scholarly journals Erratum: Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

2020 ◽  
Vol 100 (13) ◽  
pp. 4999-4999
Author(s):  
Ji‐Han Kim ◽  
Min‐Gu Ju ◽  
Hyun‐Jin Lee ◽  
Su‐Jung Yeon ◽  
Chi‐Ho Lee
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Water Soluble ◽  
Refrigerated Storage ◽  
Flavor Precursors

scholarly journals Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 125 ◽  
Author(s):  
Oya Berkay Karaca ◽  
Mehmet Güven
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Lipolytic Enzyme ◽  
White Cheese ◽  
Amino Acid Contents ◽  
Mineral Levels

Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.

scholarly journals Seasonal biochemical changes in three species of liverwort Plagiochasma of Mandi (Himachal Pradesh), India

2018 ◽  
Vol 10 (4) ◽  
pp. 1094-1100
Author(s):  
Kanchna Devi ◽  
Sunita Kapila ◽  
Anju Rao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Rainy Season ◽  
Free Amino ◽  
Winter Season ◽  
Himachal Pradesh ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Natural Habitats ◽  
Different Seasons

Thalli of three species of Plagiochasma, collected during different seasons from their natural habitats of Mandi region of Himachal Pradesh were evaluated for some biochemical parameters viz. total water soluble carbohydrates, proteins, free amino acids, total chlorophyll, carotenoid and the activities of amylases, invertase and protease. Highly significantly contents of carbohydrates (70.83±2.54 mg/g fw in P. appendiculatum, 21.26± 0.09 mg/g fw in P. articulatum and 52.75±2.95 mg/g fw in P. intermedium)  and of chlorophyll (0.76±0.005 mg/g fw in P. appendiculatum,  0.69±0.005 mg/g fw in P. articulatum and 1.2±0.006 mg/g fw in P. intermedium ) were observed towards the end of the growing season (January-March period of collection), whereas the content of protein (23.46±0.14 mg/g fw in P. appendiculatum, 23.33±0.71 mg/g fw in P. articulatum and 22.99±0.27 mg/g fw in P. intermedium)  was maximum during winter (October-December) and that of free amino acids (37.48±1.05 mg/g fw in P. appendiculatum, 70.9±0.91 mg/g fw in P. articulatum and 25.13±0.31 mg/g fw in P. intermedium)  in the rainy season (July-September). On the other hand, the activities of enzymes that breakdown the carbohydrates into simple sugars were recorded least towards the end of the favourable period of their growth. The activity of protease was maximum in the rainy season (July-September) and minimum in the winter season (October-December). This study concluded that the seasonal changes in Plagiochasma induced alterations in the biochemical compounds and in the activities of related enzymes that may be responsible for the adaptation of these plants in their natural habitats. 

Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening

1992 ◽  
Vol 59 (2) ◽  
pp. 217-224 ◽  
Author(s):  
Baukje Folkertsma ◽  
Patrick F. Fox
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Phosphotungstic Acid ◽  
Water Soluble ◽  
New Method ◽  
Analysis Application ◽  
Ninhydrin Reagent ◽  
Soluble Fractions

SummaryA new method for monitoring the terminal stages of proteolysis in cheese, i.e. the formation of free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for free amino acids and may be performed on citrate-soluble, water-soluble or phosphotungstic acid-soluble fractions of cheese, but not on trichloroacetic acid-soluble extracts; water-soluble extracts were chosen for routine analysis. Application of the assay to several experimental cheeses showed almost linear increases in free amino acids during ripening for up to 12 months with a slightly faster rate of formation during the later stages of ripening.

