Recent Advances in Food and Flavor Chemistry - Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

515 Pages·2010·25.15 MB·English

by  Ho

Recent Advances in Food and
Flavor Chemistry
Food Flavor and Encapsulation, Health
Benefits, Analytical Methods, and Molecular
Biology of Functional Foods
Edited by
C.-T. HO
Rutgers University, New Brunswick, NJ, USA
C.J . Mussinan
International Flavors and Fragrances, Union Beach, NJ, USA
F. Shahidi
Memorial University of Newfoundland, St John's, NL, Canada
E. Tratras Contis
Eastern Michigan University, Ypsilanti, MI, USA
RSC Publishing
Proceedings of the 12' International Flavor Conference, 4' George Charalambous
Memorial Symposium, held May 25 -29,2009 in Skiathos, Greece.
Special Publication No. 326
ISBN: 978-1-84755-201-3
A catalogue record for this book is available from the British Library
0T he Royal Society of Chemistry 2010
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Preface
The fourth George Charalambous Memorial Symposium is the 12” in a series of
International Flavor Conferences, continuing the conference tradition in the Greek isles.
The 12”’ Inter-nntionul Flavor Conference was held May 25-30, 2009 on the beautiful
island of Skiathos. part of the Sporades island group in the northern part of the Aegean
Sea in Greece. From 1997, this symposium has been held as a memorial to George
Charalambous, who was the driving force behind the first eight symposia. His work is
continued by the organizing committee, who was inspired by his creation of these
International Flavor Conferences, and who enthusiastically continue his mission. The
conference was sponsored and hosted by the Agricultural and Food Chemistry Division
(AGFD) of the American Chemical Society (ACS) and was a venue for leaders in the
flavor and food chemistry field to gather and share the results of their recent research.
This peer-reviewed book is a collection of papers by international experts from 21
countries and gives the reader a broad overview of the current work being done in the
area of food and flavor chemistry.
The Andvticcil Methods for Food Fltrvors section begins with an overview of the
development of isotopic methods for tlavour authentication. Another chapter
discusses the trends revealed by radiocarbon (“C) and stable isotope (6°C and
6D) analysis. Other chapters evaluate the application of diverse analytical
techniques including solid phase extraction (SPE), SPME, green solvents, and the
use of small-bore high performance liquid chromatography (HPLC) columns to
analyze such diverse foods and flavours as vanilla, blackcurrants and other
berries, aromatic seeds, and maple syrups.
In the Food Fltivoiir Coniuoiintis section the issue of diacetyl in microwave
popcorn is reviewed. This section also includes chapters on the volatile
compounds in an array of products ranging from fat-derived volatiles from cows’,
goats’ and ewe’s milk to the flavour components of such products as vanilla
beans. sausages and turkey, fish oils. fruits? cereals, breads, and cocoa.
The Flcil-oiir Encapsiil(ition and Flrivoiir Relecrse section includes chapters on the
measurement of flavour release from microencapsulated products. Other chapters
report on techniques used to encapsulate flavours, like orange oil, or study the fate
of aspartame and flavour molecules in chewing gum.
The section on the Hmlth Beneficid Properties of Foods looks at such topics as
omega-3 oils. antioxidants and biological activities of various foods. food
components and essential oils. These chapters focus on the bioactive ingredients
used in the development of functional foods or dietary supplements.
The final section on the iIlolecul~irB iologv of Filnctionai Foods is concerned
primarily with the relationship between these foods and various diseases. These
chapters focus on studies of various components in foods with respect to cancer
and neurodegenerative diseases.
