Abstract:
:A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Therefore, back fat samples (n=143) were selected according to their sensory evaluation by a 10-person sensory panel, and the chemical analysis (stable isotope dilution analysis with headspace solid-phase microextraction and gas chromatography-mass spectrometry) of androstenone and skatole. Subsequently a quantification of fatty acids using gas chromatography-flame ionization detection was conducted. The correlation analyses revealed that several fatty acids are significantly correlated with androstenone, skatole, and the sensory rating. However, multivariate analyses (principal component analysis) revealed no explanation of the fatty acid composition with respect to the (dis-)agreement between sensory and chemical analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu X,Trautmann J,Wigger R,Zhou G,Mörlein Ddoi
10.1016/j.foodchem.2017.03.112subject
Has Abstractpub_date
2017-09-15 00:00:00pages
301-308eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30510-1journal_volume
231pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Carbon quantum dots (CQDs) prepared by a green one-step approach was used for sensitive and selective assay of Escherichia coli O157: H7 (E. coli). CQDs was synthesized from orange peel as a carbon source via a microwave-assisted method. The CQDs displayed strong green fluorescence under excitation wavelength of 420 n...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127775
更新日期:2021-03-01 00:00:00
abstract::This paper investigates the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils. Chromatographic profiles showed the presence of more than 28 molecules, 11 of which were successfully identified by HPLC-DAD-MS-TOF and HPLC-FLD analysis. Pinoresinol, ethyl caffeate and ethyl gallate were dete...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.140
更新日期:2019-01-15 00:00:00
abstract::The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128485
更新日期:2021-05-01 00:00:00
abstract::A method was described for monitoring four nitrofuran metabolites including 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ), 3-amino-2-oxazolidone (AOZ), 1-amino-hydantoin (AHD) and semicarbazide (SEM) in aquatic products. The analytes were quantified by ultra-performance liquid chromatography-tandem mass spectromet...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.035
更新日期:2016-02-01 00:00:00
abstract::The effect of dephytinisation, using an exogenous phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from faba bean (Vicia faba L.) flour was studied. Soaking of the faba bean flour led to a considerable reduction in the con...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.082
更新日期:2012-10-01 00:00:00
abstract::Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127398
更新日期:2020-12-01 00:00:00
abstract::Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126694
更新日期:2020-08-15 00:00:00
abstract::The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old B...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126084
更新日期:2020-05-15 00:00:00
abstract::Alcoholic liver disease (ALD) can be developed by a prolonged or large intake of alcohol in a short period of time. ALD is considered as a leading cause for a liver injury in modern dietary life. This study was aimed to investigate the effects of orally administrated citrus flavonoids (CFs) and their enzymatically mod...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.044
更新日期:2013-08-15 00:00:00
abstract::Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.129
更新日期:2019-05-15 00:00:00
abstract::A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.088
更新日期:2014-02-15 00:00:00
abstract::The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128572
更新日期:2021-05-15 00:00:00
abstract::The purpose of this study was to test the ability of DNA barcoding to identify the plant origins of processed honey. Four multifloral honeys produced at different sites in a floristically rich area in the northern Italian Alps were examined by using the rbcL and trnH-psbA plastid regions as barcode markers. An extensi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.060
更新日期:2015-03-01 00:00:00
abstract::Andean potatoes (Solanum tuberosum andigenum) are a staple food for Andean population; there is great biodiversity but only few varieties are cultivated nowadays. In order to contribute to biodiversity conservation of Andean potatoes, information about their morphological, nutritional and functional characteristics wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.12.074
更新日期:2018-01-01 00:00:00
abstract::Citrus peel is a good source of flavonoids, with higher content in relation to pulp. This study proposed to investigate the anti-lipogenic potential of a newly developed citrus flavonoids extract, obtained from citrus industrial residue, bioprocessed in order to generate a commercial source of some flavonoids naturall...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.109
更新日期:2016-04-15 00:00:00
abstract::Based on the critical water content (for noodle deterioration) concluded previously, high-temperature-short-time (HTST; 105-135°C) and medium-temperature-long-time (MTLT; 45-75°C) dehydrations were introduced in this study to produce semi-dried noodles. The effects of HTST and MTLT on the quality parameters of semi-dr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.079
更新日期:2016-03-01 00:00:00
abstract::Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis - discriminant analysis (PCA-DA), ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.127
更新日期:2017-09-15 00:00:00
abstract::The effect of CaCl2 on denaturation and aggregation of silver carp myosin incubated at 40 °C was investigated by circular dichroism spectroscopy, surface hydrophobicity (S0-ANS), total sulfhydryl (SH) group content, zeta potential, turbidity, z-average diameter (dz), and dynamic rheological analysis. During setting at...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.130
更新日期:2015-10-15 00:00:00
abstract::In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.117
更新日期:2018-01-15 00:00:00
abstract::Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refine...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.127
更新日期:2019-03-01 00:00:00
abstract::Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125800
更新日期:2020-04-25 00:00:00
abstract::High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)]. Regardless of the DE value of pectin, the critical pH cor...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.122
更新日期:2019-06-30 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::An electrochemical method for the indirect determination of acetamiprid was studied, using titanium dioxide photocatalysts coupled with a carbon paste electrode. The cyclic voltammetric results indicated that the photocatalytic degradation compound of acetamiprid had electroactivity in neutral solutions. The amount of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.118
更新日期:2016-03-01 00:00:00
abstract::In this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT) were investigated. Ripening in goat's skin caused the differences in chemical compositions...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.190
更新日期:2019-07-15 00:00:00
abstract::The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125923
更新日期:2020-04-25 00:00:00
abstract::Egg yolk phosvitin serves as a warehouse to provide metal ions for embryo development. It is significant for mineral metabolism study and also of great potential to be developed into functional foods with mineral absorption promoting ability. In this study, phosvitin was first extracted from yolk granules using 10% Na...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.120
更新日期:2014-09-01 00:00:00
abstract::Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food pr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.08.095
更新日期:2019-02-15 00:00:00
abstract::Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.074
更新日期:2018-12-01 00:00:00
abstract::This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Al...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.158
更新日期:2015-01-01 00:00:00