Sweeteners in food samples: An update on pretreatment and analysis techniques since 2015

Chen, Lan; Zhang, Yuan; Zhou, Yu; Shi, Du; Feng, Xuesong

doi:10.1016/j.foodchem.2022.135248

Cited by 6 publications

(2 citation statements)

References 92 publications

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“…Heterocyclic compounds are a class of active aromatic substances found in various foods, significantly impacting the flavor and quality of these foods 8) . Pyrazines exhibited various aroma characteristics in both SP and DSP, particularly contributing to the roasted sesame, nutty, and salty aromas.…”

Section: Comparison Of Aroma-active Compounds In Sp Andmentioning

confidence: 99%

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste

Yang,

Hou,

Dong

et al. 2024

J. Oleo Sci.

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Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), m-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.

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Section: Comparison Of Aroma-active Compounds In Sp Andmentioning

confidence: 99%

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste

Yang,

Hou,

Dong

et al. 2024

J. Oleo Sci.

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“…All kinds of sweeteners have been analyzed. Most of the reported investigations point to the separation, identification, and determination of sweetening agents in commercially available food products [ 13 , 14 , 15 ]. There are many reports on the determination of elements in natural sweeteners, sometimes in the context of nutritional profile assessment, such as sugar [ 16 , 17 , 18 ], honey [ 18 , 19 ], maple syrup [ 20 ], agave syrup [ 21 ], cane syrup [ 22 ], and nipa palm syrup [ 23 ], whereas only a few studies exist on the quantification of mineral constituents in artificial sweeteners, for example, aspartame [ 24 , 25 ], sodium cyclamate, sodium saccharin, sucralose, and acesulfame potassium [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners

Leśniewicz,

Wełna,

Szymczycha-Madeja

et al. 2023

Molecules

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The qualitative X-ray phase analysis of natural and artificial food sweeteners was applied to trace the authenticity of such food additives. The mineral composition of different sweeteners commonly added to foods was studied to estimate their mineral profiles and assess the risk related to the toxic elements intake caused by sweetener consumption. The concentration of twenty elements (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Pb, Sr, Ti, V, and Zn) was measured using the inductively coupled plasma–optical emission spectroscopy (ICP-OES) method after the representative samples were wet-digested with a concentrated nitric acid and hydrogen peroxide mixture in a closed-vessel microwave-assisted system. Differences between the mineral compositions of the examined sweeteners were statistically evaluated and discussed. The relationships between the concentrations of the elements determined in the analyzed sweeteners were also investigated. The successful application of the X-ray powder diffraction method proved the identity of all investigated sweeteners; all the analyzed products contained the expected sweetening agent. The results of the quantification of all the elements in the examined sweeteners indicated that these products cannot be considered nutritionally dense. Hence, the presence of toxic elements like Cd, Cr, Ni, and Pb distinctly indicates the need to test such products to guarantee their quality and ensure consumer safety.

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