Food Chemistry

Belitz, H.-D.; Grosch, W.; Schieberle, Peter

doi:10.1007/978-3-662-07279-0

Cited by 947 publications

(1,174 citation statements)

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“…In fact, , Fontina' is mainly characterised by a high number of alcohols and esters, whereas terpenes and aldehydes are the most abundant compounds found in the volatile fraction of Salame Mantovano [25,26]. The flavour of Altamura bread is characterised by a high number of pyrazines and other volatile compounds produced during the thermal treatment of cooking as already observed for other bread products [22]. The applicability of the database in the field of food analysis is of great concern since the aromatic profile can be used for the characterisation of the products under investigation.…”

Section: Resultsmentioning

confidence: 81%

“…In this work, some of the most representative chemical classes of aromatic compounds encompassing aldehydes, ketones, alcohols, esters, terpenes, sulphur and N-heterocyclic compounds were considered for the database creation. All these compounds are known to contribute to food aroma [22]: they may be naturally present in the food, either in the raw matter or produced during food treatment, or added as flavouring agents.…”

Section: Resultsmentioning

confidence: 99%

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Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

Bianchi

Careri²,

Mangia

et al. 2007

J of Separation Science

181

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Original PaperRetention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness A retention index (RI) database containing 250 volatile compounds was created on a polar stationary phase column and validated for food aroma characterisation. Precision of the retention indices (RIs) was assessed by performing replicated injections of a representative number of volatiles under the same experimental conditions: differences lower than 1 U were observed for all the compounds. Robustness was evaluated by carrying out injections of the same set of volatile compounds under different experimental conditions, i. e. program temperature, column batches and instrumentation. Excellent results were obtained with a maximum difference in the RI values of 10 U. The capabilities of the created database for food aroma characterisation were finally evaluated by analysing the volatile fractions of different food matrices such as dry sausages, cheese and bread. A great number of volatile compounds were identified in the analysed samples on the basis of their RI, thus proving the usefulness of the RI collections in the field of food analysis.

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

Bianchi

Careri²,

Mangia

et al. 2007

J of Separation Science

181

View full text Add to dashboard Cite

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“…Let us first try to understand the production of this sauce before examining how it can fail and be recovered. First, egg yolks are mainly composed of approximately 50 % water, 15 % proteins, and 35 % lipids, including phospholipids and triglycerides, Belitz and Grosch [1]. Butter is made of about 82 % triglycerides of many varieties (which explains why the melting point of butter begins at -10°C and finishes at +55°C), a maximum of 16 % of water, including some lactose and proteins, Bouteille et al [2], Lopez and Ollivon [3].…”

Section: Solutionmentioning

confidence: 99%

Solution to Hollandaise challenge

This

2016

Anal Bioanal Chem

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SolutionCan one recover a failed Hollandaise sauce by adding cold water? Let us first try to understand the production of this sauce before examining how it can fail and be recovered. First, egg yolks are mainly composed of approximately 50 % water, 15 % proteins, and 35 % lipids, including phospholipids and triglycerides, Belitz and Grosch [1]. Butter is made of about 82 % triglycerides of many varieties (which explains why the melting point of butter begins at -10°C and finishes at +55°C), a maximum of 16 % of water, including some lactose and proteins, Bouteille et al. [2], Lopez and Ollivon [3].The processes that occur during the first step of thermal processing of the mixture of egg and an aqueous solution depend on the temperature, as egg proteins can denature, aggregate, and even coagulate as soon as the temperature reaches 61°C, This, 2009 [4]. At the same time, air bubbles are introduced by the whisk, which can be observed simply from the whitening of the sauce or by microscopic optical examination (Fig. 1).When melted butter is added, the liquid fat is dispersed in the water phase, making a more complex physical system: the final sauce is a suspension (of egg proteins aggregates), an emulsion (of melted fat droplets), and a foam (of air bubbles) at the same time. The disperse system formalism of such a system can be described as (G+O+S)/W, where G stands for the gas bubbles, O for the oil droplets, S for the protein aggregates, solidus / for the random dispersion, and solid protein for the continuous water phase, This, 2012 [5].What happens when heating is too strong or too long, particularly when the finished sauce is kept on mild heat until it is served? There are many possibilities, but the most obvious is a phase separation, Thakur et al, 2007 [6] because of an insufficient quantity of water: for an emulsion to subsist, approximately 5 % water is needed and, indeed, this limit is breached when water evaporates during the sauce preparation. It is useful to remember that the water quantity can be small in the sauce. A typical recipe would contain 20-30 % water before heating.Is it true that water can help to recover a smooth system? Indeed, and one can easily perform the experiment. In one of Fig. 1 Microscopic view of the Hollandaise sauce. One can see the oil droplets (smaller white disks) and the air bubbles (bigger disks, with a dark edge). The egg aggregates appear with difficulty at this magnification (the diameter of the largest air bubbles is about 0.1 mm).

