By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw peanuts, and the concentrations 38 odorants determined pan-roasted peanut meal. On basis quantitative data odor thresholds vegetable oil, activity values (OAVs) most important aroma compounds as well meal calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, 3-(methylthio)propanal showed highest OAVs whereas methanethiol, 2,3-pentanedione,...

The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps three different varieties investigated. variety CCN51 showed low flavor intensities, in terms (FD) factors, comparison to FSV41 and UF564, which floral fruity notes were detected higher intensities. To gain insights on a molecular level how odorants affected odor quality beans during fermentation, quantitative measurements selected compounds conducted bean at time...

The chemical composition of the inflorescences eight different fibre-type Cannabis sativa L. cultivars grown in Switzerland was monitored for sowing densities over season 2019. HPLC-MS, GC-MS and GC-FID, as well spectrophotometric techniques were used to measure total phenolic content (TPC) antioxidative activity inflorescence extracts, characterise quantify flavonoids terpenes produced by from July September main finding present study is that TPC, individual terpenes, mainly influenced...

Mycotoxins present in cereals are a worldwide problem and result of the presence mycotoxin producing fungi. A strategy to reduce these fungi levels contaminated grains is with use lactic acid bacteria (LAB) or Bacillus spp., which can degrade bind toxins. In this study, LAB spp. were isolated from wheat and, together additional plant-derived strains, an antifungal screening against Fusarium graminearum was performed. Furthermore, strains screened for their ability zearalenone (ZEA)...

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as semi-solid consistency at room temperature. However, growing environmental social concerns regarding oil production have prompted the industry seek sustainable alternatives tropical or hydrogenated fats. This project investigated use of plant emulsified crystallised forms potential substitutes for fat light dark chocolate fillings, with an emphasis on single-origin ingredients align...

Application of an aroma extract dilution analysis on distillate prepared from organically grown, raw West-African peanuts (Cameroon) revealed 36 odor-active areas in the flavor (FD) factor range 1 to 2048. The identification experiments, which were all performed by using respective reference chemicals, 2-isopropyl-3-methoxypyrazine (earthy, pea-like), 2-isobutyl-3-methoxypyrazine (bell pepper-like, earthy), and trans-4,5-epoxy-(E)-2-decenal (metallic) with highest FD factors among compounds...

Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally (TCs) sensory evaluation, gas chromatography-olfactometry combination aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants stable isotope assays, and calculation odor activity values (OAVs). The results investigation cluster analysis clearly showed differentiation between NC TC samples. findings measurements revealed that NCs low OAVs...

Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The compositions six made out liquors that referenced with specific sensory attributes analyzed. After screening odor-active molecules by aroma extract dilution analysis, selected compounds quantitated overall aim to decode distinct fine level. Acidic fruity notes associated high dose over threshold factors (DoT factors) acetic acid smelling esters ethyl...

In a previous investigation, "moist incubation" was described as novel postharvest treatment for cocoa and the aroma composition of resulting nibs compared to unfermented fermented nibs. For this treatment, dried are rehydrated with an aqueous solution containing lactic acid ethanol adjust pH value subsequently incubated at 45 °C under aerobic conditions 72 h before drying. The aim present study investigate sensory properties dark chocolates made these materials after roasting. Therefore,...

The flavor quality is often linked to the cocoa bean variety in literature although influence of on compound composition chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT) factors flavor-active compounds 16 dark chocolates were compared. three Forastero similar and characterized by high DoT 3-methylbutanal, dimethyltrisulfane, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, 2-methylbutanoic acid, 3-methylbutanoic phenylacetic linalool. However, wide...

Mycotoxins, toxic compounds produced by fungi, pose significant risks to food safety and human health. This study investigates the bio-detoxification potential of 238 strains lactic acid bacteria (LAB)

The aroma properties of cocoa nibs obtained by applying a novel postharvest treatment were investigated using methods the molecular sensory science approach, i.e., solvent extraction and solvent-assisted flavor evaporation, extract dilution analysis (AEDA), stable isotope analysis, calculation odor activity values (OAVs), orthonasal evaluation; those then compared to unfermented dried raw material traditionally fermented sample same harvest. For treatment, were, first, rehydrated with lactic...

Pu'er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of depending on the different fermentation processed used, special sensory characteristics, their chemical composition. However, authentication seems to very important for such teas, as they are traded comparatively high prices, especially in Europe. The results selected biochemical markers showed aged raw pu'er contained 210.2 mg GAE/g polyphenols, which...

Wheat is one of the world’s key staple foods, but it often contaminated with mycotoxin-producing microorganisms, resulting in a large amount food waste every year. The contamination wheat grains harvested 2020 and 2021 Switzerland, as well flours bought local stores two mycotoxins zearalenone (ZEA) enniatin B (ENB) was investigated. quantification performed using LC–MS/MS. ZEA, level different cereals products which regulated by law, detected half grain samples at levels below 100 µg/kg,...

The impact of water on odor-active compounds in fermented and dried cocoa beans as well chocolate either produced by a novel processing (NPC) or traditional (TPC) technology from the same batch was investigated this study. Quantitation selected key odorants revealed significantly higher concentrations Strecker aldehydes such 3-(methylsulfanyl)propanal (66-fold) phenylacetaldehyde (50-fold) after treatment beans. comparison two chocolates showed that amounts 2-methylbutanal, 3-methylbutanal,...

2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influence bean variety and processing technology on quantity formed chocolates, HPLC-MS/MS analyses were conducted, a molecular network was built with MS2 data. This approach eases identification within complex datasets allows visualize chemical diversity...

With the aim of reintroducing wheat grains naturally contaminated with mycotoxins into food value chain, a decontamination strategy was developed in this study. For purpose, first step, whole kernels were pre-treated using cold needle perforation. The pore size evaluated by scanning electron microscopy and accessibility enzymes microorganisms determined fluorescent markers range (5 nm) (10 μm), microscopy. perforated grains, as well non-perforated controls, then incubated selected (Bacillus...

The demand for natural Vanilla has increased rapidly, creating the need more potential sources of high-quality essence. Understanding geographical influences on aroma profile is essential. This study demonstrates first comparative analysis odorant compositions in three most important varieties: planifolia, pompona, and tahitensis from different origins. Following screening odor-active molecules through gas chromatography-olfactometry extract dilution (GC-O AEDA), selected compounds were...

This study investigated the impact of depulping cocoa beans after pod opening, as well influences storage (PS) and fermentation time on dynamics overall quality liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; times 3, 4, 5, 6 or 7 days). Fermentation (e.g., temperature pH) dried cut-test index) (sensory assessment, quantification key-odorants tastants) investigated. It was demonstrated that 17-20% pulp, relative to total...

Ozone has the potential to improve shelf life of fruits and vegetables by its antimicrobial properties, but influence on aroma properties not been studied comprehensively at molecular level. Therefore, impact ozone odour-active compounds, total titratable acidity, ascorbic acid, weight loss, fungal growth during storage is investigated in oranges bananas. The were stored room temperature for 11 days either with or without treatment. Interestingly, no significant treatment contents selected...

Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried nibs are rehydrated with a lactic acid solution containing ethanol subsequently incubated 72 h at 45 °C before drying. Previous studies focused on the aroma formation during treatment further of chocolate. The current study influence aerobic anaerobic selected nonvolatile components in comparison raw material traditionally fermented cocoa....