In addition, the International Society for Nutraceutical and Functional Foods (ISNFF)
presented a pre-conference short course (May 25-26, 2009) on nutraceuticals. entitled,
vi Preface
Functional Food Ingredients, Nutmceiiticals and Dietary Supplements: Firnditrmentcils,
Applications uiid Methodologies. Nearly 20 internationally recognized speakers imolved
in nutraceuticals and functional foods research gave lectures and presentations during the
short course. This short course included such topics as: the application of genomics,
proteomics and metabolomics in nutraceuticals and functional foods, such as omega-3
oils, xanthophylls, tocopherols and tocotrienols; olive oil and olive by-products as the
components of the Mediterranean diet: multifunctional bioactive peptides in the
prevention and treatment of diseases; the health promoting mechanism of flavonoids;
phenolic compounds in anti-obesity and health; phenolics in food and dietary
supplements; bioavailability of food phytochemicals; phytosterols and other cholestzrol-
lowering functional food ingredients; and the commercialization and regulation of
functional foods.
The organizers and editors of these proceedings gratefully acknowledge the generous
contributions towards the Conference’s expenses by International Flab ors & Fragrances
and the American Chemical Society. We also wish to acknowledge Eastern Michigan
University for the production of the conference progradabstract book and the
maintenance ofthe conference website, wuw.emich.edu, ila or.
The Editors
Contents
Analytical Methods for Food Flavors
Historical look at the use of isotopic analyses for flavor authentication 3
P. G. Hofsman and J.E . Noakes
Two decades of flavor analysis: Trends revealed by radiocarbon (14C) and stable 9
isotope (613C and SD) analysis
R. A. Culp and J. E. Noakes
Evaluation of solid phase extraction-directm icrovial insert thermal desorption for 28
volatile analysis in berry hits
Xiaofen Du and Michael Qian
A rapid and efficient HPLC method for determination of vanillin and related 43
phenolic components in vanilla extracts using sub -2 pm column technologies
Stephen Toth
Application of new ‘green’ solvents for the extraction of blackcurrant (ribes 50
nipm1 .) bud volatile compounds
Gaizauskiene, P.R. Venskutonis, C. Raynaud and T. Talou
Flavor and aroma evaluation of foods: the role of the flavorist in food product 55
development
Stefanos Papoutsakis and Constantina Tzia
Isolation of flavors from aromatic seeds with liquid carbon dioxide 63
P.R. Venskutonis
Identification of potential impact odorants in four typical maple syrups using 69
headspace solid-phase microextraction with gas chromatography-mass
spectrometry
H. Sabik, N. Martin, and J. Fortin
Food Flavor Compounds
Computer-aided organic synthesis as a tool for generation of potentially new 81
flavoring compounds from ascorbic acid
Rene‘ M Barone, Michel C. Chanon, Gaston A. Vernin, and Cyril Phrhxinyi
Butter flavors and microwave popcorn: a review of health issues and industry 127
actions
Sara J. Risch
Fat-derived volatiles of various products of cows’, goats’ and ewes’ milk 132
G. Vagenas and I. G. Roussis
Aroma profile of vanilla in bourbon beans 139
Hirotoshi Tamura, Yuko Hata and Masahiro Chida
Comparison of flavor components in dry sausages obtained from commercial and 150
non fermented sausages from protected origin
Alicia Olivares. Jose‘ Luis Navarro and Mdnica Flores
...
Vlll Contents
Production of P-carotene-derived aroma compounds by co-oxidation of p-carotene 157
nanoemulsion
L. Cao-Hoang, R. Fougsre, J.M Belin and Y. Wache'
Study along storage of volatile compounds of two fish oils extracted by 164
supercritical carbon dioxide
S.M de Diego, N. Rubio-Rodriguez, I. Jaime, S. Beltrcin, J. Rovira and M T. Sanz
Prebaked bread with various cereal flour sources and effect on the flavor and 170
acceptability
Alexandros Anagnostopoulos,D imitra Lebesi, Virginia Giannou and Constantina
Tzia
Volatile compounds of probiotic fermented sausages produced using immobilized 178
L. casei on wheat
Marianthi Sidira, Dimitra Dimitrellou, Maria Kanellaki and Yiannis Kourkoutas
Characterization of the key aroma compounds in Colombian white guavas 185
(Psidium guajava L.)
