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1. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants

Author:
Ma, Yue; Tang, Ke; Xu, Yan; Thomas-Danguin, Thierry
Source:
Food chemistry 2021 v.353 pp. 129483
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; odor compounds; odors;     Show all 3 Subjects
Abstract:
... This study explored the impact of perceptual interactions on the odor intensity of 222 binary mixtures designed from 72 odorants found in food products. Odor intensity was rated by 30 trained subjects. The results showed that in most cases, the components’ odor was perceived within the mixture and their intensity remained the same as in the unmixed situation in 54.3% of cases. Masking was the seco ...
DOI:
10.1016/j.foodchem.2021.129483

2. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Author:
Fayad, Syntia; Le Scanff, Marie; Waffo-Teguo, Pierre; Marchal, Axel
Source:
Food chemistry 2021 v.352 pp. 129293
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; stereoisomers; sweetness; taste;     Show all 4 Subjects
Abstract:
... Astilbin (2R, 3R) was recently reported to contribute to wine sweetness. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). This work aimed at assaying their presence for the first time in wines as well as their taste properties. The isomers were synthesized from astilbin and purified b ...
DOI:
10.1016/j.foodchem.2021.129293

3. The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions

Author:
Liu, Xingyong; Chen, Xinglian; Lin, Tao; Yin, Benlin; Li, Qiwan; Wang, Luxiang; Shao, Jinliang; Yang, Juan
Source:
Food chemistry 2021 v.343 pp. 128458
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; lysine; occurrence; pH;     Show all 4 Subjects
Abstract:
... Nᵋ-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the fol ...
DOI:
10.1016/j.foodchem.2020.128458

4. A physicochemical, thermodynamical, structural and computational evaluation of kynurenic acid/cyclodextrin complexes

Author:
Matencio, Adrián; Caldera, Fabrizio; Rubin Pedrazzo, Alberto; Khazaei Monfared, Yousef; K. Dhakar, Nilesh; Trotta, Francesco
Source:
Food chemistry 2021 v.356 pp. 129639
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; cyclodextrins; enthalpy; entropy; pH; temperature;     Show all 6 Subjects
Abstract:
... In this work, the interaction between Kynurenic acid (KYNA) and several natural and modified cyclodextrins (CDs) is carried out. Among all the CD tested, HPβ-CD showed the strongest complexation constant (KF), with a value of 270.94 ± 29.80 M⁻¹. Between natural (α- and β-) CDs, the complex of KYNA with β-CD was the most efficient. The inclusion complex of KYNA with CDs showed a strong influence of ...
DOI:
10.1016/j.foodchem.2021.129639

5. Characterizing gangliosides in six sea cucumber species by HILIC–ESI-MS/MS

Author:
Wang, Xincen; Wang, Xiaoxu; Cong, Peixu; Zhang, Xiaomei; Zhang, Hongwei; Xue, Changhu; Xu, Jie
Source:
Food chemistry 2021 v.352 pp. 129379
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Bohadschia; gangliosides; polymerization; sialic acid;     Show all 5 Subjects
Abstract:
... An HILIC-ESI-MS/MS method was established to analyze ganglioside (GLS) in sea cucumbers. In total, 17 GLS subclasses were detected in six sea cucumber species. The basic sea cucumber GLSs (SC-GLSs) were elucidated as NeuGc2-6Glc1-1Cer (SC-GM₄). The polymerization degree of the sialic acid (Sia) of SC-GLSs can be up to 4, and the linkage among Sias was mostly determined to be 2–8 or 2–11. Neu5Gc, s ...
DOI:
10.1016/j.foodchem.2021.129379

6. Identification of coffee compounds that suppress bitterness of brew

Author:
Gao, Chengyu; Tello, Edisson; Peterson, Devin G.
Source:
Food chemistry 2021 v.350 pp. 129225
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; bitterness; coffee (beverage); sensory evaluation;     Show all 4 Subjects
Abstract:
... Untargeted LC–MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit (R²Y > 0.9) and predictive ability (Q² > 0.9). Ten chemical mark ...
DOI:
10.1016/j.foodchem.2021.129225

7. Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter

Author:
Das, Pranati; Qureshi, Dilshad; Paul, Swatilekha; Mohanty, Biswaranjan; Anis, Arfat; Verma, Sarika; Wilczyński, Sławomir; Pal, Kunal
Source:
Food chemistry 2021 v.347 pp. 128987
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; crystallization; mango butter; oleogels;     Show all 4 Subjects
Abstract:
... The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). The concentration of SM was varied in the range of 1 and 5 wt%. The addition of SM promoted the aggregation of globular MB crystals. The FTIR patterns did not show any significant changes when SM was added. XRD and DSC analyses confirmed the crys ...
DOI:
10.1016/j.foodchem.2020.128987

8. Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids

Author:
Zhu, Xiaoyi; Giusti, M. Monica
Source:
Food chemistry 2021 v.345 pp. 128776
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; acylation; anthocyanins; glycosylation; storage;     Show all 5 Subjects
Abstract:
... Anthocyanin-derived pyranoanthocyanins (PACNs) offer potential as food colorants as they may exhibit higher stability than anthocyanins (ACNs). Our objective was to compare PACN formation rate and efficiency from different cyanidin-3-derivatives and cofactors, in order to facilitate PACN production. Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin- ...
DOI:
10.1016/j.foodchem.2020.128776

9. In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee

Author:
Alongi, Marilisa; Frías Celayeta, Jesús María; Vriz, Riccardo; Kinsella, Gemma K.; Rulikowska, Aleksandra; Anese, Monica
Source:
Food chemistry 2021 v.342 pp. 128289
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Maillard reaction; digestion; glycemic effect;     Show all 4 Subjects
Abstract:
... Coffee beans were roasted to medium, dark and very dark degrees, and respective brews were in vitro digested and tested for α-glucosidase inhibition, to explore their antidiabetic potential. Phenolic acids (PA) and Maillard reaction indices (MRI) were quantified before and after digestion. Molecular docking was carried out to investigate α-glucosidase inhibition mechanisms.In vitro digested coffee ...
DOI:
10.1016/j.foodchem.2020.128289

10. A novel UHPLC method for determining the degree of coffee roasting by analysis of furans

Author:
Macheiner, Lukas; Schmidt, Anatol; Karpf, Franz; Mayer, Helmut K.
Source:
Food chemistry 2021 v.341 pp. 128165
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; chlorogenic acid; decline; hydroxymethylfurfural; temperature;     Show all 5 Subjects
Abstract:
... The aim of this study was to develop a multi-analyte UHPLC method for furans and to apply it to commercial coffee samples as well as commercial roasting trials. Furans, as rising time–temperature indicators (TTIs), promised to be an alternative to unsatisfactory roasting temperature measurements. Consequently, a UHPLC–UV method for the determination of 5-hydroxymethyl-2-furfural (HMF), 5-hydroxyme ...
DOI:
10.1016/j.foodchem.2020.128165

11. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers

Author:
Nobis, Arndt; Kunz, Oliver Simon; Gastl, Martina; Hellwig, Michael; Henle, Thomas; Becker, Thomas
Source:
Journal of agricultural and food chemistry 2021 v.69 no.12 pp. 3732-3740
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; Maillard reaction; beers; hydroxymethylfurfural;     Show all 4 Subjects
Abstract:
... 3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degra ...
DOI:
10.1021/acs.jafc.0c08003

12. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS

Author:
Zhang, Peng; Wang, Wei; Liu, Xiao-Huan; Yang, Zi; Gaur, Rashmi; Wang, Jing-Jing; Ke, Jia-Ping; Bao, Guan-Hu
Source:
Food chemistry 2021 v.339 pp. 127864
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; black tea; cultivars; detection; information;     Show all 5 Subjects
Abstract:
... Flavoalkaloids have been found from tea. However, there is limited information about their content in different teas. Herein, 51 tea samples were screened for flavoalkaloid content. Twelve teas with relatively higher contents of flavoalkaloids were further quantified by UPLC-TOF-MS/MS. The cultivars Yiwu and Bulangshan had the highest levels, with total flavoalkaloid contents of 3063 and 2727 µg g ...
DOI:
10.1016/j.foodchem.2020.127864

13. Peptides in Brewed Wines: Formation, Structure, and Function

Author:
Zhou, Mengjie; Bu, Tingting; Zheng, Jiexia; Liu, Ling; Yu, Songfeng; Li, Shanshan; Wu, Jianping
Source:
Journal of agricultural and food chemistry 2021 v.69 no.9 pp. 2647-2657
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; health promotion; peptides; sake;     Show all 4 Subjects
Abstract:
... The traditional low-alcoholic beverages, such as grape wine, sake, and rice wine, have been consumed all over the world for thousands of years, each with their unique methods of production that have been practiced for centuries. Moderate consumption of wine is generally touted as beneficial for health, although there is ongoing debate for the responsible components in wine. In this review, the str ...
DOI:
10.1021/acs.jafc.1c00452

14. Vitexin Inhibits Protein Glycation through Structural Protection, Methylglyoxal Trapping, and Alteration of Glycation Site

Author:
Ni, Mengting; Song, Xin; Pan, Junhui; Gong, Deming; Zhang, Guowen
Source:
Journal of agricultural and food chemistry 2021 v.69 no.8 pp. 2462-2476
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; bovine serum albumin; fluorescence; glycation;     Show all 4 Subjects
Abstract:
... In this study, the antiglycation potential and mechanisms of vitexin were explored in vitro by multispectroscopy, microscope imaging, high-resolution mass spectrometry, and computational simulations. Vitexin was found to show much stronger antiglycation effects than aminoguanidine. The inhibition against the fluorescent advanced glycation end products was more than 80% at 500 μM vitexin in both bo ...
DOI:
10.1021/acs.jafc.0c08052

