Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans
[Display omitted] •A novel class of short-peptide derived Amadori and Heyns compounds were identified in dried cocoa beans.•Amadori and Heyns compounds of di- and tripeptides exhibit complex fragmentation patterns during MS-MS experiments.•Discrimination of cocoa origins based on Amadori and Heyns c...
Saved in:
Published in | Food research international Vol. 133; p. 109164 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Canada
Elsevier Ltd
01.07.2020
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | [Display omitted]
•A novel class of short-peptide derived Amadori and Heyns compounds were identified in dried cocoa beans.•Amadori and Heyns compounds of di- and tripeptides exhibit complex fragmentation patterns during MS-MS experiments.•Discrimination of cocoa origins based on Amadori and Heyns compounds content is possible using principal component analysis.
Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn contributes to unique organoleptic characteristics of chocolate. A large amount of short peptides reported in fermented cocoa suggests the existence of a much larger variety of these flavor precursors than previously suspected. An HPLC-MS-MS study was performed on dried Malaysian cocoa beans to identify novel Amadori and Heyns compounds. In total, 34 species were found, including 26 previously unknown derived from di- and tripeptides. We illustrate how the structures were elucidated via tandem MS experiments, as well as present a comparative study on their relative quantities in samples coming from 11 countries of origin. There were significant differences between them, and discrimination was possible by principal component analysis based on Amadori content alone. However, the PCA separation could be a result of various post-harvest practices exerted among said countries. |
---|---|
AbstractList | Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn contributes to unique organoleptic characteristics of chocolate. A large amount of short peptides reported in fermented cocoa suggests the existence of a much larger variety of these flavor precursors than previously suspected. An HPLC-MS-MS study was performed on dried Malaysian cocoa beans to identify novel Amadori and Heyns compounds. In total, 34 species were found, including 26 previously unknown derived from di- and tripeptides. We illustrate how the structures were elucidated via tandem MS experiments, as well as present a comparative study on their relative quantities in samples coming from 11 countries of origin. There were significant differences between them, and discrimination was possible by principal component analysis based on Amadori content alone. However, the PCA separation could be a result of various post-harvest practices exerted among said countries. [Display omitted] •A novel class of short-peptide derived Amadori and Heyns compounds were identified in dried cocoa beans.•Amadori and Heyns compounds of di- and tripeptides exhibit complex fragmentation patterns during MS-MS experiments.•Discrimination of cocoa origins based on Amadori and Heyns compounds content is possible using principal component analysis. Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn contributes to unique organoleptic characteristics of chocolate. A large amount of short peptides reported in fermented cocoa suggests the existence of a much larger variety of these flavor precursors than previously suspected. An HPLC-MS-MS study was performed on dried Malaysian cocoa beans to identify novel Amadori and Heyns compounds. In total, 34 species were found, including 26 previously unknown derived from di- and tripeptides. We illustrate how the structures were elucidated via tandem MS experiments, as well as present a comparative study on their relative quantities in samples coming from 11 countries of origin. There were significant differences between them, and discrimination was possible by principal component analysis based on Amadori content alone. However, the PCA separation could be a result of various post-harvest practices exerted among said countries. |
