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Palombi L, Pati S, Lamacchia C, Montebello R, Savastano ML, Tufariello M. Impact of semolina-barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38456680 DOI: 10.1002/jsfa.13446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 01/19/2024] [Accepted: 03/08/2024] [Indexed: 03/09/2024]
Abstract
BACKGROUND Barley flour, known to be rich in various phytochemicals, has been demonstrated to improve the technological and nutritional properties of pasta; however, its volatile profile, on which its aromatic properties depend, also plays an important role in the acceptance of barley-enriched pasta. In the present work, volatile organic compounds (VOCs) of semolina doughs enriched with different percentages of barley and of the related pasta were characterized by solid phase micro-extraction (HS-SPME) coupled to gas-chromatography/mass spectrometry (GC-MS), and evaluated using a multivariate statistical approach, including principal component analysis (PCA), cluster heatmaps, Pearson's and Spearman's correlations, and partial least squares correlation (PLSC). RESULTS The effects of single raw materials, and their interactions, were studied to establish their importance in the volatile profile of the samples, and the correlation between the dough VOCs and the processed product VOCs was assessed. The presence of barley flour markedly affected the volatile profile in comparison with the dough obtained with only durum wheat. For alcohols, esters, terpenes, and some aldehydes there was a clear correlation with the percentage of barley. For some of the VOCs, on the other hand, a strong dependence on the ingredients interaction effect due to the mixing stage has been demonstrated. CONCLUSION The heatmaps allowed a good graphical visualization of the relationship between molecules and barley percentage, offering the possibility to select the best one according to the desired volatolomic footprint. Pasta with 40% of barley was demonstrated to give pasta with the most complex volatile profile. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lorenzo Palombi
- CNR - Institute for Applied Physics "Nello Carrara" (IFAC), Firenze, Italy
| | - Sandra Pati
- Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Carmela Lamacchia
- Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Roberta Montebello
- Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Maria Luisa Savastano
- Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Maria Tufariello
- CNR - Institute of Sciences of Food Production (ISPA), Lecce, Italy
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Kang M, Guo Y, Ren Z, Ma W, Luo Y, Zhao K, Wang X. Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet ( Setaria italica Beauv.) Varieties. Foods 2023; 12:4273. [PMID: 38231730 DOI: 10.3390/foods12234273] [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: 10/07/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the foxtail millet varieties have not been studied further. The present study was undertaken to develop the characteristic volatile fingerprint and analyze the differences in volatile compounds of 20 foxtail millet varieties by electronic nose (E-Nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 43 volatile compounds were tentatively identified in foxtail millet samples, 34 and 18 by GC-IMS and GC-MS, respectively. Aldehydes, alcohols, and ketones were the major volatile compounds, and the hexanal content was the highest. The characteristic volatile fingerprint of foxtail millet was successfully constructed. A total of 39 common volatile compounds were found in all varieties. The content of hexanal, heptanal, 1-pentanol, acetophenone, 2-heptanone, and nonanal were explored to explain the aroma characteristics among the different varieties, and different varieties can be separated based on these components. The results demonstrate that the combination of E-Nose, GC-IMS, and GC-MS can be a fast and accurate method to identify the general aroma peculiarities of different foxtail millet varieties.
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Affiliation(s)
- Miao Kang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Yu Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhiyuan Ren
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Weiwei Ma
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Yuewei Luo
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Kai Zhao
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
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Rashid MT, Liu K, Wei DZ, Jatoi MA, Li Q, Sarpong F. Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice. ULTRASONICS SONOCHEMISTRY 2023; 98:106468. [PMID: 37327688 PMCID: PMC10422111 DOI: 10.1016/j.ultsonch.2023.106468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 06/18/2023]
Abstract
Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC-MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
| | - Deng-Zhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | | | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Box 74, Kade, Ghana
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Furuichi T, Abe D, Uchikawa T, Nagasaki T, Kanou M, Kasuga J, Matsumoto S, Tsurunaga Y. Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods 2023; 12:2639. [PMID: 37509731 PMCID: PMC10378559 DOI: 10.3390/foods12142639] [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: 06/09/2023] [Revised: 06/24/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.
