Roasted fish reaction flavor by plant-based ingredients.

Currently, there are no commercially available plant-based products that replicate the flavor profile of roasted fish. As the increasing demand of plant-based meat in the recent years, the exploration of plant-based meat flavors holds significant importance. This study revealed that a blend of lysine, leucine, glutamic acid, alanine, cysteine, glucose, and algae oil (rich in docosahexaenoic acid, DHA), when subjected to heating in low pH, generated the distinct flavor like roasted mackerel. The precursor, mechanism and flavor note were investigated. Key aromatic compounds such as isovaleric acid, octanoic acid, 1,5-octadien-3-one, 2,4-octadienal, 2-octenal, furaneol, 2,5-furandicarboxaldehyde, and 2-pentenylfuran were found as important contributors in the reaction flavor model. These compounds primarily derived from heat-induced lipid oxidation, lipid degradation, and Maillard reaction of these plant-based ingredients. The development of plant-based meat flavors is crucial for promoting the substantial progress of plant-based meat products.

Immunomodulatory effects of Ulva-derived polysaccharides, oligosaccharides, and residues in a murine model of delayed-type hypersensitivity.

Ulva, an edible green alga, contains sulfated polysaccharides and oligosaccharides that possess immunomodulatory and anti-inflammatory properties. The objective of this study was to investigate the anti-allergic effects of Ulva-derived samples of polysaccharides (UP), oligosaccharides (UO), and residues (UR) on delayed-type hypersensitivity (DTH) in mice. Oral treatment of mice with UP, UO, and UR (250 mg/kg body weight) daily noticeably improved the DTH reaction as evidenced by attenuation of footpad swelling and cell infiltration at the allergen-challenge site. Although the Ulva samples had limited impacts on the production of serum total IgG, decreased concentrations of allergen-specific IgG and IgG2a and an increased concentration of IgG1 were observed in the treated mice. Moreover, treatment with them suppressed allergen-induced IFN-γ and TNF-α secretion and elevated IL-4 secretion. However, none of the Ulva sample treatments could modulate the production of IL-10. Concordantly, the in situ data reveal that the Ulva sample treatments suppressed IFN-γ and TNF-α expression at the allergen-injection site. These findings collectively suggest the potential of UP, UO, and UR as functional food candidates for the management of delayed-type hypersensitivity.

Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed.

Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, ß-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days.

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.

The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin.

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits.

This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5-1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5-1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.

Characterization of aroma active volatile components in roasted mullet roe.

Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional significance of mullet roe, studies on their volatile components are yet to be reported. Headspace-solid-phase microextraction coupled with gas chromatography-olfactometry and aroma extract dilution analysis was applied to determine the volatile components of roasted mullet roe. Analysis of roasting time and temperature revealed that both are important parameters on aroma generation. Volatiles, including acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants of raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. Reaction models using the water extract and defatted residue had the most similar flavor profile to that of roasted mullet roe, with Maillard reaction as the key flavor generator in roasted mullet roe.

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans.

Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.

Quantitative analysis of fragrance allergens in various matrixes of cosmetics by liquid-liquid extraction and GC-MS.

Fragrances are the most common chemicals in cosmetics to which people expose every day. However, the unwanted allergic reactions such as contact dermatitis caused by direct contact with fragrances may happen. In Directive 2003/15/EC of the EU, cosmetic product containing one or more of 26 fragrance allergens must be declared on the package label. In addition, commission regulation (EU) 2017/1410 amending Annexes II and III of cosmetic regulation 1223/2009 restricted fragrance chemical of methyl eugenol, and prohibited Lyral, atranol, chloroatranol to be used in cosmetic. In this study, an efficient and sensitive GC-MS method for 3 banned fragrances, 26 fragrance allergens along with restricted methyl eugenol in cosmetics was established. Sample preparation by liquid-liquid extraction was developed by testing various solvent systems to simplify traditional complex extraction methodologies. Validation of the proposed method showed good linearities in a wide concentration ranges of 0.1-10 µg/mL. The intra-day and inter-day recoveries were between 84.4 and 119% with coefficient of variation (CV) below 13.5%. The limit of quantifications (LOQs) of 27 fragrance allergens were in the range of 2-20 µg/g. A surveillance study consisted with 82 cosmetics was conducted, among which 31 products claimed fragrance-free. The results showed some fragrance-free claims were false. In the other hand, there were seven cosmetics labeled containing Lyral, but only four were detected. The top fragrance allergens detected in the samples were linalool, limonene, and geraniol. The analysis of fragrance allergens in cosmetics indicated that potential contact allergy related to these products should be considered, even though some fragrance allergens were from natural extracts, such as oak moss absolute.

