Structural Features for Furan-Derived Fruity and Meaty Aroma Impressions

Abstract

Furan derivatives are part of nearly all food aromas. They are mainly formed by thermal degradation of carbohydrates and ascorbic acid and from sugar-amino acid interactions during food processing. Caramel-like, sweet, fruity, nutty, meaty, and burnt odor impressions are associated with this class of compounds. In the presented work, structure-activity relationship (SAR) investigations are performed on a series of furan derivatives in order to find structural subunits, which are responsible for the particular characteristic flavors. Therefore, artificial neural networks are applied on a set of 35 furans with the aroma categories "meaty" or "fruity" to calculate a classification rule and class boundaries for these two aroma impressions. By training a multilayer perceptron network architecture with a backpropagation algorithm, a correct classification rate of 100% is obtained. The neural network is able to distinguish between the two studied groups by using the following significant descriptors as inputs: number of sulfur atoms, Looping Centric Information Index, Folding Degree Index and Petitjean Shape Indices. Finally, the results clearly demonstrate that artificial neural networks are successful tools to investigate non-linear qualitative structure-odor relationships of aroma compounds.

An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

“…These compounds have been connected to the presence of meaty and burnt notes, especially at higher concentrations. 50 Another group of compounds which would be expected at high frequency are pyridine derivatives, referred to earlier. Indeed, several signals are observed at approximately 8.5 ppm in the SCG smoke spectra and are associated with various methylpyridines and methylpyrazines, some of the same resonances are also observed in the peat smoke sample, though they are generally of lower intensity.…”

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

“…These compounds were also found to influence the aroma of coffees ( Hu et al, 2020 ; Mortas, Gul, Yazici, & Dervisoğlu, 2017 ; Wei et al, 2012 ). 2-Furoate (detected only in the roasted teas) is the conjugate base of 2-furoic acid, which is abundant in roasted coffee ( Mortas et al, 2017 ) and is responsible for the caramel-like notes ( Wailzer, Klocker, Wolschann, & Buchbauer, 2016 ). Other metabolites - such as trigonelline, acetate and malate - play important roles in the differentiation terms of degree of roasting ( Hu et al, 2020 ).…”

UHPLC-ESI-QTOF-MS/MS Profiling of Phytochemicals from Araticum Fruit (Annona crassiflora Mart.) and Its Antioxidant Activity

“…Therefore, the presence of this compound in the araticum pulp analyzed in the present study may be a result of the degradation of ascorbic acid. 2-Furoic acid, along with other furan derivatives, can contribute to impressions of fruity, caramel-like, sweet, nutty, meaty, and burnt odors in food products [ 83 ]. The present results demonstrate that malic acid, citric acid, and n- propylmalic acid can contribute to the slightly acidic taste of the araticum fruit, while 2-furoic acid may be responsible for the sweet and fruity odor notes.…”