The Experts below are selected from a list of 639 Experts worldwide ranked by ideXlab platform
Henryk Zielinski - One of the best experts on this subject based on the ideXlab platform.
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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
Molecules, 2019Co-Authors: Małgorzata Starowicz, Georgios Koutsidis, Henryk ZielinskiAbstract:The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: Methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-diMethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.
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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
MDPI AG, 2019Co-Authors: Małgorzata Starowicz, Georgios Koutsidis, Henryk ZielinskiAbstract:The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: Methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-diMethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity
Lei Song - One of the best experts on this subject based on the ideXlab platform.
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one pot synthesis of 2 hydroxymethyl 5 Methylpyrazine from renewable 1 3 dihydroxyacetone
Green Chemistry, 2017Co-Authors: Lei Song, Mingyuan Zheng, Jifeng Pang, Joby Sebastian, Wentao Wang, Jian Zhao, Xinhong Wang, Tao ZhangAbstract:An efficient and green method for the synthesis of 2-hydroxymethyl-5-Methylpyrazine was achieved from biomass derived 1,3-dihydroxyacetone and diammonium phosphate via a one-pot reaction. The product yield was as high as 72% under optimized conditions of pH = 8.0–9.1 at 90 °C for 1 hour in a dioxane and water mixture as a solvent. A possible reaction mechanism was proposed according to the reaction kinetics, NMR and in situ ATR-IR characterization studies.
Tao Zhang - One of the best experts on this subject based on the ideXlab platform.
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one pot synthesis of 2 hydroxymethyl 5 Methylpyrazine from renewable 1 3 dihydroxyacetone
Green Chemistry, 2017Co-Authors: Lei Song, Mingyuan Zheng, Jifeng Pang, Joby Sebastian, Wentao Wang, Jian Zhao, Xinhong Wang, Tao ZhangAbstract:An efficient and green method for the synthesis of 2-hydroxymethyl-5-Methylpyrazine was achieved from biomass derived 1,3-dihydroxyacetone and diammonium phosphate via a one-pot reaction. The product yield was as high as 72% under optimized conditions of pH = 8.0–9.1 at 90 °C for 1 hour in a dioxane and water mixture as a solvent. A possible reaction mechanism was proposed according to the reaction kinetics, NMR and in situ ATR-IR characterization studies.
Małgorzata Starowicz - One of the best experts on this subject based on the ideXlab platform.
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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
Molecules, 2019Co-Authors: Małgorzata Starowicz, Georgios Koutsidis, Henryk ZielinskiAbstract:The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: Methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-diMethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.
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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
MDPI AG, 2019Co-Authors: Małgorzata Starowicz, Georgios Koutsidis, Henryk ZielinskiAbstract:The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: Methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-diMethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity
Jacques Olivier Bosset - One of the best experts on this subject based on the ideXlab platform.
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flavour and off flavour compounds of swiss gruyere cheese identification of key odorants by quantitative instrumental and sensory studies
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Potent odorants of a typical sample of Gruyere cheese and of a Gruyere exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed that 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-diMethylpyrazine, 2,3-diethyl-5-Methylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids comprise the typical flavour of Gruyere cheese. The potato-like character of one sample showing an aroma defect, however, was mainly attributed to a too high concentration of methional.
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flavour and off flavour compounds of swiss gruyere cheese evaluation of potent odorants
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Abstract The flavour of a typical sample of Gruyere cheese and that of a Gruyere exhibiting a potato-like off-flavour was examined by instrumental and sensory analyses. Based on the results of dynamic headspace gas chromatography-mass spectrometry (DHGC/MS), aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of static headspace samples (GCO-H), 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-diMethylpyrazine, 2,3-diethyl-5-Methylpyrazine, methanethiol, as well as butyric, 2-/3-methylbutyric and phenylacetic acid form the typical flavour of Gruyere cheese. The potato-like character of the sample showing an aroma defect, however, could not be attributed definitively to one of these compounds. Considering the results of DHGC/MS and AEDA, 2-ethyl-3,5-diMethylpyrazine and 2,3-diethyl-5-Methylpyrazine could be the possible causes of the off-flavour.