scholarly journals Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Polymers ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 521
Author(s):  
Ze Song ◽  
Qian Jia ◽  
Miaomiao Shi ◽  
Tao Feng ◽  
Shiqing Song
Keyword(s):  
Solid Phase Microextraction ◽  
Mass Spectra ◽  
Reducing Sugars ◽  
Solid Phase ◽  
Oxidation Products ◽  
Aroma Compound ◽  
Reaction Systems ◽  
Relative Contribution ◽  
Lipid Oxidation Products ◽  
Aroma Generation

The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation.

scholarly journals Curcumin reduces enteric isoprostane 8-iso-PGF2α and prostaglandin GF2α in specific pathogen-free Leghorn chickens challenged with Eimeria maxima

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Victor M. Petrone-Garcia ◽  
Raquel Lopez-Arellano ◽  
Gabriela Rodríguez Patiño ◽  
Miriam Aide Castillo Rodríguez ◽  
Daniel Hernandez-Patlan ◽  
...  
Keyword(s):  
Pilot Study ◽  
Broiler Chickens ◽  
Solid Phase ◽  
Oxidation Products ◽  
Specific Pathogen Free ◽  
Post Challenge ◽  
Eimeria Maxima ◽  
Lipid Oxidation Products ◽  
Challenge Control ◽  
Specific Pathogen

AbstractThe purpose of this pilot study was to evaluate and determine the concentration of prostaglandin GF2α (PGF2α) and isoprostane 8‐iso‐PGF2α in plasma and intestine of specific pathogen-free (SPF) Leghorn chickens challenged with Eimeria maxima, with or without dietary supplementation of curcumin using solid‐phase microextraction and ultra‐performance liquid chromatography/tandem mass spectrometry. Eighty 1-day-old male SPF chickens were randomly allocated to one of four groups with four replicates (n = 5 chickens/replicate). Groups consisted of: (1) Control (no challenge), (2) Curcumin (no challenge), (3) Eimeria maxima (challenge), and (4) Eimeria maxima (challenge) + curcumin. At day 28 of age, all chickens in the challenge groups were orally gavaged with 40,000 sporulated E. maxima oocysts. No significant differences (P > 0.05) were observed in the groups regardless of the treatment or challenge with E. maxima. Enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days and 9 days post-challenge were significantly increased (P < 0.01) compared to the non-challenge control chickens. Interestingly, the enteric levels of both isoprostane 8‐iso‐PGF2α and PGF2α at 7 days post-challenge were significantly reduced in chickens fed curcumin, compared to control chickens challenge with E. maxima. At 9 days post-challenge, only levels of isoprostane 8‐iso‐PGF2α in the enteric samples were significantly reduced in chickens challenged with E. maxima supplemented with curcumin, compared with E. maxima challenge chickens. No differences of isoprostane 8‐iso‐PGF2α or PGF2α were observed in plasma at both days of evaluation. Similarly, no significant differences were observed between the challenge control or chickens challenge with E. maxima and supplemented with curcumin at both times of evaluation. The results of this pilot study suggests that the antioxidant anti-inflammatory properties of curcumin reduced the oxidative damage and subsequent intestinal mucosal over-production of lipid oxidation products. Further studies to confirm and extend these results in broiler chickens are required.

Characterization of the Authenticity of Pasta di Gragnano Protected Geographical Indication Through Flavor Component Analysis by Gas Chromatography–Mass Spectrometry and Chemometric Tools

2016 ◽  
Vol 99 (5) ◽  
pp. 1279-1286 ◽  
Author(s):  
Vanessa Giannetti ◽  
Maurizio Boccacci Mariani ◽  
Paola Mannino
Keyword(s):  
Solid Phase ◽  
Component Analysis ◽  
Oxidation Products ◽  
Process Conditions ◽  
Chemical Information ◽  
Geographical Indication ◽  
Drying Process ◽  
Linear Discriminant ◽  
Lipid Oxidation Products ◽  
Chemometric Tools

Abstract An authentication study based on headspace solid-phase microextraction/GC-MS was performed with a set of 60 samples representative of traditional “Pasta di Gragnano protected geographical indication (PGI)” and the most common Italian pasta brands. Multivariate chemometric tools were used to classify the samples based on the chemical information provided from 20 target flavor compounds, including Maillard reaction and lipid oxidation products. Pattern recognition by principal component analysis and linear discriminant analysis showed a natural grouping of samples according to the drying process adopted for their production (i.e., the traditional Cirillo method versus a high-temperature approach). Subsequently, soft independent modeling by class analogy (SIMCA) and unequal dispersed classes (UNEQ) were used to build class models at 95% confidence and 100% sensitivity levels (forced models) for predictive classification purposes. The good performance obtained from the models in terms of cross-validation efficiency (SIMCA, 57.01%; UNEQ, 86.60%; 100% for both forced models) highlighted that targeted analysis of flavor profiles could be used to assess the authenticity of Pasta di Gragnano PGI samples. Hence, the proposed method may help to protect Pasta di Gragnano PGI from label frauds by verifying whether samples comply with statements concerning drying process conditions as stated in the product specification.

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

scholarly journals Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1561
Author(s):  
Yanjing Ge ◽  
Kai Li ◽  
Caifeng Xie ◽  
Yongshi Xu ◽  
Changrong Shi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Free Amino ◽  
Heterocyclic Compounds ◽  
Solid Phase Microextraction ◽  
Development Process ◽  
Reducing Sugars ◽  
Solid Phase ◽  
Sugarcane Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Dehydration Process

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

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