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5. Characterization of cooked cheese flavor: Volatile components.

Author

Sullivan, Rosa C., Makinwa, Fiyinfolu, Fagan, Colette C., and Parker, Jane K.

Subjects
PRINCIPAL components analysis, READY meals, DAIRY industry, FURANONES, FATTY acids, PIZZA
Abstract

The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and odorants in cooked mature Cheddar were identified using a combination of SPME (solid‐phase microextraction)/GC–O (gas chromatography–olfactometry) and SPME/GC–MS (gas chromatography–mass spectrometry). A selection of the odorants was quantitated in six cheeses, uncooked and cooked, (mature Cheddar, high‐, medium‐, and low‐fat mild Cheddar, mozzarella, and Parmesan). Many compounds showed significant differences between cooked and uncooked cheese; Strecker aldehydes, pyrazines, and furanones were all significantly higher in cooked cheeses than in uncooked cheese, while ethyl esters (key odorants in uncooked cheese) were not detected in any of the cooked cheese. Principal component analysis demonstrated that fat concentration in mild Cheddar was positively correlated with the formation of potential odorants (the Strecker aldehydes, methanethiol, 2‐methylketones, and fatty acids) upon cooking. Potential lipid precursors for these compounds are discussed. Practical Application: This research can be used by the dairy industry to develop better cheeses, especially low‐ and reduced‐fat cheeses, for use in cooked applications such as toppings for pizzas and ready meals. Alternatively, this research describes key volatile compounds in cooked cheese that can be used by the flavoring industry to develop authentic cooked cheese flavorings. [ABSTRACT FROM AUTHOR]

Published
2024
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6. Effect of dietary protein source and Saccharina latissima on nutritional and safety characteristics of milk.

Author

Wang, Bing, Ormston, Sabrina, Płatosz, Natalia, Parker, Jane K, Qin, Nanbing, Humphries, David J, Pétursdóttir, Ásta H, Halmemies‐Beauchet‐Filleau, Anni, Juniper, Darren T, and Stergiadis, Sokratis

Subjects
DISTILLERY by-products, SATURATED fatty acids, DIETARY proteins, RAPESEED meal, VITAMIN B complex
Abstract

BACKGROUND: Wheat distillers' grains (WDG) and seaweeds are recommended as alternative protein sources and enteric methane mitigators in dairy cow diets, respectively, but little is known about their impact on milk quality and safety. In the present study, 16 cows in four 4 × 4 Latin squares were fed isonitrogenous diets (50:50 forage:concentrate ratio), with rapeseed meal (RSM)‐based or WDG‐based concentrate (230 and 205 g kg−1 dry matter) and supplemented with or without Saccharina latissima. RESULTS: Replacement of RSM with WDG enhanced milk nutritional profile by decreasing milk atherogenicity (P = 0.002) and thrombogenicity (P = 0.019) indices and the concentrations of the nutritionally undesirable saturated fatty acids – specifically, lauric (P = 0.045), myristic (P = 0.022) and palmitic (P = 0.007) acids. It also increased milk concentrations of the nutritionally beneficial vaccenic (P < 0.001), oleic (P = 0.030), linoleic (P < 0.001), rumenic (P < 0.001) and α‐linolenic (P = 0.012) acids, and total monounsaturated (P = 0.044), polyunsaturated (P < 0.001) and n‐6 (P < 0.001) fatty acids. Feeding Saccharina latissima at 35.7 g per cow per day did not affect the nutritionally relevant milk fatty acids or pose any risk on milk safety, as bromoform concentrations in milk were negligible and unaffected by the dietary treatments. However, it slightly reduced milk concentrations of pantothenate. CONCLUSION: Feeding WDG to dairy cows improved milk fatty acid profiles, by increasing the concentrations of nutritionally beneficial fatty acids and reducing the concentration of nutritionally undesirable saturated fatty acids, while feeding seaweed slightly reduced pantothenate concentrations. However, when considering the current average milk intakes in the population, the milk compositional differences between treatments in this study appear relatively small to have an effect on human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2024
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12. Characterisation of Cooked Cheese Flavour: Non-Volatile Components.

Author

Sullivan, Rosa C., Nottage, Samantha, Makinwa, Fiyinfolu, Oruna-Concha, Maria Jose, Fagan, Colette C., and Parker, Jane K.

Subjects
ORGANIC acids, CHEESE, SOLID phase extraction, MAILLARD reaction, AMINO acids, DIKETOPIPERAZINES, FLAVOR
Abstract

This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods. [ABSTRACT FROM AUTHOR]

Published
2023
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15. Mere end lugtesans - COVID-19 er associeret med svær påvirkning af lugtesansen, smagssansen og mundfølelsen

