Identification of Volatile Compounds in Pennycress Protein Isolates Produced by Both Alkaline and Salt-Based Processes.

Volatile off-notes in ground pennycress seeds, ground defatted pennycress seed, and the final protein isolates (produced from the defatted seeds by alkaline or salt extraction) were identified and "quantified" relative to an internal standard. Volatiles contributing off-notes were identified based on mass spectra, retention indices, and aroma descriptors. The compounds that produced the strongest odors based on gas chromatography:olfactometry were identified as potential aroma impact compounds.

C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin.

A C-based method was developed to study the rate and extent of covalent bond formation between β-lactoglobulin and three model flavor compounds: a ketone (2-undecanone UDO), an aldehyde (decanal DAL), an isothiocyanate (2-phenylethyl isothiocyanate PEITC), and an unreactive "methods blank" (decane DEC). Aqueous protein solutions with one of the C-labeled model flavor compounds were placed in water baths at 25, 45, and 65 °C for 4 weeks measuring the amount of flavor: protein reaction at 1, 3, 7, 14, 21, and 28 days. UDO showed lowest reactivity (max of 0.

Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization.

Thermal processing (e.g., pasteurization and sterilization) is a critical step ensuring the microbial safety of our foods.

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques.

As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.

Flavoring properties that affect the retention of volatile components during encapsulation process.

Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions.

Encapsulation of Orange Oil Using Fluidized Bed Granulation.

The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level.

Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein.

The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion.

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin.

This study investigates the influence of pH, temperature, and water activity on the occurrence of covalent adduct formation between select flavor compounds and a model food protein (β-lactoglobulin). These reactions potentially result in the loss of flavor during processing and storage, reducing consumer acceptability. Foods present a diverse reaction environment encompassing a wide range of , pH, and storage temperature, which potentially influence protein: flavor reaction rates.

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin.

The formation of covalent bonds between 47 flavor compounds belonging to 13 different classes of functional groups and β-lactoglobulin (BLG) has been evaluated using electrospray ionization protein mass spectrometry. Covalent bond formation was determined by the appearance of ions in the mass spectra corresponding to BLG + flavor molecule(s). The observed processes for covalent bond formation were Schiff base, Michael addition, and disulfide linkages.

Performance of oil-in-water emulsions stabilized by different types of surface-active components.

The emulsion stability depends on the physicochemical properties of the dispersed phase and their interaction with the continuous phase. Surface-active compounds (SAC) are added in emulsions to reduce the interfacial tension (IT) between these phases and keep the oil droplets stabilized. Moreover, small amounts of SAC can occupy intermolecular voids in the dried matrix, reducing the oxidation.

Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics.

This study develops a method to measure the covalent bonds formed between the side chains and terminal amino acids of β-lactoglobulin (BLG) and selected flavor molecules (benzaldehyde, citral, or allyl isothiocyanate) using electrospray ionization mass spectrometry (ESI/MS) and tandem mass spectrometry (MS/MS). This technique made it possible to measure increases in molecular weight of BLG as the reaction takes place (BLG + flavor compound). The observed mass shifts on the reaction corresponded to either Schiff base or Michael addition reactions between the chosen flavor compounds and BLG.

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions.

Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using microfluidization. Ester gum (EG) was incorporated in the oil phase at variable proportions (0-60%) as Ostwald ripening inhibitor and viscosity modifier. Optimal viscosity ratios of dispersed to continuous phase (ηd/ηc) were identified as 0.

Dissociation characteristic of the inclusion complex of cyclomaltohexaose (alpha-cyclodextrin) with 1-methylcyclopropene in response to stepwise rising relative humidity.

The dissociation of a crystalline complex of cyclomaltohexaose (alpha-cyclodextrin) and 1-methylcyclopropene has been studied in response to stepwise rising relative humidity at 50 degrees C using a dynamic vapor sorption instrument. The dissociation of the inclusion complex was monitored with a proton transfer reaction mass spectrometer. The increase in relative humidity generally triggered the complex dissociation.

API-IT-MS for measuring aroma release from dentifrice products using a device to simulate tooth brushing.

