9 research outputs found
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Use of egg yolk phospholipids to generate chicken meat odorants
Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in water at 100 °C for 20 min. Sensory analysis of the broths showed that the addition of phospholipids significantly increased the chicken meat aroma whereas the addition of neutral lipids did not. GC-MS analysis showed a significant increase in most of the lipid-derived volatile components when the phospholipids were added, especially 2,4-decadienal which is a characteristic odour impact compound in chicken. There were very few significant changes in the volatile profile when the neutral lipids were added. These data provide direct evidence that the addition of phospholipids can enhance chicken meat aroma, and addition of egg yolk phospholipids could be applied to improve chicken meat aroma
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A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content
For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most of the acrylamide is formed on the edges and corners of the fry. In this paper, simple approximations have been employed to build a mathematical model that approximates the heat and mass transport phenomena in three dimensions. It successfully predicts the concentration of acrylamide and its precursors at different positions in the ‘fry’
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content
In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate
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Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects of NaCl, KCl, CaCl2, MgCl2, sodium lactate, calcium lactate, and magnesium lactate on aroma and acrylamide formation were investigated in glucose/wheat flour dough systems during heating. Addition of salts inhibited Maillard reaction in favour of caramelisation, with divalent cations found to be most effective. The impact of salts on acrylamide reduction became less effective with increasing temperature. Most Strecker aldehydes and pyrazines decreased in the presence of salts, however CaCl2 and calcium lactate increased the concentration of furans, furfurals, and diketones. Calcium lactate also increased some ethyl-substituted pyrazines at high temperatures. Reduction of acrylamide with salts is associated with higher amounts of furan derivatives and decreased amounts of Strecker aldehydes and pyrazines. The mechanisms behind these changes are discussed
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Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case of beer, thresholds determined in alcoholic beer may not be the same for alcohol-free beer (AFB). Therefore, the aim of this study was to determine detection thresholds for aroma compounds typically found in beer within a model AFB. The model was designed to match the sugar concentration and pH of an AFB brewed by a cold contact process. Thresholds were measured using a 3-AFC procedure and calculated using either Best Estimate Threshold (BET) method or by logistic regression. Moreover, an algorithm for the removal of false positives was applied to adjust the assessors’ raw responses. Retronasal thresholds were generally lower than orthonasal. Those calculated by BET were significantly higher (p < 0.05) than those from logistic regression, and removal of false positives also produced significantly higher thresholds than those from raw data. The use of logistic regression has the advantage of providing the mathematical model describing the behaviour of the group. The results from this study can be used to better understand the role of flavour compounds in AFB and the effect of the calculation method to prevent under- or overestimated results
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Aroma profile of pasteurised milk samples subjected to mild heat treatment
The odour-active compounds of two samples of mildly heated pasteurised milk were investigated (whole and skimmed). The volatile compounds of milk were extracted by solvent assisted flavour evaporation (SAFE) and assessed by gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA) and gas chromatography-mass spectroscopy (GC-MS). In total, 45 compounds were detected using GC-O, of which 31 were identified. The majority of the components were common in both samples, but the fatty acids, (pentanoic, octanoic, nonanoic, decanoic, butanoic and hexanoic acid), δ-decalactone and δ-octalactone were found in significantly higher concentrations in the whole milk. Methional (cooked potatoes aroma) and δ-decalactone (coconut aroma) had high flavour dilution factors (FD) only in whole milk. Furthermore, the most potent odorants detected in both samples were 2,4-decadienal (fried/potato crisps), 2,4-nonadienal (fried/potato crisps), 1-octen-3-one (mushroom) and an unknown compound with a medicinal odour
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Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants
BACKGROUND
Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods.
RESULTS
Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g/kg) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and GC-MS were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines had increased by 3-65 times in the sunflower oil with added phospholipids, and increased up to 6 times in chicken meat which had been treated with phospholipids prior to heating.
CONCLUSION
There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep-fat frying odorants in a wide range of deep fried products
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Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline
Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100g), K (1-1.5 g/100g) and Mg (0.3-0.5 g/100g) and free amino acids such as lysine (28-41 mg/100g), glutamic acid (20-31 mg/100g), aspartic acid (20-56 mg/100g) and arginine (54-109 mg/100g), which are known to influence salty taste. The sensory panel found that 2.5% addition of samphire extract produced a significantly saltier taste than the control product (0.7% NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products
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Key aroma compounds of sweet potato fries
There is no published work on the most important aroma compounds in sweet potato fries, a food increasing in popularity. Fries from the variety Beauregard, both with and without a carbohydrate-based coating, were par-fried and then frozen. Sweet potato fries were prepared by deep frying the part-cooked fries from frozen at 175°C for 140 s in rape seed (canola) oil. The freshly cooked fries were frozen in liquid nitrogen and ground to a coarse powder. Ground samples were shaken with dichloromethane and then extracted using solvent-assisted flavour evaporation, to provide concentrated aroma extracts, which were then analysed. GC-MS used alongside aroma extract dilution analysis showed that Strecker aldehydes and lipid breakdown products were important components of sweet potato fry arom