Author

Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G, Niv, Masha Y, Kelly, Christine E, Bakke, Alyssa J, Cooper, Keiland W, Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y, Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B, Gerkin, Richard C, Rohlfs Domínguez, Paloma, Albayay, Javier, Farruggia, Michael C, Bhutani, Surabhi, Fjaeldstad, Alexander W, Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R, Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A, Lim, Juyun, Whitcroft, Katherine L, Colquitt, Lauren R, Ferdenzi, Camille, Brindha, Evelyn V, Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M, Fiorucci, Sébastien, Philpott, Carl M, Smith, Barry C, Lundström, Johan N, Mucignat, Carla, Parker, Jane K, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D C, Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E A, Morini, Gabriella, Olofsson, Jonas K, Jalessi, Maryam, Karni, Noam, D’Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M, Alwashahi, Mohammed K, Welge-Lüssen, Antje, Freiherr, Jessica, de Groot, Jasper H B, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W, Abdulrahman, Olagunju, Dalton, Pamela, Yan, Carol H, Voznessenskaya, Vera V, Chen, Jingguo, Sell, Elizabeth A, Walsh-Messinger, Julie, Archer, Nicholas S, Koyama, Sachiko, Deary, Vincent, Roberts, S Craig, Yanık, Hüseyin, Albayrak, Samet, Nováková, Lenka Martinec, Croijmans, Ilja, Mazal, Patricia Portillo, Moein, Shima T, Margulis, Eitan, Mignot, Coralie, Mariño, Sajidxa, Georgiev, Dejan, Kaushik, Pavan K, Malnic, Bettina, Wang, Hong, Seyed-Allaei, Shima, Yoluk, Nur, Razzaghi-Asl, Sara, Justice, Jeb M, Restrepo, Diego, Reed, Danielle R, Hummel, Thomas, Munger, Steven D, Hayes, John E, Indústries Alimentàries, Qualitat i Tecnologia Alimentària, Tecnologia Alimentària, Temple University [Philadelphia], Pennsylvania Commonwealth System of Higher Education (PCSHE), Forschungszentrum Jülich GmbH | Centre de recherche de Juliers, Helmholtz-Gemeinschaft = Helmholtz Association, Mersin University, The Hebrew University of Jerusalem (HUJ), AbScent, Pennsylvania State University (Penn State), Penn State System, University of California [Irvine] (UC Irvine), University of California (UC), Université Côte d'Azur (UCA), University of Edinburgh, Università degli studi di Bari Aldo Moro = University of Bari Aldo Moro (UNIBA), Central Scientific Instruments Organisation (CSIR), Università degli Studi 'Magna Graecia' di Catanzaro = University of Catanzaro (UMG), University of Illinois at Urbana-Champaign [Urbana], University of Illinois System, Medizinische Universität Wien = Medical University of Vienna, Groupement scientifique de Biologie et de Medecine Spatiale (GSBMS), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National d'Études Spatiales [Toulouse] (CNES), Tata Institute for Fundamental Research (TIFR), Arizona State University [Tempe] (ASU), Universidad de Extremadura - University of Extremadura (UEX), Università degli Studi di Padova = University of Padua (Unipd), Yale School of Medicine [New Haven, Connecticut] (YSM), San Diego State University (SDSU), Aarhus University [Aarhus], University of Hertfordshire [Hatfield] (UH), Scuola Internazionale Superiore di Studi Avanzati / International School for Advanced Studies (SISSA / ISAS), Neurosciences Sensorielles Comportement Cognition, Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), Helsingin yliopisto = Helsingfors universitet = University of Helsinki, University of Turku, Aristotle University of Thessaloniki, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Monell Chemical Senses Center, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), Université de Montréal (UdeM), Wageningen University and Research Centre (WUR), Medical Science University, Sidra Medicine [Doha, Qatar], Institut de Chimie de Nice (ICN), Université Nice Sophia Antipolis (1965 - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA), University of Southern Queensland (USQ), Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA), DreamAir Llc, Charles University [Prague] (CU), Anthropologie Moléculaire et Imagerie de Synthèse (AMIS), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), University of Massachusetts System (UMASS), Oregon State University (OSU), Ear Institute, UCL, Lyon Neuroscience Research center, Karunya University, Biruni University, Assi Sette Llaghi Varese, Stanford School of Medicine [Stanford], Stanford Medicine, Stanford University-Stanford University, University of East Anglia [Norwich] (UEA), California Department of Food and Agriculture (CDFA), Unité mixte de recherche interactions plantes-microorganismes, Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Maastricht University [Maastricht], Institute for Biology - Neurobiology, Freie Universität Berlin, Karl-Franzens-Universität Graz, Howard University College of Medicine, Towson University, University of California [San Diego] (UC San Diego), Proteomics, Center for Applied Medical Research (CIMA), Stockholm University, University of Gastronomic Sciences, Iran University of Medical Sciences, Goethe Universität Frankfurt, University of Tennessee, IBM T.J. Watson Research Center, Université libre de Bruxelles (ULB), Guangzhou Medical University, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Sultan Qaboos University (SQU), Federal University of Technology of Akure (FUTA), A.N. Severtsov Institute of Ecology and Evolution, Russian Academy of Sciences [Moscow] (RAS), Hospital of Xi'an Jiaotong University, University of Pennsylvania, University of Dayton, CSIRO Agriculture and Food (CSIRO), Indiana University [Bloomington], Indiana University System, University of Northumbria at Newcastle [United Kingdom], University of Stirling, Middle East Technical University [Ankara] (METU), Utrecht University [Utrecht], Instituto Universitario del Hospital Italiano [Buenos Aires, Argentina], Institute for Research in Fundamental Sciences [Tehran] (IPM), Hebrew University of Jerusalem, Technische Universität Dresden = Dresden University of Technology (TU Dresden), Terrazas del Club Hipico, University Medical Centre Ljubljana [Ljubljana, Slovenia] (UMCL), Tata Institute of Fundamental Research [Bangalore], Universidade de São Paulo = University of São Paulo (USP), University of Florida [Gainesville] (UF), University of Colorado Anschutz [Aurora], Center for Smell and Taste, Department of Food Science, Pennsylvania State University., Julien, Sabine, Tıp Fakültesi, UCL - SSS/IONS/NEUR - Clinical Neuroscience, UCL - (SLuc) Service d'oto-rhino-laryngologie, Department of Food and Nutrition, Senses and Food, Research Center Jülich, University of California [Irvine] (UCI), University of California, Università degli studi di Bari Aldo Moro (UNIBA), Università degli Studi 'Magna Graecia' di Catanzaro [Catanzaro, Italie] (UMG), University of Extremadura, University of Padova, Yale University School of Medicine, Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, University of Helsinki, Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA)-Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA), Institute of Agrifood Research and Technology (IRTA), Universita degli Studi di Padova, Centre National de la Recherche Scientifique (CNRS)-Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Karl-Franzens-Universität [Graz, Autriche], University of California San Diego Health, University of Brussels, University of Pennsylvania [Philadelphia], Tata Institute of Fundamental Research, University of São Paulo (USP), UCL - SSS/IONS - Institute of NeuroScience, FSE Campus Venlo, and RS: FSE UCV

