Download or read book Flavoromics written by Leo Nollet and published by CRC Press. This book was released on 2023-12-18 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations and using the data to study complicated topics. Now that we have the required tools, we can carry out high-throughput trace investigations that incorporate both gustatory and olfactory signals. Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that represent both taste and olfaction stimuli. It explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. This cutting-edge equipment will enable us to create flavorings and perfumes that are more realistic and superior. Key Features: Includes a detailed section on data handling/mining Section 4 describes a broad overview of different food matrices Points out the integration of flavoromics with advanced separation methods, data management, statistical modeling, and variable selection This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.

Download or read book Comprehensive Foodomics written by and published by Elsevier. This book was released on 2020-11-12 with total page 2444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Download or read book Understanding Complex Flavor Percepts Using Flavoromics written by Geoffrey Andrew Dubrow and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer acceptability, or “liking,” is a complex consumer reaction to food which impacts food-derived enjoyment, purchasing behavior, and satiety, and is thus of interest to the food industry as well as consumers and researchers. While numerous factors impact acceptability, food flavor plays an outsize role in determining if a food is liked or disliked. Traditional methods of analyzing flavor identify individual compounds in isolation and out of context, primarily due to instrumental limitations. These methods have limited capability to understand acceptability, itself more a consumer reaction to the holistic experience provided by food than to individual sensory attributes or impact compounds. Chemical profiling and multivariate modeling of metabolites to find compounds predictive of effects, termed “metabolomics,” has recently been applied to the study of flavor. The resulting technique, termed flavoromics, offers the unprecedented ability to directly tie the underlying chemistry of a food to acceptability and other complex sensory percepts through statistical modeling. Compounds predicted to be important to acceptability can be recombined with the original food system and tasted to determine if they drive liking or are merely correlated, providing crucial confirmation for further application and use of findings. While showing great potential for compound discovery, flavoromics remains an emerging technique. Within this dissertation, flavoromics was used across two studies to understand chemical drivers of liking in fruit spreads. Sugar-free fruit spreads have been observed to universally present atypical flavor defects not seen in traditional products and are less-liked than full-sugar spreads. To understand chemical drivers of positively perceived flavors in traditional spreads, flavoromics was used to find universal differences between sugar-free and traditional jams across eight fruit varieties through class-based modeling to remove the impact of fruit variety. Four non-volatile compounds predictive of traditional spreads as compared to sugar-free spreads, regardless of fruit, were identified and tasted. Two compounds, including one which had not previously been described for flavor activity, were revealed to have sensory impact which made sugar-free spreads taste more-similar to traditional spreads, although further sensory validation is needed. This study showed the ability of flavoromics to relate chemistry to flavor-relevant class-based differences regardless of orthogonal variations such as fruit type, and to uncover flavor-active compounds linked to an effect. This study will provide molecular targets to the jam industry for use in producing better-liked sugar-free products, helping dieting consumers achieve sugar-reduction goals without sacrificing flavor enjoyment. The second study focused on linking chemistry directly to consumer ratings of acceptability in strawberry preserves. Fifteen unique strawberry preserves were manufactured using an identical process. Preserves were profiled using untargeted GC/MS and LC/MS to capture flavor-relevant chemical information and were rated by a consumer acceptability panel. Collected chemical data was correlated to acceptability to uncover compounds directly related to liking. Four non-volatile and nine volatile compounds were identified as highly-correlated to acceptability, including two novel non-volatiles and one novel flavor active volatile. Compounds were recombined with spreads and rated by a consumer preference panel, revealing a bimodal distribution of preference which partially broke down by gender. It was found that women significantly preferred jams spiked with acceptability-linked non-volatile compounds over control jams, while men did not display a preference. Although more work is required to investigate causes of preference distributions, this work successfully showed the capability of flavoromics to identify compounds which drive liking in foods. This second study serves to provide crop breeders and jam producers with molecular targets for marker-assisted crop breeding, raw ingredient selection, and process optimization. Together, the two studies discussed in this dissertation present a proof-of-concept for the use of flavoromics to understand acceptability and open the door to greater use of the technique towards understanding drivers of complex sensory percepts in foods.

