Abstract：
:Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts were analysed by one- and two- dimensional high resolution gas chromatography coupled with olfactometry and mass spectrometry using two columns with different polarity (DB-FFAP and DB-5). Aroma extract dilution analysis (AEDA) of the solvent extract samples revealed 54 odorants, and 47 of them were identified. In this study, a series of compounds is described for the first time in German earthen-ponds rainbow trout aquaculture water including, amongst others, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), vanillin, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), 5α-androst-16-en-3-one (androstenone), and 2-(2-butoxyethoxy) ethanol. Moreover, the sensory experiment indicated that (E)-4,5-epoxy-(E)-2-decenal, (E,E)-2,4-octadienal, and 1-octen-3-one are the main contributors to the metallic, cucumber, and mushroom notes of the samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mahmoud MA,Buettner Adoi
10.1016/j.foodchem.2016.05.030subject
Has Abstractpub_date
2016-11-01 00:00:00pages
623-30eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30708-7journal_volume
210pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Structured TAGs with palmitic acid and polyunsaturated fatty acid (PUFA) at the sn-2 position have various health benefits for infants. In this study, we first compared two enzymatic routes for preparation of the structured TAGs. Results showed that the one-pot and two-step syntheses led to 37.6% and 55.4% oleic acid ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.057
更新日期：2019-06-15 00:00:00
abstract：:Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126212
更新日期：2020-06-01 00:00:00
abstract：:Synthetic food colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceará State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.100
更新日期：2014-08-15 00:00:00
abstract：:Lipids are very important for human health and milk is a rich dietary source of lipids. In this study, the lipid content in three types of milk (goat, soy and bovine) were determined by using UPLC-Q-Exactive Orbitrap Mass Spectrometry. A total of 13 classes of lipids (including Cer, SM, LPC, PC, PE, DG, TG, PA, PG, PI...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.083
更新日期：2017-06-01 00:00:00
abstract：:Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descript...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.112
更新日期：2019-06-01 00:00:00
abstract：:Isoflavonoid compositions, phenylalanine ammonia lyase (PAL) activity and antioxidant capacity were evaluated in chickpea (Cicer arietinum L.) sprouts germinated after soaking with different sodium selenite (Na2SeO3) concentrations (0, 1 and 2mg/100g seeds). Chickpea seeds were germinated during four days at 24°C and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.046
更新日期：2017-07-01 00:00:00
abstract：:In this work, a simple and high sensitivity electrochemical sensor was developed to determine Sudan I based on Pt/CNTs nanocomposite ionic liquid modified carbon paste electrode (Pt/CNTs/ILCPE) using cyclic voltammetry, electrochemical impedance spectroscopy (EIS) and square wave voltammetry (SWV) methods. The novel s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.020
更新日期：2013-12-15 00:00:00
abstract：:We investigated the anti-inflammatory effect of trilobatin, the flavonoid isolated from the leaves of Lithocarpus polystachyus Rehd, as well as the underlying molecular mechanisms. Treatment with trilobatin (0.005-5 μM) dose-dependently inhibited the lipopolysaccharide (LPS)-induced mRNA expression and secretion of pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.022
更新日期：2015-01-01 00:00:00
abstract：:Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128336
更新日期：2021-04-16 00:00:00
abstract：:Three instrumental techniques, headspace-mass spectrometry (HS-MS), mid-infrared spectroscopy (MIR) and UV-visible spectrophotometry (UV-vis), have been combined to classify virgin olive oil samples based on the presence or absence of sensory defects. The reference sensory values were provided by an official taste pan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.038
更新日期：2016-07-15 00:00:00
abstract：:In this study, a chicken meat containing AgNPs (candidate reference material Nanolyse 14) has been used as a model matrix to study the fate and behaviour of AgNPs upon oral ingestion following an in vitro model that included saliva, gastric and intestinal digestions. The behaviour of a 40nm AgNPs standard solution dur...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.091
更新日期：2017-04-15 00:00:00
abstract：:This work presents a complete methodology of distinguishing between different brands of cider and ageing degrees, based on voltammetric signals, utilizing dedicated data preprocessing procedures and unsupervised multivariate analysis. It was demonstrated that voltammograms recorded on glassy carbon electrode in Britto...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.112
更新日期：2016-07-15 00:00:00
abstract：:A reversed phase liquid chromatographic-tandem mass spectrometric method with simple solvent extraction and purification by solid phase extraction (SPE) has been developed for the determination of coccidiostats in milk. For sample preparation matrix solid phase dispersion, extraction by organic solvent and SPE with di...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.01.022