Subjects
Male, Taste, Physiology, Smagstab, Audiology, AcademicSubjects/SCI01180, Settore BIO/09 - Fisiologia, Behavioral Neuroscience, chemistry.chemical_compound, Olfaction Disorders, Taste Disorders, 0302 clinical medicine, RATINGS, Hyposmia, Surveys and Questionnaires, CHEMOSENSITIVITY, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Viral, PALADAR, 030223 otorhinolaryngology, Sensory Science and Eating Behaviour, media_common, TASTE, US NATIONAL-HEALTH, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Middle Aged, Biological Sciences, 16. Peace & justice, Sensory Systems, 3. Good health, Smell, GCCR Group Author, ddc:540, Smell loss, Female, Original Article, medicine.symptom, Corrigendum, Coronavirus Infections, olfaction, Adult, somatosensation, medicine.medical_specialty, 663/664, Coronavirus disease 2019 (COVID-19), OLFACTORY DISORDERS, Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), media_common.quotation_subject, Pneumonia, Viral, head and neck surgery, Aged, Betacoronavirus, COVID-19, Humans, Pandemics, SARS-CoV-2, Self Report, Somatosensory Disorders, Young Adult, Anosmia, Sensory system, Olfaction, 03 medical and health sciences, Chemesthesis, Physiology (medical), Perception, medicine, Neurology & Neurosurgery, Behaviour Change and Well-being, business.industry, R-PACKAGE, 3112 Neurosciences, Pneumonia, Parosmia, COMPONENT, Smagssans, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Sensoriek en eetgedrag, chemistry, Lugtetab, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery, Lugtesans
Abstract

Correction: Chemical Senses, Volume 46, 2021, bjab050, https://doi.org/10.1093/chemse/bjab050 Published: 08 December 2021 Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change +/- 100) revealed a mean reduction of smell (-79.7 +/- 28.7, mean +/- standard deviation), taste (-69.0 +/- 32.6), and chemesthetic (-37.3 +/- 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis.The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

Published
2020
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16. Impact of smoked water on umami and salt taste

Author

Panchan, Kanokkan, Lignou, Stella, Griffiths, Huw D., Baines, David A., and Parker, Jane K.

Subjects
taste, 3-AFC, salty, smoked water, umami, discrimination test
Abstract

The aim of this study was to investigate whether the use of smoked ingredients could enhance either salty or umami taste, whether any enhancement was due to taste-active or taste-enhancing compounds, and whether smoky aroma induced taste enhancement. A trained sensory panel (n=12) performed three-Alternative Forced Choice (3-AFC) discrimination tests with nose clips on to assess taste-active and taste-enhancing compounds in smoked water. The first set of 3-AFC discrimination tests investigated whether there were any tastes, particularly salty or umami, in water with addition of 1% of a commercial smoked water. The second set of 3-AFC tests investigated whether the smoked water contained umami-enhancing compounds when mixed with various concentrations of MSG and /or ribonucleotides in water. Set 3 was similar but was carried out in a model chicken soup containing MSG with or without ribonucleotides. Our data show that the addition of smoked water can increase the umami taste in aqueous solutions, but this is masked in more complex matrices. This means we can investigate odour-induced taste enhancement of smoked water, in the knowledge that there will be minimal contribution to the umami and salty taste from the smoked water.

Published
2022
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17. The role of diketopiperazines in cooked cheese flavour

Author

Sullivan, Rosa C., Fagan, Colette, Oruna-Concha, Maria, and Parker, Jane K.

Subjects
otorhinolaryngologic diseases, technology, industry, and agriculture, food and beverages, Diketopiperazine, cyclic peptide, bitterness, cheese
Abstract

Diketopiperazines are cyclic dipeptides which impart bitterness and metallic flavour. They have previously been reported at subthreshold levels in raw cheese, but not studied in cooked cheese. Four diketopiperazines (cyclo-Pro-Pro, cyclo-Val-Pro, cyclo-Ala-Pro and cyclo-Leu-Pro) were detected in seven cooked cheeses (parmesan, mozzarella, and five different cheddars). Diketopiperazines were present in substantially higher concentrations in the cooked cheeses than their raw counterparts and were above bitter and metallic thresholds in some cooked samples. Diketopiperazine formation during cooking was higher in mature cheeses than in young cheeses, suggesting that aging cheeses produces precursors to diketopiperazine formation in the raw cheese.

