Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses

Tabak, Tolgahan; Yılmaz, İlkay; Tekiner, İsmail Hakkı

doi:10.1016/j.ijgfs.2021.100398

Cited by 5 publications

(4 citation statements)

References 46 publications

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“…The amino acids involved in the synthesis of flavor substances are called delicious amino acids. According to the human sense of taste, delicious amino acids can be divided into flavor amino acids (glutamic acid and aspartic acid), sweet amino acids (alanine, glycine, serine, threonine, and proline) and bitter amino acids (valine, isoleucine, leucine, arginine, phenylalanine (Phe), histidine, and methionine) [ 12 , 13 ]. Fruit quality is related not only to the genetic factors of the plant but also to external factors such as cultivation medium, light, temperature, and nutrition, which are also the main determinants of fruit quality [ 10 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Integrated Physiological and Metabolomic Analyses Reveal the Differences in the Fruit Quality of the Blueberry Cultivated in Three Soilless Substrates

Yang

Duan

Wei

et al. 2022

Foods

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With improving living standards, traditional blueberry planting modes cannot meet commercial demands, and blueberry cultivation with soilless substrate has become a popular solution in the blueberry industry. In this study, different soilless substrate treatments were found to markedly influence fruit appearance and intrinsic quality. The fruit in the 50:50 peat/pine bark (v/v) (FPB) treatment group had the maximum single fruit weight, largest vertical diameter, and brightest color, as well as the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) value, solid-acid ratio and anthocyanin content. The fruit in the 50:50 pine bark/rice husk (v/v) (FBR) treatment group had the highest total phenol and flavonoid levels, largest drip loss value, and lowest total pectin content and firmness value. Metabolomic analysis showed that flavonoid, carbohydrate, and carbohydrate conjugate, and amino acid, peptide, and analog levels were significantly different between groups. Fruit in the FPB group had the highest sucrose, D-fructose 1,6-bisphosphate, salidroside, tectorigenin, naringenin chalcone, trifolirhizin, and galangin contents. The increase in the relative expression of phenylalanine (Phe) promoted the synthesis of fruit polyphenols in the FBR group. Our results provide new insights into the effects of different substrates on the quality of blueberries and a reference for the soilless substrate cultivation of blueberries.

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Section: Introductionmentioning

confidence: 99%

Integrated Physiological and Metabolomic Analyses Reveal the Differences in the Fruit Quality of the Blueberry Cultivated in Three Soilless Substrates

Yang

Duan

Wei

et al. 2022

Foods

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“…Three milliliters of aliquot were injected into Jasem amino acid column (JASEM JSM‐CL‐575) with a flow rate of 0.7 mL/min. The results were expressed as g amino acid/kg sample (Bilgin et al., 2019 ; Tabak et al., 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis

Cerit,

Mehdizade,

Avcı

et al. 2024

Food Science & Nutrition

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Amino acid‐related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low‐protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low‐protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data (R2 > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low‐protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.

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“…Three milliliters of aliquot were injected into Jasem amino acid column (JASEM JSM-CL-575) with a ow rate of 0.7 mL/min. The results were expressed as mg amino acid/100 g sample [20,21]. Determination of total phenolic content and antioxidant activities…”

Section: Determination Of Amino Acid Pro Lesmentioning

confidence: 99%

Production of low-protein cocoa powder with enzyme-assisted hydrolysis

Cerit

Mehdizade

Avcı

et al. 2022

Preprint

View full text Add to dashboard Cite

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder with enzymatic hydrolysis and precipitation method. Firstly, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme and Alcalase). Then, protein level was decreased by isoelectric precipitation. According to obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40.00% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. Low-protein cocoa powder had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p>0.05). Chocolate production has also been carried out successfully with the obtained cocoa powder.

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Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses

Cited by 5 publications

References 46 publications

Integrated Physiological and Metabolomic Analyses Reveal the Differences in the Fruit Quality of the Blueberry Cultivated in Three Soilless Substrates

Integrated Physiological and Metabolomic Analyses Reveal the Differences in the Fruit Quality of the Blueberry Cultivated in Three Soilless Substrates

Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis

Production of low-protein cocoa powder with enzyme-assisted hydrolysis

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