Academic Journal
Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators
| العنوان: | Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators |
|---|---|
| المؤلفون: | Leopold Weidner, Jil Vittoria Cannas, Michael Rychlik, Philippe Schmitt-Kopplin |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Biophysics, Biochemistry, Microbiology, Genetics, Ecology, Marine Biology, Science Policy, Infectious Diseases, Computational Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, thermal degradation products, semivolatile compounds conveyed, sensitive processing indicators, dependent molecular spaces, processing emissions contain, secondary plant metabolites, cooking processes based, processing emissions, cooking processes, released metabolites, based food, vaporous emissions, molecular information, molecular characterization, untargeted profiling, often neglected, metabolomics study, metabolomics decoding |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| Relation: | https://figshare.com/articles/journal_contribution/Molecular_Characterization_of_Cooking_Processes_A_Metabolomics_Decoding_of_Vaporous_Emissions_for_Food_Markers_and_Thermal_Reaction_Indicators/24488419 |
| DOI: | 10.1021/acs.jafc.3c05383.s001 |
| الاتاحة: | https://doi.org/10.1021/acs.jafc.3c05383.s001 https://figshare.com/articles/journal_contribution/Molecular_Characterization_of_Cooking_Processes_A_Metabolomics_Decoding_of_Vaporous_Emissions_for_Food_Markers_and_Thermal_Reaction_Indicators/24488419 |
| Rights: | CC BY-NC 4.0 |
| رقم الانضمام: | edsbas.751185F5 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1021/acs.jafc.3c05383.s001 |
|---|