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Affiliation(s)
- Tsugumi Furuichi
- Department of Living Science, Food Science and Nutrition, Tottori College, Tottori 682-8555, Japan
| | - Daigo Abe
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization, Kagawa 765-8508, Japan
| | - Takuya Uchikawa
- Tottori Institute of Industrial Technology, Tottori 684-0041, Japan
| | | | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
| | - Junko Kasuga
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Shingo Matsumoto
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
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Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. Foods 2023; 12:foods12051087. [PMID: 36900602 PMCID: PMC10000526 DOI: 10.3390/foods12051087] [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: 01/19/2023] [Revised: 02/20/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of -30 °C and -18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there were changes in the consistency of the soup, which decreased as the days of storage went on. Furthermore, statistically significant increases (p < 0.05) in the acidity and in the peroxide value of the oil of the soup were observed during the storage period; however, no statistically significant difference (p > 0.05) in the peroxide value of the oil of the tortellini was found. Moreover, no quantitative changes were observed in the phenolic compounds and carotenoids in the soup or in the volatile substances of either product. Finally, the sensory analysis confirmed, together with the chemical data, that the blast-freezing process adopted was suitable to maintain the good quality of these fresh meals, even if some technical modifications (in particular, lower freezing temperatures) should be adopted to improve the final quality of the products.
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Ritz M, Ahmad N, Brueck T, Mehlmer N. Comparative Genome-Wide Analysis of Two Caryopteris x Clandonensis Cultivars: Insights on the Biosynthesis of Volatile Terpenoids. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030632. [PMID: 36771729 PMCID: PMC9921992 DOI: 10.3390/plants12030632] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 05/31/2023]
Abstract
Caryopteris x Clandonensis, also known as bluebeard, is an ornamental plant containing a large variety of terpenes and terpene-like compounds. Four different cultivars were subjected to a principal component analysis to elucidate variations in terpenoid-biosynthesis and consequently, two representative cultivars were sequenced on a genomic level. Functional annotation of genes as well as comparative genome analysis on long read datasets enabled the identification of cultivar-specific terpene synthase and cytochrome p450 enzyme sequences. This enables new insights, especially since terpenoids in research and industry are gaining increasing interest due to their importance in areas such as food preservation, fragrances, or as active ingredients in pharmaceutical formulations. According to BUSCO assessments, the presented genomes have an average size of 355 Mb and about 96.8% completeness. An average of 52,090 genes could be annotated as putative proteins, whereas about 42 were associated with terpene synthases and about 1340 with cytochrome p450 enzymes.
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Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11:foods11243949. [PMID: 36553692 PMCID: PMC9778070 DOI: 10.3390/foods11243949] [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: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
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Hu Y, Zhou X, Hu C, Yu W. HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes. JOURNAL OF HAZARDOUS MATERIALS 2022; 438:129516. [PMID: 35816796 DOI: 10.1016/j.jhazmat.2022.129516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during heat preservation (60 °C, 60 min). The lunchboxes were made of pure polypropylene (PP), polypropylene-starch (PP-S), pure wheat-straw and sugarcane-straw (WS & SS) and Paper. The discrepancy of volatile aromatic substances was then analyzed using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to study the possible mechanism beneath the variations of the influences of different lunchboxes on the aromatic properties of rice. Results showed that, compared with the textural attributes, the aroma was significantly and positively correlated with panelist's acceptability, among which, the aroma of starchy, sulfur and smoky are the most important ones. The moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. While all lunchboxes have inhibitory effects on the production of volatile flavor substances including 2,6-Dimethylpyrazine, 2-Acetylpyrazine and γ-Octalactone, pure PP and PP-S lunchboxes generated undesirable flavor substances including 2-Ethyl-1-hexanl and Camphene, and thus reduced panelist's preferences. It was also found that the panelist liked the rice packaged by Paper lunchbox the best because of its better performance in maintaining the aroma of starchy and sulfur, the two substances that are associated with the higher concentration of ethereal and fruity volatile flavor substances. This study provides important information for manufacturers to understand how different disposable lunchboxes may impact the textural and aromatic properties of packaged foods.
