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Puganen A, Damerau A, Pöysä M, Lampi AM, Piironen V, Yang B, Linderborg KM. Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation. Food Chem 2024; 451:139448. [PMID: 38685179 DOI: 10.1016/j.foodchem.2024.139448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/22/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9-8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications.
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Affiliation(s)
- Anna Puganen
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Marjo Pöysä
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Baoru Yang
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Kaisa M Linderborg
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Front Nutr 2024; 11:1345371. [PMID: 38379545 PMCID: PMC10877596 DOI: 10.3389/fnut.2024.1345371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 01/08/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties. Methods This study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oat content. The volatile compounds and their respective aromas were analysed using solid phase microextraction followed by gas chromatography mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Liquid chromatography mass spectrometry (LC-MS) was used for identification of avenanthramides and avenacosides. Particle size and polydispersity index (PDI) were analysed using a Mastersizer and Zetasizer, respectively, with colour analysis carried out using a colourimeter, and viscosity measurements using a rheometer. Descriptive sensory profiling was used to assess the impact on the sensory characteristics of the different samples and the sensory data acquired were correlated with the instrumental data. Results Samples with smaller particle size appeared whiter-both instrumentally and perceptually. The only clear plastic packaged product differed substantially in volatile profile from all other products, with a higher abundance of many volatile compounds, and high overall perceived aroma. Avenanthramides and avenacosides were present in all samples, but differed significantly in abundance between them. Discussion The results suggested smaller particle size leads to whiter colour, whilst differences in processing and packaging may contribute to significant differences in aroma. Astringency did not differ significantly between samples, suggesting that the variation in the concentrations of avenacosides and avenanthramides were below noticeable differences.
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Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | | | - Ruan Elliott
- Department of Nutrition and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Wróbel-Szkolak J, Cwener A, Pietraś R, Komsta Ł. Simultaneous component analysis as an interesting preliminary data analysis method in GC-MS – An example of headspace screening of Polish grasses. ACTA CHROMATOGR 2022. [DOI: 10.1556/1326.2022.01099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Abstract70 species of grasses family (Poaceae), coming from genera: Agrostis, Alopecurus, Anthoxanthum, Apera, Arrhenatherum, Avena, Brachypodium, Briza, Bromus, Calamagrostis, Corynephorus, Cynosurus, Dactylis, Danthonia, Deschampsia, Digitaria, Echinochloa, Elymus, Eragrostis, Festuca, Glyceria, Helictotrichon, Hierochloe, Holcus, Hordeum, Koeleria, Leymus, Lolium, Milium, Molinia, Nardus, Panicum, Phalaris, Phleum, Phragmites, Poa, Saccharum and Setaria, collected mostly from natural stands in Poland during 2020 season, were subjected to GC-MS fingerprinting of headspace volatile fraction above dried material. Obtained mass spectrometry data were analyzed by means of principal component analysis (PCA) and hierarchical cluster analysis (HCA). Five species: Glyceria maxima (Hartm.) Holmb., Lolium multiflorum Lam., Hordeum jubatum L., Bromus tectorum L. and Bromus secalinus L. were identified as outliers, which is consistent with our earlier analysis by thin layer chromatography. These species deserve further look and their outliance is orthogonal to coumarin content, which was independently observed for odorant species of grasses.
