PLANT SCIENCE 2023; 14:1286803. [PMID: 37965015 PMCID: PMC10642941 DOI: 10.3389/fpls.2023.1286803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 10/17/2023] [Indexed: 11/16/2023]
Abstract
The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its remarkable yield potential (up to 8 tonnes ha-1 in favourable growing conditions) and high protein content (~29% dry matter basis). Nevertheless, the adoption of faba bean protein in plant-based products that aim to resemble animal-derived counterparts is hindered by its distinctive taste and aroma, regarded as "off-flavors". In this review, we propose to introduce off-flavor as a trait in breeding programs by identifying molecules involved in sensory perception and defining key breeding targets. We discuss the role of lipid oxidation in producing volatile and non-volatile compounds responsible for the beany aroma and bitter taste, respectively. We further investigate the contribution of saponin, tannin, and other polyphenols to bitterness and astringency. To develop faba bean varieties with diminished off-flavors, we suggest targeting genes to reduce lipid oxidation, such as lipoxygenases (lox) and fatty acid desaturases (fad), and genes involved in phenylpropanoid and saponin biosynthesis, such as zero-tannin (zt), chalcone isomerase (chi), chalcone synthase (chs), β-amyrin (bas1). Additionally, we address potential challenges, including the need for high-throughput phenotyping and possible limitations that could arise during the genetic improvement process. The breeding approach can facilitate the use of faba bean protein in plant-based food such as meat and dairy analogues more extensively, fostering a transition toward more sustainable and climate-resilient diets.
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Affiliation(s)
- Antonio Lippolis
- Plant Breeding, Wageningen University & Research, Wageningen, Netherlands
| | - Wibke S. U. Roland
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - Ornela Bocova
- Plant Breeding, Wageningen University & Research, Wageningen, Netherlands
| | - Laurice Pouvreau
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - Luisa M. Trindade
- Plant Breeding, Wageningen University & Research, Wageningen, Netherlands
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Fu Q, Zhao J, Rong S, Han Y, Liu F, Chu Q, Wang S, Chen S. Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15429-15444. [PMID: 37824166 DOI: 10.1021/acs.jafc.3c02224] [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: 10/13/2023]
Abstract
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
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Affiliation(s)
- Qi Fu
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
- Department of Biology, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China
| | - Qianmei Chu
- Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
| | - Suqing Wang
- School of Nursing, Wuhan University, Wuhan 430071, China
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, Wuhan, China
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Amyoony J, Dabas T, Gorman M, Moss R, McSweeney MB. Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). J Texture Stud 2023. [PMID: 37859519 DOI: 10.1111/jtxs.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 10/21/2023]
Abstract
Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [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: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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Study on the taste active compounds in Douchi using metabolomics method. Food Chem 2023; 412:135343. [PMID: 36701969 DOI: 10.1016/j.foodchem.2022.135343] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/18/2022] [Accepted: 12/27/2022] [Indexed: 12/30/2022]
Abstract
Douchi is a traditional famous seasoning in China. This study adopted electronic tongue and metabolomics to analyze the taste characteristics and taste active compounds of 12 samples from three most famous types of Douchi (Liuyang Douchi, Yangjiang Douchi, Yongchuan Douchi). Thirty-six differential metabolites mainly enriched from the arginine biosynthesis were identified among these Douchis. Umami and bitterness are considered as two taste that bring positive and negative perceptions for Douchi. The succinic acid was found to be responsible for the umami in LY, YJ and YC Douchi, with the TAVs of 2054, 643, 174, respectively, rather than the glutamic acid and aspartic acid. The leucine was identified as the main metabolite for bitterness, with the TAVs of 9, 9, 7 respectively. KEGG enrichment analysis found that the umami, sourness and saltiness might be related to alanine, aspartate and glutamate metabolism and the bitterness might be related to aminoacyl-tRNA biosynthesis pathway.
