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Fetal alcohol spectrum disorder (FASD) is a major public health issue that encompass an array of physical, neurological, and behavioral effects due to alcohol consumption during pregnancy. The classical biomarkers of FASD that are currently used lack sensitivity and specificity, and as such there is an opportunity through the use of novel metabolomics analysis to identify new biomarkers to identify those at risk for FASD, which could more effectively aid in early intervention. The focus of this minireview is to identify current work that is being done in the field of metabolomics in FASD in utero, and to highlight promising metabolites that could act as biomarkers in the future. We will conclude with suggestions for further research, as there is a large gap of knowledge in this particular area of metabolomics. Key words: metabolomics, fetal alcohol spectrum disorder, fetal alcohol syndrome, prenatal alcohol exposure, ethanol. Le trouble du spectre de l'alcoolisation foetale (TSAF), qui comprend une gamme d'effets physiques, neurologiques et comportementaux causes par la consommation d'alcool durant la grossesse, constitue un probleme majeur en sante publique. Les biomarqueurs classiques du TSAF utilises actuellement manquent de sensibilite et de specificite, et de ce fait, il s'ouvre une opportunite de decouvrir de nouveaux biomarqueurs grace a des analyses metabolomiques originales, permettant d'identifier les patients a risque de developper un TSAF, ce qui pourrait contribuer plus efficacement a une intervention precoce. Le centre de cette minisynthese est de presenter le travail realise dans le domaine de la metabolomique dans le TSAF in utero, et de mettre en evidence les metabolites prometteurs qui pourraient devenir des biomarqueurs dans l'avenir. Les auteurs concluront avec des suggestions d'avenues de recherche plus approfondie, car les connaissances actuelles de ce domaine particulier de la metabolomique sont lacunaires. [Traduit par la Redaction] Mots-cles : metabolomique, troubles du spectre de l'alcoolisation foetale, syndrome d'alcoolisation foetale, exposition prenatale a l'alcool, ethanol., Introduction Fetal alcohol spectrum disorder (FASD) is a widespread health problem that impacts fewer than 1% of births globally (Chabenne et al. 2014; Roozen et al. 2016). FASD is the [...]

BACKGROUND: Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time‐of‐flight mass spectrometry (LC/QTOF‐MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4 °C for up to 6 days. Carnosine (350 mg per 100 g), glutathione (GSH, 20 mg per 100 g) (concentrations based on reported values in the literature) and cysteine glycine (Cys Gly, 5 mg per 100 g) (concentration based on results from LC/QTOF‐MS) were used in model systems containing ribose (25 mg per 100 g). The three model systems were heated at 180 °C for 2 h at pH 6.3. VOCs were measured by simultaneous distillation solvent extraction/gas chromatography/mass spectrometry. RESULTS: Of 33 VOCs detected, 26 were significantly different (P ≤ 0.05) between the three peptides. The majority of nitrogen‐containing volatiles, pyrazines and pyridines, dominated the carnosine mixture, while sulfur‐containing VOCs dominated the GSH and Cys Gly peptide mixtures. CONCLUSION: Known key aroma compounds such as thiazole (meaty), 2‐methyl‐3‐furanthiol (beef and meat), 2‐furfurylthiol (roasted), dihydro‐2‐methyl‐3(2H)‐thiophenone (meaty), 2‐acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken, suggesting a potential contribution to the overall sensory quality of cooked meat. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Flavor perception is a highly individual sensation, and is impacted by a number of factors. Olfaction is a critical element in fully experiencing flavor. In this review, we explore the differences between orthonasal (sniff) versus retronasal (mouth) olfaction, and provide a comprehensive summary of recent publications in this arena. Here we explore the complexities of flavor perception, including the role that select flavors and media have on identification and localization. We also discuss some common neural imaging techniques used in this field, as odorants activate different neural responses in diverse areas of the brain, as well as the different stimulation patterns derived from perceiving food and nonfood related odorants. The information provided will be useful for sensory scientists and industry alike for the development of novel food and beverages that positively impact the consumer experience. [ABSTRACT FROM AUTHOR]