Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Borge, Grethe Iren A.; Sandberg, Ellen; Øyaas, Jorun; Abrahamsen, Roger K.

doi:10.1016/j.foodchem.2015.11.098

Cited by 19 publications

(21 citation statements)

References 25 publications

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“…These differences are likely due to the source of milk. Minor constituents of milk can vary depending on the diet of the cattle and geographic location (Borge et al, 2016;Turbes et al, 2016). Terpenes and terpenoids are organic compounds found widely in plants, and cattle feed is a significant source of these compounds in milk and milk products (Lejonklev et al, 2013).…”

Section: Differences In Volatile Aroma Compoundsmentioning

confidence: 99%

“…Terpenes and terpenoids are organic compounds found widely in plants, and cattle feed is a significant source of these compounds in milk and milk products (Lejonklev et al, 2013). Microbial activity is also known to alter terpene and terpenoid content in many food products, and fermentation may also alter the content in the whey (Borge et al, 2016). d-Limonene and geraniol can imbue distillates with citrus, floral, and fruit aromas, whereas farnesol and α-farnesene may negatively affect the distillates' organoleptic qualities due to their oil and boiled vegetable aromas (Flavor and Extract Manufacturers Association, 2017).…”

Section: Differences In Volatile Aroma Compoundsmentioning

confidence: 99%

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Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.

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Section: Differences In Volatile Aroma Compoundsmentioning

confidence: 99%

Section: Differences In Volatile Aroma Compoundsmentioning

confidence: 99%

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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“…BCP potently inhibits solid tumour growth and lymph node metastasis of B16F10 melanoma cells in high‐fat diet‐induced obese C57BL/6N mice (Jung et al ., ). BCP can be found in cows milk where it accumulates with a BCP rich diet (Borge et al ., ). Attempts to establish structure–activity relationships with BCP at the CB 2 receptor have failed (Chicca et al ., ) as this simple bicyclic hydrocarbon scaffold offers limited possibilities.…”

Section: Diet‐induced Shifting Of the Cb1/cb2 Receptor Activation Ratio?mentioning

confidence: 97%

Cannabimimetic phytochemicals in the diet – an evolutionary link to food selection and metabolic stress adaptation?

Gertsch

2017

British J Pharmacology

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The endocannabinoid system (ECS) is a major lipid signalling network that plays important pro-homeostatic (allostatic) roles not only in the nervous system but also in peripheral organs. There is increasing evidence that there is a dietary component in the modulation of the ECS. Cannabinoid receptors in hominids co-evolved with diet, and the ECS constitutes a feedback loop for food selection and energy metabolism. Here, it is postulated that the mismatch of ancient lipid genes of hunter-gatherers and pastoralists with the high-carbohydrate diet introduced by agriculture could be compensated for via dietary modulation of the ECS. In addition to the fatty acid precursors of endocannabinoids, the potential role of dietary cannabimimetic phytochemicals in agriculturist nutrition is discussed. Dietary secondary metabolites from vegetables and spices able to enhance the activity of cannabinoid-type 2 (CB 2 ) receptors may provide adaptive metabolic advantages and counteract inflammation. In contrast, chronic CB 1 receptor activation in hedonic obese individuals may enhance pathophysiological processes related to hyperlipidaemia, diabetes, hepatorenal inflammation and cardiometabolic risk. Food able to modulate the CB 1 /CB 2 receptor activation ratio may thus play a role in the nutrition transition of Western high-calorie diets. In this review, the interplay between diet and the ECS is highlighted from an evolutionary perspective. The emerging potential of cannabimimetic food as a nutraceutical strategy is critically discussed. LINKED ARTICLESThis article is part of a themed section on Principles of Pharmacological Research of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v174.11/issuetoc Abbreviations 2-AG, 2-arachidonoyl glycerol; AA, arachidonic acid; AEA, N-arachidonoylethanolamine, anandamide; apoE, apolipoprotein E; BAT, brown adipose tissue; BCP, β-caryophyllene; CNR1, gene encoding CB 1 receptors; DHA, docosahexaenoic acid; DIM, 3,3 0 -diindolylmethane; EC, endocannabinoid; ECS, endocannabinoid system; EPA, eicosapentanoic acid; FAAH, fatty acid amide hydrolase; NAE, N-acylethanolamine; PEA, palmitoylethanolamide; PUFA, polyunsaturated fatty acid; SNP, single nucleotide polymorphism; T2DM, diabetes mellitus type 2; THC, Δ 9 -tetrahydrocannabinol; TRPV1, transient re- The endocannabinoid system (ECS) is an ancient panorgan eicosanoid signalling network in which arachidonic acid (AA) derived lipids act in concert with particular receptors and enzymes resulting in the complex modulation of numerous central and peripheral physiological and pathophysiological processes (Pertwee, 2005(Pertwee, , 2009Di Marzo, 2008a;Pacher and Mechoulam, 2011;DiPatrizio and Piomelli, 2015). The ECS comprises classical GPCR cannabinoid receptors (CB 1 and CB 2 ) and potentially also the orphan receptor GPR55 (Pertwee, 2007;Ryberg et al., 2007), which are differentially activated by the endocannabinoids (ECs) 2-arachidonoyl glycerol (2-AG) and N-arachidonoylethanolamine ...

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“…Natural sources Processed food Pharma and cosmetics E-liquids 59,110,118,133,134 0.10-97~1-1.7 3-12 640-4800 *Present in cinnamon oil;not identified.…”

Section: Concentration (Ppm)mentioning

confidence: 99%

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

et al. 2020

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Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and intended use levels. However, there are no regulations for labelling the type and concentration of flavour additives on the product, primarily due to their low concentration in food and generally recognised as safe (GRAS) status determined by the flavour and extract manufacturers’ association (FEMA). Their status for use in e-cigarettes and other vaping products challenges these fundamental assumptions, because their concentration can be over ten-thousand times higher than in food, and the method of administration is through inhalation, which is currently not evaluated by the FEMA expert panel. This work provides a review of some common flavour ingredients used in food and vaping products, their product concentrations, inhalation toxicity and aroma interactions reported with different biological substrates. We have identified several studies, which suggest that the high concentrations of flavour through inhalation may pose a serious health threat, especially in terms of their cytotoxicity. As a result of the wide range of possible protein-aroma interactions reported in our diet and metabolism, including links to several non-communicable diseases, we suggest that it is instrumental to update current flavour- labelling regulations, and support new strategies of understanding the effects of flavour uptake on the digestive and respiratory systems, in order to prevent the onset of future non-communicable diseases.

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Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Abstract: 20The terpene content of milk and cream made from milk obtained from cows fed indoor, and 21 early or late grazing in alpine rangeland farms in Norway were analysed for three consecutive

Cited by 19 publications

References 25 publications

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Cannabimimetic phytochemicals in the diet – an evolutionary link to food selection and metabolic stress adaptation?

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

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