Mid-infrared spectroscopy combined with multivariate analysis and machine-learning: A powerful tool to simultaneously assess geographical origin, growing conditions and bitter content in Gentiana lutea roots

Coelho, Christian; Figuérédo, Gilles; Lafarge, Céline; Bou-Maroun, Elias; Flahaut, Stéphanie

doi:10.1016/j.indcrop.2022.115349

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…Table 2 indicates the mean values of the contents of seco-iridoids compounds in Gentiana lutea rhizomes, in flavored goat whey after the gentian infusion, and in flavored goat cheeses after the flavoring process. As previously found in literature, gentiopicroside and loganic acid are the two most abundant compounds present in Gentiana lutea rhizomes, respectively, with mean values comprised between 5.90 and 6.50% and between 1.20 and 1.55% with differences already observed among these bitter compounds in the function of harvesting origin and growing conditions [33,48]. Swertiamarin and amarogentin presented lower mean values of 0.40% and 0.02% for each geographical site.…”

Section: Analysis Of Bitter Compounds Transfer From Gentiana Lutea Rh...supporting

confidence: 80%

“…The unflavored and gentian flavored whey at 5 g•L −1 were simply filtered on 0.45 um (PTFE filters) prior to analysis. The conditions used by Ultra High-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD) for bitter separation among gentiopicroside, loganic acid, swertiamarin and amarogentine in gentian-based matrices are identical to those previously described [33]. Yellow gentian rhizomes were extracted in a methanolic solution at 10 g•L −1 , filtered and further analyzed.…”

Section: Analysis Of Bitter Compoundsmentioning

confidence: 99%

“…Its rhizomes grow year after year by accumulating flavoring secondary metabolites such as secoiridoidal and iridoid glycosides or volatile compounds [30][31][32]. Recent studies could classify the chemical composition of Gentiana lutea roots in the function of geographical origin from different french mountains and of growing conditions [31,33].…”

Section: Introductionmentioning

confidence: 99%

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Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

Coelho

Bord

Fayolle

et al. 2023

Foods

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Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. The impregnation of gentian in goat cheeses was evaluated by chemical and sensory analysis. The chemical composition of cheeses was analyzed by HS-SPME-GC-MS (Head-Space—Solid Phase MicroExtraction—Gas Chromatography—Mass Spectrometry) for volatile compounds (alcohols, ketones, aldehydes, esters, alkenes, alkanes, acids, terpenes) and UHPLC-DAD (Ultra High-Performance Liquid Chromatography—Diode Array Detector) for gentian bitter compounds (seco-iridoids). The sensory analysis consisted of a bitterness rating and a free description of cheeses by 17 trained panelists. Results of the study highlighted that unflavored goat cheeses presented higher unpleasant notes (goaty and lactic whey) and higher amounts of hexanoic acid and toluene compared to gentian flavored goat cheeses. The bitterness of gentian flavored goat cheeses was higher compared to unflavored cheeses and could be explained by loganic acid transfer from yellow gentian to flavored cheeses. Other free descriptors of gentian flavored goat cheeses revealed more complex notes (herbal, vegetal, floral, sweet, spicy and creamy) and higher relative amounts of volatile compounds such as 3-methyl butanoic acid, 2-methyl propanoic acid, 4-methyl decane, 2,3-butanediol, ethanol, diacetyl, methyl acetate and 2-phenylethyl acetate, compared to unflavored cheeses. Phenylethyl acetate was the only volatile compound that enabled differentiation of gentian origin on gentian flavored goat cheeses. Gentian rhizomes could be considered a promising flavoring agent contributing to the olfactive and gustative complexity of flavored goat cheeses and the reduction of their goaty perceptions.

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Section: Analysis Of Bitter Compounds Transfer From Gentiana Lutea Rh...supporting

confidence: 80%

Section: Analysis Of Bitter Compoundsmentioning

confidence: 99%