Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Paravisini, Laurianne; Prot, Aurélie; Gouttefangeas, Cécile; Moretton, Cédric; Nigay, Henri; Dacremont, Catherine; Guichard, Élisabeth

doi:10.1016/j.foodchem.2014.06.101

Cited by 34 publications

(20 citation statements)

References 31 publications

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“…This may be due to the Maillard and caramelization reaction during high temperature because hexanal, furfural and benzenecarbonal were detected during this period [26,27]. It is worth mentioning that the relative contents of hexanal and furfural began to rise significantly after 8 min, and benzenecarbonal itself has the characteristics of caramel aroma [28,29]. Therefore, it is possible that the combined effect of these three compounds ultimately leads to a significant increase in the caramel odor intensity.…”

Section: Sensory Analysismentioning

confidence: 95%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

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Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r 2 ) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

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Section: Sensory Analysismentioning

confidence: 95%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

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show abstract

“…At this ratio, these two odorants could not be considered key odorants because their odours were no longer present in the mixture; only their association was contributing to the perception of the mixture. This assumption is consistent with studies dealing with real food odours . We suggest that when mixture complexity increases, the individual perceptual features of the contributors are perceived less and less, such that the presence of the other odorants favours the configural perception by “polishing” the key association .…”

Section: Discussionmentioning

confidence: 99%

Key odorants or key associations? Insights into elemental and configural odour processing

Romagny

Coureaud

Thomas‐Danguin

2017

Flavour & Fragrance J

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Determining whether odorants can be perceived in an odour mixture or whether the mixture smells different from its components remains challenging. Even in highly complex mixtures, the odour qualities of some elements can be perceived; thus, their identity is conserved within the mixture. Such elements are considered key components and support the elemental perception of the mixture. The concept of key components is also related to elements that do not necessarily carry the odour quality of the mixture but that induce a change in overall mixture perception when they are omitted. In this case, mixture perception often relies on configural processing.To disentangle these multiple aspects of these so-called key odorants, we sought to study the perceptual role of odorants included in mixtures that are elementally or configurally perceived.Two mixtures, known to be processed configurally and elementally and containing the same 6 odorants in different proportions, were used as references in 4 similarity-rating experiments. A total of 246 participants evaluated the similarity between the references and single odorants or mixtures of 2 to 6 odorants. This procedure aimed to evaluate whether single odorants or combinations of odorants can evoke the odour quality of the mixtures. Overall, the results highlighted that elemental perception depended primarily on the odour quality and concentration ratio of many of the mixed odorants, whereas configural perception depended on specific associations of odorants in strict concentration ratios. These results led us to reconsider the impact of key elements in odour mixtures within the framework of a perceptual model stating that elemental perception of odour mixtures relies on perception of key odorants, the perceptual features of which are still perceived within the mixture, whereas configural perception relies on key associations of odorants that lose their individual identity when mixed at specific concentration ratios.

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“…22 Recent studies have demonstrated the need to use multidimensional equipment to analyze substances directly related to public health. They are substances like pesticides analysis in food 23,24 and beverages, 25 drugs of abuse 26 and medicinal plants. 27 The influence of the carrier gas flow in the second dimension is very complex because the columns are connected and the valve only transfers all the analyte if the recovery is 100%.…”

Section: Mdgc Methods Developmentmentioning

confidence: 99%

Ethanol Content Determination in Medicine Syrups Using Headspace and Multidimensional Heart-Cut Gas Chromatography Coupled to Mass Spectrometry

Batista

Filho

2020

J. Braz. Chem. Soc.

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Despite the efforts of the pharmaceutical industry to reduce the ethanol content in medicines, many of these products are still commercially available. These medicines must be monitored by quality control techniques using accurate method. Therefore, this study proposes to develop and validate an analytical method for ethanol quantification in adult and pediatric syrups, in order to guarantee the safety of medication certificates. For this, headspace multidimensional gas chromatography (heart-cut) coupled to mass spectrometry (HS-MDGC/MS) was used. The method was validated according to the norm established by National Agency of Sanitary Surveillance (ANVISA) presenting limit of detection (LOD) of 0.03% (v/v) and limit of quantification (LOQ) of 0.06% (v/v) ethanol, excellent selectivity and the recovery values (accuracy) were between 96.71 and 101.38%. Ethanol concentrations in commercial medicines syrups varied from 0.06 to 8.83%, which makes evident the need to control the syrup producing industries.

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Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Cited by 34 publications

References 31 publications

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Key odorants or key associations? Insights into elemental and configural odour processing

Ethanol Content Determination in Medicine Syrups Using Headspace and Multidimensional Heart-Cut Gas Chromatography Coupled to Mass Spectrometry

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