Published
2021
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18. Prevalence and correlates of parosmia and phantosmia among smell disorders

Author

Pellegrino, Robert, Mainland, Joel D., Kelly, Christine E., Parker, Jane K., and Hummel, Thomas

Abstract

Among those many individuals who suffer from a reduced odor sensitivity (hyposmia/anosmia) some individuals also experience disorders that lead to odor distortion, such as parosmia (i.e., distorted odor with a known source), or odor phantoms (i.e., odor sensation without an odor source). We surveyed a large population with at least one olfactory disorder (N = 2031) and found that odor distortions were common (46%), with respondents reporting either parosmia (19%), phantosmia (11%), or both (16%). In comparison to respondents with hyposmia or anosmia, respondents with parosmia were more likely to be female, young, and suffering from post-viral olfactory loss (p < 0.001), while respondents with phantosmia were more likely to be middle-aged (p < 0.01) and experiencing symptoms caused by head trauma (p < 0.01). In addition, parosmia, compared to phantosmia or anosmia/hyposmia, was most prevalent 3 months to a year after olfactory symptom onset (p < 0.001), which coincides with the timeline of physiological recovery. Finally, we observed that the frequency and duration of distortions negatively affects quality of life, with parosmia showing a higher range of severity than phantosmia (p < 0.001). Previous research often grouped these distortions together, but our results show that they have distinct patterns of demographics, medical history, and loss in quality of life.

Published
2021

19. Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process

Author

Piornos, José A., Kanter, Jean-Philippe, Balagiannis, Dimitrios P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Grootes, Bert-Jan, Brouwer, Eric, and Parker, Jane K.

Subjects
brewing, wort boiling, damascenone, malting
Abstract

(E)-β-Damascenone (bDam) is one of the most important aroma compounds in foods and in both regular and alcohol-free beers. In the present study, the effect of the curing temperature during kilning on the concentration of bDam in malt was monitored, as well as during mashing and wort boiling. Two different varieties of malt (spring and winter) were compared. The results showed different trends during malt kilning, with an increase in the levels of the aroma compound over time at 78 and 90°C. During mashing and wort boiling, bDam was formed following different trends, this attributed to a balance between formation and evaporation. Moreover, malts and worts from winter barley contained more bDam than spring barley. Further research is required in order to identify and monitor the precursors of this potent aroma compound.

Published
2021
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20. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics.

Author

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Brouwer, Eric, and Parker, Jane K.

Subjects
NON-alcoholic beer, BEER brewing, FLAVOR, ALCOHOL drinking, ETHANOL, ALCOHOL, BREWING industry, BEER cans, PRODUCE trade
Abstract

Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol‐free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol‐free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor‐active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed. [ABSTRACT FROM AUTHOR]

Published
2023
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21. Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines.

Author

Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., and Parker, Jane K.

Subjects
SULFUR compounds, COOKING stocks, THIAZOLINES, THIAZOLES, MEAT flavor & odor, GAS chromatography/Mass spectrometry (GC-MS)
Abstract

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors. [ABSTRACT FROM AUTHOR]

Published
2022
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22. Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor

Author

Piornos, J. A., Balagiannis, Dimitris P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K., and Heineken Supply Chain BV

Abstract

Alcohol-free beers (AFB) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using GC-MS. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.

Published
2020

24. Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.

Author

Parker, Jane K., Methven, Lisa, Pellegrino, Robert, Smith, Barry C., Gane, Simon, and Kelly, Christine E.

Subjects
POST-acute COVID-19 syndrome, COVID-19 pandemic, FOOD habits, SMELL, VALENCE fluctuations, SMELL disorders, TASTE
Abstract

Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p < 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life. [ABSTRACT FROM AUTHOR]

Published
2022
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25. More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Author

Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Pizio, Antonella di, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R., Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guárdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A., Lim, Juyun, Whitcroft, K.L., Colquitt, Lauren R., Ferdenzi, Camille, Brindha, Evelyn V., Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M., Fiorucci, Sébastien, Philpott, Carl M., Smith, Barry C., Lundström, Johan N., Mucignat, Carla, Parker, Jane K., Brink, Mirjam van den, Schmuker, Michael, Fischmeister, Florian P.S., Heinbockel, Thomas, Schilds, Vonnie D.C., Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E.A., Morini, Gabriella, Olofsson, Jonas K., Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M., Alwashahi, Mohanned K., Welge-Lüssen, Antje, Freiherr, Jessica, Groot, Jasper H.B. de, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W., Reed, Danielle R., Hummel, Thomas, Munger, Steven D., Hayes, John E., and Publica

Abstract

Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (−79.7 ± 28.7, mean ± standard deviation), taste (−69.0 ± 32.6), and chemesthetic (−37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

Published
2020

26. Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants

Author

Chen, De-Wei, Balagiannis, Dimitris P., and Parker, Jane K.

Abstract

BACKGROUND\ud Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods. \ud RESULTS\ud Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g/kg) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and GC-MS were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines had increased by 3-65 times in the sunflower oil with added phospholipids, and increased up to 6 times in chicken meat which had been treated with phospholipids prior to heating. \ud CONCLUSION\ud There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep-fat frying odorants in a wide range of deep fried products.

Published
2019

27. Use of egg yolk phospholipids to generate chicken meat odorants

Author

Chen, De-Wei, Balagiannis, Dimitris P., and Parker, Jane K.

Subjects
embryonic structures, food and beverages, lipids (amino acids, peptides, and proteins)
Abstract

Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in water at 100 °C for 20 min. Sensory analysis of the broths showed that the addition of phospholipids significantly increased the chicken meat aroma whereas the addition of neutral lipids did not. GC-MS analysis showed a significant increase in most of the lipid-derived volatile components when the phospholipids were added, especially 2,4-decadienal which is a characteristic odour impact compound in chicken. There were very few significant changes in the volatile profile when the neutral lipids were added. These data provide direct evidence that the addition of phospholipids can enhance chicken meat aroma, and addition of egg yolk phospholipids could be applied to improve chicken meat aroma.

Published
2019

28. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

Author

Balagiannis, Dimitris P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., Parker, Jane K., and ConAgra Foods

Abstract

In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed

Published
2019

29. Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients

Author

Parker, Jane K., Lignou, Stella, Shankland, Kenneth, Kurwie, Phillipa, Griffiths, Huw D., and Baines, David A.