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Affiliation(s)
- Yi Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China; State Key Labotraty of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Changying Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China; Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
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Zhang K, Gao L, Zhang C, Feng T, Zhuang H. Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS. Front Chem 2022; 10:725208. [PMID: 35860630 PMCID: PMC9290320 DOI: 10.3389/fchem.2022.725208] [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: 02/07/2022] [Accepted: 05/11/2022] [Indexed: 11/13/2022] Open
Abstract
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
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Affiliation(s)
- Kangyi Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Lingling Gao
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Can Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haining Zhuang
- School of Health and Society Care, Shanghai Urban Construction Vocational College, Shanghai, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
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Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 °C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 °C, supporting its possible use as a functional food ingredient.
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Yan JK, Chen TT, Chen X, Liu Y, Liu C, Li L. Assessing the product quality and biological activities of barley (Hordeum vulgare L.) grasses at different harvest times. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Dong X, Sun L, Maker G, Ren Y, Yu X. Ozone Treatment Increases the Release of VOC from Barley, Which Modifies Seed Germination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3127-3135. [PMID: 35254823 DOI: 10.1021/acs.jafc.1c06812] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Ozone is widely used to control pests in grain and has an impact on seed germination. The germination process involves multiple secondary metabolites, such as volatile organic compounds (VOCs), which are altered under ozone treatment. Here, an optimized solid-phase microextraction coupled with gas chromatography-mass spectrometry was implemented to explore changes in VOCs from barley seeds under ozone treatment. The data demonstrated that barley released both a greater variety and quantity of VOCs under oxidative stress. The number of alcohols and hydrocarbons gradually decreased, whereas aldehydes and organic acids markedly increased with increasing ozone treatment time. Acetic acid was identified as a potential ozone stress-specific marker. Furthermore, the dosage-dependent function of acetic acid on the germination of barley was verified, namely, a low dosage of acetic acid increased the germination and vice versa. This study provided new insights into how barley responds to ozone treatment and highlighted the role of acetic acid in seed germination.
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Affiliation(s)
- Xue Dong
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
- College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Medical, Molecular and Forensic Sciences, Murdoch University, Perth 6150, Australia
| | - Litao Sun
- College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China
- Medical, Molecular and Forensic Sciences, Murdoch University, Perth 6150, Australia
| | - Garth Maker
- College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Medical, Molecular and Forensic Sciences, Murdoch University, Perth 6150, Australia
| | - Yonglin Ren
- College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Medical, Molecular and Forensic Sciences, Murdoch University, Perth 6150, Australia
| | - Xiangyang Yu
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
- College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Medical, Molecular and Forensic Sciences, Murdoch University, Perth 6150, Australia
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Wang S, Wang Y, Zhao C, Liu X, Yin Y, Yang Z, Fang W. Studies on the volatile composition in crystal malts by using HS-SPME–GC-MS. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Effect of gamma-irradiation and extrusion on the physicochemical, thermal and sensory properties of rice flour. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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16
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Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112695] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Kohyama N, Ichinose Y, Kaneko S, Matsuki J. Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Romero‐Medina A, Estarrón‐Espinosa M, Verde‐Calvo JR, Lelièvre‐Desmas M, Escalona‐Buendía HB. Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mirna Estarrón‐Espinosa
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C Zapopan Mexico
| | | | - Maud Lelièvre‐Desmas
- UMR‐Transfrontalière 1158 BioEcoAgro, Yncrea Hauts‐de‐France, Univ. Lille, Univ. Artois, ULCO, UPJV, Univ. Liège, INRAE Lille France
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19
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Yisak H, Yaya EE, Chandravanshi BS, Redi-Abshiro M. Volatile compounds in two varieties of teff (Eragrostis tef (Zuccagni) Trotter) cultivated in Ethiopia by gas chromatography-mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hagos Yisak
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Estifanos Ele Yaya
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bhagwan Singh Chandravanshi
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
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20
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Zhang K, Zhang C, Gao L, Zhuang H, Feng T, Xu G. Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS. J Food Biochem 2021; 46:e13875. [PMID: 34312899 DOI: 10.1111/jfbc.13875] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 06/11/2021] [Accepted: 06/30/2021] [Indexed: 01/25/2023]
Abstract
Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were evaluated by gas chromatography-ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). Five key aroma substances including n-hexanal, benzaldehyde, nonanal, 2-pentylfuran, and (E)-oct-2-enal were found by Venn diagram and odor activity values (OAV). Furthermore, according to volatile fingerprints characteristics and the aroma profile of sensory evaluation, it was found that green wheat under different treatments mainly presented seven characteristic flavor notes including sweet flowers, fat fragrance, mushroom hay, waxy aldehyde, citrus fruity, vegetable-like bean, and bitter almond from the sensory evaluation, and they could be divided into four categories, which was consistent with the results of PCA and GC-IMS. Hence, the volatile compounds of green wheat samples could be visualized and identified quickly via GC-IMS and the samples could be clearly classified based on the difference of volatile compounds. PRACTICAL APPLICATIONS: In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, Venn diagram with OAV, was used to identify the key aroma of products. Finally, a rapid method to classify products by GC-IMS was performed. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technologies toward different cereals.
