PuSH - Publikationsserver des Helmholtz Zentrums München

Weidner, L. ; Cannas, J.V.* ; Rychlik, M.* ; Schmitt-Kopplin, P.

Molecular characterization of cooking processes: A metabolomics decoding of vaporous emissions for food markers and thermal reaction indicators.

J. Agric. Food Chem. 71, 17442-17454 (2023)
DOI PMC
Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.
Altmetric
Weitere Metriken?
[➜Einloggen]
Zusatzinfos bearbeiten [➜Einloggen]
Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Korrespondenzautor
Schlagwörter Ft-icr–ms ; Maillard Reaction ; Uplc–ms/ms ; Food Processing ; Head Space Sampling ; Metabolomics; Mass-spectrometry; Maillard Reaction; Organic Aerosol; Cross-linking; Hs-spme; Products; Spectra; Baking; Matter; Meat
ISSN (print) / ISBN 0021-8561
e-ISSN 1520-5118
Zeitschrift Journal of Agricultural and Food Chemistry
Quellenangaben Band: 71, Heft: 45, Seiten: 17442-17454 Artikelnummer: , Supplement: ,
Verlag American Chemical Society (ACS)
Verlagsort 1155 16th St, Nw, Washington, Dc 20036 Usa
Nichtpatentliteratur Publikationen
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit Analytical BioGeoChemistry (BGC)
Förderungen Bavarian Ministry of Economic Affairs, Regional Development and Energy