Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products

Huang, Chia-Liang; Zayas, J.F.

doi:10.1111/j.1365-2621.1991.tb04759.x

Cited by 43 publications

(26 citation statements)

References 10 publications

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“…It was found that the characteristic flavor of products made from flour obtained from maize embryos is the result of the presence of certain PAs, namely: ferulic and o -and p -coumaric acids [7]. Coumaric acid shows lower antioxidant activity than ferulic acid.…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic (FT-IR, FT-Raman, 1H- and 13C-NMR), Theoretical and Microbiological Study of trans o-Coumaric Acid and Alkali Metal o-Coumarates

et al. 2015

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This work is a continuation of research on a correlation between the molecular structure and electronic charge distribution of phenolic compounds and their biological activity. The influence of lithium, sodium, potassium, rubidium and cesium cations on the electronic system of trans o-coumaric (2-hydroxy-cinnamic) acid was studied. We investigated the relationship between the molecular structure of the tested compounds and their antimicrobial activity. Complementary molecular spectroscopic techniques such as infrared (FT-IR), Raman (FT-Raman), ultraviolet-visible (UV-VIS) and nuclear magnetic resonance (1H- and 13C-NMR) were applied. Structures of the molecules were optimized and their structural characteristics were calculated by the density functional theory (DFT) using the B3LYP method with 6-311++G** as a basis set. Geometric and magnetic aromaticity indices, atomic charges, dipole moments and energies were also calculated. Theoretical parameters were compared to the experimental characteristics of investigated compounds. Correlations between certain vibrational bands and some metal parameters, such as electronegativity, ionization energy, atomic and ionic radius, were found. The microbial activity of studied compounds was tested against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, Proteus vulgaris and Candida albicans.

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Section: Introductionmentioning

confidence: 99%

Spectroscopic (FT-IR, FT-Raman, 1H- and 13C-NMR), Theoretical and Microbiological Study of trans o-Coumaric Acid and Alkali Metal o-Coumarates

et al. 2015

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“…, 2002). Despite their potentially positive effect on human health, phenolic compounds have also been associated with lower bioavailability of minerals as well as sour, astringent or bitter flavours in cereals (Huang & Zayas, 1991; Dimberg et al. , 1996; Towo et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of wheat variety, farming site, and bread‐baking on total phenolics

Gélinas¹,

McKinnon²

2005

Int J of Food Sci Tech

102

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“…It is hypothesized that the resulting phenolic–Maillard product may have an effect on the perceived flavors in whole grain products (Jiang and others 2009; Jiang and Peterson 2010). Within cereal products, phenolic acids have been associated with taste and flavor properties including bitter (Robichaud and Noble 1990; Huang and Zayas 1991; Molteberg and others 1996; Busch and others 2006; Kobue‐Lekalake and others 2007; Heiniö and others 2008), astringent (Robichaud and Noble 1990; Huang and Zayas 1991; Kobue‐Lekalake and others 2007), sour (Huang and Zayas 1991), cereal flavor, and germ‐like flavor (Heiniö and others 2008). …”

mentioning

confidence: 99%

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

Challacombe¹,

Seetharaman²,

Duizer³

2011

Journal of Food Science

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Whole grain consumption is being promoted due to a number of associated health benefits. However, whole grain consumption is below recommendations possibly due to the presence of characteristic flavors that consumers find unacceptable. The objective of this study was to investigate the sensory characteristics and consumer acceptance of products made from commercial whole grain flours produced from red or white wheats, and with fine or coarse bran particle sizes. Descriptive analysis and consumer acceptance panels were used to characterize both low (cracker) and intermediate (bread) moisture products made with the flours. Partial least squares (PLS) regression was used to correlate the descriptive and consumer data. Sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and product moisture contents were observed. Bran particle size had a greater effect on the sensory properties of the whole grain products, particularly within the cracker; conversely bran particle size had little influence on consumer acceptance. Red wheat products were found to be more acceptable than the white wheat products. However, a number of color × bran particle interactions were observed in both the descriptive and consumer data. PLS regression demonstrated that consumers could be divided into groupings based upon certain attributes and characteristics.

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Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products

Cited by 43 publications

References 10 publications

Spectroscopic (FT-IR, FT-Raman, 1H- and 13C-NMR), Theoretical and Microbiological Study of trans o-Coumaric Acid and Alkali Metal o-Coumarates

Spectroscopic (FT-IR, FT-Raman, 1H- and 13C-NMR), Theoretical and Microbiological Study of trans o-Coumaric Acid and Alkali Metal o-Coumarates

Effect of wheat variety, farming site, and bread‐baking on total phenolics

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

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