ArticleNumber | 109164 |
Author | Kuhnert, Nikolai Corno, Marcello D'Souza, Roy N. Andruszkiewicz, Paweł J. |
Author_xml | – sequence: 1 givenname: Paweł J. surname: Andruszkiewicz fullname: Andruszkiewicz, Paweł J. organization: Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany – sequence: 2 givenname: Roy N. surname: D'Souza fullname: D'Souza, Roy N. organization: Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany – sequence: 3 givenname: Marcello surname: Corno fullname: Corno, Marcello organization: Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland – sequence: 4 givenname: Nikolai orcidid: 0000-0001-7887-5016 surname: Kuhnert fullname: Kuhnert, Nikolai email: n.kuhnert@jacobs-university.de organization: Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/32466895$$D View this record in MEDLINE/PubMed |
BookMark | eNqFkE1LAzEQhoNUtFV_gpKjl63J7ibZnKSIX1D0ouAtZJMJpnSTNdkW_PduafXqaWB43nmZZ4YmIQZA6JKSOSWU36zmLkabIM9LUu52kvL6CE1pI6pC0JpN0JRIXhVScnmKZjmvCCGcCXmCTquy5ryRbIo-XuIW1njRaRuTxzpY_ATfIWMTuz5ugs3YQvJbsNil2OH8GdOAe-gHbyFjt0OwD9gmPyImmqhxCzrkc3Ts9DrDxWGeofeH-7e7p2L5-vh8t1gWpuJsKGwlSgalaA047YRuXOME1C21kgFA07ZO11K2jXGGstowK2mtTaUZ4eDKtjpD1_u7fYpfG8iD6nw2sF7rAHGTVVmThkreCDGibI-aFHNO4FSffKfTt6JE7aSqlTpIVTupai91zF0dKjZtB_Yv9WtxBG73AIyPbj0klY2HYMD6BGZQNvp_Kn4A6JKOsA |
CitedBy_id | crossref_primary_10_1007_s00217_022_04083_y crossref_primary_10_1016_j_foodres_2020_109985 crossref_primary_10_1016_j_fochx_2024_101446 crossref_primary_10_1016_j_foodchem_2022_134318 crossref_primary_10_1016_j_foodchem_2023_135769 crossref_primary_10_1016_j_foodchem_2023_137321 crossref_primary_10_1016_j_foodchem_2022_132631 crossref_primary_10_1016_j_carres_2023_108922 crossref_primary_10_1021_acs_jafc_3c00085 crossref_primary_10_3389_fnut_2022_973677 crossref_primary_10_1016_j_foodres_2023_112555 crossref_primary_10_1080_10408398_2023_2274949 crossref_primary_10_1016_j_foodchem_2021_129694 crossref_primary_10_1080_10408347_2021_1971511 crossref_primary_10_1021_acs_jafc_1c06873 crossref_primary_10_1021_acs_jafc_1c08238 crossref_primary_10_1002_jsfa_11077 |
Cites_doi | 10.1002/elps.200405958 10.1016/j.foodres.2018.04.068 10.1021/jf501464g 10.1007/978-3-030-04777-1 10.1021/ac048925a 10.3136/fstr.9.1 10.1016/j.ijfoodmicro.2006.10.041 10.1016/j.foodchem.2011.10.078 10.1002/jms.1290 10.1016/j.foodchem.2018.03.026 10.1016/S0308-8146(98)00078-8 10.1021/jf000076e 10.1111/1750-3841.13365 10.1111/1750-3841.14156 10.1021/bk-1994-0543.ch005 10.1002/psc.519 10.1002/jms.337 10.1007/s001250051591 10.1021/jf025561j 10.1002/jsfa.3349 10.1016/0924-2244(90)90113-D 10.1002/psc.722 10.1007/s12161-016-0669-1 |
ContentType | Journal Article |
Copyright | 2020 Elsevier Ltd Copyright © 2020 Elsevier Ltd. All rights reserved. |
Copyright_xml | – notice: 2020 Elsevier Ltd – notice: Copyright © 2020 Elsevier Ltd. All rights reserved. |
DBID | CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
DOI | 10.1016/j.foodres.2020.109164 |
DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed CrossRef MEDLINE - Academic |
DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) CrossRef MEDLINE - Academic |
DatabaseTitleList | MEDLINE |
Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Economics Engineering |
EISSN | 1873-7145 |
EndPage | 109164 |
ExternalDocumentID | 10_1016_j_foodres_2020_109164 32466895 S0963996920301897 |
Genre | Research Support, Non-U.S. Gov't Journal Article |
GroupedDBID | --K --M .GJ .~1 0R~ 1B1 1RT 1~. 1~5 29H 4.4 457 4G. 53G 5GY 5VS 7-5 71M 8P~ 9JM AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALCJ AALRI AAMNW AAOAW AAQFI AAQXK AATLK AAXUO ABFNM ABFRF ABGRD ABMAC ABXDB ABYKQ ACDAQ ACGFO ACIUM ACRLP ADBBV ADEZE ADMUD ADQTV AEBSH AEFWE AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ ASPBG AVWKF AXJTR AZFZN BKOJK BLXMC CBWCG CS3 DU5 EBS EFJIC EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FEDTE FGOYB FIRID FNPLU FYGXN G-2 G-Q GBLVA HLV HVGLF HZ~ IHE J1W K-O KOM LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 R2- RIG ROL RPZ SAB SDF SDG SDP SES SEW SPCBC SSA SSZ T5K WUQ Y6R ~G- ~KM AKRWK CGR CUY CVF ECM EIF NPM AAHBH AAXKI AAYXX CITATION 7X8 |