Abstract

The popularity of smoked foodstuffs such as sauces, marinades and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds, harmful polycyclic aromatic hydrocarbons (PAHs) are also generated. In this work, a selective filter has been developed which reduces PAH concentrations in a smoke by up to 90%, whilst maintaining a desirable smoky flavor. Preliminary studies using a cocktail of 12 PAHs stirred with a zeolite showed the potential for this zeolite to selectively remove PAHs from a simple solution. However pre-treatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Whilst volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol (m-cresol) and the isoeugenols, qualitative descriptive analysis by a sensory panel showed that the difference in perception of flavour was minimal.

Published
2018

30. Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

Author

Cook, Sarah L., Woods, Samuel, Methven, Lisa, Parker, Jane K., and Khutoryanskiy, Vitaliy V.

Abstract

The mucoadhesion between polymeric substances and mucosal membranes, widely exploited in the pharmaceutics industry to prolong drug residence, has been investigated as a means of retaining taste or aroma molecules in the oral cavity. This study shows that the mucoadhesive properties of carboxymethyl cellulose, a commonly used polysaccharide in the food and pharmaceutics industry, can modify retention, release and perception of sodium over time. A three-part study was designed coupling in vitro retention using ex vivo porcine tongue, sensory perception with a trained panel and in vivo retention of sodium ions in human volunteers. The findings suggest that although salt perception is stunted in samples containing a random coil, ionic, mucoadhesive thickener, the retention of sodium ions in the mouth is prolonged due to the mucoadhesive nature of the polysaccharide. Not only has this study-investigated mucoadhesion of liquid formulations in the oral cavity but it is also the first to link the mucoadhesive nature of a commonly used polysaccharide to the organoleptic properties of a food.

Published
2018

31. Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds

Author

Papa Spada, Fernanda, Masson Zerbeto, Lais, Cabreira Ragazi, Gabriel, Roel Gutierrez, Erika, Coelho Souza, Miriam, Parker, Jane K., and Canniatti-Brazaca, Solange

Abstract

Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying, and roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product, and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, aw, pH, luminosity and color were also monitored to ensure that these properties were similar to cocoa powder or cocoa substitutes.

Published
2017

32. The impact of the skim milk powder manufacturing process\ud on the flavor of model white chocolate

Author

Stewart, Ashleigh, Grandison, Alistair S., Ryan, Angela, Festring, Daniel, Methven, Lisa, and Parker, Jane K.

Subjects
food and beverages
Abstract

Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panellists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p

Published
2017

33. A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content

Author

Balagiannis, Dimitris P., Parker, Jane K., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., Mottram, D. S., Granvogl, Michael, Peterson, Devin, and Schieberle, Peter

Abstract

For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most of the acrylamide is formed on the edges and corners of the fry. In this paper, simple approximations have been employed to build a mathematical model that approximates the heat and mass transport phenomena in three dimensions. It successfully predicts the concentration of acrylamide and its precursors at different positions in the ‘fry’.

Published
2016

34. Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants.

Author

Chen, De‐Wei, Balagiannis, Dimitrios P, and Parker, Jane K

Subjects
FRENCH fries, EGG yolk, SUNFLOWER seed oil, PHOSPHOLIPIDS, FUNCTIONAL foods, FRIED food, CARBONYL compounds, GAS extraction
Abstract

BACKGROUND: Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep‐fat fried foods. RESULTS: Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg−1) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography–mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep‐fat frying odorants, such as (E,E)‐2,4‐decadienal and (E,Z)‐2,4‐decadienal, as well as 1‐octen‐3‐one, (E)‐2‐nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3–65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION: There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep‐fat frying odorants in a wide range of deep‐fried products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2019
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39. List of Contributors

