Heat Treatment of Pollens: Impact on Their Volatile Flavor Constituents

Collin, Sonia; Vanhavre, Thierry; Bodart, Etienne; Bouseta, Amina

doi:10.1021/jf00050a035

Cited by 31 publications

(29 citation statements)

References 5 publications

(5 reference statements)

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“…Being volatile, the aldehydes formed during the Strecker degradation have often been thought to be important contributors to the aroma of foodstuffs (Buttery et al. , 1994; Collin et al. , 1995; Vanruth et al.…”

Section: Resultsmentioning

confidence: 99%

“…Indeed, Strecker aldehydes are regularly found in the low boiling point fraction of volatile molecules of processed plant foods, such as acetaldehyde, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal (Cremer & Eichner, 2000;Kolek et al, 2006). Being volatile, the aldehydes formed during the Strecker degradation have often been thought to be important contributors to the aroma of foodstuffs (Buttery et al, 1994;Collin et al, 1995;Vanruth et al, 1995). However, it is recognised that the 'volatiles of interest' may not be the key compounds for flavour which contribute to quality, but they will act as general markers for the Maillard reactions.…”

Section: Resultsmentioning

confidence: 99%

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Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Moreau

Lagrange²,

Bindzus³

et al. 2009

Int J of Food Sci Tech

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To elucidate the salt action in breakfast cereals to decrease its amount without a quality loss, a model system was developed. This model, composed of native maize starch, glucose and a mixture of five amino acids (glucose ⁄ amino acids molar ratio = 1 ⁄ 1) generated similar colour and volatiles (m ⁄ z = 45, 59, 69, 73, 87 and 103 g mol )1 ) after heating compared to commercial breakfast cereals. A designed experiment used this model to study the influence of salt concentration (0-5.44%), heating time (0-25 min) and temperature (180-230°C) on colour, residual volatiles and acrylamide formation. The higher the salt concentration, heating time and temperature, the darker were the products (P < 0.05). The L* values of the model systems containing 5 % salt and heated for 25 min at 230°C were twelve points lower than the same systems without salt heated in the same conditions. Presence of salt significantly decreased acrylamide formation in the model systems (up to 50 % decrease when 2.5 % salt is added). However, salt did not have a significant impact on volatile levels. These findings were confirmed by observations made on four types of commercial breakfast cereals.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Moreau

Lagrange²,

Bindzus³

et al. 2009

Int J of Food Sci Tech

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“…These vitamins could be lost in the processing or their absence could be related with botanical origin because each pollen has its own specificity linked to the floral species or cultivars. 9 The aim of this study is to quantify the three antioxidant vitamins (vitamin C, E and β-carotene as provitamin A) in fresh samples of bee pollen loads, correlating them with the botanical origin.…”

Section: Introductionmentioning

confidence: 99%

Relationship between botanical origin and antioxidants vitamins of bee-collected pollen

et al. 2009

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Recebido em 25/9/07; aceito em 8/1/09; publicado na web em 28/5/09This study quantified vitamin C, E and β-carotene in samples of fresh bee-collected pollen and correlating them with the botanical origin. Vitamin content varied between 13.5 and 42.5 µg/g for vitamin E; 56.3 and 198.9 µg/g for β-carotene and 273.9 and 560.3 µg/g for vitamin C. It was concluded that the botanical origin and collecting season influenced the vitamin contents. There is a relationship between the vitamins and its botanical origin: Raphanus sp and Macroptilium sp, Mimosa caesalpineafolia with β-carotene; Raphanus sp, Eucalyptus sp, Macroptilium sp, Mimosa caesalpineafolia with vitamin E and Anadenanthera sp, Arecaceae type and Philodendron sp with vitamin C.

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“…Sunflower pollen samples of two different genotypes of H. annuus, i.e., the WhiteCream (WC) mutant and the Orange (O) F11 inbred line, were collected during the full flowering period in June 2009 ( Table 1). Any heating treatment of pollen is considered affecting greatly its organoleptic proprieties, especially its flavor [40]. Therefore, HS-SPME was chosen to extract the aroma emitted spontaneously from the fresh pollen samples (six replica for each genotype; Table 1) at room temperature without any heating or solvent extraction processes.…”

mentioning

confidence: 99%

Pollen Aroma Fingerprint of two Sunflower (Helianthus annuus L.) Genotypes Characterized by Different Pollen Colors

Bertoli

Fambrini

Doveri

et al. 2011

Chemistry & Biodiversity

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Samples of fresh pollen grains, collected from capitula in full bloom from two genotypes of sunflower (Helianthus annuus L.) and characterized by a different color, i.e., white-cream (WC) and orange (O), were analyzed by the HS-SPME (headspacesolid phase microextraction)/GC/MS technique. This study defined for the first time the fingerprint of the sunflower pollen, separated from the disc flowers, to define its contribution to the inflorescence aroma. In the GC/MS fingerprints of the WC and O genotypes, 61 and 62 volatile compounds were identified, respectively. Monoterpene hydrocarbons (34% in O vs. 28% in WC) and sesquiterpene hydrocarbons (37% in O vs. 31% in WC) were ubiquitous in all samples analyzed and represented the main chemical classes. α-Pinene (21% in O vs. 20% in WC) and sabinene (11% in O vs. 6% in WC) were the dominant volatiles, but also a full range of aliphatic hydrocarbons and their oxygenated derivatives gave a decisive contribution to the aroma composition (10% in O vs. 12% in WC). In addition, dendrolasin (3% in O vs. 4% in WC) and some minor constituents such as (E)-hex-2-en-1-ol (0.4% in O vs. 0.1% in WC) were pointed out not only for their contribution to the pollen scent, but also for their well-known role in the plant ecological relationships. Having evaluated two pollen morphs with different carotenoid-based colors, the study sought to highlight also the presence of some volatile precursors or derivatives of these pigments in the aroma. However, the pollen aroma of the two selected genotypes made a specific chemical contribution to the sunflower inflorescence scent without any influence on carotenoid derivatives.

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Heat Treatment of Pollens: Impact on Their Volatile Flavor Constituents

Cited by 31 publications

References 5 publications

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Relationship between botanical origin and antioxidants vitamins of bee-collected pollen

Pollen Aroma Fingerprint of two Sunflower (Helianthus annuus L.) Genotypes Characterized by Different Pollen Colors

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