15. Side Products of Recombinant Amorpha-4,11-diene Synthase and Their Effect on Microbial Artemisinin Production

Author:
Huang, Jin-Quan; Li, Dong-Mei; Tian, Xiu; Lin, Jia-Ling; Yang, Lei; Xu, Jing-Jing; Fang, Xin
Source:
Journal of agricultural and food chemistry 2021 v.69 no.7 pp. 2168-2178
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; artemisinin; biosynthesis; fermentation; oxidoreductases;     Show all 5 Subjects
Abstract:
... Amorpha-4,11-diene synthase (ADS) is the first committed enzyme in the biosynthesis of artemisinin. Artemisinin production by biobased fermentation is considered a reliable alternative pathway. Heterologously expressed ADS has been established to generate several minor products, including structural analogues of amorpha-4,11-diene, but their fate in fermentation is still unknown. Here, using chira ...
DOI:
10.1021/acs.jafc.0c07462

16. Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

Author:
Dueñas, Montserrat; Sánchez-Acevedo, Tamara; Alcalde-Eon, Cristina; Escribano-Bailón, María Teresa
Source:
Food chemistry 2021 v.335 pp. 127331
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Eragrostis tef; color; extrusion; luteolin;     Show all 5 Subjects
Abstract:
... Teff is currently being incorporated into a range of foodstuffs, especially gluten-free flakes and extruded products. The main objective of this work was to assess the effects of different treatments (industrial milling, formation of flakes and extrusion) on the phenolic composition of two types of teff grains differing in their colour (white and brown). Fifty-nine phenolic compounds were detected ...
DOI:
10.1016/j.foodchem.2020.127331

17. Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Author:
Cheynier, Véronique; Darriet, Philippe; Mattivi, Fulvio
Source:
Journal of agricultural and food chemistry 2020 v.68 no.47 pp. 13291-13293
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; wines; France;     Show all 3 Subjects
Abstract:
... Œnology in its scientific dimension makes it possible to bring together a large community of researchers from various fields of expertise to share their knowledge and experience around wine. Two international meetings, the 11th International Œnology Symposium and In Vino Analytica Scientia 2019, were exceptionally held in the context of a joint organization under a common title ŒnoIVAS 2019, in Bo ...
DOI:
10.1021/acs.jafc.0c05905

18. Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future

Author:
Luo, Yangchao; Wang, Qin; Zhang, Yaqiong
Source:
Journal of agricultural and food chemistry 2020 v.68 no.46 pp. 12993-13000
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; biopolymers; polysaccharides;     Show all 3 Subjects
Abstract:
... Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles mad ...
DOI:
10.1021/acs.jafc.0c00277

19. A fast and inexpensive approach to characterize Slovak Tokaj selection wines using infrared spectroscopy and chemometrics

Author:
Machyňáková, Andrea; Schneider, Mateus P.; Khvalbota, Liudmyla; Vyviurska, Olga; Špánik, Ivan; Gomes, Adriano A.
Source:
Food chemistry 2021 v.357 pp. 129715
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; chemometrics; infrared spectroscopy; models; prediction; wines; Hungary; Slovakia;     Show all 8 Subjects
Abstract:
... The Tokaj Selection wines (hungarian equivalent “Aszú”) are typical noble sweet wines produced in Tokaj wine region that falls within two countries, Slovakia and Hungary. Taking into account the economic importance and uniqueness of these wines, in this work, a new, fast and inexpensive method that combines infrared spectroscopy and multivariate models for characterization Slovak Tokaj Selection w ...
DOI:
10.1016/j.foodchem.2021.129715

20. Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds

Author:
Low, Dorrain Yanwen; Micheau, Pierre; Koistinen, Ville Mikael; Hanhineva, Kati; Abrankó, László; Rodriguez-Mateos, Ana; da Silva, Andreia Bento; van Poucke, Christof; Almeida, Conceição; Andres-Lacueva, Cristina; Rai, Dilip K.; Capanoglu, Esra; Tomás Barberán, Francisco A.; Mattivi, Fulvio; Schmidt, Gesine; Gürdeniz, Gözde; Valentová, Kateřina; Bresciani, Letizia; Petrásková, Lucie; Dragsted, Lars Ove; Philo, Mark; Ulaszewska, Marynka; Mena, Pedro; González-Domínguez, Raúl; Garcia-Villalba, Rocío; Kamiloglu, Senem; de Pascual-Teresa, Sonia; Durand, Stéphanie; Wiczkowski, Wieslaw; Bronze, Maria Rosário; Stanstrup, Jan; Manach, Claudine
Source:
Food chemistry 2021 v.357 pp. 129757
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; accuracy; chromatography; metabolites; metabolomics; prediction; shape; width;     Show all 8 Subjects
Abstract:
... Prediction of retention times (RTs) is increasingly considered in untargeted metabolomics to complement MS/MS matching for annotation of unidentified peaks. We tested the performance of PredRet (http://predret.org/) to predict RTs for plant food bioactive metabolites in a data sharing initiative containing entry sets of 29–103 compounds (totalling 467 compounds, >30 families) across 24 chromatogra ...
DOI:
10.1016/j.foodchem.2021.129757