The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

Adams, Timothy B.; Cohen, Samuel M.; Doull, John; Feron, V.J.; Goodman, Jay I.; Marnett, Lawrence J.; Munro, I.C.; Portoghese, Philip S.; Smith, Robert L.; Waddell, William J.; Wagner, Bernard M.

doi:10.1016/j.fct.2004.11.013

Cited by 30 publications

(10 citation statements)

References 57 publications

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“…Very little is known on the interaction among different VOCs (and their relative concentrations) on the flavour perceived, especially when sulphur-rich proteins and sugars occurs (such as in durum wheat) 43 , 44 . We identified limonene and many important non-terpene compounds (e.g., methylbutanol, phenylethyl alcohol, 2,3-butandiol, furanmethanol, heptanal), that strongly differed among breads, as reported in previous studies 18 .…”

Section: Discussionmentioning

confidence: 99%

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Ficco

Saia

Beleggia

et al. 2017

Sci Rep

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Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a ‘better product’ that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.

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Section: Discussionmentioning

confidence: 99%

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Ficco

Saia

Beleggia

et al. 2017

Sci Rep

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“…Another possibility is that, upon absorption, circulating lactisole could have directly targeted STRs on pancreatic b-cells, but this would have instead inhibited insulin secretion (4). We did not measure plasma concentrations of lactisole but, based on the selected oral dose and published pharmacokinetic data, lactisole could not have reached effective plasma concentrations to directly inhibit STRs in peripheral tissues (18,(40)(41)(42). To shed further light on the potential mechanisms, we implemented a modeling analysis of b-cell function.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of sweet chemosensory receptors alters insulin responses during glucose ingestion in healthy adults: a randomized crossover interventional study

Azari

Smith

et al. 2017

The American Journal of Clinical Nutrition

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Background: Glucose is a natural ligand for sweet taste receptors (STRs) that are expressed on the tongue and in the gastrointestinal tract. Whether STRs directly contribute to the regulation of glucose homeostasis in response to glucose ingestion is unclear. Objective: We sought to determine the metabolic effects of the pharmacologic inhibition of STRs in response to an oral glucose load in healthy lean participants. Design: Ten healthy lean participants with a body mass index (in kg/m 2 ) of 22.4 6 0.8 were subjected to an oral-glucose-tolerance test (OGTT) on 4 separate days with the use of a randomized crossover design. Ten minutes before the 75-g OGTT, participants consumed a preload solution of either 300 parts per million (ppm) saccharin or water with or without the addition of 500 ppm lactisole, a humanspecific inhibitor of STRs. When present, lactisole was included in both the preload and OGTT solutions. We assessed plasma responses of glucose, insulin, C-peptide, glucagon, glucagon-like peptides 1 and 2, gastric inhibitory peptide, acetaminophen, and 3-O-methylglucose. With the use of mathematical modeling, we estimated gastric emptying, glucose absorption, b-cell function, insulin sensitivity and clearance, and the portal insulin:glucagon ratio. Results: The addition of lactisole to the OGTT caused increases in the plasma responses of insulin (P = 0.012), C-peptide (P = 0.004), and the insulin secretory rate (P = 0.020) compared with the control OGTT. The addition of lactisole also caused a slight reduction in the insulin sensitivity index independent of prior saccharin consumption (P , 0.025). The ingestion of saccharin before the OGTT did not alter any of the measured variables but eliminated the effects of lactisole on the OGTT. Conclusion: The pharmacologic inhibition of STRs in the gastrointestinal tract alters insulin responses during an oral glucose challenge in lean healthy participants. This trial was registered at clinicaltrials.gov as NCT02835859.Am J Clin Nutr 2017;105:1001-9.

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“…According to some reports, esters are the main flavoring substances in the fruit and are also important ingredients for deciding to the flavor of drink wine, soy sauce and other fermented food (30). Many microorganisms can produce a variety of aromatic esters using different substrates (31)(32)(33).…”

Section: Resultsmentioning

confidence: 99%

Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain

Wang

Xing

Tang

et al. 2015

Food Sci Biotechnol

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The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

Cited by 30 publications

References 57 publications

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Inhibition of sweet chemosensory receptors alters insulin responses during glucose ingestion in healthy adults: a randomized crossover interventional study

Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain

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