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Affiliation(s)
- Kangyi Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Can Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Lingling Gao
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Haining Zhuang
- School of Health & Society Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Guozhen Xu
- Puyang Academy of Agricultural Sciences, Puyang, China
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21
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chem 2021; 363:130333. [PMID: 34139517 DOI: 10.1016/j.foodchem.2021.130333] [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] [Received: 12/05/2020] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.
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Affiliation(s)
- Wan-Ting Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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22
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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23
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Silva P, Freitas J, Nunes FM, Câmara JS. Chemical Differentiation of Sugarcane Cultivars Based on Volatile Profile and Chemometric Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3548-3558. [PMID: 33719431 DOI: 10.1021/acs.jafc.0c07554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Sugarcane (SC) is a perennial grass widely cultivated in tropical and subtropical regions. However, its cultivation in Europe is residual, where Madeira Island, Portugal, is the only region where SC continues to be extensively cultivated. For the first time, the volatile profiles of regional cultivars were established by solid-phase microextraction combined with gas chromatography-mass spectrometry. Different volatile profiles for each cultivar were recognized, identifying 260 volatile organic compounds belonging to 15 chemical classes, such as aldehydes, alcohols, ketones, hydrocarbons, esters, and terpenes. Chemometric analysis procedure, namely, one-way ANOVA with Tukey's test, principal component analysis, partial least-square analysis, linear discriminant analysis, and hierarchical clustering analysis, allowed the differentiation between all regional cultivars. This study represents an important contribution for the maintenance of biodiversity and subsistence of the SC industry in Europe. Furthermore, it is also a valuable contribution to establish the typicality of traditional SC-based products, such as SC honey.
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Affiliation(s)
- Pedro Silva
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Jorge Freitas
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fernando M Nunes
- CQ-VR, Centro de Química-Vila Real, Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - José S Câmara
- CQM, Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exactas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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24
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Watt EE, Dunn ML, Steele FM, Pike OA. Optimization of oat amylase activity during sprouting to enhance sugar production. Cereal Chem 2021. [DOI: 10.1002/cche.10421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Erin E. Watt
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Michael L. Dunn
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Frost M. Steele
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Oscar A. Pike
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
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25
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Reichel S, Carvalho DO, Santos JR, Bednar P, Rodrigues JA, Guido LF. Profiling the volatile carbonyl compounds of barley and malt samples using a low-pressure assisted extraction system. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Bustillo Trueba P, Jaskula-Goiris B, Ditrych M, Filipowska W, De Brabanter J, De Rouck G, Aerts G, De Cooman L, De Clippeleer J. Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer. Food Res Int 2021; 140:110049. [PMID: 33648274 DOI: 10.1016/j.foodres.2020.110049] [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] [Received: 06/24/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, have been proposed as potential precursors of this increase. This study aimed to further understand the origin of aldehydes in aged beer, by monitoring both free and cysteinylated aldehydes throughout the brewing process, from the raw materials until the stored product. Quantification of free and cysteinylated aldehydes was performed for two different brews via headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), respectively. All selected marker aldehydes were quantified in malt, wort, and the resulting fresh and aged beer samples. Cysteinylated aldehydes were quantifiable in malt and up to the wort boiling phase. The highest levels of free aldehydes were found in malt, whereas cysteinylated aldehydes showed highest levels at mashing-in pointing to their formation during both malting and subsequent mashing-in. During beer ageing, an increase in all free aldehydes was measured. In particular, a rise in 2-methylpropanal and furfural is most striking. Although the presented experimental data obtained on malt and brewery samples do support the concept of bound-state aldehydes, cysteinylated aldehydes cannot be consider as the cause of increasing levels of staling aldehydes during beer ageing.
