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Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry.
Food Chem. 374:131618 (2022)
Untargeted research on vapor arising during the thermal processing of food has so far focused on volatile aroma compounds. In this study, we present an oven atmosphere sampling strategy to trap headspace aerosols along with semi- and non-volatile molecules liberated during the baking of wheat bread rolls. The collected vapor condensate was analyzed for its molecular fingerprinting using direct infusion ultra-high resolution mass spectrometry. We detected up to 4,700 molecular species in a vapor sample from bread rolls baked at 230 °C for 15 min. Beyond the global profiling of the underlying matrix, our method can follow complex reaction cascades during the baking process, such as the formation of advanced glycation end-products like maltosine through the interface of trapped vapor. Further, process parameters such as baking temperature and duration were used to model the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approach.
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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
Foodomics ; Ft-icr-ms ; Headspace Sampling ; Maillard Reaction ; Maltosine (pubchem Cid: 71749894) ; Response Surface Methodology ; Wheat Bread; Glycation End-products; Natural Organic-matter; Maillard Reaction; Food; Spectra
Language
english
Publication Year
2022
Prepublished in Year
2021
HGF-reported in Year
2021
ISSN (print) / ISBN
0308-8146
e-ISSN
1873-7072
Journal
Food Chemistry
Quellenangaben
Volume: 374,
Article Number: 131618
Publisher
Elsevier
Publishing Place
Amsterdam [u.a.] ; Jena
Reviewing status
Peer reviewed
Institute(s)
Research Unit BioGeoChemistry and Analytics (BGC)
POF-Topic(s)
30202 - Environmental Health
Research field(s)
Environmental Sciences
PSP Element(s)
G-504800-001
Grants
Bavarian Ministry of Economic Affairs, Regional Development and Energy as a part of the BayVFP funding program - funding line digitalization -funding section information and communication technology
WOS ID
WOS:000740844700004
Scopus ID
85119666558
PubMed ID
34823930
Erfassungsdatum
2021-12-08