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- Author:
- Anantharamkrishnan, Vaidhyanathan; Hoye, Thomas; Reineccius, Gary A.
- Source:
- Journal of agricultural and food chemistry 2020 v.68 no.23 pp. 6395-6402
- ISSN:
- 1520-5118
- Subject:
- Lewis acids; Lewis bases; alcohols; aldehydes; amines; beta-lactoglobulin; chemical bonding; chemical reactions; crosslinking; cysteine; diacetyl; disulfides; electrospray ionization mass spectrometry; flavor; flavor compounds; foods; furans; hydrocarbons; ions; lactones; models; moieties; pyrans; pyrazines; pyridines; schiff bases; shelf life; thiols
- Abstract:
- ... The formation of covalent bonds between 47 flavor compounds belonging to 13 different classes of functional groups and β-lactoglobulin (BLG) has been evaluated using electrospray ionization protein mass spectrometry. Covalent bond formation was determined by the appearance of ions in the mass spectra corresponding to BLG + flavor molecule(s). The observed processes for covalent bond formation were ...
- DOI:
- 10.1021/acs.jafc.0c01925
-
http://dx.doi.org/10.1021/acs.jafc.0c01925
- Author:
- Wagner, Juliane; Schieberle, Peter; Granvogl, Michael
- Source:
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 132-138
- ISSN:
- 1520-5118
- Subject:
- cineole; flavor compounds; isotope dilution technique; licorice; models; odor compounds; odors; stable isotopes; sucrose; vanillin
- Abstract:
- ... Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylf ...
- DOI:
- 10.1021/acs.jafc.6b04499
-
http://dx.doi.org/10.1021%2Facs.jafc.6b04499
- Author:
- Pozo-Bayon, Maria Angeles; Pimenta, Paloma; Pilch, Shira; Masters, James G.; Martin-Alvarez, Pedro J.; Reineccius, Gary
- Source:
- Journal of agricultural and food chemistry 2010 v.58 no.8 pp. 5034-5041
- ISSN:
- 0021-8561
- Subject:
- mass spectrometry; models; odors; teeth; hygiene; equipment performance; flavor compounds
- Abstract:
- ... A mechanical tooth brushing device coupled to an atmosphere pressure ionization ion trap mass spectrometer (API-IT-MS) combination has been developed to study the influence of time and dilution on aroma release from a model dentifrice system. API-IT-MS response to nine commonly used dentifrice flavor components was initially studied. Linear regression models were developed based on an exponential ...
- DOI:
- 10.1021/jf904266y
- PubMed:
- 20345098
-
http://dx.doi.org/10.1021/jf904266y
- Author:
- Philippe, E.; Seuvre, A.M.; Colas, B.; Langendorff, V.; Schippa, C.; Voilley, A.
- Source:
- Journal of agricultural and food chemistry 2003 v.51 no.5 pp. 1393-1398
- ISSN:
- 0021-8561
- Subject:
- foods; carbohydrates; models; thermodynamics; water; triolein; flavor compounds; hydrophobicity; solubility
- Abstract:
- ... Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydr ...
- DOI:
- 10.1021/jf020862e
- PubMed:
- 12590487
-
http://dx.doi.org/10.1021/jf020862e
- Author:
- Tromelin, Anne; Guichard, Elisabeth
- Source:
- Journal of agricultural and food chemistry 2003 v.51 no.7 pp. 1977-1983
- ISSN:
- 0021-8561
- Subject:
- affinity chromatography; beta-lactoglobulin; computer software; dissociation; flavor compounds; hydrogen bonding; hydrophobic bonding; hydrophobicity; models; odors; terpenoids
- Abstract:
- ... This paper reports a 3D-QSAR study using Catalyst software to explain the nature of interactions between flavor compounds and β-lactoglobulin. A set of 35 compounds, for which dissociation constants were previously determined by affinity chromatography, was chosen. The set was divided into three subsets. An automated hypothesis generation, using HypoGen software, produced a model that made a valua ...