Author

Acree, Terry E., Aguera, Evelyne, Ahola, Johanna K., Almstätter, Isabella, Alves, Andréa A.R., Amigo, José M., Amrein, Thomas M., Andriot, Isabelle, Antonczak, Serge, Asma, Renske, Athes, Violaine, Aubin, Elodie, Audebert, Alain, Béno, Noelle, Baggenstoss, Juerg, Baiamonte, Irene, Baines, David A., Barbe, Jean-Christophe, Barros, António S., Barros, Elisabete B.P., Batenburg, Max, Beisert, Beata, Benet, Lu, Berdeaux, Olivier, Bernhardt, Jörg, Billmayer, Silvia, Bin, Qing, Birch, Anja N., Bishara, Sandra, Blanch, Consol, Blanco, Domingo, Blank, Imre, Boerrigter-Eenling, Rita, Boisard, Lauriane, Bormann, Sebastian, Bou-Maroun, Elias, Boulanger, Renaud, Brandão, Tiago, Breme, Katharina, Brennecke, Stefan, Brockhoff, Anne, Brondel, Laurent, Brown, Keith, Brunerie, Pascal, Bucci, Remo, Buchhaupt, Markus, Bueno, Mónica, Buettner, Andrea, Cabio’ch, Geoffroy, Cacho, Juan, Cadwallader, Keith R., Callejón, Raquel M., Mar Campo, Maria, Cartier, Charlotte, Carvalho, Beatriz, Castro Alves, Victor C., Cayot, Nathalie, Chabanet, Claire, Chaintreau, Alain, Chambault, Adeline, Charlier, Landry, Chassemont, Claire, Chetschik, Irene, Hee Cho, In, Christlbauer, Monika, Claeys Bouuaert, Thomas, Coic, Solenn, Collin, Sonia, Concejero-Pardos, Belén, Coureaud, Gérard, Courter, Chris, Culleré, Laura, Curtin, Chris D., Cypriani, Marie-Louise, Czerny, Michael, Dacremont, Catherine, D’Aloise, Antonio, Daltoé, Marina M., Darriet, Philippe, Davidek, Tomas, de Jong, Catrienus, De La Fuente, Arancha, Degenhardt, Andreas, Dekkers, Renske, Déléris, Isabelle, Deprêtre, Nicolas, Dermiki, Maria, de Revel, Gilles, Desforges, Neil C., Dijkstra, Annereinou, Dobravalskytė, Diana, Dodson, Andrew T., Donadel, Jossiê Z., Dosne, Thibaut, Du, Xiaofen, Dunemann, Frank, Dussort, Pierre, Stephen Elmore, J., Engel, Karl-Heinz, Escalona-Buendia, Hector B., Escudero, Ana, Espitia-Lopez, Josefa, Etschmann, Maria M.W., Féron, Gilles, Ferreira, Vicente, Festring, Daniel, Fiorucci, Sébastien, Fischer, Ulrich, Fisk, Ian D., Floquet, Pascal, Franco-Luesma, Ernesto, Frank, Stephanie, Frapolli, Sophie, Frauendorfer, Felix, Frey, Peter, Fritsch, Stephanie, Gürbüz, Ozan, Ganß, Sebastian, Garruti, Deborah S., Gassenmeier, Klaus, Gerbaud, Vincent, Giaccio, Joanne, Gil, Ana M., Glabasnia, A., Gohr, André, Golebiowski, Jérôme, Gomes, Bruna L., Goncalves, Liseth, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Gracia-Moreno, Elisa, Graham, Julie, Gray, David A., Groeneschild, Chantalle, Gros, Jacques, Guggenbühl, Barbara, Guichard, Elisabeth, Guillemin, Hervé, Gunata, Ziya, Hancock, Robert D., Handoko, Dody D., Hansen, Åse S., Hartmann, Beate, Haseleu, Gesa, Hausch, Bethany J., Hazelwood, Lucie A., He, Juan, Heinlein, Anja, Hempfling, Katrin, Hernandez-Orte, Purificación, Herrero, Paula, Hilmer, Jens-Michael, Hixson, Josh L., Hofmann, Thomas, Hogekamp, Hermen, Hort, Joanne, Hory, Chantal, Hufnagel, Jan-Carlos, Ibàñez, Carlos, Ibarra, Dominique, Innerhofer, Georg, Jacob-Lopes, Eduardo, Jacquet, Nathalie, Jiang, Deshou, Jones, Lewis L., Jung, Rainer, Kähne, Fenja, Kallio, Heikki P., Kaloya, Sukhraj, Kelderer, Markus, Kennedy, Orla B., Kerler, Josef, Kersch-Counet, Christine, Kessler, Artur, Kindel, Günter, Klein, Dorothee, Kohlenberg, Birgit, Korichi, Mourad, Kort, Miriam, Koschinski, Stefan, Krammer, Gerhard E., Kreißl, Johanna K., Kurtz, Anne J., Kusbiantoro, B., Kwasniewski, Misha T., Laaksonen, Oskar A., Labouré, Hélène, Lafarge, Céline, Lagemann, Annika, Landrieu, Eric, Lardschneider, Ewald, Lavin, Edward H, Lawless, Harry T., Le Bail, Patricia, Le Fur, Yves, Luc Le Quéré, Jean, Leclercq, Catherine, Leite, Selma G.F., Leitner, Erich, Ley, Jakob P., Lieben, Pascale, Liebig, Margit, Linforth, Robert S.T., Lopez, Ricardo, Lorjaroenphon, Yaowapa, Lubbers, Samuel, Lubian, Elisabetta, Lytra, Georgia, Müller, Jakob, Magalhães, Hilton Cesar R., Magrì, Andrea D., Magrì, Antonio L., Mahattanatawee, Kanjana, Mallia, Silvia, Mantzouridou, Fani, Maraval, Isabelle, Marco, Pedro, Marini, Federico, Marshall, James W., Martens, Marty, Mateo-Vivaracho, Laura, May, Bianca, Mayr, Christine M., Medina, Ana Luisa, Meier, Roberto, Mendez-Iturbe, Daniel, Messner, Christine, Methven, Lisa, Meyerhof, Wolfgang, Moncayo, Liliana, Morakul, Sumallika, Morales, Maria Lourdes, Moretton, Cédric, Mort, Emily S., Moser, Mireille, Mottram, Donald S., Mouret, Jean-Roch, Mueller, Stefan, Murat, Chloé, Nalli, Stefano M., Nardo, Nicoletta, Negishi, Osamu, Negishi, Yukiko, Nicoli, Stefano, Nicolle, Pamela, Nigay, Henri, Nijssen, Ben, Nizet, Sabrina, Novotny, Ondrej, Obst, Katja, Olachea-Martínez, Francisco J., Oliveira, Alcilucia, Ontanón, Ignacio, Orth, Anne-Marie, Pabi, Nicole, Paetz, Susanne, Paoletti, Flavio, Paraskevopoulou, Adamantini, Paravisini, Laurianne, Parker, Jane K., Paterson, Alistair, Paula Barros, Elisabete B., Peña, Francisco, Peck, Jim, Peeters, Florence, Peiró, Pere, Penha, Maria Flávia A., Pepin, Liesbeth, Perez, M., Pérez-Cacho, Pilar Ruiz, Petersen, Mikael A., Peterson, Devin G., Pfaffl, Michael W., Pinto, Náyra O.F., Pischetsrieder, Monika, Plyer, Daniel, Poette, Julie, Poisson, Luigi, Ponne, Carina, Poonlaphdecha, Janchai, Poplacean, Iulia, Puputti, Sari, Qannari, El Mostafa, Qian, Michael C., Queiroz, Maria I., Rabillier, Jean-Marc, Raffo, Antonio, Rauhut, Doris, Reichelt, Katharina V., Reifschneider, Francisco J.B., Renault, Anne, Repoux, Marie, Resconi, Virginia C., Rezende, Claudia M., Rivera, Felipe M., Rochat, Sabine, Rodrigues, João A., Rojas, José M., Roques, S. Sandrine, Rouseff, June, Rouseff, Russell L., Ruiz, Daniel, Ruiz-Teran, Francisco, Runge, Christa, Rytz, Andreas, Saadi, Khaled, Sablayrolles, Jean-Marie, Sacks, Gavin L., Sahin, Hilal, Saint-Eve, Anne, Salles, Christian, San Juan, Felipe, Sandell, Mari A., Sandgruber, Stefanie, Santos, Andriéli B., Schäfer, Uwe, Schüttler, Armin, Schaal, Benoist, Schaller, Jean-Pierre, Schieberle, Peter, Schmarr, Hans-Georg, Schmidt, Christina, Schoen, Eric, Scholtes, Caroline, Schrader, Dirk, Schrader, Jens, Schrampf, Eva, Schwab, Wilfried, Schwager, Hugo, Sefton, Mark A., Seilwind, Stefan, Sémon, Etienne, Siegmund, Barbara, Silamba, I., Silva Ferreira, António C., Sinding, Charlotte, Skelton, Susan, Smogrovicova, Daniela, Solà, Josep, Soldevilla, Hortensia Galán, Soles, Rollin, Söllner, Kerstin, Souchon, Isabelle, Stangl, Andreas, Starkenmann, Christian, Steinhaus, Martin, Evelyn Stelzl, M., Stephan, Andreas, Stettner, Georg, Strube, Andrea, Suess, Barbara, Suwankanit, Chutipapha, Swanepoel, Karen M., Talbot, Matthew D., Talou, Thierry, Tarrega, Amparo, Taylor, Andrew, Taylor, Dennis K., Thomas, E., Thomas, Karin, Thomas-Danguin, Thierry, Tissot, Emeline, Toldam-Andersen, Torben, Topin, Jérémie, Torres-Moreno, Miriam, Torri, Aiana F., Tournier, Carole, Trautzsch, Stephan, Tromelin, Anne, Troncoso, Ana M., Úbeda, Cristina, Ulrich, Detlef, Varming, Camilla, Venskutonis, Petras Rimantas, Venturini, Maria E., Verde-Calvo, Jose Ramon, Villmann, Carmen, van der Velden, Rob, Wüst, Matthias, Wagner, Roger, Walsh, Stuart, Wansink, Brian, Wassink, Anne-Marie, Wessjohann, Ludger, Whitaker, Vance, Hanny Wijayaa, Christofora, Williams, Robert C., Wittlake, Rüdiger, Wollmann, Nadine, Yang, Baoru, Yang, Nicole, Yu, Lu, Yvan, Niclass, Yven, Claude, Zapata, Julián, Zepka, Leila Q., and Ziegler, Herta