A mechanical tooth brushing device coupled to an atmosphere pressure ionization ion trap mass spectrometer (API-IT-MS) combination has been developed to study the influence of time and dilution on aroma release from a model dentifrice system. API-IT-MS response to nine commonly used dentifrice flavor components was initially studied. Linear regression models were developed based on an exponential dilution method (EDA) to permit quantification of these compounds.

Encapsulation performance of proteins and traditional materials for spray dried flavors.

The objective of this study was to evaluate the potential of selected proteins as alternative materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and modified starch) and three proteins (sodium caseinate, whey and soy protein isolates) were used at different infeed solid levels; test compounds included (R)-(+)-limonene and three alpha,beta-unsaturated aldehydes ((E)-2-hexenal, (E)-cinnamaldehyde, citral). The primary criteria for performance were flavor retention during drying and protection against losses during storage.

Effects of cross-linking, capsule wall thickness, and compound hydrophobicity on aroma release from complex coacervate microcapsules.

Microcapsules were produced by complex coacervation with a gelatin-gum acacia wall and medium-chain-triglyceride core. Dry capsules were partially rehydrated and then loaded with model aroma compounds covering a range of volatility, hydrophobicity, and molecular structure. An experimental design was prepared to evaluate the effects of cross-linking, wall/core ratio, and volatile load level on aroma release from capsules in a hot, aqueous environment.

Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS.

This work focused on developing a method to determine the volatile compounds that contribute to individual masses observed by PTR-MS in the headspace of a food product (e.g., cheese crackers).

Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage.

The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and stored under either an ambient air or argon atmosphere containing, respectively, ca. 20 and <0.

Model studies on the influence of matrix type and storage environment on the stability of a model aroma mixture during storage.

The objective of this study was to investigate the effect of oxygen in the storage atmosphere on the degradation of model compounds when present in water or a medium chain triglyceride (MCT) matrix. A model aroma compound mixture was prepared in oil (MCT) or water, and it was then stored under either an ambient air or argon atmosphere containing respectively ca. 20% and <0.

Determination of linear response in the detection of aroma compounds by atmospheric pressure ionization-mass spectrometry (API-MS).

Linearity and detection thresholds of atmospheric pressure ionization-mass spectrometry (API-MS) were determined for 11 aroma compounds in air at concentrations ranging from 50 ppb to approximately 450 ppm (moles of volatile per mole of air). In most cases, the protonated molecular ion (i.e.

The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin/flavor molecular inclusion complexes.

Three commonly used flavor industry solvents (propylene glycol, triacetin, and triethyl citrate) were tested for their capacity to interfere with the ability of alpha-, beta-, and gamma-cyclodextrin to form molecular inclusion complexes with flavors. Six flavor compounds (ethyl butyrate, ethyl heptanoate, l-menthol, methyl anthranilate, neral, and geranial) were measured by headspace gas chromatography above 2:1 water/ethanol containing appropriate additions of cyclodextrin and flavor solvent. The smallest and most polar solvent molecule represented by propylene glycol had the least effect on cyclodextrin/flavorant complex formation.

Influence of strawberry yogurt composition on aroma release.

The primary objective of this study was to determine how yogurt ingredients affect aroma release in the mouth during eating. A model strawberry flavor consisting of ethyl butanoate, ethyl 3-methylbutanoate, (Z)-hex-3-enol, 2-methylbutanoic acid, 5-hexylhydro-2(3H)-furanone, and 3-methyl-3-phenylglycidic acid ethyl ester was added to unflavored, unsweetened yogurt that had different added sweeteners and hydrocolloids. In all, 12 yogurt formulations were examined to determine the effects of gelatin, modified food starch, pectin, sucrose, high-fructose corn syrup, and aspartame on aroma release.

Storage Life of Pork Chops in CO-Containing Atmospheres .

Pork chops were packaged in a controlled atmosphere (10% CO/79% N/1% O, 30% CO/68% N/2% O, 30% CO/70% N, 100% CO or air) and then stored at either 2 or 5 C. Changes in gas composition, microbiological counts and sensory quality were monitored after 0, 9, 12, 16, 19, 23, 30 and 37 days of storage. Two chops from each treatment were stored additionally under retail-like conditions for 3 and 5 days.