- DOI:
- 10.1021/jf0207981
-
http://dx.doi.org/10.1021/jf0207981
- Author:
- Yaylayan, V.A.; Keyhani, A.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.8 pp. 3280-3284
- ISSN:
- 0021-8561
- Subject:
- flavor compounds; odors; Maillard reaction; models
- Abstract:
- ... Model studies using independently labeled D-[(13)C]glucoses and L-[(13)C]alanines have indicated that 2,3-butanedione is formed by a single pathway involving only glucose carbon atoms, whereas 2,3-pentanedione is formed by two pathways, one involving glucose carbon atoms (10%) and the other (90%) through the participation of C2'-C3' atoms of L-alanine and a C(3) carbon unit from D-glucose. Analysi ...
- DOI:
- 10.1021/jf9902292
- PubMed:
- 10552645
-
http://dx.doi.org/10.1021/jf9902292
- Author:
- Brauss, M.S.; Linforth, R.S.T.; Cayeux, I.; Harvey, B.; Taylor, A.J.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 2055-2059
- ISSN:
- 0021-8561
- Subject:
- yogurt; models; milk fat; cream; skim milk; chemical composition; flavor compounds; volatile compounds; viscosity; particle size; low fat foods
- Abstract:
- ... Flavored yogurts differing in fat content were eaten, and the release of flavor volatiles was measured by monitoring the volatile composition of air from the nose in real time by atmospheric pressure ionization mass spectrometry. Low-fat yogurts (0.2%) were found to release volatiles more quickly and at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogu ...
- DOI:
- 10.1021/jf9810719
- PubMed:
- 10552495
-
http://dx.doi.org/10.1021/jf9810719
- Author:
- Gerrard, J.A.; Fayle, S.E.; Sutton, K.H.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.3 pp. 1183-1188
- ISSN:
- 0021-8561
- Subject:
- Maillard reaction products; models; high performance liquid chromatography; reaction mechanisms; flavor compounds; ribonucleases; spectral analysis
- Abstract:
- ... Covalent Maillard products of the reactions of carbonyl compounds with proteins are often described in the literature, but, until recently, evidence for their existence has been indirect. Cyclotene (2-hydroxy-3-methylcyclopent-2-enone), a common flavor compound, was incubated with a model food protein, ribonuclease, and found to cross-link the protein. Size exclusion high-performance liquid chroma ...
- DOI:
- 10.1021/jf980811a
- PubMed:
- 10552435
-
http://dx.doi.org/10.1021/jf980811a
- Author:
- Chen, J.; Ho, C.T.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.2 pp. 643-647
- ISSN:
- 0021-8561
- Subject:
- serine; threonine; glutamine; ribose; glucose; fructose; models; volatile compounds; flavor compounds; Maillard reaction
- Abstract:
- ... Thermal generation of volatiles in nine model reactions was studied and compared. Each of the model systems contained one amino acid and one monosaccharide. The amino acid was serine, threonine, or glutamine, and the monosaccharide was ribose, glucose, or fructose. More unsubstituted pyrazine was generated in serine-sugar systems than threonine-sugar systems. The formation of several furfuryl-subs ...
- DOI:
- 10.1021/jf980771a
- PubMed:
- 10563946
-
http://dx.doi.org/10.1021/jf980771a
- Author:
- Dufour, C.; Bayonove, C.L.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.2 pp. 671-677
- ISSN:
- 0021-8561
- Subject:
- models; flavor; flavor compounds; polysaccharides; odors; red wines; chemical structure
- Abstract:
- ... The influence of native polysaccharides on wine organoleptic quality has not been yet clarified. Hence, the effect of purified fractions of arabinogalactan-proteins (AGPs), monomeric and dimeric rhamnoglacturonans II (mRG II and dRG-II), and mannoproteins (MPs) on the volatility of various aroma substances was examined using the exponential dilution technique. The volatility of isoamyl acetate and ...
- DOI:
- 10.1021/jf9801062
- PubMed:
- 10563951
-
http://dx.doi.org/10.1021/jf9801062
- Author:
- Xi, J.; Huang, T.C.; Ho, C.T.