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Affiliation(s)
- Joanna Wróbel-Szkolak
- Department of Medicinal Chemistry, Faculty of Pharmacy, Medical University of Lublin, Jaczewskiego 4, 20-090, Lublin, Poland
| | - Anna Cwener
- Botanical Garden of Maria Curie-Skłodowska University in Lublin, Sławinkowska 3, 20-810, Lublin, Poland
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical University of Lublin, Chodźki 1A, 20-083, Lublin, Poland
| | - Rafał Pietraś
- Department of Medicinal Chemistry, Faculty of Pharmacy, Medical University of Lublin, Jaczewskiego 4, 20-090, Lublin, Poland
| | - Łukasz Komsta
- Department of Medicinal Chemistry, Faculty of Pharmacy, Medical University of Lublin, Jaczewskiego 4, 20-090, Lublin, Poland
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Li X, Oey I, Ying Leong S, Kebede B. Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chem 2022; 405:134864. [DOI: 10.1016/j.foodchem.2022.134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 10/15/2022] [Accepted: 11/02/2022] [Indexed: 11/08/2022]
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Bai X, Zhang M, Zhang Y, Zhang Y, Guo X, Huo R. Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022; 11. [PMID: 36230147 DOI: 10.3390/foods11193070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/16/2022] Open
Abstract
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Li X, Oey I, Kebede B. Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Res Int 2022; 157:111243. [DOI: 10.1016/j.foodres.2022.111243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/24/2022] [Accepted: 04/08/2022] [Indexed: 11/21/2022]
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Zhang K, Zhang C, Zhuang H, Liu Y, Feng T, Nie B, Lucarini M. Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS. J FOOD QUALITY 2021; 2021:1-13. [DOI: 10.1155/2021/6533083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances of peas. The cluster analysis of the heat map conducted towards the differences of volatile components in peas under different treatments; the results indicated that peas could be mainly divided into four groups, which was consistent with the above conclusion of GC-IMS. Eight sensory descriptors were used to evaluate the aroma notes: sweet flowers, fat fragrance, waxy aldehydes, mushroom hay, roasted potato with nuts, vegetable-like bean, spicy dry tar, and bitter almond from the sensory analysis, and the sensory analysis also showed good agreement with the results of GC-IMS and GC-MS. The results indicated that the volatile compounds of peas under different treatments could be visualized and identified quickly via GC-IMS, and the samples could be clearly classified based on the difference of volatile compounds. Practical Application. In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, the Venn diagram with OAV, was used to identify the key-aroma of products. Finally, a rapid method is established to classify products by GC-IMS. 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 technology towards different cereals.
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Chang Z, Fan W, Li Q, Zhao J. Lipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1967383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zhiyao Chang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Wendong Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Quanhong Li
- Beijing Key Laboratory of Odor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jing Zhao
- Beijing Key Laboratory of Odor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Masiá C, Geppel A, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2021; 10:573. [PMID: 33801804 DOI: 10.3390/foods10030573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 11/17/2022] Open
Abstract
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.
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Dach A, Schieberle P. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat ( Avena sativa L.) Pastry by Application of the Sensomics Approach. J Agric Food Chem 2021; 69:1578-1588. [PMID: 33497230 DOI: 10.1021/acs.jafc.0c07498] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained from oat pastry prepared under defined conditions led to the detection of 43 odor-active areas in the flavor dilution (FD) factor range of 2-8192. Among them, 3-(methylthio)propanal (cooked-potato-like), 2-acetyl-1-pyrroline (roasty, popcorn-like), vanillin (vanilla-like), 2-methoxy-4-vinylphenol (clove-like), 1-octen-3-one (mushroom-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), and (E,E,Z)-2,4,6-nonatrienal (oat-like) were identified with the highest FD factors. Nine aroma compounds were identified for the first time in oats or oat products, and (E,E,Z)-2,4,6-decatrienal, also showing an oat-like odor quality, is reported for the first time in foods. Quantitation of the 36 most important compounds by means of stable isotope dilution assays followed by a calculation of odor activity values on the basis of odor thresholds in corn starch revealed 2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds. An aroma recombinate prepared in odorless oat pastry material containing 30 odorants in the concentrations determined in the oat pastry was able to successfully mimic the overall aroma profile of the original oat pastry.
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Affiliation(s)
- Anna Dach
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Faculty for Chemistry, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany
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Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules 2020; 25:molecules25235626. [PMID: 33260430 PMCID: PMC7729772 DOI: 10.3390/molecules25235626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 11/28/2022] Open
Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
- Correspondence: ; Tel.: +48-89523-46-39
| | - Ewa Lelujka
- Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland;
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
| | - Grzegorz Lamparski
- Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland;
| | - Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
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15
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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16
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Abstract
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ] identified 110 volatile components in oat groats, including C8-C9 unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek , M. G. ; McGorrin , R. J. Oat flavor chemistry: Principles and prospects . In Oats: Chemistry and Technology , 1 st ed.; Webster , F. H. , Ed.; AACC International : St. Paul, MN , 1986 ; pp 335 - 369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C3-, and C4-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.
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Affiliation(s)
- Robert J McGorrin
- Department of Food Science and Technology , Oregon State University , 100 Wiegand Hall , Corvallis , Oregon 97331-6602 , United States
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17
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Liu L, Kong W, He L, Wang Y, Zhang Y, Ma M, Zhang L, Zhou J, Cui L, Han Y. Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations. J Food Sci 2019; 84:2432-2440. [PMID: 31408216 DOI: 10.1111/1750-3841.14682] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/28/2022]
Abstract
Volatile profiles of oat-based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography-mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying-related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. PRACTICAL APPLICATION: The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high-quality oat with better flavor.
