Identification Of Non-volatile Compounds Research Articles

Integrate analysis of metabolome and transcriptome of three Fragaria × ananassa cultivars to stablish the non-volatile compounds of strawberry flavor

The flavor attribute of Fragaria × ananassa Duch. would decide consumers’ selection of preferred strawberry commercial cultivars. The roles of volatile compounds in strawberry aroma have been well-studied while knowledge regarding the non-volatile compounds is limited. Some non-volatile compounds which are involved in consumers preference of strawberry have been reported, contributions of non-volatile compounds for strawberry flavor remain ambiguous. This study explored the strawberry flavor influences of essential non-volatile compounds by comparing biosynthesis pathways of cultivars exhibiting distinct flavor characteristics. The widely targeted metabolome generated global profiles of three cultivars including 521 known non-volatile compounds. The differential accumulation analysis and precise quantification of soluble sugars, organic acids, polyphenols and free amino acids (FAAs) predicted fructose, citric acid, kaempferol and pelargonin-3-glucoside were key compounds involved in the sweetness, acidity and astringency of strawberries. Further, the conjoint analysis of metabolites and 824 differentially expressed genes revealed that flavonoid biosynthesis, phenylpropanoid metabolism and citrate cycle pathways decided the content difference of key flavor compounds. Within these pathways, several structure genes were predicted as potential regulators of organic acids, flavonoids and umami-taste FAAs. These findings would be helpful in identification of non-volatile compounds and genes responsible for strawberry flavor.

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.

Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.

Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC–MS analysis

Non-volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted LC–MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.995) and predictive ability (Q2 = 0.918). Four chemical compounds predictive of acceptability were identified, by accurate MS and NMR, as secoisolariciresinol monoglucoside, (+)-isolariciresinol monoglucoside, 1-hexanoyl-phloroglucinol-2-O-β-d-glucoside, and the novel compound decanoic acid-4-O-β-d-glucoside. Sensory recombination testing of preserve samples with added levels of the four predictive LC–MS compounds indicated perceivable sensory changes in the flavor profile. Female consumers significantly preferred the recombination preserve with added levels of both predictive GC–MS and LC–MS compounds as compared to the control preserve, demonstrating the applicability of the approach for understanding product liking.

Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking

Untargeted LC–MS flavoromic analysis was utilized to identify chemical compounds that impact consumer liking of whole wheat bread. Chemical fingerprints of thirteen whole wheat breads were modeled against consumer flavor liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.98) and predictive ability (Q2 = 0.95). The four most predictive features (negatively correlated) were identified as 9S,12S,13S-trihydroxy-octadec-10E-enoic acid (pinellic acid), 9S,12S,13S-trihydroxy-octadeca-10E,15Z-dienoic acid, 8R*,9R*,10S*-trihydroxy-octadec-6Z-enoic acid, and 1-(octadeca-9Z,12Z-dienoyl)-sn-glycero-3-phosphocholine. Sensory validation studies including bitter threshold determination and recombination tests confirmed the contribution of these compounds to the perceived bitterness intensity of the bread samples and the overall negative impact on flavor liking. Lipoxygenase activity of the flour was reported to have a significant impact on the formation of the three bitter compounds (trihydroxy fatty acids) in the bread samples.

Identification of non-volatile compounds and their migration from hot melt adhesives used in food packaging materials characterized by ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry

The identification of unknown non-volatile migrant compounds from adhesives used in food contact materials is a very challenging task because of the number of possible compounds involved, given that adhesives are complex mixtures of chemicals. The use of ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-MS/QTOF) is shown to be a successful tool for identifying non-targeted migrant compounds from two hot melt adhesives used in food packaging laminates. Out of the seven migrants identified and quantified, five were amides and one was a compound classified in Class II of the Cramer toxicity. None of the migration values exceeded the recommended Cramer exposure values.