Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry

Weidner, Leopold; Yan, Yingfei; Hemmler, Daniel; Rychlik, Michael; Schmitt‐Kopplin, Philippe

doi:10.1016/j.foodchem.2021.131618

Cited by 3 publications

(11 citation statements)

References 32 publications

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“…To better integrate our DBDI results into existing knowledge on food processing emission research, we first aimed at comparing DBDI with the established API techniques such as electrospray ionization (ESI), atmospheric pressure photoionization (APPI), and APCI. Therefore, we collected baking vapor from the same bread roll samples in a recently described at-line monitoring approach . These condensate samples likewise contain aerosols and thermal reaction products emitted during the baking process and were analyzed by ESI, APCI, and APPI coupled with FT-ICR-MS to contextualize our observations made by DBDI (see Supplementary Methods).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, we collected baking vapor from the same bread roll samples in a recently described at-line monitoring approach. 23 These condensate samples likewise contain aerosols and thermal reaction products emitted during the baking process and were analyzed by ESI, APCI, and APPI coupled with FT-ICR-MS to contextualize our observations made by DBDI (see Supplementary Methods). The diversity of thermal reaction products detected by DBDI, ESI, APCI, and APPI is summarized by van Krevelen plots and corresponding hydrogen:carbon (H/C)to-m/z plots in Figure 2a−d.…”

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confidence: 99%

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Real-Time Monitoring of Miniaturized Thermal Food Processing by Advanced Mass Spectrometric Techniques

et al. 2023

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Mass spectrometry is a popular and powerful analytical tool to study the effects of food processing. Industrial sampling, real-life sampling, or challenging academic research on process-related volatile and aerosol research often demand flexible, time-sensitive data acquisition by state-of-the-art mass analyzers. Here, we show a laboratory-scaled, miniaturized, and highly controllable setup for the online monitoring of aerosols and volatiles from thermal food processing based on dielectric barrier discharge ionization (DBDI) mass spectrometry (MS). We demonstrate the opportunities offered by the setup from a foodomics perspective to study emissions from the thermal processing of wheat bread rolls at 210 °C by Fourier transformation ion cyclotron resonance MS. As DBDI is an emerging technology, we compared its ionization selectivity to established atmospheric pressure ionization tools: we found DBDI preferably ionizes saturated, nitrogenous compounds. We likewise identified a sustainable overlap in the selectivity of detected analytes with APCI and electrospray ionization (ESI). Further, we dynamically recorded chemical fingerprints throughout the thermal process. Unsupervised classification of temporal response patterns was used to describe the dynamic nature of the reaction system. Compared to established tools for real-time MS, our setup permits one to monitor chemical changes during thermal food processing at ultrahigh resolution, establishing an advanced perspective for real-time mass spectrometric analysis of food processing.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Real-Time Monitoring of Miniaturized Thermal Food Processing by Advanced Mass Spectrometric Techniques

et al. 2023

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“…Collection of Vapor Samples. Vapor from food cooking processes was collected, as recently described: 15 the raw food samples were cooked in a gastronomic convection oven. An overview of the respective processing conditions is given in Supporting Information Table S1.…”

Section: ■ Experimental Sectionmentioning

confidence: 99%

“…Recently, the impact of the CR and MR in vapor from bakery products was determined. 15 Vegetable samples generally emit a relatively unabundant chemical profile to the head space due to their elevated water content. Frequently, the dry matter of vegetables only makes up 10−20 weight %.…”

Section: Journal Of Agricultural Andmentioning

confidence: 99%

“…Earlier studies of vapor from wheat bread showed that application of higher processing temperature triggers abundant nitrogenous signatures in the head space with increasing levels of unsaturation and aromaticity, which is in accordance with the chemical background of the three identified structural motives. 15 The description of these thermosensitive fragment ions was used as a base for further mechanistic investigations of heating markers in vapor from rump steak.…”

Section: Journal Of Agricultural Andmentioning

confidence: 99%

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Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

Weidner,

Cannas,

Rychlik

et al. 2023

J. Agric. Food Chem.

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Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non-and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance−mass spectrometry and ultra-performance liquid chromatography−mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.

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Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor

Jia

2023

Critical Reviews in Food Science and Nutrition

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Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry

Cited by 3 publications

References 32 publications

Real-Time Monitoring of Miniaturized Thermal Food Processing by Advanced Mass Spectrometric Techniques

Real-Time Monitoring of Miniaturized Thermal Food Processing by Advanced Mass Spectrometric Techniques

Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor

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