Published
2014
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40. Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.

Author

Lignou, Stella, Parker, Jane K., Baxter, Charles, and Mottram, Donald S.

Subjects
*MUSKMELON, *SHELF-life dating of food, *SENSORY evaluation, *ESTERS, *SULFUR compounds, *INSTRUMENTAL analysis, *COMPARATIVE studies
Abstract

Highlights: [•] Flavour of medium and long shelf-life Charentais cantaloupe melons was compared. [•] Volatile and semi-volatile profiles were correlated with sensory data using multifactorial analysis. [•] Maturity at harvest has a significant impact on the flavour of medium-shelf life fruit. [•] Maturity at harvest had much less impact on a long shelf-life genotype. [•] Esters and sulphur-compounds were more abundant in mature medium shelf-life fruit. [Copyright &y& Elsevier]

Published
2014
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41. Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)

Author

Lignou, Stella, Parker, Jane K., Oruna-Concha, Maria Jose, and Mottram, Donald S.

Subjects
*MUSKMELON, *VEGETABLE flavor & odor, *CITRIC acid, *SOLID phase extraction, *GAS chromatography/Mass spectrometry (GC-MS), *SEMIVOLATILE organic compounds
Abstract

Abstract: Novel acidic varieties of muskmelon (Cucumis melo L.) are emerging onto the UK market. These melons contain almost twice the amount of citric acid compared to standard melons and are described as ‘zesty and fresh’. This study compared the flavour components of three acidic varieties with a standard Galia-type melon. The volatile and semivolatile compounds were extracted, using dynamic headspace extraction (DHE) or solid-phase microextraction (SPME) and solid phase extraction (SPE), respectively, followed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). More than 50 volatile and 50 semivolatile compounds were identified in the headspace and the SPE extracts, respectively. GC–O revealed 15 odour-active components in the headspace, with esters being consistently higher in the acidic variety. This study showed quantitative and qualitative differences among all four varieties and key differences between acidic varieties and standard melons. [Copyright &y& Elsevier]

Published
2013
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42. The kinetics of thermal generation of flavour.