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout

1968 ◽  
Vol 40 (2) ◽  
pp. 49-53
Author(s):  
Ritva-Liisa Sihvola ◽  
Jorma J. Laine ◽  
Fritz P. Niinivaara
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Free Amino Acids ◽  
Free Amino ◽  
Control Sample ◽  
Frozen Storage ◽  
Refrigerated Storage ◽  
Free Amino Acid Composition ◽  
Steady Decrease ◽  
Frozen Fish

Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish. The results indicated that the total amounts of free aimino acids decreased in the refrigerated and in the frozen fish. These decreases depended mostly upon the steady decrease of the three quantitatively largest components, namely histidine, tryptophane, and glycine. Histidine formed 36.1 per cent, tryptophane 25.0 per cent, and glycine 15.1 per cent of the total amount of free amino acids in the control sample. In connection with many other amino acids a decrease in their amounts was noted during storage. Changes appearing in refrigerated fish were more distinct than in frozen fish.

scholarly journals 361 Beef flavor chemistry and how it influences sensory perception

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 97-97
Author(s):  
Jerrad F Legako
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Free Amino Acids ◽  
Free Amino ◽  
Consumer Satisfaction ◽  
Water Soluble ◽  
Eating Quality ◽  
Quality Trait ◽  
Beef Flavor ◽  
Flavor Chemistry

Abstract Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.

Changes in Free Amino Acids and Sugars of Peanuts During Oil Roasting1

1984 ◽  
Vol 11 (1) ◽  
pp. 6-9 ◽  
Author(s):  
Chintana Oupadissakoon ◽  
Clyde T. Young
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Flavor Precursors

Abstract Changes in free amino acids and sugars during oil roasting of peanuts at a temperature of 147C (9–14 min) were investigated. While a majority of the free amino acids decreased as a result of the roasting treatment, glutamic acid and peptide-cysteine showed the largest percent decreases (59.5% and 83.5% respectively). Alanine, isoleucine, phenylalanine, unknown (4)-tyrosine showed only small changes. Typical flavor precursors (the sum of aspartic acid, glutamic acid, peptide, phenylalanine, and histidine) decreased about 57% during roasting while atypical flavor precursors (the sum of threonine, tyrosine, lysine, and arginine) dercreased slightly. The sugar data were variable, but on the average significantly decreased 8%.

scholarly journals Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

2019 ◽  
Vol 3 (2) ◽  
pp. 90-96 ◽  
Author(s):  
Mara Georgescu ◽  
Ștefania Mariana Raita ◽  
Dana Tăpăloagă
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Raw Milk ◽  
Water Soluble ◽  
Soluble Nitrogen

AbstractVarious antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among whichNigella sativacold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese withoutNigella sativaseed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

scholarly journals The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

2020 ◽  
Vol 23 ◽  
Author(s):  
María del Rosario Brunetto ◽  
Máximo Gallignani ◽  
Wendy Orozco ◽  
Sabrina Clavijo ◽  
Yelitza Delgado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Extraction Procedure ◽  
Coefficients Of Variation ◽  
Flavor Precursors ◽  
Aroma Precursors ◽  
Trimethylsilyl Derivatives ◽  
Amino Acids Profile

Abstract The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentation and roasting processes are carried out. During fermentation, the formation of some compounds so-called “aroma and flavor precursors” takes place, which are finally expressed during the roasting stage. Therefore, the evaluation of aroma precursors such as the amino acids formed during fermentation is crucial in order to determine the quality of the cocoa. In this context, we developed and validated a method for the study of these compounds in cocoa samples. The amino acids were quantitatively converted into their trimethylsilyl derivatives before their determination by gas chromatography with mass spectrometry detection. The results were verified performing precision and accuracy studies. The inter and intra assay coefficients of variation (C.V, n = 5) were lower than 4.7% and 4%, respectively. The analytical recoveries (95% to 108% with C.V < 4.2, n = 5) demonstrated the high performance of the extraction procedure. The method was successfully applied to the analysis of the amino acids in 110 samples of Venezuelan Criollo cocoa during the three days of fermentation and roasting (110 °C for 25 min). All samples had an appreciable content of free amino acids ranging between 3.87 and 5.97 g/kg in the absence of fermentation. We observed degradation of the acidic amino acids during the first day of fermentation, while the rest of amino acids increased progressively during the fermentation process with a predominance of the hydrophobic ones, mainly leucine, phenylalanine, valine, alanine and isoleucine. Additionally, during the roasting stage a fraction of the amino acids, especially the hydrophobic ones, was partially degraded through Maillard reaction to form the compounds associated with the cocoa aroma and flavor.

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