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Ongkowijoyo P, Tello E, Peterson DG. Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7477-7484. [PMID: 37141411 DOI: 10.1021/acs.jafc.3c00435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of pea protein isolates were investigated. Off-line multi-dimensional sensory-guided preparative liquid chromatography fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by Fourier transform ion cyclotron resonance mass spectrometry and de novo tandem mass spectrometry (MS/MS) sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative MS/MS analysis reported that the concentration of the bitter peptide was 129.3 mg/L, which was above the determined bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Edisson Tello
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
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Karolkowski A, Belloir C, Briand L, Salles C. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 2023; 28:molecules28083298. [PMID: 37110532 PMCID: PMC10141849 DOI: 10.3390/molecules28083298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Keuleyan E, Gélébart P, Beaumal V, Kermarrec A, Ribourg-Birault L, Le Gall S, Meynier A, Riaublanc A, Berton-Carabin C. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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12
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Vaikma H, Metsoja G, Bljahhina A, Rosenvald S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods 2022; 11:foods11182919. [PMID: 36141046 PMCID: PMC9498869 DOI: 10.3390/foods11182919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 12/01/2022] Open
Abstract
Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea starch (PS). In addition, the evolution of saponins in cooked foods made from these ingredients and their relationship to bitter flavor has not been investigated. This study, therefore, explored the presence of two bitter saponins, βg and Bb, in whole pea flour (PF) and a composite flour reconstructed from the two main fractions (PS + PPI). In addition, it investigated the impact of baking on the chemical state of these compounds in a sponge cake. Finally, the sensory impact of the baking process on the perceived bitterness of cakes made with these two pea flours was also evaluated. High-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (HPLC-HRMS) was used to identify and quantify pea saponins in the flours and cakes, and a descriptive sensory analysis was obtained by a trained panel to assess sensory differences in bitterness. Our results showed marked differences in saponin concentration and composition among the pea ingredients studied. Concentrations were highest in PPI (1.497 mg·g−1 dry matter), with 98% of saponin Bb. PS had the lowest saponin concentration (0.039 mg·g−1 dry matter, with 83% Bb), while 0.988 mg·g−1 dry matter was quantified in PF, with only 20% Bb and 80% βg. This research also highlighted the thermal degradation of saponin βg to Bb in sponge cakes during baking at 170 °C. However, at a sensory level, these chemical changes were insufficient for the impact on bitterness to be perceived in cakes made with pea flour. Moreover, baking time significantly reduced the bitter flavor in cakes made with the composite flour (PS + PPI).
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Affiliation(s)
- Pedro Martínez Noguera
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Jodie Lantoine
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Even Le Roux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Suyin Yang
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Ralf Jakobi
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Svenja Krause
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Anne Saint-Eve
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Catherine Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
| | - Barbara Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 22 Place de l’Agronomie, 91120 Palaiseau, France
- Correspondence: ; Tel.: +33-7-77-31-89-78
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Oliete B, Lubbers S, Fournier C, Jeandroz S, Saurel R. Effect of biotic stress on the presence of secondary metabolites in field pea grains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4942-4948. [PMID: 35275406 DOI: 10.1002/jsfa.11861] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 02/23/2022] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The presence of secondary metabolites responsible for off-flavours in peas may influence consumers' acceptance. These undesirable compounds may increase due to biotic stress or cultivar. Therefore, grains from two pea (Pisum sativum L.) cultivars (Crécerelle and Firenza) exposed to biotic stress were studied in terms of protein content, electrophoretic polypeptide profile, lipoxygenase activity, saponin content and volatile compounds. RESULTS No differences were observed in the electrophoretic polypeptide profile of pea samples across cultivar or biotic stress. The cultivar noticeably affected the volatile compounds and lipoxygenase activity. The biotic stress significantly increased the saponin content. CONCLUSION The cultivar showed more noticeable impact on the presence of off-flavour compounds than the biotic stress. The development of pea protein ingredients needs the thorough choice of raw materials in terms of cultivar and control of biotic stress in order to ensure acceptance by consumers. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bonastre Oliete
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
| | - Samuel Lubbers
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
| | - Carine Fournier
- Agroécologie, CNRS, INRAE, Institut Agro, Université de Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Sylvain Jeandroz
- Agroécologie, CNRS, INRAE, Institut Agro, Université de Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Rémi Saurel
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
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15
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Cosson A, Meudec E, Ginies C, Danel A, Lieben P, Descamps N, Cheynier V, Saint-Eve A, Souchon I. Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes. Food Chem 2022; 385:132615. [PMID: 35290955 DOI: 10.1016/j.foodchem.2022.132615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/28/2022] [Accepted: 02/28/2022] [Indexed: 11/24/2022]
Abstract
Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes. The phytochemical profiles of pea flour, pea protein isolates, and pea protein isolate fractions were characterized via UHPLC-DAD-MS. A total of 48 phytochemicals have been revealed: 6 phenolic acids, 5 flavonoids, and 1 saponin were identified and quantified, while another 9 phenolic acids, 10 flavonoids, and 6 saponins were tentatively identified. The impacts of protein extraction and fractionation were studied. These processes appear to have caused some compound degradation. It was found that 29 compounds were correlated with perceived bitterness and/or astringency. Therefore, these results show that certain phytochemicals can lead to negative sensory attributes in pea-protein-based products.