D. C. Sinuco, M Steinhaus, C. Osorio and P. Schieberle
The aroma of guavas - Key aroma compounds and influence of tissue disruption 189
M Steinhaus, D.C. Sinuco, J. Polster, C. Osorio, and P. Schieberle
Volatile compounds in supercritical carbon dioxide extracts of brown crab 195
(Cancerp agurus) processing by-product.
Rodrigo Martinez, Maria Teresa Sanz, Lucia Gonzdez, Elena Corcuera, Sagrario
Beltrhn, Jordi Rovira and Isabel Jaime
Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat 20 1
M.E. Corcuera, D. Wilches, R. Martinez, S. Beltran, J. Rovira and I. Jaime
Volatile flavour compounds of the fruits of kumquat cultivated in north-western 207
Greece
P. G. Demertzis, G. E. Siouta and K. Akrida-Demertzi
Influence of light exposure after harvest on aroma profile of apples - Ildr0d pigeon 218
Marta Popielarz, Mikael Agerlin Petersen and Torben Bo Toldam-Andersen
Aroma of chocolate produced from tray-fermented cocoa at different stages of 22 1
fermentation
M. Owusu, M A. Petersen and H. Heimdal
Taste relaxation effect 224
Rie Kuramitsu
Flavor Encapsulation and Flavor Release
Flavour release in lipid rich food matrices; in-vitro and in-vivo measurement using 233
proton transfer reaction mass spectrometry
D. C. Frank, G. T. Eyres, U.P iyasiri, C. M Delahunty, I. A. Appelqvist, and
T. J. Wooster
Comparison of spray drying and refractance windowm drying technologies for 246
the encapsulation of orange oil
Keith R. Cadwallader, Joshua J. Moore, Zhitian Zhang and Shelly J. Schmidt
A study of the fate of aspartame and flavor molecules in chewing gum utilizing 255
LCMSMS and GCMS
Sharon M Brown, Lulu S. Henson, Richard D. Hiserodt, and Cynthia J. Mussinan
Contents ix
Measurement of flavor release from the microencapsulated products 264
P.R. Venskutonis and R. Baranauskiene
Characterization of a granular cellulose-containing delivery system for flavors 275
usingaccelerated solvent extraction coupled with gas chromatography
Stephen Toth
Health Beneficial Properties of Food
LC characterisation of peanut skin phytonutrients: antioxidant, radical-scavenging, 283
and biological activities
B.D. Crajl, J.L. Hargrove, P. Greenspan, D.K. Hartle, R. Amarowicz, and
R.B. Pegg
Stability characteristics of omega-3 oils and their randomized counterparts 297
J. Wang and F. Shahidi
Study on the interaction of selected phenolic acids with bovine serum albumin 308
Marian Naczk, Kulbir Singh, Anne Harasym, and Daniel Gerard Marangoni
Resveratrol, peanut sprout and stilbenoids as bioactive ingredients used for 322
development of functional foods or dietary supplements
Shih-Ha0 Wang, Ju-Chun Chang and Robin X-X Chiou
Quantitative analysis of six major polymethoxyflavones and six 5-hydroxylated 33 1
polymethoxyflavones in citrus peels
Shiming Li, Chih-Yu Lo, Zhenyu WangandChi-Tang Ho
Characterization of healthful lipids in U.S. runner peanuts using chemometrics 338
E-C. Shin, B.D. Crajl, R.B. Pegg, R.D. Phillips, andR.R. Eitenmiller
Antioxidants and antioxidant activities of several white and red wines 351
N. Kontogeorgos and I. G. Roussis
Composition and antimicrobial effects of savory (satureja hortensis) essential oils 356
isolated by different methods
P. R. Venskutonis, A. Sipailiene and A. Sarkinas
Potential physiological activities of lipophilic and hydrophilic fractions from 361
Australian-grown fruits
Dimitrios Zabaras and Izabela Konczak
Native vs extracted essential oil: from chemical composition to biological 369
activities
Chaker El Kalamouni, Diana Dobravalskyte, Christine Raynaud, Rimantas