Author

Parker, Jane K

Abstract

Control and optimisation of flavour is the ultimate challenge for the food and flavour industry. The major route to flavour formation during thermal processing is the Maillard reaction, which is a complex cascade of interdependent reactions initiated by the reaction between a reducing sugar and an amino compound. The complexity of the reaction means that researchers turn to kinetic modelling in order to understand the control points of the reaction and to manipulate the flavour profile. Studies of the kinetics of flavour formation have developed over the past 30 years from single- response empirical models of binary aqueous systems to sophisticated multi-response models in food matrices, based on the underlying chemistry, with the power to predict the formation of some key aroma compounds. This paper discusses in detail the development of kinetic models of thermal generation of flavour and looks at the challenges involved in predicting flavour. Copyright © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2013
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46. Oral care product formulations, properties and challenges.

Author

Aspinall, Sam R., Parker, Jane K., and Khutoryanskiy, Vitaliy V.

Subjects
*TOOTHPASTE, *DENTAL plaque, *DENTAL caries, *ORAL hygiene, *RF values (Chromatography), *ORAL health, *DENTAL equipment, *DENTAL floss
Abstract

[Display omitted] • The oral cavity has a very diverse bacterial flora that inhabits it. • Modern oral care products are complex formulations containing many ingredients. • Advanced formulations provide extended release of ingredients vital for dental health. • Further research on new ways of increasing the retention time of formulations in the mouth is needed. This review explores the physical, chemical and structural properties of key components of oral care products, whilst looking at the challenges which need to be overcome to continue to improve the efficacy of oral care, and improve dental health. Oral care has been an essential part of all populations and cultures around the world for thousands of years. To maintain good oral health, dental plaque causing bacteria and malodour must be controlled whilst also strengthening and protecting the teeth to prevent dental caries. Advanced modern formulations need to provide controlled and extended release of ingredients vital for dental health. With modern day products such as toothpastes and mouthwashes, it has never been easier to maintain good oral hygiene and health, yet the incidence of dental caries is still on the rise. The complex formulations of modern toothpastes and mouthwashes makes them one of the most sophisticated pharmaceutical products on the market today. The demands of the consumer coupled with the complexity of the oral cavity make it one of the most challenging development processes. [ABSTRACT FROM AUTHOR]

Published
2021
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47. The University of Reading meets Food Industry needs.

Author

Parker, Jane K.

Subjects
FOOD industry, PROFESSIONAL employee training, FOOD handling, FOOD security, FOOD quality
Abstract

The article discusses the interaction of the University of Reading in England to the Enterprise Centres including Flavour Centre, Food Processing Centre and Sensory Science Centre. It states that the Enterprise Centres work together for a high quality product where new products and processes developed in Food Processing Centre, examined by Flavour Centre and assessed in the Sensory Science Centre. It mentions that the Enterprise Centres offers modular programmes for food industry professionals.

Published
2013

48. Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.

Author

Piornos, José A., Balagiannis, Dimitris P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Brouwer, Eric, and Parker, Jane K.

Subjects
*AMADORI compounds, *NON-alcoholic beer, *BREWING industry, *MANUFACTURING processes, *MALTING
Abstract

Control of aroma formation during production of barley malt is critical to provide consistent and high-quality products for the brewing industry. Malt quality can be affected by the inherent variability of raw material and processing conditions, leading to inconsistent and/or undesirable profiles. Dried green malts were cured isothermally at 65, 78 and 90 °C for 8.4 h, and characteristic aroma compounds (Strecker aldehydes), precursors and intermediate compounds were analysed over time. By kinetic modelling of Strecker aldehydes, based on fundamental chemical pathways, we showed that degradation of Amadori rearrangement products and short-chain dicarbonyls was more sensitive to temperature change due to their higher activation energies compared to other kinetic steps. This study can help maltsters to manipulate formation of Strecker aldehydes, via raw material screening and process control, and hence optimise the organoleptic quality of malts and their products, such as non-alcoholic beers, where these aldehydes play a key role. [Display omitted] • A mathematical model for aroma formation during malt kilning has been developed. • The model was built using industrially germinated barley kilned on a pilot scale. • The concentration and kinetic profiles of ARP during malt kilning are reported for the first time. • The model shows a greater reduction of the degradation of ARP at lower temperatures. • We now understand the impact of temperature change on different steps of the reaction. [ABSTRACT FROM AUTHOR]

Published
2025
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49. Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.

Author

Bull, Stephanie P., Khutoryanskiy, Vitaliy V., Parker, Jane K., Faka, Marianthi, and Methven, Lisa

Subjects
*WHEY protein concentrates, *NUCLEAR magnetic resonance, *MAGNETIC circular dichroism, *DENATURATION of proteins, *TERTIARY structure, *WHEY proteins
Abstract

• Heating time increases oral retention of whey protein up to 1 min post-consumption. • Heating whey protein concentrate increases free thiol concentration. • Heating changes secondary and tertiary structures of whey protein concentrate. • Circular dichroism found protein unfolding and changes to β-barrel with heating. • Nuclear magnetic resonance found heating leads to hydrophobic group exposure. This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying. [ABSTRACT FROM AUTHOR]

Published
2022
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50. Characterisation of the chocolate aroma in roast jackfruit seeds.

Author

Spada, Fernanda Papa, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin, and Parker, Jane K.

Subjects
*FOOD aroma, *JACKFRUIT, *SOLID phase extraction, *SEEDS, *COCOA products, *CACAO beans, *COCOA, *CHOCOLATE
Abstract

• Jackfruit seeds were processed and roasted to generate chocolate aroma. • Aroma was compared in seeds that were dried, acidified or fermented prior to roasting. • Typical cocoa aroma compounds were produced in all cases. • 40 different pyrazines were identified and confirmed with bespoke process reactions. • Fermented jackfruit seeds produced the most cocoa-like aroma. The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy "roasted jackfruit seed" aroma. The fermented sample had the most similar aroma profile to cocoa powder. [ABSTRACT FROM AUTHOR]

Published
2021
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