Comprehensive detection of 120 additives in food using nontargeted MS data acquisition.

The compliance assessment on the labeling of food additives is a hard job, because there are nearly thousand legal food additives can be used in food, and countless illegal additives must also deal with. This study developed a non-targeted data acquisition screening method based on liquid chromatography high resolution mass spectrometry (HRMS) in which a precursor ion and two product ions of each analyte are able to be recorded. The high throughput screening method worked as foodomics that characterized and identified every food components as long as they were ionized in terms of theory. The data acquisition method called data independent acquisition (DIA) was achieved by a full scan form m/z 70-1050, and then followed wide window fragmentations of product ions recording. A full scan and the followed fragmentations generated 21 spectra in 2.6 s contributed about 6 data points for a typical 0.2-0.3 min width peak in HPLC. A detection database list of 120 additives included 79 colorants, 13 sweeteners, 12 preservatives and 7 antioxidants was established. Thirty-three commercial samples including beverages, candies, and sauces were surveyed for testing additives. Sweeteners (rebaudioside A) and flavoring agents (malic acid and fumaric acid) were found the most under declared additives. HPLC column often do not provide adequate retention for highly polar compounds such as organic acids (flavoring agents). In this study they were coeluted, but were able to be separated and determined by HRMS worked as the secondary separation tool. The surveillance results showed there is still room for food manufacturers to improve the connection between their product information and consumers.

Determination of cannabinoids in hemp oil based cosmetic products by LC-tandem MS.

Cosmetic products containing hemp seed oil as permitted raw materials required the specific compound delta-9-tetrahydrocannabinol (THC) below 10 µg/g. THC was the main psychoactive constituent of cannabis. Since hemp seed oil became an increasingly popular ingredient in cosmetics over the last few years, an efficient and reliable analytical method for THC and other cannabinoids in cannabis-infused cosmetic products was in need. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the determination of delta-9-tetrahydrocannabinol (THC), cannabidiol (CBD), and cannabinol (CBN) in hemp seed oil based cosmetic products was developed. Method validation was performed by fertilizing blank samples with analytes and internal standards (THC-d3, CBD-d3, and CBN-d3). Chromatographic method utilized a Xbridge BEH Shield RP18 column with gradient elution containing 10 mM ammonium formate in water and methanol provided successful separation of THC, CBD, and CBN in cosmetic matrix. The combination of MS detection in positive electrospray ionization (ESI) and multiple reaction monitoring (MRM) mode offered rapid run time 13 minutes with limit of quantification (LOQ) of 0.05 µg/g. The intra- and inter-day recoveries were 79.23-114.04% and 83.55-111.61% with spiking levels ranged between 0.05 µg/g and 0.5 µg/g, respectively. Surveillance results of 90 cosmetic products showed 22, 34, and 5 products containing THC (0.06-1777 µg/g), CBD (0.47-37217 µg/g), and CBN (2.2-25.2 µg/g), respectively. This validated method offered accurate, reliable, and fast way for the determination of drug contaminations including THC, CBD, and CBN in cosmetics. The surveillance results for commercial cosmetic products purchased in Taiwan between 2018-2020 provided valuable background references for THC, CBD, and CBN in hemp seed oil based cosmetic products, and could be used for administration purpose.

Elucidation of two new corticosteroids, betamethasone dibutyrate and betamethasone tributyrate.