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Affiliation(s)
- Longlong Liu
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China.,Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Weina Kong
- Inst. of Plant Protection, Shanxi Academy of Agricultural Science, Taiyuan, 030031, China
| | - Lu He
- Maize Research Inst., Shanxi Academy of Agricultural Sciences, Xinzhou, 034000, China
| | - Yi Wang
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China
| | - Yiru Zhang
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China
| | - Mingchuan Ma
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Lijun Zhang
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Jianping Zhou
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Lin Cui
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Yuanhuai Han
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China.,Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China
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18
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Shan Y, Yu J, Liu QS, Shi L, Liu Y, Li J. Lipid oxidation stability of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen ( 60 Co-PP). J Sci Food Agric 2019; 99:675-684. [PMID: 29961985 DOI: 10.1002/jsfa.9232] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 06/26/2018] [Accepted: 06/29/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pine pollen, a kind of Chinese traditional medicine, is rich in unsaturated fatty acids. During its processing, it is often needed to break the sporoderm in order to increase the availability of some ingredients, which can cause lipid oxidation and the development of rancidity during storage. RESULTS The primal peroxide value (PV) of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) was much higher (over 15 times) than raw pine pollen (R-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen (60 Co-PP). The PV of UHT-PP first increased and then decreased shortly after; however, PV of R-PP and 60 Co-PP remained almost unchanged during storage. The volatiles associated with rancidity in UHT-PP were found to be significantly higher than 60 Co-PP, especially hexanal (nearly 30 times) and hexanoic acid (about 2 times), and a multi-organoleptic sensor analyzer (electronic nose system) was able to differentiate these three kinds of samples when the output was subjected to discriminant function analysis. During storage (30 days), hexanal first increased and then decreased (at about 5 days), and hexanoic acid continuously increased for UHT-PP; however, no significant change was noted for R-PP or 60 Co-PP. UHT-PP has a greater surface area than 60 Co-PP, although same sporoderm-broken processes were applied. Antioxidants (flavone, carotenoid and tocopherols, sterol compounds) in 60 Co-PP were significantly (P ≤ 0.05, by Duncan's multiple range test) higher than that in UHT-PP, although not significantly different for total phenolics. CONCLUSIONS Rancidity occurs more readily in UHT-PP than in R-PP and 60 Co-PP during storage, probably because significant lipid oxidation and antioxidant degradation occurred during the UHT sterilization sporoderm-broken processing of pine pollen. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yue Shan
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Jiahao Yu
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Qi Song Liu
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Lihua Shi
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Yuanfa Liu
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Jinwei Li
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
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Affiliation(s)
- Wenyuan Jin
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an, Shaanxi China
| | - Dan Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an, Shaanxi China
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20
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Yousif SI, Bayram M, Kesen S. Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat. J FOOD QUALITY 2018; 2018:1-9. [DOI: 10.1155/2018/8564086] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.
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21
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Buśko M, Stuper K, Jeleń H, Góral T, Chmielewski J, Tyrakowska B, Perkowski J. Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota. Front Plant Sci 2016; 7:1243. [PMID: 27597856 PMCID: PMC4992695 DOI: 10.3389/fpls.2016.01243] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 08/04/2016] [Indexed: 06/06/2023]
Abstract
In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichothecenes of group B, ergosterol, adenosine triphosphate content carried out on a representative sample of 16 genotypes of related cereals: triticale, bread wheat, and durum wheat. Based on an analysis of volatile compounds by means of gas chromatography mass spectrometry and with the use of an electronic nose, volatile profiles for cereals were determined. Differentiation is presented at four levels through discriminant analysis, heatmaps, principal component analysis (PCA), and electronic nose maps. The statistical model was built by subsequent incorporation of chemical groups such as trichothecenes (GC/MS), fungal biomass indicators ergosterol (HPLC) and ATP (luminometric) and volatiles. The results of the discriminatory analyses showed that the volatile metabolites most markedly differentiated grain samples, among which were mainly: lilial, trichodiene, p-xylene. Electronic nose analysis made it possible to completely separate all the analyzed cereals based only on 100 ions from the 50-150 m/z range. The research carried out using chemometric analysis indicated significant differences in the volatile metabolites present in the grain of bread wheat, durum wheat and triticale. The end result of the performed analyses was a complete discrimination of the examined cereals based on the metabolites present in their grain.