- Source:
- Journal of agricultural and food chemistry 1999 v.47 no.1 pp. 245-248
- ISSN:
- 0021-8561
- Subject:
- flavor compounds; volatile compounds; thiazoles; sulfides; chemical reactions; models; quantitative analysis; oxazoles
- Abstract:
- ... The reactions between 3-hydroxy-2-butanone and ammonium sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4,5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4,5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4,5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl) ...
- DOI:
- 10.1021/jf980536s
- PubMed:
- 10563879
-
http://dx.doi.org/10.1021/jf980536s
- Author:
- Munch, P.; Schieberle, P.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.11 pp. 4695-4701
- ISSN:
- 0021-8561
- Subject:
- yeast extract; odors; flavor compounds; amino acids; heat treatment; chemical reactions; quantitative analysis; stable isotopes; models; isotope dilution technique
- Abstract:
- ... Eighteen compounds recently identified as key odorants in yeast extracts were quantified by stable isotope dilution assays, and their odor activity values (OAV; ratio of concentration to odor threshold) were calculated. In a thermally treated commercial yeast extract (CYE) as well as in a self-prepared bakers' yeast extract (SPYE), both exhibiting roasty, meat-like odors, 2-methyl-3-furanthiol, 2- ...
- DOI:
- 10.1021/jf980511t
-
http://dx.doi.org/10.1021/jf980511t
- Author:
- Chen, J.; Ho, C.T.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.4 pp. 1518-1522
- ISSN:
- 0021-8561
- Subject:
- volatile compounds; serine; glucose; Maillard reaction products; pyrazines; models; flavor compounds; spectral analysis; chemical structure; ribose
- Abstract:
- ... The model Maillard reactions of serine-ribose (S-R) and serine-glucose (S-G) were studied. The reactions were conducted in a pH 8 aqueous solution at 160 degrees C for 2 h. Three times more volatiles were generated in the S-R system than in the S-G system, and in total, 37 compounds were identified in the two reaction systems. Some novel pyrazines were formed in both reaction solutions. In the ser ...
- DOI:
- 10.1021/jf970934f
-
http://dx.doi.org/10.1021/jf970934f
- Author:
- Huang, T.C.; Su, Y.M.; Ho, C.T.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.2 pp. 664-667
- ISSN:
- 0021-8561
- Subject:
- volatile compounds; chemical reactions; models; amides; phosphates; flavor compounds; cysteamine; azo compounds; ketones
- Abstract:
- ... Phosphate was found to dramatically enhance the formation of 2-methyl-2-acetylthiazolidine from a cysteamine/2,3-butanedione model system. In addition to the major component, 2-methyl-2-acetylthiazolidine, significant amounts of two structurally closely related compounds, 2-acetyl-2,3,5,6-tetrahydro-1,4-thiazine and 5-acetyl-2,3-dihydro-1,4-thiazine, were characterized by using GC/MS (CI and EI). ...
- DOI:
- 10.1021/jf970602a
-
http://dx.doi.org/10.1021/jf970602a
- Author:
- Jella, P.; Rouseff, R.; Goodner, K.; Widmer, W.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 242-247
- ISSN:
- 0021-8561
- Subject:
- grapefruit juice; volatile compounds; flavor compounds; prediction; sensory evaluation; food choices; models; correlation; principal component analysis; discriminant analysis; extracts
- Abstract:
- ... The relative correlation of 52 aroma and 5 taste components in commercial not-fr om-concentrate grapefruit juices with flavor panel preference was determined. Me thylene chloride extracts of juice were analyzed using GC/MS with a DB-5 column. Nonvolatiles determined included limonin and naringin by HPLC, degree Brix, tot al acids, and degree Brix/acid ratio. Juice samples were classified into low, ...
