Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses

Tolgahan Tabak1, İlkay Yılmaz2, İsmail Hakkı Tekiner3,4
1Karabük University, Safranbolu Tourism Faculty, Department of Gastronomy and Culinary Arts Karabuk, Turkey
2Başkent University, Faculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary Arts, Ankara, Turkey
3Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, TR-34303 Turkey
4Istanbul Sabahattin Zaim University, Institute of Graduate Studies, Food and Nutrition Department, Istanbul, TR-34303 Turkey

Tài liệu tham khảo

American Laboratory, 2013 Anson, 2002, The bitter-sweet taste of amino acids, Nature, 416, 136, 10.1038/416136b Bachmanov, 2016, Genetics of amino acid taste and appetite, Adv Nutr, 7, 10.3945/an.115.011270 Biedermann, 2020, Epoxidation for the analysis of the mineral oil aromatic hydrocarbons in food. An update, J. Chromatogr. A, 1624, 461236, 10.1016/j.chroma.2020.461236 Birch, 1989, Conditioned meal initiation in young children, Appetite, 13, 105, 10.1016/0195-6663(89)90108-6 Burin, 2013, Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology, Talanta, 117, 87, 10.1016/j.talanta.2013.08.037 Cerezo, 2008, The phenolic composition of red wine vinegar produced in barrels made from different woods, Food Chem., 109, 606, 10.1016/j.foodchem.2008.01.013 Chaudhari, 2010, The cell biology of taste, J. Cell Biol., 190, 285, 10.1083/jcb.201003144 ChEBI, 2018 Cheng, 2015, Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions, Food Sci. Technol., 35, 237, 10.1590/1678-457X.6438 Cooper, 1995, Migration studies on fatty acid amide slip additives from plastics into food simulants, Food Addit. Contam., 12, 235, 10.1080/02652039509374298 Corriher, 1999 Delompré, 2019, Taste perception of nutrients found in nutritional supplements: a review, Nutrients, 11, 2050, 10.3390/nu11092050 Diez-Simon, 2019, Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products, Metabolomics, 15, 41, 10.1007/s11306-019-1493-6 Diez-Simon, 2020, Chemical and sensory characteristics of soy sauce: a review, J. Agric. Food Chem., 68, 11612, 10.1021/acs.jafc.0c04274 Diez-Simon, 2020, Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry, J. Chromatogr. A, 1624, 461191, 10.1016/j.chroma.2020.461191 Ergezen, 2004, Processing of poultry meats with marinating technique, Pamukkale University Journal of Engineering Sciences, 10, 227 2021 Gaggiotti, 2019, Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array, LWT, 114, 108364, 10.1016/j.lwt.2019.108364 Gu, 2011, Rapid LC–MS/MS profiling of protein amino acids and metabolically related compounds for large-scale Assessment of metabolic phenotypes, Methods Mol. Biol. Guixer, 2019, The interphase between science and gastronomy, a case example of gastronomic research based on fermentation – tempeto and its derivates, Int J Gastron Food Sci, 15, 15, 10.1016/j.ijgfs.2018.11.004 Ho, 1989, Formation and aroma characteristics of heterocyclic compounds in foods, Flavor Chemistry, 92, 10.1021/bk-1989-0388.ch008 Joachim, 2021, Alcohol's role in cooking, Fine Cooking, 104, 28 Johnson, 2015, Volatile and sensory profiling of cocktail bitters, Food Chem., 179, 343, 10.1016/j.foodchem.2015.01.114 Kato, 1989, Role of free amino acids and peptides in food taste, Flavor Chemistry, 158, 10.1021/bk-1989-0388.ch013 Kempraj, 2011, Comparison of wines from grape and a mix of beetroot and carrot, Int. J. Veg. Sci., 17, 171, 10.1080/19315260.2010.531376 Kinouchi, 2008, The non-equilibrium nature of culinary evolution, New J. Phys., 10, 10.1088/1367-2630/10/7/073020 Korneev, 2013, Hydrocinnamic acids: application and strategy of synthesis, Synthesis, 45, 1000, 10.1055/s-0032-1318475 Kumar, 2016, Natural epigenetic-modifying molecules in medical therapy, Medical Epigenetics, 747, 10.1016/B978-0-12-803239-8.00039-9 Kumar, 2017, Thermophysical properties and taste behavior of l -serine/l -valine in aqueous glucose, sucrose and lactose solutions