scholarly journals Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

2018 ◽  
Vol 6 (4) ◽  
Author(s):  
Atallah A
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Royal Jelly ◽  
Pollen Grain

scholarly journals Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 379-385
Author(s):  
Hasmadi M. ◽  
Nor Qhairul Izzreen M.N. ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.K. Zainol
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Compositions ◽  
Mineral Analysis ◽  
Good Source ◽  
Potassium Magnesium

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

scholarly journals Volatile Compounds in Pulses: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3140
Author(s):  
Adeline Karolkowski ◽  
Elisabeth Guichard ◽  
Loïc Briand ◽  
Christian Salles
Keyword(s):  
Climate Change ◽  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Seed Development ◽  
Protein Production ◽  
The Face ◽  
Negative Perceptions ◽  
Food Design

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

scholarly journals Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

2020 ◽  
Vol 29 (12) ◽  
pp. 1641-1653
Author(s):  
Yi-Bin Lan ◽  
Xiao-Feng Xiang ◽  
Wei-Xi Yang ◽  
Bao-Qing Zhu ◽  
Hong-Tie Pu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Vitis Davidii

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

2012 ◽  
Vol 80 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Rocío Alonso ◽  
Antonia Picon ◽  
Pilar Gaya ◽  
Manuel Nuñez
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cow Milk ◽  
Mediterranean Countries ◽  
The One ◽  
And Control

Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.

scholarly journals Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2837
Author(s):  
Kamal Alahmad ◽  
Wenshui Xia ◽  
Qixing Jiang ◽  
Yanshun Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Bighead Carp ◽  
Color Measurement ◽  
Drying Process ◽  
Oven Drying ◽  
Drying Techniques ◽  
Hypophthalmichthys Nobilis ◽  
Carp Fish

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

scholarly journals Identification of Isolated Membrane Major Volatiles of Fresh Tomato

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 814D-814
Author(s):  
Hélène Lambert ◽  
Claude Willemot ◽  
John E. Thompson ◽  
Joseph Makhlouf
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Dynamic Headspace ◽  
Fruit Volatiles ◽  
Fruit Maturity ◽  
Fresh Tomato

This research is aimed at the identification of volatile compounds from the isolated membranes fractions, microsomes, and deteriosomes. Fractions were isolated from tomato pericarp by ultracentrifugation at 252,000x g during 1 hour, followed by 362,000x g during 12 hours. The supernatant was infiltrated through a membrane of 300,000 D cut off to concentrate the deteriosomes. The volatiles from the fractions were analyzed by dynamic headspace and GC-MS. Our results suggest that the isolated fractions contained most tomato volatiles. Analysis by GC-MS identified two groups: compounds originating from fatty acids [e.g., hexanal and (E)-2-hexenal] and compounds coming from amino acids (e.g., 2 and 3-methyl butanal). Both microsomes and deteriosomes were highly enriched in volatiles on a protein basis. The increase in volatile compounds in these fractions was influenced by fruit maturity and correlate closely with volatile development in the intact fruit. Volatiles may be generated in the microsomes and released from the membranes via deteriosomes.

1010-P: Effects of MEDI0382, an Oxyntomodulin-Like Peptide with Targeted GLP-1/Glucagon Receptor Activity, on Amino Acids, Ketones, and Free Fatty Acids

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Receptor Activity ◽  
Glucagon Receptor
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