ID | FETCH-LOGICAL-c365t-d3725e27bcefaf7a8f8f7e4b1d95eee8bbfa499b8cfc154c5d914ac3a506ef2b3 |
IEDL.DBID | .~1 |
ISSN | 0963-9969 |
IngestDate | Fri Aug 16 08:16:42 EDT 2024 Thu Sep 12 17:53:27 EDT 2024 Thu May 23 23:46:48 EDT 2024 Fri Feb 23 02:48:08 EST 2024 |
IsPeerReviewed | true |
IsScholarly | true |
Keywords | Tandem MS Amadori compounds HPLC-MS Maillard reaction Cocoa Heyns compounds PCA |
Language | English |
License | Copyright © 2020 Elsevier Ltd. All rights reserved. |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c365t-d3725e27bcefaf7a8f8f7e4b1d95eee8bbfa499b8cfc154c5d914ac3a506ef2b3 |
Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ORCID | 0000-0001-7887-5016 |
PMID | 32466895 |
PQID | 2408196877 |
PQPubID | 23479 |
PageCount | 1 |
ParticipantIDs | proquest_miscellaneous_2408196877 crossref_primary_10_1016_j_foodres_2020_109164 pubmed_primary_32466895 elsevier_sciencedirect_doi_10_1016_j_foodres_2020_109164 |
PublicationCentury | 2000 |
PublicationDate | July 2020 2020-07-00 20200701 |
PublicationDateYYYYMMDD | 2020-07-01 |
PublicationDate_xml | – month: 07 year: 2020 text: July 2020 |
PublicationDecade | 2020 |
PublicationPlace | Canada |
PublicationPlace_xml | – name: Canada |
PublicationTitle | Food research international |
PublicationTitleAlternate | Food Res Int |
PublicationYear | 2020 |
Publisher | Elsevier Ltd |
Publisher_xml | – name: Elsevier Ltd |
References | (b0015) 2009 Davidek, Clety, Aubin, Blank (b0030) 2002; 50 Rodriguez-Campos, Escalona-Buendía, Contreras-Ramos, Orozco-Avila, Jaramillo-Flores, Lugo-Cervantes (b0090) 2012; 132 Horvat, Jakas (b0065) 2004; 10 Hofmann, Schieberle (b0060) 2000; 48 Megías-Pérez, Grimbs, D’Souza, Bernaert, Kuhnert (bib126) 2018; 258 Coursey, J. S., Schwab, D. J., Tsai, J. J., & Dragoset, R. A. (2015). Atomic weights and isotopic compositions (version 4.1). Retrieved August 22, 2018, from NIST website: http://physics.nist.gov/Comp. Zou, Liu, Song, Liu (b0125) 2018; 83 Ruan, D., Wang, H., & Cheng, F. (2018). The Maillard Reaction in Food Chemistry: Current Technology and Applications. Retrieved from https://www.springer.com/gp/book/9783030047764. Yaylayan (b0110) 2003; 9 Hau, Devaud, Blank (b0055) 2004; 25 Meitinger, Hartmann, Schieberle (b0080) 2014; 62 D’Souza, Grimbs, Grimbs, Behrends, Corno, Ullrich, Kuhnert (b0045) 2018; 109 Demsar, Curk, Erjavec, Gorup, Hocevar, Milutinovic, Zupan (b0040) 2013; 14 Lagunes Gálvez, Loiseau, Paredes, Barel, Guiraud (b0075) 2007; 114 Wang, Lu, Liu, He (b0105) 2008; 43 Yuan, Sun, Chen, Wang (b0115) 2016; 81 Ames (b0010) 1998; 62 Camu, De Winter, Addo, Takrama, Bernaert, De Vuyst (b0020) 2008; 88 Jeri?, I., Versluis, C., Horvat, ?tefica, & Heck, A. J. R. (2002). Tracing glycoprotein structures: electrospray ionization tandem mass spectrometric analysis of sugar-peptide adducts. Journal of Mass Spectrometry, 37(8), 803–811. Doi: 10.1002/jms.337. Mennella, Visciano, Napolitano, Castillo, Fogliano (b0085) 2006; 12 Davidek, Kraehenbuehl, Devaud, Robert, Blank (b0035) 2005; 77 Eichner, K., Reutter, M., & Wittmann, R. (1993). Detection of Amadori Compounds in Heated Foods. In T. H. Parliment, M. J. Morello, & R. J. McGorrin (Eds.), Thermally Generated Flavors (Vol. 543, pp. 42–54). Doi: 10.1021/bk-1994-0543.ch005. Ames (b0005) 1990; 1 Singh, Barden, Mori, Beilin (b0100) 2001; 44 Yuan, Sun, Chen, Wang (b0120) 2017; 10 Singh (10.1016/j.foodres.2020.109164_b0100) 2001; 44 10.1016/j.foodres.2020.109164_b0070 (10.1016/j.foodres.2020.109164_b0015) 2009 10.1016/j.foodres.2020.109164_b0050 10.1016/j.foodres.2020.109164_b0095 D’Souza (10.1016/j.foodres.2020.109164_b0045) 2018; 109 Yuan (10.1016/j.foodres.2020.109164_b0120) 2017; 10 10.1016/j.foodres.2020.109164_b0025 Ames (10.1016/j.foodres.2020.109164_b0005) 1990; 1 Camu (10.1016/j.foodres.2020.109164_b0020) 2008; 88 Meitinger (10.1016/j.foodres.2020.109164_b0080) 2014; 62 Wang (10.1016/j.foodres.2020.109164_b0105) 2008; 43 Horvat (10.1016/j.foodres.2020.109164_b0065) 2004; 10 Davidek (10.1016/j.foodres.2020.109164_b0030) 2002; 50 Rodriguez-Campos (10.1016/j.foodres.2020.109164_b0090) 2012; 132 Zou (10.1016/j.foodres.2020.109164_b0125) 2018; 83 Davidek (10.1016/j.foodres.2020.109164_b0035) 2005; 77 Mennella (10.1016/j.foodres.2020.109164_b0085) 2006; 12 Hau (10.1016/j.foodres.2020.109164_b0055) 2004; 25 Lagunes Gálvez (10.1016/j.foodres.2020.109164_b0075) 2007; 114 Megías-Pérez (10.1016/j.foodres.2020.109164_bib126) 2018; 258 Yaylayan (10.1016/j.foodres.2020.109164_b0110) 2003; 9 Demsar (10.1016/j.foodres.2020.109164_b0040) 2013; 14 Yuan (10.1016/j.foodres.2020.109164_b0115) 2016; 81 Ames (10.1016/j.foodres.2020.109164_b0010) 1998; 62 Hofmann (10.1016/j.foodres.2020.109164_b0060) 2000; 48 |
References_xml | – volume: 62 start-page: 431 year: 1998 end-page: 439 ident: b0010 article-title: Applications of the Maillard reaction in the food industry publication-title: Food Chemistry contributor: fullname: Ames – volume: 81 start-page: C1662 year: 2016 end-page: C1668 ident: b0115 article-title: The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic: Comparison of compounds in black garlic… publication-title: Journal of Food Science contributor: fullname: Wang – volume: 114 start-page: 124 year: 2007 end-page: 130 ident: b0075 article-title: Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic publication-title: International Journal of Food Microbiology contributor: fullname: Guiraud – volume: 43 start-page: 262 year: 2008 end-page: 264 ident: b0105 article-title: Electrospray positive ionization tandem mass spectrometry of Amadori compounds publication-title: Journal of Mass Spectrometry contributor: fullname: He – year: 2009 ident: b0015 publication-title: Industrial chocolate manufacture and use – volume: 25 start-page: 2077 year: 2004 end-page: 2083 ident: b0055 article-title: Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry publication-title: Electrophoresis contributor: fullname: Blank – volume: 83 start-page: 1588 year: 2018 end-page: 1595 ident: b0125 article-title: Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines publication-title: Journal of Food Science contributor: fullname: Liu – volume: 9 start-page: 1 year: 2003 end-page: 6 ident: b0110 article-title: Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation publication-title: Food Science and Technology Research contributor: fullname: Yaylayan – volume: 14 start-page: 5 year: 2013 ident: b0040 article-title: Orange: Data Mining Toolbox in Python publication-title: Journal of Machine Learning Research contributor: fullname: Zupan – volume: 44 start-page: 129 year: 2001 end-page: 146 ident: b0100 article-title: Advanced glycation end-products: A review publication-title: Diabetologia contributor: fullname: Beilin – volume: 48 start-page: 4301 year: 2000 end-page: 4305 ident: b0060 article-title: Formation of Aroma-Active Strecker-Aldehydes by a Direct Oxidative Degradation of Amadori Compounds publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Schieberle – volume: 10 start-page: 1097 year: 2017 end-page: 1105 ident: b0120 article-title: The Simultaneous Analysis of Amadori and Heyns Compounds in Dried Fruits by High Performance Liquid Chromatography Tandem Mass Spectrometry publication-title: Food Analytical Methods contributor: fullname: Wang – volume: 77 start-page: 140 year: 2005 end-page: 147 ident: b0035 article-title: Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry publication-title: Analytical Chemistry contributor: fullname: Blank – volume: 50 start-page: 5472 year: 2002 end-page: 5479 ident: b0030 article-title: Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Blank – volume: 258 start-page: 284 year: 2018 end-page: 294 ident: bib126 