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Affiliation(s)
- Maciej Buśko
- Department of Chemistry, Poznań University of Life SciencesPoznan, Poland
| | - Kinga Stuper
- Department of Chemistry, Poznań University of Life SciencesPoznan, Poland
| | - Henryk Jeleń
- Department of Food Science and Nutrition, Poznań University of Life SciencesPoznan, Poland
| | - Tomasz Góral
- Department of Plant Pathology, Plant Breeding and Acclimatization Institute NRIRadzików, Poland
| | - Jarosław Chmielewski
- Department of Instrumental Analysis, Poznań University of EconomicsPoznan, Poland
| | - Bożena Tyrakowska
- Department of Instrumental Analysis, Poznań University of EconomicsPoznan, Poland
| | - Juliusz Perkowski
- Department of Chemistry, Poznań University of Life SciencesPoznan, Poland
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23
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Arsa S, Theerakulkait C. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. J Food Sci Technol 2015; 52:5285-91. [PMID: 26243954 PMCID: PMC4519515 DOI: 10.1007/s13197-014-1610-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2014] [Accepted: 10/13/2014] [Indexed: 11/27/2022]
Abstract
The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoa-like aroma intensities than RBPC (p ≤ 0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powder-like aroma intensities than LRBPH (p ≤ 0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p ≤ 0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.
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Affiliation(s)
- Supeeraya Arsa
- Department of Food Science and Technology, Kasetsart University, Bangkok, 10900 Thailand
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24
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Abstract
Volatile compounds in packed and unpacked commercial tofu were extracted by solid phase microextraction fibers and analyzed by gas chromatography-mass spectrometry. The tofu samples were stored at 4 °C for 15 days to measure freshness and quality changes during storage. Totals of 41 and 35 volatile compounds were identified from packed tofu and unpacked tofu, respectively. Peak area ratio (PAR) of hexanal in packed tofu increased from 11.44 (day 0) to 496.30 (day 9) and finally decreased to 11.06 on day 15 of storage. PAR of ethanol and 1-hexanol increased from 5.41 and 0.76 (day 1) to 66.93 (day 9) and 47.46 (day 15), respectively. Changes in these volatiles in unpacked tofu were similar to those in packed tofu. The results show that hexanal, ethanol, and 1-hexanol are characteristic volatile compounds for providing quantitative and qualitative information regarding deterioration of tofu.
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Affiliation(s)
- Seonmi Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul , 26, 3-Ga, Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea
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Cognat C, Shepherd T, Verrall SR, Stewart D. Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. Food Chem 2012; 134:1592-600. [PMID: 25005987 DOI: 10.1016/j.foodchem.2012.02.119] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2011] [Revised: 01/23/2012] [Accepted: 02/19/2012] [Indexed: 11/16/2022]
Abstract
Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14-15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME-GC-MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered.
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Affiliation(s)
- Claudine Cognat
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Tom Shepherd
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Susan R Verrall
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Derek Stewart
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK; School of Life Sciences, Heriot-Watt University, Edinburgh, EH14 4AS Scotland, UK
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Germinara GS, Conte A, De Cristofaro A, Lecce L, Di Palma A, Rotundo G, Del Nobile MA. Electrophysiological and behavioral activity of (E)-2-hexenal in the granary weevil and its application in food packaging. J Food Prot 2012; 75:366-70. [PMID: 22289599 DOI: 10.4315/0362-028x.jfp-11-142] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this work was to develop a biodegradable carrier material to control insect pests in cereal products. To this aim, (E)-2-hexenal was used, being a natural compound with antimicrobial activity that is also commonly adopted as a flavoring agent. Three coating layers of polycaprolactone (PCL) were spread onto the internal side of a paperboard carton, the first being the active coating containing (E)-2-hexenal. The antennal sensitivity of Sitophilus granarius to a broad range of doses of (E)-2-hexenal was first demonstrated. Next, the ability of different concentrations of this compound to disrupt the orientation of adult S. granarius beetles to odors of intact wheat kernels was established in a two-choice pitfall bioassay. In addition, invasion tests were carried out over an 8-week period to highlight the effects of the biobased repellent packaging and their potential persistence. The results demonstrated that during the entire monitoring period, the percentage of S. granarius adults found in cartons coated with (E)-2-hexenal-loaded multilayer PCL was about 10 % of the total number of insects used in the bioassay, very low compared with the respective control samples, thus assessing both the effectiveness and persistence of the repellent system developed. Although the infestation level of treated packages was reduced relative to the infestation levels in the controls, any infestation of food packages is unacceptable to consumers, so further tests are required to determine whether infestation can be completely prevented using (E)-2-hexenal.