at different temperatures, J. Mol. Liq., 241, 237, 10.1016/j.molliq.2017.06.004 Kush, 2013 Li, 2021, Flavor principle as an implicit frame: its effect on the acceptance of instant noodles in a cross-cultural context, Food Qual. Prefer., 93, 104293, 10.1016/j.foodqual.2021.104293 Liliana, 2020, Red beetroot: composition and health effects - a review, J Nutri Med Diet Care, 5, 10.23937/2572-3278.1510043 Longo, 2018, Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches, Food Res. Int., 109, 561, 10.1016/j.foodres.2018.04.057 Mahdavi, 2020, Variation in terpene profiles of thymus vulgaris in water deficit stress response, Molecules, 25, 1091, 10.3390/molecules25051091 Mandha, 2021, Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds, Food Chem., 358, 129809, 10.1016/j.foodchem.2021.129809 Miyahara, 2017, Emollients. Int. J. Cosmet. Sci., 245 Muhammad Issa Khan, 2016, Marination and physicochemical characteristics of vacuum-aged duck breast meat, Asian-Australas. J. Anim. Sci., 29, 1639, 10.5713/ajas.15.1053 Nyati, 2019, Characterize ingredient network for recipe suggestion, Int. J. Inf. Technol. Opeyemi, 2016, Analysis and identification of the volatile compounds in melon-bitter leaf soup, Afr. J. Food Sci., 10, 302, 10.5897/AJFS2016.1460 Pérez-Palacios, 2013, Impact of cooking and handling conditions on furanic compounds in breaded fish products, Food Chem. Toxicol., 55, 222, 10.1016/j.fct.2012.12.058 Pouresmaeil, 2020, Exploring the bio-control efficacy of Artemisia fragrans essential oil on the perennial weed Convolvulus arvensis: inhibitory effects on the photosynthetic machinery and induction of oxidative stress, Ind. Crop. Prod., 155, 112785, 10.1016/j.indcrop.2020.112785 Pratama, 2018, Amino acid profile and volatile flavour compounds of raw and steamed patin catfish (pangasius hypophthalmus) and narrow-barred Spanish mackerel (Scomberomorus commerson), IOP Conf. Ser. Earth Environ. Sci., 116, 10.1088/1755-1315/116/1/012056 Pu, 2019, Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments, J. Food Process. Preserv., 43, 10.1111/jfpp.13933 Pu, 2019, Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread, Food Chem., 298, 125003, 10.1016/j.foodchem.2019.125003 Pu, 2020, Characterization of the key aroma compounds in traditional hunan smoke-cured pork leg (larou, THSL) by aroma extract dilution analysis (AEDA), odor activity value (OAV), and sensory evaluation experiments, Foods, 9, 413, 10.3390/foods9040413 Pu, 2021, Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation, LWT, 138, 110641, 10.1016/j.lwt.2020.110641 Rankin, 1991, Differential context effects in taste perception, Chem. Senses, 16, 617, 10.1093/chemse/16.6.617 Rottiers, 2018, Discrimination of cocoa liquors based on their odor fingerprint: a fast GC electronic nose suitability study, Food Anal. Methods, 12, 475, 10.1007/s12161-018-1379-7 Sabikun, 2021, Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash, Food Chem., 343, 128499, 10.1016/j.foodchem.2020.128499 Saini, 2021, Edible mushrooms show significant differences in sterols and fatty acid compositions, South Afr. J. Bot., 141, 344, 10.1016/j.sajb.2021.05.022 Simas, 2017, Food-bridging: a new network construction to unveil the principles of cooking, Front. ICT, 4, 4 Sonmezdag, 2018, Pistachio oil (Pistacia vera L. cv. Uzun): characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS, Food Chem., 240, 24, 10.1016/j.foodchem.2017.07.086 Stevenson, 2010, Differential context effects between sweet tastes and smells, Atten. Percept. Psychophys., 72, 2304, 10.3758/APP.72.8.2304 Thayer, 1974, Organometallic compounds and living organisms, J. Organomet. Chem., 76, 265, 10.1016/S0022-328X(00)87375-1 Tylewicz, 2017, Food aroma compounds, Nutraceutical and Functional Food Components, 297, 10.1016/B978-0-12-805257-0.00009-0 Xie, 2011, Analysis of volatile compounds in foie gras by SDE, GC-MS and GC-O, Food Sci. (N. Y.), 32, 220