The Experts below are selected from a list of 4338 Experts worldwide ranked by ideXlab platform
Peter Schieberle - One of the best experts on this subject based on the ideXlab platform.
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quantitation of key Peanut aroma compounds in raw Peanuts and pan roasted Peanut meal aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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Quantitation of key Peanut aroma compounds in raw Peanuts and pan-roasted Peanut meal. aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut Products to confirm their important role in Peanut aroma.
Irene Chetschik - One of the best experts on this subject based on the ideXlab platform.
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quantitation of key Peanut aroma compounds in raw Peanuts and pan roasted Peanut meal aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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Quantitation of key Peanut aroma compounds in raw Peanuts and pan-roasted Peanut meal. aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut Products to confirm their important role in Peanut aroma.
Michael Granvogl - One of the best experts on this subject based on the ideXlab platform.
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quantitation of key Peanut aroma compounds in raw Peanuts and pan roasted Peanut meal aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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Quantitation of key Peanut aroma compounds in raw Peanuts and pan-roasted Peanut meal. aroma reconstitution and comparison with commercial Peanut Products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation Products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut Products to confirm their important role in Peanut aroma.
Rafael P. Maia - One of the best experts on this subject based on the ideXlab platform.
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long term kinetics of salmonella typhimurium atcc 14028 survival on Peanuts and Peanut confectionery Products
PLOS ONE, 2018Co-Authors: Maristela Da Silva Do Nascimento, Joyce A. Carminati, Karen N. Morishita, Hildete P. Pinheiro, Dionisio Pedro Amorim Neto, Rafael P. MaiaAbstract:Due to recent large outbreaks, Peanuts have been considered a product of potential risk for Salmonella. Usually, Peanut Products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term kinetics of Salmonella survival on different Peanut Products under storage at 28°C for 420 days. Samples of raw in-shell Peanuts (aw = 0.29), roasted Peanuts (aw = 0.39), unblanched Peanut kernel (aw = 0.54), Peanut brittle (aw = 0.30), pacoca (aw = 0.40) and pe-de-moca (aw = 0.68) were inoculated with Salmonella Typhimurium ATCC 14028 at two inoculum levels (3 and 6 log cfu/ g). The Salmonella behavior was influenced (p 420 days), especially in Products with aw around 0.40.
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Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on Peanuts and Peanut confectionery Products
2018Co-Authors: Maristela S. Nascimento, Joyce A. Carminati, Karen N. Morishita, Dionísio Amorim P. Neto, Hildete P. Pinheiro, Rafael P. MaiaAbstract:Due to recent large outbreaks, Peanuts have been considered a product of potential risk for Salmonella. Usually, Peanut Products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term kinetics of Salmonella survival on different Peanut Products under storage at 28°C for 420 days. Samples of raw in-shell Peanuts (aw = 0.29), roasted Peanuts (aw = 0.39), unblanched Peanut kernel (aw = 0.54), Peanut brittle (aw = 0.30), paçoca (aw = 0.40) and pé-de-moça (aw = 0.68) were inoculated with Salmonella Typhimurium ATCC 14028 at two inoculum levels (3 and 6 log cfu/ g). The Salmonella behavior was influenced (p420 days), especially in Products with aw around 0.40.
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Salmonella Typhimurium ATCC 14028 survival curve artificially inoculated in Peanut Products stored at 28 ± 1° C.
2018Co-Authors: Maristela S. Nascimento, Joyce A. Carminati, Karen N. Morishita, Dionísio Amorim P. Neto, Hildete P. Pinheiro, Rafael P. MaiaAbstract:Low inoculum level 3 log cfu/ g (A and C). High inoculum level 6 log cfu/ g (B and D). Raw in-shell Peanuts (+), roasted Peanuts (), unblanched Peanut kernels (×), Peanut brittle (), paçoca (), pé-de-moça ().The dotted line represents the limit of detection for Salmonella of 0 log cfu/ g or 1 cfu/ g.
Catherine Brabet - One of the best experts on this subject based on the ideXlab platform.