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Affiliation(s)
- G S Germinara
- Department of Agro-environmental Sciences, Chemistry and Plant Protection, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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Ruge C, Changzhong R, Zaigui L. The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0551-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vandecan SM, Saison D, Schouppe N, Delvaux F, Delvaux FR. Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. Anal Chim Acta 2010; 671:55-60. [DOI: 10.1016/j.aca.2010.05.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2010] [Revised: 05/03/2010] [Accepted: 05/05/2010] [Indexed: 11/19/2022]
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30
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Chin ST, Nazimah SAH, Quek SY, Che Man YB, Abdul Rahman R, Mat Hashim D. Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2008.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
The palatability of different cereals was studied in 2 two-way choice (preference) experiments using pigs of 56 d of age and 17 kg of BW. In Exp. 1, the effect of 24 cereals vs. a common reference diet containing white rice on feed preference in pigs was studied. Pigs were offered free choice between the reference diet and a diet with the cereal under study for 4 d. Barley, corn (2 sources), wheat, cassava meal, biscuit meal, rye, sorghum, and 1 source of oats were tested at inclusion rates of 300 and 600 g x kg(-1). Short-grain rice (whole, brown, or extruded white), long-grain white rice (raw and cooked), extruded barley, extruded corn, extruded wheat, oats (2 sources), thick rolled oats, cooked oats, and naked oats (raw, extruded, or micronized) were tested at inclusion rates of 150, 300, and 600 g x kg(-1). Relative preference of cereals (% of total feed intake) was affected by type of cereal and by rate of inclusion. The diets containing extruded rice (150 g x kg(-1)), extruded naked oats (150, 300, and 600 g x kg(-1)), or naked oats (150 and 300 g x kg(-1)) were preferred (P < 0.05) by pigs to the reference diet. However, the reference diet was preferred (P < 0.05) to the diets containing 150, 300, and 600 g x kg(-1) of cooked long-grain rice, oats, or cooked oats, 300 and 600 g x kg(-1) of extruded wheat, wheat, corn, sorghum, or unhulled short-grain rice, and 600 g x kg(-1) of thick rolled oats, extruded corn, rye, extruded barley, micronized naked oats, barley, cassava, or biscuit meal. Extrusion improved (P < 0.05) preference values for corn and naked oats by pigs, but had no effect on barley, rice, or wheat. In Exp. 2, the preferences of pigs for oats and barley were studied using mash and pelleted diets. Diet form did not affect preference in oats diets. However, for barley, greater preference values were obtained when measured in pelleted form compared with mash form. Additionally, direct 2-way choices were also performed between oats and barley diets and between diets presented in mash and pelleted forms. Pigs preferred barley to oats, and preferred diets presented in pelleted form to those presented in mash form. In conclusion, cereal type, inclusion rate, and diet form affected feed preference in pigs. Using cereals with greater preference values may contribute to the formulation of more palatable feeds, which enhance feed intake of piglets at critical stages such as weaning time.
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Affiliation(s)
- D Solà-Oriol
- Animal Nutrition, Institut de Recerca i Tecnologia Agroalimentàries, E-43120 Constantí, Tarragona, Spain
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Guzmán-gerónimo RI, López MG, Dorantes-alvarez L. Microwave processing of avocado: Volatile flavor profiling and olfactometry. INNOV FOOD SCI EMERG 2008; 9:501-6. [DOI: 10.1016/j.ifset.2008.05.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Germinara GS, De Cristofaro A, Rotundo G. Behavioral responses of adult Sitophilus granarius to individual cereal volatiles. J Chem Ecol 2008; 34:523-9. [PMID: 18340486 DOI: 10.1007/s10886-008-9454-y] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2007] [Revised: 02/12/2008] [Accepted: 02/19/2008] [Indexed: 10/22/2022]
Abstract
The antennae of Sitophilus granarius (L.) (Coleoptera: Curculionidae) adults detect a wide variety of compounds in the odor blend of various cereal grains (Germinara et al., Tec. Molit., 53:27-34, 2002). In the present study, we looked at the behavioral responses of the granary weevil to 20 of these individual volatiles (aliphatic alcohols, aldehydes, ketones, and aromatics) in a two-choice pitfall olfactometer, using the aggregation pheromone and propionic acid as the attractant and repellent controls, respectively. Five doses, ranging from 1 microg to 1 mg, of each compound were tested. At least one concentration of eight compounds attracted beetles but required doses 1,000- to 5,000-fold higher than the concentration of aggregation pheromone to elicit a response. Three compounds, while attractive at lower concentrations, acted as repellents at higher doses. Twelve compounds were repellent at concentrations similar to the quantity of propionic acid that significantly repelled beetles. The data show that granary weevil adults have the ability to respond behaviorally to a wide range of cereal volatiles and that responses may change as a function of concentration. The results suggest that host finding behavior of weevils will depend on the balance of positive and negative volatile stimuli from grain as the relative concentrations of volatiles may change during storage. An understanding of how the weevils respond to such changes could be useful for the development of effective integrated pest management strategies.
