Reiner S.J.,University of Minnesota |
Reineccius G.A.,University of Minnesota |
Peppard T.L.,Robertet Flavors Inc.
Journal of Food Science | Year: 2010
The performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage emulsions and corresponding model beverages was investigated employing different core materials, emulsifier usage levels, and storage temperatures. Concentrated emulsions were prepared using orange terpenes or Miglyol® 812 (comprising medium-chain triglycerides, MCT) weighted 1:1 with ester gum, stored at 25 or 35 °C, and analyzed on days 0, 1, and 3. On day 3, model beverages were made from each emulsion, stored at both temperatures, and analyzed weekly for 4 wk. Stability of concentrated emulsions was assessed by measuring mean particle size and by visual observations of ringing; beverage stability was judged similarly and also by loss of turbidity. Particle size measurements showed concentrated emulsions containing gum acacia or modified gum acacia with either core material were stable over 3 d storage at both temperatures whereas those made with modified starches were not, destabilization being faster at 35 °C. Beverages based on orange terpenes, in contrast to Miglyol, yielded smaller mean particle sizes, both on manufacture and during storage, regardless of hydrocolloid used. Visual observations of ringing generally supported this finding. Modified gum acacia was evaluated at both recommended and higher usage levels, stability increasing in the latter case. In general, all gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches, at either temperature, for orange terpene-based beverages. In Miglyol-based beverages, similar results were seen, except 1 modified starch performed as well as the gum acacia products. © 2010 Institute of Food Technologists®.
Martinez-Mayorga K.,Avenida University 3000 |
Peppard T.L.,Robertet Flavors Inc. |
Lopez-Vallejo F.,Torrey Pines Institute for Molecular Studies |
Yongye A.B.,Torrey Pines Institute for Molecular Studies |
Medina-Franco J.L.,Torrey Pines Institute for Molecular Studies
Journal of Agricultural and Food Chemistry | Year: 2013
Bioactive food compounds can be both therapeutically and nutritionally relevant. Screening strategies are widely employed to identify bioactive compounds from edible plants. Flavor additives contained in the so-called FEMA GRAS (generally recognized as safe) list of approved flavoring ingredients is an additional source of potentially bioactive compounds. This work used the principles of molecular similarity to identify compounds with potential mood-modulating properties. The ability of certain GRAS molecules to inhibit histone deacetylase-1 (HDAC1), proposed as an important player in mood modulation, was assayed. Two GRAS chemicals were identified as HDAC1 inhibitors in the micromolar range, results similar to what was observed for the structurally related mood prescription drug valproic acid. Additional studies on bioavailability, toxicity at higher concentrations, and off-target effects are warranted. The methodology described in this work could be employed to identify potentially bioactive flavor chemicals present in the FEMA GRAS list. © 2013 American Chemical Society.
Andujar-Ortiz I.,University of Minnesota |
Peppard T.L.,Robertet Flavors Inc. |
Reineccius G.,University of Minnesota
ACS Symposium Series | Year: 2015
Flavoromics aims to elucidate the molecules contributing to flavor perception by collecting as much chemical information as possible by adapting concepts and tools taken from the field of metabolomics. In this study, we have applied flavoromics to find markers of cooked and fermented flavor in strawberry juices submitted to different treatments (heat, storage, and freeze-drying). Chemical information from the samples was obtained by analysis of both volatile and non-volatile constituents, followed by processing of chromatograms and reduction in the number of variables using specialized software. By using Partial Least Squares Regression analysis, chemical data were correlated with the cooked and fermented flavor notes present in the strawberry juices (determined by sensory analysis). Some variables were selected as diagnostic markers, based on having a high impact in the statistical models developed. Regarding cooked flavor, most of the markers were chemical compounds known to be formed during heating of fruit juices; others were important volatile compounds of strawberries in their own right. On the other hand, the markers of fermented flavor were mainly esters, together with some alcohol oxides and compounds known generally for causing unpleasant flavor. The sensory contributions of these marker compounds will be further elucidated by targeted analysis and compound addition studies. © 2015 American Chemical Society.
Robertet Flavors Inc. | Date: 2012-10-16
Chemical additives for use in the manufacture of foods, beverages, pharmaceuticals and oral care products.
Robertet Flavors Inc. | Date: 2008-12-23
Essential oils for flavoring beverages; Essential oils for food flavorings. Flavorings for beverages; Food flavorings.