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Affiliation(s)
- A Cosson
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France; Roquette Frères, 10 rue haute loge, F-62136 Lestrem, France
| | - E Meudec
- SPO, INRAE, Univ Montpellier, Institut Agro Montpellier Supagro, Montpellier, France; INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - C Ginies
- UMR SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - A Danel
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - P Lieben
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - N Descamps
- Roquette Frères, 10 rue haute loge, F-62136 Lestrem, France
| | - V Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro Montpellier Supagro, Montpellier, France; INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - A Saint-Eve
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - I Souchon
- UMR SQPOV, INRAE, Avignon Université, F-84000 Avignon, France.
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16
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Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022; 11:foods11131932. [PMID: 35804748 PMCID: PMC9265898 DOI: 10.3390/foods11131932] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 01/31/2023] Open
Abstract
In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 107 CFU/mL in the model and 107 CFU/g in actual Suanzhayu systems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p < 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p < 0.05). L. plantarum M22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularly L. plantarum M22, have good fermentation characteristics and have the potential to become excellent Suanzhayu fermenters in the future.
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Affiliation(s)
- Aoxue Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xu Yan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Hao Shang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Yingxi Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
- Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, 10095 Turin, Italy
- Correspondence: ; Tel.: +86-0411-86318675; Fax: +86-0411-86318655
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17
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Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022; 63:10585-10606. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer's acceptance. These off-flavors are often described as "green," "grassy," "beany," "fatty" and "bitter." This review highlights the presence and formation of common off-flavor volatiles (aldehydes, alcohols, ketones, pyrazines, furans) and nonvolatiles (phenolics, saponins, peptides, alkaloids) from a variety of plant-based foods, including legumes (e.g. lentil, soy, pea), fruits (e.g. apple, grape, watermelon) and vegetables (e.g. carrot, potato, radish). These compounds are formed through various pathways, including lipid oxidation, ethanol fermentation and Maillard reaction (and Strecker degradation). The effect of off-flavor compounds as received by the human taste receptors, along with its possible link of bioactivity (e.g. anti-inflammatory effect), are briefly discussed on a molecular level. Generation of off-flavor compounds in plants is markedly affected by the species, cultivar, geographical location, climate conditions, farming and harvest practices. The effects of genome editing (i.e. CRISPR-Cas9), various processing technologies, such as antioxidant supplementation, enzyme treatment, extrusion, fermentation, pressure application, and different storage and packaging conditions, have been increasingly studied in recent years to mitigate the formation of off-flavors in plant foods. The information presented in this review could be useful for agricultural practitioners, fruits and vegetables industry, and meat and dairy analogue manufacturers to improve the flavor properties of plant-based foods.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Werribee, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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18
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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19
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Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022; 63:8478-8488. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties.
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Affiliation(s)
- Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xinyu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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20
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia. Foods 2022; 11:foods11081146. [PMID: 35454733 PMCID: PMC9025280 DOI: 10.3390/foods11081146] [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: 02/23/2022] [Revised: 04/05/2022] [Accepted: 04/12/2022] [Indexed: 12/10/2022] Open
Abstract
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys to better understand the origin of sensory perception (e.g., beany, bitter). Two types of pea gels, containing (i) 100% pea proteins and (ii) 50% pea proteins/50% milk proteins, were fermented with three different SMC. Major species developing in both types of gels were Geotrichum candidum, Lactococcus lactis, and Lactobacillus rhamnosus. In pea gels, sensory analyses revealed that bitterness increased after fermentation, which could be due to hydrophobic amino acids resulting from protein hydrolysis, but also decreased pea note intensity in pea gels. In mixed gels, pea perception was similar whatever the SMC, whereas cheesy perception increased. Olfactometry experiments revealed that some specific “green” aroma compounds, responsible for green off-note, were suppressed/reduced by fermentation. The data presented investigated to which extent the design of SMC, together with gels composition (pea gels versus mixed gels), could modulate sensorial perception and drive consumer acceptability.
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21
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Wollschlaeger JO, Maatz R, Albrecht FB, Klatt A, Heine S, Blaeser A, Kluger PJ. Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins. Gels 2022; 8:94. [PMID: 35200476 PMCID: PMC8871916 DOI: 10.3390/gels8020094] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/19/2022] [Accepted: 02/01/2022] [Indexed: 02/04/2023] Open
Abstract
The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23-30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.
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Affiliation(s)
- Jannis O. Wollschlaeger
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Robin Maatz
- Institute for BioMedical Printing Technology, Technical University of Darmstadt, 64289 Darmstadt, Germany; (R.M.); (A.B.)
| | - Franziska B. Albrecht
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Annemarie Klatt
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Simon Heine
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Andreas Blaeser
- Institute for BioMedical Printing Technology, Technical University of Darmstadt, 64289 Darmstadt, Germany; (R.M.); (A.B.)
