Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light

Zardin, Erika; Silcock, Patrick; Siefarth, Caroline; Bremer, Phil; Beauchamp, Jonathan

doi:10.1016/j.idairyj.2016.07.005

Cited by 19 publications

(19 citation statements)

References 8 publications

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“…Milk, as an example of a complex system, was exposed to light using the same conditions as outlined in section 3.1. In milk, the generation of light‐strike flavours during light exposure has been attributed to the photooxidation of sulfur amino acids, which in turn leads to cabbage‐like flavours . The signal intensity evolution of selected VOCs is shown in Figure .…”

Section: Resultssupporting

confidence: 85%

“…The formation of methanethiol from methionine is well‐documented . The main pathway is methionine → methional → methanethiol.…”

Section: Resultsmentioning

confidence: 99%

“…The experimental setup was held in a ventilated incubator (Queue System), and the temperature was maintained at 27 ± 0.5°C . The temperature was selected based on the results of Zardin et al and Beauchamp et al where very similar experimental conditions were used with little difference observed in signal intensity between 4.5 and 27 °C. All samples were measured in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…In the presence of photooxidation sensitizers, such as riboflavin, chlorins, and porphyrins, the oxidation of methionine to methional rapidly occurs even at room temperatures. However, the detection of methional is not trivial, as this aldehyde is highly reactive and can decompose into a cascade of volatile organic compounds, such as methanethiol, dimethyl disulfide (DMDS), dimethyl sulfide (DMS), and hydrogen sulfide …”

Section: Introductionmentioning

confidence: 99%

“…Although the photooxidation of methionine to methional and then to methanethiol is relatively well accepted, the unpredictable detection of methional has raised the question about its relative role in the formation of methanethiol . Overall, the mechanisms involved in the evolution of volatile organic compound (VOCs) during the early stages of light exposure remain unclear .…”

Section: Introductionmentioning

confidence: 99%

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Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system

Asaduzzaman

Scampicchio

Biasioli

et al. 2019

Flavour & Fragrance J

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Methionine and riboflavin have been identified as key reactants in the development of off‐flavours induced by light exposure. However, the mechanism behind the production of volatiles organic compounds (VOCs) that are generated during the early stages of light exposure is still unclear. To provide new insights into the development of light‐induced off‐flavours, fluorescent light was applied for up to 6 hours to model solutions of methionine and riboflavin and the released VOCs were continuously monitored by proton‐transfer‐reaction mass spectrometry (PTR‐MS). Upon light exposure, methanethiol was rapidly generated, with methional not being released until about 3 minutes later. 2‐Propenal and formic acid, which are methanethiol coproducts from oxidation of methional, were not released until after approximately 22 and 29 min exposure, respectively. These observations coupled with the results from the methional reductive amination blocking experiment suggest that methanethiol could be formed directly from methionine rather than only via the methional intermediate. This means that the light‐induced oxidation of methionine can undergo, at least, two parallel pathways, both leading to the formation of methanethiol. The finding was confirmed in semi‐skimmed milk subjected to similar fluorescence light exposures where consistent changes in VOC signal intensities were observed. The results from these trials demonstrate the advantages of direct injection mass spectrometry techniques like PTR‐MS which enable reactions to be followed in real time and offer the potential to uncover new insights into reaction pathways.

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Section: Resultssupporting

confidence: 85%

“…The formation of methanethiol from methionine is well‐documented . The main pathway is methionine → methional → methanethiol.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system

Asaduzzaman

Scampicchio

Biasioli

et al. 2019

Flavour & Fragrance J

Self Cite

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Long‐time Performance of Bottles Made of PET Blended with Various Concentrations of Oxygen Scavenger Additive Stored at Different Temperatures

Sängerlaub

Müller

2017

Packag Technol Sci

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Blending of poly(ethylene terephthalate) (PET) with oxygen scavenger additives is a way to reduce ingress of oxygen into PET bottles made of these blends. The objective is to reduce oxidation of packaged beverages and oils. However, few studies were performed about the long-time influence of temperature on PET bottles with oxygen scavenger additives. Such knowledge is relevant for the development of accelerated tests. In this study, the influence of temperature on oxygen permeation of PET bottles with the oxygen scavenger additives MXD6 or Oxyclear® was examined. PET bottles made of blends of PET with 2, 5 and 8 wt.À% MXD6, respectively, or with 2 wt.À% Oxyclear® were filled with deoxygenated water. The bottles were stored at 5, 23, 38 and 55°C up to 5 years. Oxygen partial pressure of the water in the bottles was measured regularly. As expected, oxygen partial pressure increased earlier at higher temperature because of faster exhaustion of the oxygen scavenger. Oxygen partial pressure of water in PET bottles with 8 wt.À% MXD6 was below 10 mbar even after 5 years storage time at 5 and 23°C. Oxygen absorption capacity of activated MXD6 was at least 76 mg/g. This study shows that PET bottles with oxygen scavengers are able to reduce the oxygen ingress for several years, even at elevated temperatures.

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Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry

Beauchamp

Biasioli

Silcock

2022

Mass Spectrometry for Food Analysis

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Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light

Cited by 19 publications

References 8 publications

Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system

Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system

Long‐time Performance of Bottles Made of PET Blended with Various Concentrations of Oxygen Scavenger Additive Stored at Different Temperatures

Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry

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