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Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage.
Food Chem. 2022 Mar 30; 373(Pt B):131457.FC

Abstract

Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d' values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1-3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1-3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage.

Authors+Show Affiliations

Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34736072

Citation

Gelinas, Benjamin S., et al. "Untargeted LC-MS Based Identification of Rebaudioside a Degradation Products Impacting Flavor Perception During Storage." Food Chemistry, vol. 373, no. Pt B, 2022, p. 131457.
Gelinas BS, Liu Y, Tello E, et al. Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chem. 2022;373(Pt B):131457.
Gelinas, B. S., Liu, Y., Tello, E., & Peterson, D. G. (2022). Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chemistry, 373(Pt B), 131457. https://doi.org/10.1016/j.foodchem.2021.131457
Gelinas BS, et al. Untargeted LC-MS Based Identification of Rebaudioside a Degradation Products Impacting Flavor Perception During Storage. Food Chem. 2022 Mar 30;373(Pt B):131457. PubMed PMID: 34736072.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. AU - Gelinas,Benjamin S, AU - Liu,Yifan, AU - Tello,Edisson, AU - Peterson,Devin G, Y1 - 2021/10/23/ PY - 2021/07/09/received PY - 2021/10/17/revised PY - 2021/10/19/accepted PY - 2021/11/5/pubmed PY - 2021/12/17/medline PY - 2021/11/4/entrez KW - Flavoromics KW - Sensory analysis KW - Stevia Stability KW - Thresholds KW - Untargeted chemical profiling SP - 131457 EP - 131457 JF - Food chemistry JO - Food Chem VL - 373 IS - Pt B N2 - Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d' values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1-3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1-3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34736072/Untargeted_LC_MS_based_identification_of_Rebaudioside_A_degradation_products_impacting_flavor_perception_during_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)02463-8 DB - PRIME DP - Unbound Medicine ER -