- DOI:
- 10.1021/jf9702149
-
http://dx.doi.org/10.1021/jf9702149
- Author:
- Hofmann, T.; Schieberle, P.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 235-241
- ISSN:
- 0021-8561
- Subject:
- thiols; odors; flavor compounds; heat treatment; temperature; pH; water content; synthesis; yields; quantitative analysis; models; food processing; isotope dilution technique
- Abstract:
- ... The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3 -furanthiol (MFT) obtained by heating mixtures of possible precursors in model s ystems varying in temperature, pH value, or water content were determined by usi ng stable isotope dilution assays. Although pentoses generated much higher amoun ts of FFT and MFT than hexoses when heated in the presence of cysteine, gluc ...
- DOI:
- 10.1021/jf9705983
-
http://dx.doi.org/10.1021/jf9705983
- Author:
- Guyot, C.; Bonnafont, C.; Lesschaeve, I.; Issanchou, S.; Voilley, A.; Spinnler, H.E.
- Source:
- Journal of agricultural and food chemistry 1996 v.44 no.8 pp. 2341-2348
- ISSN:
- 0021-8561
- Subject:
- diacetyl; sensory evaluation; lactones; models; physicochemical properties; butyric acid; flavor compounds; emulsions; odors
- Abstract:
- ... The purpose of this investigation is to try to explain the odor intensity of three aroma compounds in model emulsions using physicochemical measurements (liquid/liquid partition coefficients and vapor/liquid partition coefficients) and to evaluate how odor intensity is affected by the oil content and the pH of the emulsion. The aroma compounds chosen for this study were diacetyl, 6-decalactone and ...
- DOI:
- 10.1021/jf960171g
-
http://dx.doi.org/10.1021/jf960171g
- Author:
- Blank, I.; Lin, J.; Fumeaux, R.; Welti, D.H.; Fay, L.B.
- Source:
- Journal of agricultural and food chemistry 1996 v.44 no.7 pp. 1851-1856
- ISSN:
- 0021-8561
- Subject:
- quantitative analysis; deamination; models; furans; isoleucine; pH; flavor compounds; oxidation; spectral analysis; isotope dilution technique; synthesis; ketones
- Abstract:
- ... The proposed formation of 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone) from 4-hydroxy-L-isoleucine (1) and the corresponding lactone 3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone (2) by thermally induced oxidative deamination was corroborated. The formation of sotolone was studied in model systems by reacting 1 or 2 with different carbonyl compounds in a phosphate buffer at pH 5 at 100 degre ...
- DOI:
- 10.1021/jf9506702
-
http://dx.doi.org/10.1021/jf9506702
- Author:
- Huang, T.C.; Fu, H.Y.; Ho, C.T.
- Source:
- Journal of agricultural and food chemistry 1996 v.44 no.1 pp. 240-246
- ISSN:
- 0021-8561
- Subject:
- pyrazines; flavor compounds; models; chemical reactions; kinetics; pressure; nitrogen; isotope labeling; reaction mechanisms
- Abstract:
- ... A significant enhancement of the tetramethylpyrazine (TMP) formation at high pressure was observed in the 3-hydroxy-2-butanone/ammonium acetate model system. In a water system, the activation volume of TMP formation under high pressure was found to be -6.82 mL/mol. A mechanism was proposed to elucidate the formation of TMP under a weak acidic condition and high hydrostatic pressure. Solvents such ...
- DOI:
- 10.1021/jf9503671
-
http://dx.doi.org/10.1021/jf9503671
- Author:
- Hofmann, T.; Schieberle, P.; Grosch, W.
- Source:
- Journal of agricultural and food chemistry 1996 v.44 no.1 pp. 251-255
- ISSN:
- 0021-8561
- Subject:
- Maillard reaction products; models; sulfhydryl groups; oxidation; flavor compounds; thiols
- Abstract:
- ... Dilute ethereal solutions of mercaptoacetone (MA), 2-mercapto-3-butanone (MB), 3-mercapto-2-pentanone (MP), 2-methyl-3-furanthiol (MFT), and 2-furfurylthiol (FFT), either alone or in pairs, were stored at 6 degrees C. During a period of 10 days the oxidation of the thiols to the corresponding disulfides or mixed disulfides was followed by high-resolution gas chromatography/mass spectrometry. In di ...
- DOI:
- 10.1021/jf9500703
-
http://dx.doi.org/10.1021/jf9500703