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multi mycotoxin determination in rice maize and Peanut Products most consumed in cote d ivoire by uhplc ms ms
Food Control, 2018Co-Authors: Ama Lethicia Manizan, Michalina Oplatowskastachowiak, Isabelle Pirometayer, Katrina Campbell, Rose Koffinevry, Christopher T Elliott, David Akaki, Didier Montet, Catherine BrabetAbstract:Abstract The aim of this study was to determine the multi-mycotoxin occurrence in cereal and oilseed Products most consumed in Cote d’Ivoire. A total of 238 samples of rice (88 produced locally or imported), maize (79, cracked or flour) and Peanut paste (71) were collected in the main markets of Abidjan, Bouake and Korhogo. An UHPLC-MS/MS method allowed the analysis of 77 mycotoxins. All the Peanut paste samples were contaminated by aflatoxin B 1 (AFB1) with 99% exceeding the EU limits of 2 μg kg −1 for AFB1 and 4 μg kg −1 for total aflatoxins (AFT: B1+B2+G1+G2), and concentrations reaching up to 4535 μg kg −1 (AFB1) and 8094 μg kg −1 (AFT). Maize (96%) and rice (57%) samples were also contaminated by AFB1 with 58% and 24% respectively above the EU limits and maximum levels of 80 μg kg −1 for maize and 14 μg kg −1 for rice. Only 6% of the cereal samples (3 rice and one maize samples) had ochratoxin A content above the EU limit (3 μg kg −1 ). Fumonisins and zearalenone were detected, respectively, in 91% and 8% of the maize samples, and in 18% and 5% of the rice samples but at levels below EU limits. Out of the 238 samples, 91% were contaminated with more than one mycotoxin including EU regulated mycotoxins and/or other mycotoxins mainly beauvericin (79% of the samples), equisetin (71%), aflatoxin M1 (45%), cyclopiazonic acid (32%), fumonisin B3 (29%), sterigmatocystin (24%), citrinin (18%), ochratoxin B (16%) and fusaric acid (15%). The Peanut paste samples represented the highest risk to consumer health followed by maize and rice samples.
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multi mycotoxin determination in rice maize and Peanut Products most consumed in cote d ivoire by uhplc ms ms
Food Control, 2018Co-Authors: Ama Lethicia Manizan, Michalina Oplatowskastachowiak, Isabelle Pirometayer, Katrina Campbell, Rose Koffinevry, Christopher T Elliott, David Akaki, Didier Montet, Catherine BrabetAbstract:The aim of this study was to determine the multi-mycotoxin occurrence in cereal and oilseed Products most consumed in Cote d'Ivoire. A total of 238 samples of rice (88 produced locally or imported), maize (79, cracked or flour) and Peanut paste (71) were collected in the main markets of Abidjan, Bouake and Korhogo. An UHPLC-MS/MS method allowed the analysis of 77 mycotoxins. All the Peanut paste samples were contaminated by aflatoxin B1 (AFB1) with 99% exceeding the EU limits of 2 μg kg−1 for AFB1 and 4 μg kg−1 for total aflatoxins (AFT: B1+B2+G1+G2), and concentrations reaching up to 4535 μg kg−1 (AFB1) and 8094 μg kg−1 (AFT). Maize (96%) and rice (57%) samples were also contaminated by AFB1 with 58% and 24% respectively above the EU limits and maximum levels of 80 μg kg−1 for maize and 14 μg kg−1 for rice. Only 6% of the cereal samples (3 rice and one maize samples) had ochratoxin A content above the EU limit (3 μg kg−1). Fumonisins and zearalenone were detected, respectively, in 91% and 8% of the maize samples, and in 18% and 5% of the rice samples but at levels below EU limits. Out of the 238 samples, 91% were contaminated with more than one mycotoxin including EU regulated mycotoxins and/or other mycotoxins mainly beauvericin (79% of the samples), equisetin (71%), aflatoxin M1 (45%), cyclopiazonic acid (32%), fumonisin B3 (29%), sterigmatocystin (24%), citrinin (18%), ochratoxin B (16%) and fusaric acid (15%). The Peanut paste samples represented the highest risk to consumer health followed by maize and rice samples. (Resume d'auteur)