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Formation of Strecker aldehydes and pyrazines in a fried potato model system.

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Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and amino acids (asparagine, glutamine, leucine, isoleucine, phenylalanine, and/or methionine) and fried. Volatile compounds

Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips.

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Several methods have been developed for the analysis of substituted pyrazines and related substances in potato chips. Following separation/detection approaches (all employing head-space solid phase microextraction, HS-SPME, for volatiles sampling), have been critically assessed in our study: (i) gas

Identification of 2,5-dimethyl-pyrazine in the volatile flavour compounds of potato chips.

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Volatile compounds from potato-like model systems.

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The volatile reaction products of aqueous mixtures comprising combinations of methionine, glucose, linoleic acid, and starch heated in a modified Likens-Nickerson apparatus were extracted and analyzed by gas chromatography-mass spectrometry (GC-MS). The majority of volatile compounds were formed

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

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Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine. In a potato model system cooked at 180 degrees C for 10-60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were

Mechanisms of alkylpyrazine formation in a potato model system containing added glycine.

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The use of glycine to limit acrylamide formation during the heating of a potato model system was also found to alter the relative proportions of alkylpyrazines. The addition of glycine increased the quantities of several alkylpyrazines, and labeling studies using [2-13C]glycine showed that those

Bacillus licheniformis strain POT1 mediated polyphenol biosynthetic pathways genes activation and systemic resistance in potato plants against Alfalfa mosaic virus

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Alfalfa mosaic virus (AMV) is a worldwide distributed virus that has a very wide host range and causes significant crop losses of many economically important crops, including potato (Solanum tuberosum L.). In this study, the antiviral activity of Bacillus licheniformis strain POT1 against AMV on

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils.

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Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color, but some can have adverse effects on human health. The study investigated the influence of frying oils differing in their fatty acid compositions on the generation of

Profiling for Bioactive Peptides and Volatiles of Plant Growth Promoting Strains of the Bacillus subtilis Complex of Industrial Relevance

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Plant growth promoting rhizobacteria attain increasing importance in agriculture as biofertilizers and biocontrol agents. These properties significantly depend on the formation of bioactive compounds produced by such organisms. In our work we investigated the biosynthetic potential of 13

Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.

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The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS.

Chemical and sensory characteristics of soy sauce: A review

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Soy sauce is a fermented product and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential

Biomarkers of tuber intake.

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Tubers are important crops as well as staple foods in human nutrition. Among tubers, the potato in particular has been investigated for its health effects. However, except for its contribution to energy and effects related to resistant starch, the role of potatoes and other tubers in human health is

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.

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Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide,

Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes.

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Heat treatment is a widely used method for food processing, and the compounds formed by heat-processes may serve as biomarkers of heated food intake in nutrition studies. Therefore, we aimed to characterize the differential metabolic signatures resulting from intake of different potato products and

Urnula sp., an Endophyte of Dicksonia antarctica, Making a Fragrant Mixture of Biologically Active Volatile Organic Compounds.

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Urnula sp. was isolated as an endophyte of Dicksonia antarctica and identified primarily on the basis of its ITS sequence and morphological features. The anamorphic state of the fungus appeared as a hyphomyceteous-like fungus as based on its features in culture and scanning electron microscopy

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