Corticosteroids were used normally as anti-inflammatory drugs. However, in some area certain corticosteroids might be illegally used as growth promoting agent in feed, and as prohibited doping substances in game and sport for human or/and animal performance-enhancing. Synthesized structural similar corticosteroids were popular in black market because they can pass routine drug screening. In this study two new artificial synthesized corticosteroids were found in claimed hydrolyzed wheat product. Liquid chromatography coupled with high resolution mass spectrometry (HRMS, Orbitrap) was applied to separate and elucidate the corticosteroids in the sample. Two unknown peaks with optical spectra similar to corticosteroids were first screened out at the beginning, and then their accurate molecular weight (M + H+) m/z 533.29059 and m/z 603.33289 were detected by HRMS. Element formulas of unknowns were calculated by the accurate mass and isotopes abundance. Structures were proposed by their fragment ions at high energy collision dissociation (HCD, 10 eV) and compared with candidate standard compounds. The two unknowns shared similar molecular skeleton with steroid core structure and presented man made fluorine element in their molecule. As the results, the unknowns in the sample were artificial synthesized, and the sample product was not a real food. The detected corticosteroids were also synthesized as reference compounds for conformation. Two new corticosteroids named betamethasone dibutyrate and betamethasone tributyrate were found and first time reported in this work. The legality of structural similar/modified corticosteroids were blurry and their safety were unverified. The confirmed identifications of two new found corticosteroids, and their mass spectra were provided in this paper for the reference of drug detection.

HPLC-Based Chemometric Analysis for Coffee Adulteration.

Coffee is one of the top ten most adulterated foods. Coffee adulterations are mainly performed by mixing other low-value materials into coffee beans after roasting and grinding, such as spent coffee grounds, maize, soybeans and other grain products. The detection of adulterated coffee by high performance liquid chromatography (HPLC) is recognized as a targeted analytical method, which carbohydrates and other phenolic compounds are usually used as markers. However, the accurate qualitation and quantitation of HPLC analyses are time consuming. This study developed a chemometric analysis or called non-targeted analysis for coffee adulteration. The HPLC chromatograms were obtained by direct injection of liquid coffee into HPLC without sample preparation and the identification of target analytes. The distinction between coffee and adulterated coffee was achieved by statistical method. The HPLC-based chemometric provided more characteristic information (separated compounds) compared to photospectroscopy chemometric which only provide information of functional groups. In this study, green Arabica coffee beans, soybeans and green mung beans were roasted in industrial coffee bean roaster and then ground. Spent coffee ground was dried. Coffee and adulterants were mixed at different ratio before conducting HPLC analysis. Principal component analysis (PCA) toward HPLC data (retention time and peak intensity) was able to separate coffee from adulterated coffee. The detection limit of this method was 5%. Two models were built based on PCA data as well. The first model was used to differentiate coffee sample from adulterated coffee. The second model was designed to identify the specific adulterants mixed in the adulterated coffee. Various parameters such as sensitivity (SE), specificity (SP), reliability rate (RLR), positive likelihood (+LR) and negative likelihood (-LR) were applied to evaluate the performances of the designed models. The results showed that PCA-based models were able to discriminate pure coffee from adulterated sample (coffee beans adulterated with 5%-60% of soybeans, green mung beans or spent coffee grounds). The SE, SP, RLR, +LR and -LR for the first model were 0.875, 0.938, 0.813, 14.1 and 0.133, respectively. In the second model, it can correctly distinguish the adulterated coffee from the pure coffee. However, it had only about a 30% chance to correctly determine the specific adulterant out of three designed adulterants mixed into coffee. The SE, RLR and -LR were 0.333, 0.333 and 0.667, respectively, for the second model. Therefore, HPLC-based chemometric analysis was able to detect coffee adulteration. It was very reliable on the discrimination of coffee from adulterated coffee. However, it may need more work to tell discern which kind adulterant in the adulterated coffee.

Detection by coupled LC-photodiode array detection and high-resolution Orbitrap MS of dimethyl and diethyl yellow dyes used illegally in processed soymilk curd.

An efficient non-target dye-screening system consisting of a liquid chromatography photodiode array coupled with a high-resolution mass spectrometer (HRMS) is described. Visible absorption spectroscopy assisted in locating the peak of an unknown dye in HRMS chromatograms which allowed the accurate molecular weight of the unknown to be obtained. In a study of the adulteration of processed soymilk curd (tofu) with dimethyl yellow, an unexpected unknown dye was discovered. The compound was further purified by gel permeation chromatography and identified by HRMS and proton nuclear magnetic resonance (NMR) as diethyl yellow (solvent yellow 56). This is the first time that diethyl yellow has been reported in foods. The authentic diethyl yellow was then purchased and used as a quantitative standard. Tofu products and their ingredients associated with tofu processing were surveyed. Analysis showed the source of diethyl yellow could be traced to emulsifiers used as ingredient in tofu products. Surveillance work found the concentrations of diethyl yellow ranged from several µg kg(-1) (ppb) in the tofu products to up to hundreds of mg kg(-1) (ppm) in the emulsifiers.