Venskutonis and Thieriy Talou
Molecular Biology of Functional Food
Anthocyanin: multitargeted phytochemical for age-related neurodegenerative 381
diseases
Ping-Hsiao Shih, Chi-Tai Yeh and Gow-Chin Yen
Hepatic cellular homocysteine kinetics in the diabetic state 387
En-Pei Isabel Chiang, Yi-Cheng Wang, Wei-W en Chen and Feng-Yao Tang
X Contents
In vitro study of phloretin-induced cell death effects in human liver cancer cells 400
through inhibition of type I1 glucose transporter
Yuan-Soon Ho and Chia-Yi Tsai
Preventive effects of dihydrolipoic acid on environmental toxicant-induced 411
tumour promotion in a two-stage mouse skin tumorigenesis model
Ying-Jan Wang and Ming-Hsiung Pan
The in vitro and in vivo inhibitory effects of lycopene on the growth of human 42 1
colon cancer cells
Feng-Yao Tang, Meng-Qiu Lin and Li-Ha0 Cheng
Macrophage-activatingm ushroom proteins and the possible pathways 435
Fuu Sheu, Chi-Fai Chau and Hui-Hsin Chang
Comparative studies on biological activity of inotilone and methylinotilone ftom 448
Inonotus species
Min-Hsiung Pan, Ching-Shu Lai, Yu-Ching Kuo and Chi-Tang Ho
Subject Index 457
ANALYTICAL METHODS FOR FOOD FLAVOURS
HISTORICAL LOOK AT THE USE OF ISOTOPIC ANALYSES FOR FLAVOR
AUTHENTICATION
P.G. Hoffman’ and J.E. Noakes’
‘PGH Consulting, LLC, Freeland, Maryland, 21053
2 Center for Applied Isotopic Studies, University of Georgia, Athens, Georgia,
1 INTRODUCTION
The Flavor and Extract Manufacturers’ Association of the United States (FEMA) and the
University of Georgia (UofGa) have had almost a quarter of a century professional
relationship. During this period FEMA assisted the UofGa in forming and operating a
“center of excellence” at the University’s Center for Applied Isotopic Studies (CAIS).
This cooperative effort is involved with development and application of isotopic methods
for the authentication of flavor materials. The following is a historical description of this
synergistically beneficial activity.
2 BACKGROUND
Radiocarbon (CI4) analysis is used in order to date archeological artifacts because of the
known and uniform decay of the unstable carbon isotope with a half-life of about 5730
years. It was this method, which was used to disprove the claim that the Shroud of Turin
covered the body of Christ as the cloth had a Medieval carbon date. In the 1960’s, CI4
analysis was applied outside of archeology by Allen, et. all at Coca Cola when they
realized synthetic petroleum derived caffeine could be differentiated from modern kola
bean derived caffeine with liquid scintillation analysis, the technique used to measure CI4
content. Therefore, an adulterated “natural cola” could be identified and eliminated from
the market place.
In the 1970’s, as a result of efforts to refine radiocarbon dating, the discovery was made
that carbon was incorporated into plant materials by several biosynthetic pathways. The
CI4 as well as C13 and C” carbon isotope concentrations were altered from ambient levels
during these biosyntheses according to the pathway a plant utilized. In addition to the use
of this biosynthetic stable isotopic variation for the refinement of radiocarbon dating, these
stable isotope ratios (C13/C12c) ould be used to identify the botanical source of a product.
The major biosynthetic pathways are the Calvin and- Hatch-Slack cycles as well as a
combination of the two, the crassulacean acid metabolism A good example of
the use of these variable stable isotope ratios in establishing the origin of a product is