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Affiliation(s)
- P Bustillo Trueba
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - B Jaskula-Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - M Ditrych
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - W Filipowska
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - J De Brabanter
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - G De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - G Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - L De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
| | - J De Clippeleer
- Innovation centre for Brewing & Fermentation - IBF, Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; Innovation centre for Brewing & Fermentation - IBF, HOGENT University of Applied Sciences and Arts, Department of Life Sciences and Industrial Technology, Research Centre AgroFoodNature, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
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27
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De Flaviis R, Sacchetti G, Mastrocola D. Wheat classification according to its origin by an implemented volatile organic compounds analysis. Food Chem 2020; 341:128217. [PMID: 33022575 DOI: 10.1016/j.foodchem.2020.128217] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/20/2020] [Accepted: 09/23/2020] [Indexed: 11/28/2022]
Abstract
Food volatile organic compounds (VOCs) analysis is a useful tool in authentication and classification processes, but, to date, the analysis of wheat VOCs is still little explored. In this study a method of analysis based on solid phase microextraction coupled with gas chromatography-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The analysis was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component analysis performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares analysis permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geographical origin on wheat quality.
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Affiliation(s)
- Riccardo De Flaviis
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| | - Dino Mastrocola
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
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28
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Tuersuntuoheti T, Wang Z, Zhang M, Asimi S, Liang S, Wang Z, Ren X, Sohail A. Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
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29
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De Santis D, Moresi M, Cimini A. Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. Food Chem 2020; 315:126208. [DOI: 10.1016/j.foodchem.2020.126208] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/29/2019] [Accepted: 01/11/2020] [Indexed: 11/16/2022]
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31
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Xie P, Shi J, Tang S, Chen C, Khan A, Zhang F, Xiong Y, Li C, He W, Wang G, Lei F, Wu Y, Xie Q. Control of Bird Feeding Behavior by Tannin1 through Modulating the Biosynthesis of Polyphenols and Fatty Acid-Derived Volatiles in Sorghum. MOLECULAR PLANT 2019; 12:1315-1324. [PMID: 31557534 DOI: 10.1016/j.molp.2019.08.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/22/2019] [Accepted: 08/22/2019] [Indexed: 05/20/2023]
Abstract
Bird predation during seed maturation causes great loss to agricultural production. In this study, through GWAS analysis of a large-scale sorghum germplasm diversity panel, we identified that Tannin1, which encodes a WD40 protein functioning in the WD40/MYB/bHLH complex, controls bird feeding behavior in sorghum. Metabolic profiling analysis showed that a group of sorghum accessions preferred by birds contain mutated tan1-a/b alleles and accumulate significantly lower levels of anthocyanins and condensed tannin compounds. In contrast, a variety of aromatic and fatty acid-derived volatiles accumulate at significantly higher levels in these bird-preference accessions. We subsequently conducted both sparrow feeding and sparrow volatile attractant assays, which confirmed, respectively, the antifeedant and attractant functions of these differentially accumulated metabolites. In addition, the connection between the biosynthesis pathway of anthocyanin and proanthocyanidin and the pathway of fatty acid-derived volatile biosynthesis was demonstrated by discovering that Tannin1 complex modulates fatty acid biosynthesis by regulating the expression of SbGL2 in sorghum, thus affecting the accumulation of fatty acid-derived volatiles. Taken together, our study identified Tannin1 as the gene underlying the major locus controlling bird feeding behavior in sorghum, illustrating an example of the identification of an ecologically impactful molecular mechanism from field observation and providing significant insights into the chemistry of bird-plant ecological interactions.
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Affiliation(s)
- Peng Xie
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Jiayang Shi
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Sanyuan Tang
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China
| | - Chengxuan Chen
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Aimal Khan
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Fengxia Zhang
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Ying Xiong
- Key Laboratory of Zoological Systematics and Evolution, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, P. R. China
| | - Chao Li
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China
| | - Wei He
- School of Pharmaceutical Sciences, Tsinghua University, Beijing 100084, P. R. China
| | - Guodong Wang
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Fumin Lei
- Key Laboratory of Zoological Systematics and Evolution, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, P. R. China
| | - Yaorong Wu
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China.
| | - Qi Xie
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, P. R. China; University of Chinese Academy of Sciences, Beijing 100049, P. R. China.