Identification and quantification of Cu-chlorophyll adulteration of edible oils.

Cu-pyropheophytin a, the major Cu-pigment of Cu-chlorophyll, was determined in edible oil by high-resolution mass spectrometry with a high-performance liquid chromatography-quadrupole (HPLC-Q)-Orbitrap system and by HPLC coupled with a photodiode-array detector. Respective limit of detection and limit of quantification levels of 0.02 µg/g and 0.05 µg/g were obtained. Twenty-nine commercial oil products marked as olive oil, grapeseed oil and blended oil, all sourced directly from a food company that committed adulteration with Cu-chlorophyll, were investigated. In this company, four green dyes illegally used in oils were seized during factory investigation by the health authorities. The food additive Cu-pyropheophytin a was found in all confiscated samples in concentrations between 0.02 and 0.39 µg/g. Survey results of another 235 commercial oil samples manufactured from other companies, including olive pomace oil, extra virgin olive oil, olive oil, grapeseed oil and blended oil, indicated high positive incidences of 63%, 39%, 44%, 97% and 8%, respectively, with a concentration range between 0.02 and 0.54 µg/g. High Cu-chlorophyll concentrations are indications for fraudulent adulteration of oils.

Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.

2-Acetyl-1-pyrroline (2AP) and the structurally similar compounds 6-acetyl-2,3,4,5-tetrahydropyridine (ATHP, along with its tautomer 6-acetyl-1,2,3,4-tetrahydropyridine), 2-propionyl-1-pyrroline (2PP), and 2-acetyl-2-thiazoline (2A2T) are well-known potent odorants in various food products. However, due to the highly unstable nature of these compounds, especially 2AP and ATHP, they are scarcely used commercially in flavor formulations. A novel and attractive method for the stabilization of these potent odorants in dry powder form is presented. Coordination of 2AP, ATHP, 2PP, and 2A2T to zinc ions (ZnI2, ZnBr2, or ZnCl2) resulted in the formation in high yields of stable crystalline complexes, which upon hydration release the free odorant. Infrared spectroscopy was used to study the coordination complexes. 2AP contains donor atoms, which coordinate (with covalent character) through both the heterocyclic nitrogen and carbonyl oxygen atoms to the zinc ion. This is also the case for ATHP and 2PP, but not for 2A2T, because the sulfur group in 2A2T provides a third possible donor site. Stability studies showed that the 2AP-ZnI2 complex (with 14% loading) maintained >94% retention of 2AP after 3 months of storage at ambient temperature in a dry environment. Meanwhile, the ATHP-ZnI2 complex was similarly stable and retained 89% of the ATHP after 3 months of storage. This stabilization technology may enable the commercial use of this powerful aroma compound as a flavoring agent.

Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays.

Stable isotope dilution assays (SIDA) provide for accurate and precise quantitation of aroma components, such as alkylpyrazines, which are often present in low concentrations in complex food matrices. The unavailability of labeled standards is the main limitation to the widespread use of SIDA. This study describes the chlorination of several alkylpyrazines to form the corresponding chloroalkylpyrazine compounds, which are efficient starting materials for the synthesis of deuterium-labeled alkylpyrazines, namely [²H3]-2-methylpyrazine (d-1), [²H5]-2-ethylpyrazine (d-2), [²H3]-2,3(or 6)-dimethylpyrazine (d-3A, d-3B), [²H3]-2,[²H3]-6-dimethylpyrazine (d-3C), [²H5]-2,[²H5]-6-diethylpyrazine (d-4), [²H5]-2-ethyl-3(or 6)-methylpyrazine (d-5A, d-5B), 2,[²H3]-3,5-trimethylpyrazine (d-6), [²H5]-2-ethyl-3,6-dimethylpyrazine (d-7), [²H5]-2-ethyl-3,5-dimethylpyrazine (d-8), and 2,3-diethyl-[²H3]-5-methylpyrazine (d-9), which were obtained in good yields (57-100%) and high purities (86-98%). These stable isotopes were used as internal standards in SIDA to accurately and precisely determine selected alkylpyrazines in commercial peanut butter, cocoa powder, and instant coffee. 2,3-Diethyl-5-methylpyrazine (p-9) and 2-ethyl-3,5-dimethylpyrazine (p-8), despite their low abundance, had the highest odor-active values among the 13 pyrazines quantified in all products due to their very low odor thresholds.