更新日期：2012-07-15 00:00:00
abstract：:The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4°C for 96h was determined. Chicken samples (thigh and breast) were then separated into five groups: control; butylated hydroxytoluene; oregano+sage; oregano+sage+5%honey and oregano+sage+10%honey. Q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.103
更新日期：2012-12-01 00:00:00
abstract：:A methodology to develop systematic plans for food sampling was proposed. Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology in Argentina. Fatty acid profile in all foods, proximal composition, and calcium's content in milk were determined with AOAC methods. The number of sam...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.083
更新日期：2016-02-15 00:00:00
abstract：:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128530
更新日期：2021-05-01 00:00:00
abstract：:The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing wat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125961
更新日期：2020-05-01 00:00:00
abstract：:A single pump cycling-column-switching technique has been developed for the iodate analysis in edible salt. Homemade high exchange capacity columns were adopted for the separation of iodate and chloride. Iodate could be retained and concentrated in a homemade concentrator column after eluents passing through the suppr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.070
更新日期：2013-08-15 00:00:00
abstract：:Tyramine and histamine, the most toxic biogenic amines (BA), are often found in high concentrations in certain foods. Prompted by the limited knowledge of BA toxicity, and increasing awareness of the risks associated with high intakes of dietary BA, the in vitro cytotoxicity of tyramine and histamine was investigated....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.013
更新日期：2016-04-15 00:00:00
abstract：:Phenolic extracts from cv Tempranillo grapes subjected to water stress and irrigation treatment, both of them with high and low crop load, were analyzed by front-face fluorescence. Excitation-emission matrices (EEMs) were analyzed by means of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.071
更新日期：2019-01-01 00:00:00
abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.136
更新日期：2018-08-01 00:00:00
abstract：:Thiocyanate ion is a natural component of cow's milk (hereinafter as milk) which may be artificially augmented to activate the lactoperoxidase milk preservation system. This study presents a survey of thiocyanate levels in raw milk and proposes a naturally occurring baseline concentration of thiocyanate in milk, which...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.130
更新日期：2017-01-15 00:00:00
abstract：:The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.148
更新日期：2015-09-01 00:00:00
abstract：:5'-adenylic acid deaminase (AMP deaminase), an important enzyme for the food industry, can catalyze the irreversible hydrolysis of adenosine monophosphate (AMP) to inosine monophosphate (IMP) and ammonia. In this study, a new strain was screened that efficiently produces 3191.6U/g of AMP deaminase at 32°C. After purif...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.171
更新日期：2017-02-01 00:00:00
abstract：:A multiresidue method for the efficient identification and quantification of 38 compounds from 3 different classes of antibiotics (tetracyclines, sulfonamides, and quinolones) in animal tissues has been developed. The method optimization involved the selection of extraction solutions, comparison of different solid-pha...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.142
更新日期：2016-08-01 00:00:00
abstract：:The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than thos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.004
更新日期：2019-03-30 00:00:00
abstract：:Food traceability is increasingly relevant with respect to safety, quality and typicality issues. Lemon fruits grown in a typical lemon-growing area of southern Italy (Siracusa), have been awarded the PGI (Protected Geographical Indication) recognition as 'Limone di Siracusa'. Due to its peculiarity, consumers have an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.119
更新日期：2016-11-15 00:00:00
abstract：:Muscle protein functionality plays an important role in routine applications in the food industry. Glycation by the Maillard reaction is a naturally occurring process, which can be used to develop new ingredients with improved functionality using a food grade approach. Actomyosin was conjugated with glucose or glucosa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.026
更新日期：2013-08-15 00:00:00
abstract：:In this paper a combination of NIR spectroscopy and FTIR and Raman microspectroscopy was used to elucidate the effects of different salts (NaCl, KCl and MgSO(4)) on structural proteins and their hydration in muscle tissue. Multivariate multi-block technique Consensus Principal Component Analysis enabled integration of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.117
更新日期：2013-05-01 00:00:00
abstract：:In order to study the effect of high-pressure (HP) treatment and two different methods of brine addition (important for lysosomal membrane destabilisation) on lysosomal enzymes activity and protein degradation, pork semitendinosus muscle was brine enhanced by injection or tumbling, and HP treated at 600 MPa following ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.089
更新日期：2012-10-01 00:00:00
