Dias, Maria Celeste Santos, Conceição Silva, Sónia Pinto, Diana C G A Silva, Artur M S
Published in
Journal of agricultural and food chemistry
To understand how olives reconfigure their metabolism to face stress shock episodes, plants from the economically relevant olive (Olea europaea cv. Cobrançosa) were exposed to high UV-B radiation (UV-B, 12 kJ m-2 d-1) or heat shock (HS, 40 °C) for two consecutive days. The physiological responses and some important lipophilic compounds were evaluat...
Chenot, Cécile Briffoz, Laura Lomartire, Antonin Collin, Sonia
Published in
Journal of agricultural and food chemistry
Although almost disappeared at the end of the 20th century, Belgian wine production reached a million liters in 2017. The aim of the present work was to identify aroma markers for two white cultivars widespread in Belgium: Chardonnay (the most commercially grown cultivar worldwide) and Solaris (an interspecific fungus-resistant variety). Specific p...
Lainer, Johanna Dawid, Corinna Dunkel, Andreas Gläser, Peter Wittl, Stephanie Hofmann, Thomas
Published in
Journal of agricultural and food chemistry
Activity-guided fractionation of poppy seed (Papaver somniferum L.) extracts and analysis of fatty acid oxidation model experiments, followed by liquid chromatography time-of-flight mass spectrometry, tandem mass spectrometry, and one-/two-dimensional nuclear magnetic resonance experiments, revealed the chemical structures of five bitter-tasting fa...
Chen, Xixian Zhang, Congqiang Lindley, Nicholas D
Published in
Journal of agricultural and food chemistry
Terpenoids derived from plant material are widely applied in the flavor and fragrance industry. Traditional extraction methods are unsustainable, but microbial synthesis offers a promising solution to attain efficient production of natural-identical terpenoids. Overproduction of terpenoids in microbes requires careful balancing of the synthesis pat...
Monforte, A R Martins, S I F S Silva Ferreira, A C
Published in
Journal of agricultural and food chemistry
The Strecker degradation of phenylalanine has been studied in a phenolic compound/phenylalanine wine model system. Six phenolic compounds (3,4-dihydroxybenzoic acid, gallic acid, caffeic acid, ferulic acid, catechin, and epicatechin) were compared in the formation of phenylacetaldehyde when in the presence of glucose or methylglyoxal (MG). The addi...
Parker, Mango Onetto, Cristobal Hixson, Josh Bilogrevic, Eleanor Schueth, Louisa Pisaniello, Lisa Borneman, Anthony Herderich, Markus de Barros Lopes, Miguel Francis, Leigh
...
Published in
Journal of agricultural and food chemistry
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensory phenotypes for glucoside perception have been observed, reflecting interindividual variation in re...
Guichard, Elisabeth Barba, Carmen Thomas-Danguin, Thierry Tromelin, Anne
Published in
Journal of agricultural and food chemistry
Odor-taste association has been successfully applied to enhance taste perception in foods with low sugar or low salt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look for odors able to enhance some specific taste, we tested different multivariate analyses to find links between ta...
Dein, Melissa Wickramasinghe, Purni C K Munafo, John P Jr
Published in
Journal of agricultural and food chemistry
Thirty-five odorants from Meehan's mint, Meehania cordata, were identified using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Twelve compounds with flavor dilution factors ≥16 were quantitated using stable isotope dilution assays (SIDA). Odor activity values (OAVs) and sensory experiments revealed (-)-(E)-p...
Gläser, Peter Dawid, Corinna Meister, Stefanie Bader-Mittermaier, Stephanie Schott, Michael Eisner, Peter Hofmann, Thomas
Published in
Journal of agricultural and food chemistry
Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea-protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments, led to th...
Phewpan, Apiniharn Phuwaprisirisan, Preecha Takahashi, Hajime Ohshima, Chihiro Ngamchuachit, Panita Techaruvichit, Punnida Dirndorfer, Sebastian Dawid, Corinna Hofmann, Thomas Keeratipibul, Suwimon
...
Published in
Journal of agricultural and food chemistry
A 16S rRNA next-generation sequencing technique was applied to investigate the microbial diversity and liquid chromatography-tandem mass spectrometry was used to identify glutamyl peptide profiles of 10 Thai fermented freshwater fish (Pla-ra) samples. A total of 12 genera of bacteria were able to be detected, with Tetragenococcus spp., Staphylococc...