Download or read book Solutions University of Minnesota College of Food Agricultural and Natural Resources written by and published by . This book was released on 2013 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Flavoromics Approach to the Characterisation of Pinot Noir Wine Sensory Properties written by Emma Sherman and published by . This book was released on 2018 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Relationships between wine composition and sensory properties are well recognised. The number of volatile and non-volatile compounds detected in wines is vast and continues to grow. Connections with aroma, taste and mouthfeel properties have been discovered for many; however, the complexity of wine composition hinders the discovery of new relationships. Interactions, including synergistic and masking effects, make the nature of the contributions of individual compounds difficult to establish. This complexity also makes the drivers of wine sensory attributes difficult to ascertain. In this project, predictive models were constructed for Pinot noir wine sensory properties using a flavoromics platform optimised for the profiling of volatile and non-volatile wine compounds. These models allowed the untargeted assessment of composition drivers of aromas, tastes and mouthfeel, and Pinot noir wine quality as perceived by expert panellists. A large number of volatile and non-volatile compounds were identified as strong contributors to the predictive abilities of the models, demonstrating that Pinot noir wine sensory properties are driven by the complex interaction of many different compounds. These results were replicated in a study of Merlot wines, and the strong influence of ethanol concentration on wine sensory was reiterated. Standardised winemaking techniques were applied to determine the origin of Pinot noir wine flavours in the vineyard. Relationships were explored between grape and pre-ferment volatile composition, wine volatile profiles and sensory properties. While several flavour markers were identified, it was noted that connections between pre- and post-ferment volatile composition with respect to aroma were complex and difficult to unravel. Flavoromics studies generate large data sets; the ability of modern analytical instruments to measure the composition of wines has developed so that thousands of molecular features can be detected. To aid the construction of parsimonious predictive models, a novel variable selection technique was applied using the volatile profiles of sensory similes used to describe wine orthoand retronasal aromas (e.g. black currant, cinnamon, vegetal). Several compounds detected in both wines and sensory references were found to be strong predictors of wine aromas. Familiarity of the panellists with the references was important for the success of the method, nevertheless these results indicate similar chemistries may be driving the corresponding aromas. Several compounds were identified in this research that may contribute to wine quality, as well as specific aroma and mouthfeel attributes, providing opportunities for manipulations to design wine style in the winery and vineyard.

Download or read book Identification of Compounds that Impact Coffee Bitterness Using Untargeted LC MS Flavoromics written by Chengyu Gao and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

Download or read book Characterization of Odorant Patterns by Comprehensive Two Dimensional Gas Chromatography written by and published by Elsevier. This book was released on 2022-02-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volume has as primary focus multidimensional gas chromatography (heart-cutting systems, comprehensive 2D-GC systems and hybrid solutions) and its characteristic features for in depth investigation of complex fractions of odor-active volatiles. Contributions, from outstanding researchers in the field from Academia and industry, cover fundamentals aspects on the physiology of olfaction, the strategies to identify key-odorants from the bulk of detectable volatiles (sensomics), the principles of operation of multidimensional analytical platforms (i.e., comprehensive two-dimensional gas chromatography – GC×GC; heart-cut 2D-GC, hybrid systems), and the fundamental role of mass spectrometry in providing reliable and informative data. Insights on new systems design and configurations are also provided, including sample preparation and data processing strategies, as important steps of the whole analytical process. Real-world examples cover food volatiles, complex aroma mixtures, odors emitted from industrial plants, volatiles of interest in forensic and medical applications. - Providing insights on fundamental aspects and advances in analytical platforms design and work-flows implementation for volatiles and odorants patterns detection in key-application areas - Up-dates on the most modern and advanced solutions to isolate, detect and characterize complex odorant patterns by multidimensional analytical techniques - Critical overview on main application areas where odors have a key-information role: food aroma and flavor industry, industrial environments, forensic and clinical applications

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast and published by Elsevier. This book was released on 2013-09-30 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality

Download or read book Chemometrics written by Fabiano André Narciso Fernandes and published by Elsevier. This book was released on 2024-06-26 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemometrics: Data Treatment and Applications demonstrates the best practices for treating real-world analytical instrument data and how to apply chemometrics to this data. Rather than focusing on the mathematical theory involved in chemometrics, this book is meant for the industrial chemist, and academics and advanced students that want to use chemometrics in practice. Case studies on several applications are presented. Unlike existing literature, this book focuses on best practices, practical realities, and challenges when treating data, rather than on the mathematical theory. It also provides basic information on chemometrics, several chapters on how to treat, and the best practices used to treat, data from different analytical instruments, as well as case studies and uses of chemometrics in different fields. The book is written primarily for analytic chemists as practitioners in analytical laboratories and other industries. It will also be useful to academics and graduate, masters and postdoc students chiefly working in analytical chemistry who want to improve the practical aspects of their research activities. - Presents topical and important chapters for the most-used analytical instruments - Focuses on practical issues in the implementation of chemometrics - Examines advances in the application of chemometrics in several fields - Includes frank perspectives on what works well for the data of a certain analytical instrument given the multiple choices of mathematical models and protocols that can be applied - Covered protocols are heavily illustrated with case studies showing their potential use and the advances in chemometrics

Download or read book Citrus Fruits and Juice written by Arun Kumar Gupta and published by Springer Nature. This book was released on with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bioactive Compounds of Edible Oils and Fats written by Leo M.L. Nollet and published by CRC Press. This book was released on 2024-10-09 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats. Key Features: Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.

Download or read book Food Physics written by Ludger O. Figura and published by Springer Nature. This book was released on 2023-06-06 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Download or read book Bioactive Compounds from Food written by Leo M.L. Nollet and published by CRC Press. This book was released on 2024-08-09 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization are of great interest. In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, the benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain. Key Features: Explores the world of bioactive compounds in foods Discusses recent analysis techniques for bioactive compounds Includes a summary of the health benefits of bioactive compounds Provides different analysis methods involved in the identification and quantification of food bioactive compounds This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds.

Download or read book Sustainability of the Food System written by Noelia Betoret and published by Academic Press. This book was released on 2020-01-31 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. - Addresses global sustainability as a three-dimensional concept - Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty - Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts - Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Download or read book Identification of Compounds that Impact the Ready to drink Coffee Flavor Stability During Storage Using LC MS Flavoromics written by Hao Lin (Ph. D. in food science) and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee is one of the most popular beverages worldwide. Ready-to-drink (RTD) coffee provides consumers a convenient alternative to freshly brewed coffee. In the United States, RTD coffee has become increasingly popular because of the growing demand for convenient beverage options. However, RTD coffee requires additional processing and storage, creating challenges with flavor stability. The current understanding of RTD coffee flavor stability is limited and impedes product innovation. The overall objective of this project was to identify the non-volatile chemical compounds that impact RTD coffee flavor stability during storage using untargeted flavoromics. In Phase I, untargeted LC/MS flavoromics analysis was applied to identify chemical compounds that were generated during storage and impacted the flavor stability of ready-to-drink (RTD) coffee. Two coffee samples (Arabica and Robusta) prepared in air and under nitrogen were stored over 4 months at 30 C. Degree of difference (DOD) sensory evaluation revealed significant changes in the RTD coffee after 1, 2 and 4 months. MS chemical profiles of non-aged and aged RTD coffee samples were modeled against the DOD scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.966) and predictive ability (Q2 = 0.960). Five highly predictive chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. These five chlorogenic acids compounds in addition to quinic acid significantly increased in concentration during storage. Sensory recombination tests confirmed that these six acid compounds significantly impacted the flavor stability of RTD coffee during storage, primarily by reducing the pH of the product. In Phase II, untargeted LC/MS flavoromics analysis was applied to identify chemical compounds that were degraded during storage and impacted the flavor stability of ready-to-drink (RTD) coffee. Ten highly predictive chemical features that negatively correlated with flavor changes were selected based on the multivariate statistical model established in Phase I. Next the compounds were isolated by multi-dimensional LC fractionation and subsequently identified (MS and NMR). Quantitative analysis indicated eight of the ten compounds were significantly (p