On the basis of recent findings that "biogenic amines" can also be formed during thermal food processing from their parent amino acids in a Strecker-type reaction, formation 3-aminopropionamide, biogenic amine asparagine, was investigated model systems as well thermally processed Gouda cheese. The results studies revealed that, besides acrylamide, 3-aminopropionamide amounts 0.1−0.4 mol % when asparagine reacted presence either glucose or 2-oxopropionic acid. Results second series...

Application of aroma extract dilution analysis (AEDA) on the volatiles isolated from a commercial Bavarian wheat beer (WB A) eliciting its typical profile, best described by clove-like, phenolic odor quality, revealed 36 odorants in flavor (FD) factor range 16 to 4096. Among them, 2-methoxy-4-vinylphenol (clove-like) and 2-phenylethanol (flowery) showed highest FD factors. AEDA second B), somewhat lacking note, 32 odor-active components 8192. 2-phenylethanol, (E)-β-damascenone (cooked...

Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting unique process that provides comprehensive to WRT. The key aroma-active compounds rough WRT (RR) and moderate fire (RM) were characterized by sensory-directed flavor analysis. A total 80 identified gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) two-dimensional chromatography-olfactometry-mass (GC × GC-O-MS), 42 them revealing high dilution (FD) factors (16-4096) during...

Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma the final products.

3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively. 3-APA may also be formed foods an enzymatic decarboxylation asparagine. Using newly developed method to quantify based on liquid chromatography/tandem mass spectrometry, it could shown that the biogenic amine was present several potato cultivars different amounts. Further...

A method based on a derivatization with dansyl chloride and LC-MS-MS determination was developed for the quantitation of 2-methylbutyl-, 3-methylbutyl-, 2-phenylethyl-, 3-(methylthio)propyl-, 2-methylpropylamine. Its application unfermented, fermented, roasted cocoas from Ghana Sulawesi revealed an increase all amines, except 3-(methylthio)propylamine, during cocoa fermentation, suggesting enzymic formation parent amino acids isoleucine, leucine, phenylalanine, valine. However, much more...

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 lipid-derived carbonyl trapping ability of phenolic compounds under common food processing conditions was studied by determining the presence carbonyl-phenol adducts in both onions fried laboratory and commercially crispy onions. Four produced between quercetin acrolein, crotonaldehyde, or (E)-2-pentenal were prepared characterized (1)H (13)C nuclear magnetic resonance (NMR) spectroscopy high performance liquid chromatography coupled to resolution mass spectrometry (HPLC-HRMS)....

Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application extract dilution analysis (AEDA) on a distillate volatiles prepared from A revealed 40 aroma-active compounds flavor (FD) factor range 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, 2- 3-methylbutanol with highest FD factors. AEDA B showed only 26 same range. Among them,...

To identify the odorants responsible for a rancid off-flavor in olive oils, first, key aroma compounds premium extra virgin oil (PreOO1) were characterized by sensomics approach and then compared to those present certified (RanOO1) obtained from International Olive Council (IOC). By application of an extract dilution analysis, 46 detected subsequently identified PreOO1 35 RanOO1, respectively. After quantitation stable isotope assays, calculation odor activity values (OAVs; ratio...

The sensomics approach was used to clarify the formation of fusty/musty off-flavor native cold-pressed rapeseed oil. A "positive control" (PC) showing desired sensory attributes and an oil eliciting a (OF) were analyzed. Comparative aroma extract dilution analysis (cAEDA), identification experiments, quantitation by stable isotope assays (SIDAs), calculation odor activity values (OAVs), recombination resulted in 11 odorants with OAV ≥ 1 PC. Main differences between both oils obtained for...

Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine impact S deficiency wheat on concentration of, particular, asparagine, spring cultivar 'Star' was grown a laboratory scale (5 L pot) at five different levels fertilization. After maturity, kernels were milled into white flours (1−5) and analyzed for their contents nitrogen as well glucose, fructose, maltose, sucrose. Extremely high concentrations asparagine (Asn; 3.9−5.7...

The aroma compounds in two commercial Bartlett pear brandies clearly differing their overall profiles were detected the volatile fractions by extract dilution analysis. In brandy A eliciting more intense pear-like, fruity aroma, ethyl (S)-2-methylbutanoate, (E)-β-damascenone, 1,1-diethoxyethane, 2- and 3-methylbutanol, (S)-2- 3-methylbutanoic acid, 2-phenylethanol found with highest Flavor Dilution (FD) factors. B judged to have a weaker also revealed high FD factors, while many odorants...

2-Substituted-5-methyl-3-oxazolines, a novel class of aroma precursors that are able to release the respective Strecker aldehydes by hydrolysis, were identified. Hydrolysis can take place after addition water or with human saliva during mastication, respectively. 2-Isobutyl-, 2-sec-isobutyl-, 2-isopropyl, and 2-benzyl-5-methyl-3-oxazolines synthesized structurally identified means gas chromatography–mass spectrometry (GC-MS) in electron impact mode chemical ionization as well one-...

Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color, but some can have adverse effects on human health. The study investigated influence frying oils differing in their fatty acid compositions desirable and undesirable compounds during deep-frying potato chips. Selected key odorants toxicologically relevant (acrolein, acrylamide, furan, glycidamide) were quantitated by stable isotope dilution assays. Significantly...

The production of rum consists fermentation, distillation, and aging. To check the influence each step on final aroma, molasses, mash, distillate, were analyzed using sensomics concept. changes in key aroma compounds determined by application extract dilution analysis (AEDA) combination with gas chromatography-mass spectrometry for identification stable isotope assays (SIDAs) quantitation. Odor activity values (OAVs; ratio concentration to respective odor threshold) calculated and, finally,...

Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on basis gas chromatography-olfactometry combined with chromatography-mass spectrometry elucidated key odorants raw licorice (Glycyrrhiza glabra L.). Fifty aroma-active compounds were located via AEDA; 16 thereof identified in for first time. γ-Nonalactone, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and 4-hydroxy-3-methoxybenzaldehyde showed highest flavor (FD) factor 1024. Forty-three...

Heat-processing of Brassica seeds led to the formation a characteristic pleasant popcorn-like and coffee-like aroma impression compared mainly pea-like corresponding raw seeds. To analyze this phenomenon on molecular basis, roasted white mustard rapeseeds were analyzed using sensomics approach. Application comparative extract dilution analysis (cAEDA) identification experiments (140 °C, 30 min) revealed 36 odorants (all identified for first time) 47 (41 newly identified), respectively....

The overall aroma of two orthonasally distinguishable dark chocolates with high cocoa content (90% CC and 99% CC) was decoded using the systematic sensomics approach, including solvent extraction, separation volatiles, identification extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined chromatography-mass spectrometry (GC-MS), quantitation by stable isotope (SIDA), calculation odor activity values (OAVs), recombination experiments. Sixty-nine aroma-active...

Abstract Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent high levels of have been reported in vegetable chips. In present study, AA was quantitated via modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting n...