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“…Cationic and in natura starches were added to pectin in order to evaluate both starches polymers water susceptibility and mechanical properties, when blended by reactive extrusion with pectin in presence of citric acid. Besides of the edible and nontoxic characteristics of citric acid, its utilization is justified also due to pectin ability in forming gel at low pH (normally using citric acid), in presence of high temperature [14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] . …”

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confidence: 99%

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

et al. 2016

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IntroductionEco-friendly materials has emerged as one of the most reliable and promising solutions for the food and drug packaging next generation [1][2][3] . In this context, thermoplastic starch (TPS) 4-11 and pectin [12][13][14][15] are promising bases for polymers manufacture due to their wide availability, low cost, renewable character and ability of being produced using traditional processing techniques used in the plastics industry, such as extrusion.TPS and pectin polymer blends have been successfully developed resulting in good mechanical properties and oxygen barrier properties polymers [16][17][18][19][20][21] , especially regarding high methoxyl pectin. Furthermore, the association between cationic TPS and pectin has also been examined in various studies 22,23 . Cationic starch and high methoxyl pectin may interact favourably with one another due to the cationic nature of TPS and the anionic nature of the high methoxyl pectin. According to Prado and Matulewicks 24 , the combination of cationic polysaccharides with anionic polymers can lead to interpolyeletrolyte complexes (IPECs) with hydrogel like structures, with the possibility of producing a hydrogel physically cross-linked with in natura sources molecules. Such possibility has a great impact in developing food contact polymers, once conventional crosslinking processes usually uses toxic compounds, such as epichlorohydrin [24][25] .Reactive extrusion has been successfully applied to TPS polymers 1 and has resulted in more flexible and less brittle TPS materials 5,26-29 when compared to similar TPS materials obtained by conventional extrusion. However, few studies have investigated reative extrusion under edible acids and fewer have examined the use of reactive extrusion on cationic starch bio-based polymers 15 and even less have studied high methoxyl pectin polymers or pectin-starch composites and neither are information about such polymers mechanical or barrier performance. Cationic and in natura starches were added to pectin in order to evaluate both starches polymers water susceptibility and mechanical properties, when blended by reactive extrusion with pectin in presence of citric acid. Besides of the edible and nontoxic characteristics of citric acid, its utilization is justified also due to pectin ability in forming gel at low pH (normally using citric acid), in presence of high temperature [14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] . Materials and Methods MaterialsIn natura (not modified) (NM) and cationic (C) corn starch materials were obtained from Unilever Brasil Alimentos Ltda and Corn Products Brazil, respectively. The cationic starch (FH5804) was substitution degree of 0,036% and an Pectin and starch are edible, non-toxic, biodegradable and obtained from renewable sources. Also have the benefit to be easily cross-linked producing hydrogels. Reactive extrusion with edible citric acid and cross linking interactions was evaluated on extruded thermoplastic in natura and cationic starch-pectin blends. Materials w...

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Food Chemistry

Cited by 947 publications

References 0 publications

Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

Solution to Hollandaise challenge

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

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