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Affiliation(s)
- Giacinto S Germinara
- Department of Animal, Plant and Environmental Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
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Gates F, Dobraszczyk B, Stoddard F, Sontag-Strohm T, Salovaara H. Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Schuh C, Schieberle P. Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. J Agric Food Chem 2005; 53:8699-705. [PMID: 16248574 DOI: 10.1021/jf051601i] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
To identify the compounds evoking the characteristic cereal-like, sweet aroma of oat flakes, an aroma extract dilution analysis (AEDA) was applied to a distillate prepared by solvent extraction/vacuum distillation from commercial oat flakes. Among the nine aroma-active compounds detected by gas chromatography-olfactometry and AEDA in the flavor dilution (FD) factor range of 4-1024, eight odorants, for example, (E)-beta-damascenone, (Z)-3-hexenal, and butanoic acid, showed only low FD factors. However, one odorant eliciting the typical cereal, sweet aroma of the flakes was detected with the highest FD factor of 1024. By mass spectrometry and nuclear magnetic resonance measurements followed by a synthesis, (E,E,Z)-2,4,6-nonatrienal, exhibiting an intense oat flake-like odor at the extremely low odor threshold of 0.0002 ng/L in air, was identified as the key odorant of the flakes. By means of a newly developed stable isotope dilution analysis using synthesized, carbon-13-labeled nonatrienal as the internal standard, a concentration of 13 mug of (E,E,Z)-2,4,6-nonatrienal per kilogram of the flakes was measured. Model studies suggested linolenic acid as the precursor of nonatrienal in oats.
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Affiliation(s)
- Christian Schuh
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
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Abstract
We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.
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Affiliation(s)
- Anne-Chrystelle J Cramer
- Department of Food Science and Human Nutrition, Washington State University, Pullman, 99164, USA
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Boué SM, Shih BY, Carter-Wientjes CH, Cleveland TE. Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction. J Agric Food Chem 2003; 51:4873-6. [PMID: 12903938 DOI: 10.1021/jf030051q] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Soybean (Glycine max) seed volatiles were analyzed using a solid phase microextraction (SPME) method combined with gas chromatography-mass spectrometry (GC-MS). Thirty volatile compounds already reported for soybean were recovered, and an additional 19 compounds not previously reported were identified or tentatively identified. The SPME method was utilized to compare the volatile profile of soybean seed at three distinct stages of development. Most of the newly reported compounds in soybean seed were aldehydes and ketones. During early periods of development at maturity stage R6, several volatiles were present at relatively high concentrations, including 3-hexanone, (E)-2-hexenal, 1-hexanol, and 3-octanone. At maturity stage R7 and R8, decreased amounts of 3-hexanone, (E)-2-hexenal, 1-hexanol, and 3-octanone were observed. At maturity stage R8 hexanal, (E)-2-heptenal, (E)-2-octenal, ethanol, 1-hexanol, and 1-octen-3-ol were detected at relatively high concentrations. SPME offers the ability to differentiate between the three soybean developmental stages that yield both fundamental and practical information.
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Affiliation(s)
- Stephen M Boué
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, P.O. Box 19687, New Orleans, Louisiana 70179-0687, USA.
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Heiniö RL, Lehtinen P, Oksman-Caldentey KM, Poutanen K. Differences Between Sensory Profiles and Development of Rancidity During Long-Term Storage of Native and Processed Oat. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.3.367] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R.-L. Heiniö
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
- Corresponding author. E-mail: Phone: + 358-9-456 5178. Fax: +358-9-455 2103
| | - P. Lehtinen
- Helsinki University of Technology, P.O. Box 1000, FIN-02015 TKK Finland
| | | | - K. Poutanen
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001; 16:464-471. [DOI: 10.1002/ffj.964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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