Determination of E-2-nonenal by high-performance liquid chromatography with UV detection

Santos, João Rodrigo; Carneiro, José Ricardo; Guido, Luís F.; Almeida, Paulo Joaquim; Rodrigues, José A.; Barros, Aquiles A.

doi:10.1016/s0021-9673(02)01396-1

Cited by 29 publications

(20 citation statements)

References 6 publications

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“…1-Octen-3-ol, also known as mushroom alcohol, came from linoleic acid hydroperoxides. In the brewing industry, (E)-2-nonenal was considered to be responsible for the paper/cardboard character developed in aged beers (Santos et al 2003), mainly produced from enzymatic oxidation during mashing and auto-oxidation in the boiling process. (E)-2-Nonenal mainly came from oleic and linoleic acid oxidation (Wood et al 1994).…”

Section: Resultsmentioning

confidence: 99%

“…For example, the common polyunsaturated fatty acid linoleic acid is very susceptible to oxidation, during which hexanal is produced along with many other volatiles. In the brewing industry, (E)-2-nonenal content is often used as an index to evaluate the extent of beer staling (Liégeois et al 2002;Santos et al 2003). In brown rice, n-hexanal content is in direct proportion to the level of oxidized linoleic acid (R = 0.99) (Shin et al 1986).…”

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confidence: 99%

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Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

et al. 2014

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Cereal Chem. 91(3):262-269Foxtail millet is a cereal crop that contains high levels of unsaturated fatty acids, so that processed food such as instant millet powder is susceptible to lipid oxidation, which gradually leads to deteriorated flavor and quality. In this work, volatiles of millet powder samples with or without storage at room temperature for 12 months were extracted and analyzed by gas chromatography-olfactometry/mass spectrometry. In fresh steamed millet powder, hexanal, 2-pentylfuran, and 3-octen-2-one might be dominant odorants, whereas in deteriorated steamed millet powder, volatiles such as 1-octen-3-ol, (E)-2-octen-1-ol, (E)-2-octenal, 3-nonen-2-one, (E)-2-nonenal, decanal, 2-undecanone, and 2-methylnaphthalene emerged or increased over time, among which 1-octen-3-ol and (E)-2nonenal were highly responsible for its rancid flavor. We also compared millet powder prepared with two different processing methods, steaming and extrusion. Compared with steaming, extrusion was a cooking method of millet that helped slow the generation of oxidized flavor to some extent. When 0.04 g/kg (w/w millet) of ascorbyl palmitate was added as an antioxidant before drying, the production of unpleasant odorants was significantly inhibited, so that the quality of final products was improved. Analysis of odorants can be an alternative method for evaluating the storage stability of processed food.* The e-Xtra logo stands for "electronic extra" and indicates that Figures 1 and 2 appear in color online.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

et al. 2014

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“…Additionally, since a signifi cant fraction of E -2-nonenal in wort and beer is linked to amino acids ( Noël and Collin, 1995 ;Lermusieau et al , 1999 ) and sulfi te ( Nyborg et al , 1999 ;Dufour et al , 1999 ), a rigorous control of the pH during the sample preparation is required. In high-performance liquid chromatography (HPLC) with ultraviolet (UV) detection, it is possible to directly determine E -2-nonenal ( Currie et al , 1990 ;Santos et al , 2003 ); however, for a more general determination of aldehydes, a derivatizing procedure can be used. Carbonyl compounds have been isolated from beer by liquid-liquid extraction ( Wang and Siebert, 1974 ), vacuum distillation ( Currie et al , 1990 ), steam distillation ( Santos et al , 2003 ), low-pressure distillation followed by purge and trap (P & T) with Tenax TA ( Harayama et al , 1994 ), and solid-phase extraction ( Verhagen et al , 1987 ;Santos et al , 2003 ).…”

Section: E -2-nonenalmentioning

confidence: 99%

“…Recently a new analytical method for the simultaneous determination of E -2-nonenal and ␤ -damascenone in beer by reversed-phase liquid chromatography with UV detection was developed by Santos et al (2003) . Recently a new analytical method for the simultaneous determination of E -2-nonenal and ␤ -damascenone in beer by reversed-phase liquid chromatography with UV detection was developed by Santos et al (2003) .…”

Section: Determination Of E -2-nonenal and ␤ -Damascenone In Beermentioning

confidence: 99%

“…Using the afore-mentioned methodology, Santos et al (2003) monitored E -2-nonenal and ␤ -damascenone in beer during an extended storage time at different conditions. They used two different lots of beer that were stored in the following conditions: 4 weeks at 4 °C, 4 and 12 weeks at 20 °C in the dark (naturally aged beers) and 7 days at 37 °C in the dark (artifi cially aged beers).…”

Section: Effect Of Storage On the Concentration Of E -2-nonenal And ␤mentioning

confidence: 99%

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E-2-nonenal and β-Damascenone in Beer

Rodrigues¹,

Almeida²

2009

Beer in Health and Disease Prevention

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Development of LB film taste sensor for beer degradation evaluation and its physical properties

Yazawa

Takahashi

Uchida

et al. 2019

Elect Comm in Japan

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In general, beer degradation is evaluated by sensory test; however, it depends on the subjectivity of an inspector. Therefore, it is highly required that an objective evaluation method is developed. It has been clarified that the degradation degree of beer proceeds mainly by oxidation of components derived from malt and formation of nonelectrolyte trans‐2‐nonenal. In this study, we developed LB film taste sensor using metal complex for evaluating the degradation degree of beer with trans‐2‐nonenal concentrations. In addition, the physical properties of three metal electrodes and sensing film surface were evaluated with AFM and FT‐IR, and these results and the sensor response characteristics were compared and discussed for improving the sensitivity as a sensor for beer degradation evaluation.

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Determination of E-2-nonenal by high-performance liquid chromatography with UV detection

Cited by 29 publications

References 6 publications

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

E-2-nonenal and β-Damascenone in Beer

Development of LB film taste sensor for beer degradation evaluation and its physical properties

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