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32
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Zhang K, Li Q, Wu W, Yang J, Zou W. Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. J Food Sci 2019; 84:2373-2386. [DOI: 10.1111/1750-3841.14768] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 06/26/2019] [Accepted: 07/12/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Kaizheng Zhang
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Qiong Li
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Wenchi Wu
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Jiangang Yang
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Wei Zou
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
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Xu M, Cui H, Sun F, Jia C, Zhang SL, Hussain S, Tahir MU, Zhang X, Hayat K. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. J Food Sci 2019; 84:2171-2180. [PMID: 31313307 DOI: 10.1111/1750-3841.14733] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 06/17/2019] [Accepted: 06/20/2019] [Indexed: 11/30/2022]
Abstract
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for purification and identification, confirming that the molecular formula of ARP was C10 H17 NO8 , namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a molecular mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture. The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. PRACTICAL APPLICATION: Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technology that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable physical and chemical properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.
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Affiliation(s)
- Man Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Song-Lin Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan Univ., Wuxi, Jiangsu, 214122, China
| | - Shahzad Hussain
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Dept. of Plant Production, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Khizar Hayat
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
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Reducing the undesirable odor of barley by cooking with superheated steam. Journal of Food Science and Technology 2019; 56:4732-4741. [PMID: 31686705 DOI: 10.1007/s13197-019-03907-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2019] [Accepted: 06/28/2019] [Indexed: 10/26/2022]
Abstract
Superheated steam was used to cook barley and the volatile odor compounds and release of odorants from the steamed barley were analyzed. The main odor compounds in cooked barley were aldehydes (hexanal and (E,E)-2,4-decadienal) and acids (acetic acid and hexanoic acid). Compared to ordinary cooked barley, barley cooked by superheated steam had less odorants, and the release of odorants was reduced by almost half. Sensory evaluation revealed that this barley was preferred to ordinary cooked barley, because it had weaker smell and tasted less sour and less bitter. The steaming process steam distils and eliminates some odor compounds, while some water-soluble compounds (mainly acids) are washed away by water during steaming. Therefore, this steam cooking method, applied to barley for the first time here using a comprehensive analysis, improves the acceptability and palatability of this high-quality food rich in dietary fiber.
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Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9050959] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.
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Ren Q, Sun L, Wu H, Wang Y, Wang Z, Zheng F, Lu X, Xu J. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock. Sci Rep 2019; 9:3365. [PMID: 30833628 PMCID: PMC6399331 DOI: 10.1038/s41598-019-40337-8] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 02/13/2019] [Indexed: 12/12/2022] Open
Abstract
Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecological diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation analysis between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds. In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds. This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation.
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Affiliation(s)
- Qing Ren
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Leping Sun
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Huijun Wu
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Yousheng Wang
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhiwei Wang
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Fuping Zheng
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xin Lu
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jialiang Xu
- Beijing Advanced innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
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Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability. Journal of Food Science and Technology 2018; 55:3575-3583. [PMID: 30150816 DOI: 10.1007/s13197-018-3283-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2018] [Accepted: 06/10/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different iron compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different iron compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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Rebellato AP, Klein B, Wagner R, Lima Pallone JA. Fortification effects of different iron compounds on refined wheat flour stability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Zhang H, Geng YF, Qin L, Dong XP, Xu XB, Du M, Wang ZY, Thornton M, Yang JF, Dong L. Characterization of volatile compounds in different dried sea cucumber cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9759-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Pothou E, Melliou E, Skaltsounis AL, Liouni M, Magiatis P. Investigation of Volatile Constituents of Beer, Using Resin Adsorption and GC/MS, and Correlation of 2-(3H)-Benzoxazolone with Wheat Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0123-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eleni Pothou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, and Faculty of Chemistry, University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Eleni Melliou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens
| | | | | | - Prokopios Magiatis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens
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41
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Chen Y, Zhou Z, Xu K, Zhang H, Thornton M, Sun L, Wang Z, Xu X, Dong L. Comprehensive evaluation of malt volatile compounds contaminated byFusarium graminearumduring malting. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.453] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yan Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Zhe Zhou
