Principal Component and Linear Discriminant Analyses of Free Amino Acids and Biogenic Amines in Hungarian Wines

2003 ◽  
Vol 51 (27) ◽  
pp. 8055-8060 ◽  
Author(s):  
Károly Héberger ◽  
Elemér Csomós ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Linear Discriminant ◽  
Discriminant Analyses

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107497 ◽  
Author(s):  
D. Sylvain Dabadé ◽  
Liesbeth Jacxsens ◽  
Lisa Miclotte ◽  
Emmanuel Abatih ◽  
Frank Devlieghere ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Microbiological Quality

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

2005 ◽  
Vol 66 (3) ◽  
pp. 315-322 ◽  
Author(s):  
Paulo Herbert ◽  
Maria J. Cabrita ◽  
Nuno Ratola ◽  
Olga Laureano ◽  
Arminda Alves
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Alcoholic Fermentation ◽  
Region Evolution

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

scholarly journals Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 82 ◽  
Author(s):  
Ángela Alcazar Rueda ◽  
José Marcos Jurado ◽  
Fernando de Pablos ◽  
Manuel León-Camacho
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Free Amino Acids ◽  
Free Amino ◽  
Internal Standard ◽  
Gas Chromatography Mass Spectrometry ◽  
Isoleucine Leucine ◽  
Linear Discriminant ◽  
Ripening Stages ◽  
Dry Cured Ham

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography–mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52–164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg−1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products

2012 ◽  
Vol 77 (4) ◽  
pp. S170-S175 ◽  
Author(s):  
Antonella Leggio ◽  
Emilia L. Belsito ◽  
Rosaria De Marco ◽  
Maria L. Di Gioia ◽  
Angelo Liguori ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Southern Italy ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

CHANGES IN FREE AMINO ACIDS AND BIOGENIC AMINES DURING RIPENING OF FRESH AND FROZEN SARDINE

1999 ◽  
Vol 23 (3) ◽  
pp. 295-306 ◽  
Author(s):  
R. MENDES ◽  
A. GONCALVES ◽  
M.L. NUNES
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino

scholarly journals Plasma Free Amino Acids and Risk of Cardiovascular Disease in Chinese Patients With Type 2 Diabetes

2021 ◽  
Vol 11 ◽  
Author(s):  
Tie Li ◽  
Hui-Huan Luo ◽  
Xiao-Fei Feng ◽  
Yu Bai ◽  
Zhong-Ze Fang ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Cardiovascular Disease ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Chinese Patients ◽  
Cvd Risk ◽  
Plasma Free Amino Acids

ObjectivesThis study aimed to explore associations between plasma free amino acids (PFAA) and risk of cardiovascular disease (CVD) in Chinese with Type 2 diabetes (T2D).MethodsWe retrieved 741 inpatients with T2D consecutively from tertiary hospital. Twenty-three PFAA were measured. CVD was defined as having coronary heart disease (CHD) or stroke. Principal component analysis was used to extract factors of PFAA. Factors and their components were introduced into binary logistic regressions as continuous and tertiles to obtain OR (odds ratio) and 95% confidence interval (CI) for CVD (or its components) risk.ResultsOf 741 inpatients, 282 (38.1%) had CVD (CHD alone: 122, stroke alone: 109, both: 51). Five factors were extracted, accounting for 65% of the total variance. Factor 3 composed of glutamate and tryptophan was associated with increased CVD risk (ORs, 95%CI of top vs. bottom tertiles: 1.60, 1.02–2.50 for CVD; 2.19, 1.17–4.07 for stroke, 1.51, 0.83–2.73 for CHD); the ORs (top vs. bottom tertiles) of glutamate were 2.62 (95%CI, 1.18–5.84) for stroke and 1.44 (0.80–2.61) for CHD; the ORs (top vs. bottom tertiles) of tryptophan were 1.50 (0.81–2.75) for stroke and 1.07 (0.58–1.97) for CHD. Comparable results were observed according to important confounders (all P for interaction >0.05).ConclusionsElevated factor 3 composed of glutamate and tryptophan was associated with increased CVD, especially stroke in T2D in China.

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