- Centre for Synthetic Biology, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Petra J. Kluger
- School of Applied Chemistry, Reutlingen University, 72762 Reutlingen, Germany
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22
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Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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23
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Singh S, Yap WS, Ge XY, Min VLX, Choudhury D. Cultured meat production fuelled by fermentation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Utz F, Spaccasassi A, Kreissl J, Stark TD, Tanger C, Kulozik U, Hofmann T, Dawid C. Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.). Foods 2022; 11:foods11030412. [PMID: 35159561 PMCID: PMC8834122 DOI: 10.3390/foods11030412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/20/2022] [Accepted: 01/27/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.
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Affiliation(s)
- Florian Utz
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Johanna Kreissl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany;
| | - Timo D. Stark
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Caren Tanger
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
- Correspondence: ; Tel.: +49-81-6171-2901
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25
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Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102851] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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26
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Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021; 63:2277-2317. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
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Affiliation(s)
- He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China.,College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Feng Li
- School of Environment and Safety Engineering, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Chun-Jian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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27
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Mittermeier-Kleßinger VK, Hofmann T, Dawid C. Mitigating Off-Flavors of Plant-Based Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9202-9207. [PMID: 34342446 DOI: 10.1021/acs.jafc.1c03398] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes. Recent developments open new avenues for improving the quality and sustainable production of plant proteins. Increasing knowledge on the key drivers of the off-flavor of plant proteins, which currently limit their use, supports new strategies to reach full flavor experience, thus enhancing consumer acceptance. Current limitations and future directions for improving the flavor profiles of plant-based proteins are discussed in this perspective.
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Affiliation(s)
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, D-85354 Freising, Germany
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28
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Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates ( Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8768-8776. [PMID: 34324814 DOI: 10.1021/acs.jafc.1c02889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An ultra-high-performance liquid chromatography-differential ion mobility (DMS)-tandem mass spectrometry method was developed to quantify 14 bitter-tasting lipids in 17 commercial pea-protein isolates (Pisum sativum L.). The DMS technology enabled the simultaneous quantification of four hydroxyoctadecadienoic acid isomers, namely, (10E,12Z)-9-hydroxyoctadeca-10,12-dienoic acid (5), (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid (6), (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid (7), and (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid (8). Based on quantitative data and human bitter taste recognition thresholds, dose-over-threshold factors were determined to evaluate the individual lipids' bitter impact and compound classes. The free fatty acids α-linolenic acid (10) and linoleic acid (13), as well as the trihydroxyoctadecenoic acids, especially 9,10,11-trihydroxyoctadec-12-enoic (3), and 11,12,13-trihydroxyoctadec-9-enoic acids (4), were shown to be key inducers to bitterness in the isolates. Additionally, the impact of 1-linoleoyl glycerol (9) on the bitter taste could be shown for 14 of the 17 tested pea-protein isolates.
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Affiliation(s)
- Peter Gläser
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | | | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany
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29
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Nandasiri R, Zago E, Thiyam‐Holländer U, Eskin NAM. Attenuation of sinapic acid and
sinapine‐derived flavor‐active
compounds using a
factorial‐based
pressurized
high‐temperature
processing. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- Richardson Centre for Functional Foods & Nutraceuticals Winnipeg Manitoba Canada
| | - Erika Zago
- BioMatter Unit—École Polytechnique de Bruxelles Université Libre de Bruxelles Brussels Belgium
| | - Usha Thiyam‐Holländer
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- Richardson Centre for Functional Foods & Nutraceuticals Winnipeg Manitoba Canada
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30
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Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021; 347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 12/14/2022]
Abstract
Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z. bungeanum. Results showed that there were 37 potential bitter compounds in Z. bungeanum, and possible mechanisms underlying its bitter taste were provided. Further, instrumental analyses combined with sensory evaluation were used to identify the key bitter compounds in Gou jiao, a wild variant of Z. Bungeanum with a strong bitter taste. Totally 15 key bitter compounds were identified, most of which have a low bitterness recognition threshold. This study is the first comprehensive identification of non-volatile bitter compounds in Z. bungeanum and provides a basis for future investigations into mitigating bitterness and uncovering how the interaction between different bitter compounds affects taste.
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Affiliation(s)
- Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xiaofei Mei
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Qiaoli Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
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31
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Duggan T, Dawid C, Baur S, Hofmann T. Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11524-11534. [PMID: 32930579 DOI: 10.1021/acs.jafc.0c04853] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 μmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.
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Affiliation(s)
- Tara Duggan
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Sebastian Baur
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
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32
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Schweiggert-Weisz U, Eisner P, Bader-Mittermaier S, Osen R. Food proteins from plants and fungi. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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