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Kai Xu
- COFCO Malt (Dalian) Co. Ltd; Dalian Liaoning 116000 China
| | - Han Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Megan Thornton
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Deakin University; Burwood VIC Australia
| | - Liming Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Zhenyu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
| | - Liang Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology; Dalian Polytechnic University; Dalian Liaoning 116034 China
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42
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Affiliation(s)
- Taehyun Ji
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Moonseok Kang
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Present address: Rural Development Administration–National Institute of Crop Science, Jeon-Ju, South Korea
| | - Byung-Kee Baik
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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43
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Ding X, Huang J, Wu C, Zhou R. Effects of different distillation patterns on main compounds of Chinese Luzhou
-flavour raw liquors. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Xiaofei Ding
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education; Sichuan University; Chengdu 610065 China
- National Engineering Research Center of Solid-State Manufacturing; Luzhou 646000 China
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44
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Liu J, Li S, Zhang A, Zhao W, Liu Y, Zhang Y. Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italicaBeauv.) from China. Cereal Chem 2017. [DOI: 10.1094/cchem-01-16-0007-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jingke Liu
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Shaohui Li
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Aixia Zhang
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Wei Zhao
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Yingying Liu
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Yuzong Zhang
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
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45
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Effect of selenium enrichment on the quality of germinated brown rice during storage. Food Chem 2016; 207:20-6. [DOI: 10.1016/j.foodchem.2016.03.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 01/21/2023]
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46
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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47
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Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2651-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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48
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Dong L, Liu R, Dong H, Piao Y, Hu X, Li C, Cong L, Zhao C. Volatile metabolite profiling of malt contaminated by Fusarium poae during malting. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.09.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Liu SP, Mao J, Liu YY, Meng XY, Ji ZW, Zhou ZL, Ai-lati A. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World J Microbiol Biotechnol 2015; 31:1907-21. [DOI: 10.1007/s11274-015-1931-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Accepted: 08/23/2015] [Indexed: 01/14/2023]
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50
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Zunino MP, Herrera JM, Pizzolitto RP, Rubinstein HR, Zygadlo JA, Dambolena JS. Effect of Selected Volatiles on Two Stored Pests: The Fungus Fusarium verticillioides and the Maize Weevil Sithophilus zeamais. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7743-7749. [PMID: 26257042 DOI: 10.1021/acs.jafc.5b02315] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
New agronomic practices and technology enabled Argentina a larger production of cereal grains, reaching a harvest yield of 26.5 million metric tons of maize, of which, about 40% was exported. However, much of the maize production is lost annually by the attack of fungi and insects (2.6 million tons). In this study, the antifungal effect of selected volatiles on Fusarium verticillioides, its mycotoxin production, and the repellent and insecticidal activities against the weevill Sithophilus zeamais, an insect vector of F. verticillioides, were evaluated. The compounds tested were (2E)-2-hexenal, (2E)-2-nonenal, (2E,6Z)-2,6-nonadienal, 1-pentanol, 1-hexanol, 1-butanol, 3-methyl-1-butanol, pentanal, 2-decanone, and 3-decanone, which occur in the blend of volatile compounds emitted by various cereal grains. The most active antifungals were the aldehydes (2E)-2-nonenal, (2E)-2-hexenal, and (2E,6Z)-2,6-nonadienal (minimum inhibitory concentration values of <0.03, 0.06, and 0.06 mM, respectively). The occurrence of fumonisin B1 also was prevented because these compounds completely inhibited fungal growth. The best insecticidal fumigant activities against the maize weevil were shown by 2-decanone and 3-decanone (lethal concentration ≤ 54.6 μL/L (<0.28 mM)). Although, all tested compounds showed repellent activity against S. zeamais at a concentration of 4 μL/L, (2E,6Z)-2,6-nonadienal was the most active repellent compound. These results demonstrate the potential of (2E,6Z)-2,6-nonadienal to be used as a natural alternative to synthetic pesticides on F. verticillioides and S. zeamais.
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Affiliation(s)
- María P Zunino
- Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba - ICTA , Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN - UNC, Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Jimena M Herrera
- Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba - ICTA , Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN - UNC, Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Romina P Pizzolitto
- Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba - ICTA , Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN - UNC, Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Héctor R Rubinstein
- CIBICI (CONICET), Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria , Córdoba X5016GCA, Argentina
| | - Julio A Zygadlo
- Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba - ICTA , Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN - UNC, Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - José S Dambolena
- Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba - ICTA , Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN - UNC, Avenida Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
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