| Title: | Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis |
| Author(s): | Lee J; Bousquieres J; Descharles N; Roux S; Michon C; Rega B; Bonazzi C; |
| Address: | "Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: jeehyun.lee@agroparistech.fr. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: nicolas.descharles@agroparistech.fr. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: stephanie.roux@agroparistech.fr. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: camille.michon@agroparistech.fr. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: barbara.rega@agroparistech.fr. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France. Electronic address: catherine.bonazzi@agroparistech.fr" |
| DOI: | 10.1016/j.foodres.2020.109087 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "This study presents a novel strategy for the dynamic analysis of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive towards Maillard and caramelization reactions. When implemented with precursors (glucose (G) or glucose + leucine (G + L)), the reactions are activated and volatile markers can be monitored dynamically during baking. A method for the on-line sampling of vapors during baking using sorbent tubes coupled to thermal desorption (TD-GC-MS) has been developed and proven to be an appropriate and rapid technique to analyze a large number of volatile compounds within a broad range of physical and chemical characteristics. Volatile markers such as acetic acid, furfural, furfuryl alcohol and 5-hydroxymethylfurfual were identified using both models: glucose (G) and glucose + leucine (G + L) because they arise from both caramelization and the Maillard reaction. On the other hand, 3-methylbutanal and 2,5-dimethylpyrazine were only identified in the (G + L) model cake as they arise from the Strecker degradation pathway induced by the presence of leucine. Moreover, the relative abundance of all markers of reactions covers a broad range. On-line sampling coupled to TD-GC-MS enabled the collection of kinetic data on these markers throughout the baking operation and discrimination of the two formulas (G vs G + L) and two baking temperatures (170 degrees C and 200 degrees C) used. These results offer promise for the further use of this approach to study reaction kinetics in model cakes" |
| Keywords: | Acetic Acid/analysis Cooking/*methods *Food Furaldehyde/analogs & derivatives/analysis Furans/analysis Gas Chromatography-Mass Spectrometry/*methods Glucose Hot Temperature Kinetics Leucine Maillard Reaction Odorants/analysis Temperature Volatile Organic; |
| Notes: | "MedlineLee, J Bousquieres, J Descharles, N Roux, S Michon, C Rega, B Bonazzi, C eng Research Support, Non-U.S. Gov't Canada 2020/04/26 Food Res Int. 2020 Jun; 132:109087. doi: 10.1016/j.foodres.2020.109087. Epub 2020 Feb 8" |