article-title: Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry publication-title: Food Chemistry contributor: fullname: Kuhnert – volume: 12 start-page: 291 year: 2006 end-page: 296 ident: b0085 article-title: Glycation of lysine-containing dipeptides publication-title: Journal of Peptide Science contributor: fullname: Fogliano – volume: 132 start-page: 277 year: 2012 end-page: 288 ident: b0090 article-title: Effect of fermentation time and drying temperature on volatile compounds in cocoa publication-title: Food Chemistry contributor: fullname: Lugo-Cervantes – volume: 109 start-page: 506 year: 2018 end-page: 516 ident: b0045 article-title: Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans publication-title: Food Research International contributor: fullname: Kuhnert – volume: 10 start-page: 119 year: 2004 end-page: 137 ident: b0065 article-title: Peptide and amino acid glycation: New insights into the Maillard reaction publication-title: Journal of Peptide Science contributor: fullname: Jakas – volume: 1 start-page: 150 year: 1990 end-page: 154 ident: b0005 article-title: Control of the Maillard reaction in food systems publication-title: Trends in Food Science & Technology contributor: fullname: Ames – volume: 88 start-page: 2288 year: 2008 end-page: 2297 ident: b0020 article-title: Fermentation of cocoa beans: Influence of microbial activities and polyphenol concentrations on the flavour of chocolate publication-title: Journal of the Science of Food and Agriculture contributor: fullname: De Vuyst – volume: 62 start-page: 5020 year: 2014 end-page: 5027 ident: b0080 article-title: Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Schieberle – volume: 25 start-page: 2077 issue: 13 year: 2004 ident: 10.1016/j.foodres.2020.109164_b0055 article-title: Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry publication-title: Electrophoresis doi: 10.1002/elps.200405958 contributor: fullname: Hau – volume: 109 start-page: 506 year: 2018 ident: 10.1016/j.foodres.2020.109164_b0045 article-title: Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans publication-title: Food Research International doi: 10.1016/j.foodres.2018.04.068 contributor: fullname: D’Souza – volume: 62 start-page: 5020 issue: 22 year: 2014 ident: 10.1016/j.foodres.2020.109164_b0080 article-title: Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf501464g contributor: fullname: Meitinger – volume: 14 start-page: 5 year: 2013 ident: 10.1016/j.foodres.2020.109164_b0040 article-title: Orange: Data Mining Toolbox in Python publication-title: Journal of Machine Learning Research contributor: fullname: Demsar – ident: 10.1016/j.foodres.2020.109164_b0095 doi: 10.1007/978-3-030-04777-1 – volume: 77 start-page: 140 issue: 1 year: 2005 ident: 10.1016/j.foodres.2020.109164_b0035 article-title: Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry publication-title: Analytical Chemistry doi: 10.1021/ac048925a contributor: fullname: Davidek – volume: 9 start-page: 1 issue: 1 year: 2003 ident: 10.1016/j.foodres.2020.109164_b0110 article-title: Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation publication-title: Food Science and Technology Research doi: 10.3136/fstr.9.1 contributor: fullname: Yaylayan – volume: 114 start-page: 124 issue: 1 year: 2007 ident: 10.1016/j.foodres.2020.109164_b0075 article-title: Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic publication-title: International Journal of Food Microbiology doi: 10.1016/j.ijfoodmicro.2006.10.041 contributor: fullname: Lagunes Gálvez – volume: 132 start-page: 277 issue: 1 year: 2012 ident: 10.1016/j.foodres.2020.109164_b0090 article-title: Effect of fermentation time and drying temperature on volatile compounds in cocoa publication-title: Food Chemistry doi: 10.1016/j.foodchem.2011.10.078 contributor: fullname: Rodriguez-Campos – volume: 43 start-page: 262 issue: 2 year: 2008 ident: 10.1016/j.foodres.2020.109164_b0105 article-title: Electrospray positive ionization tandem mass spectrometry of Amadori compounds publication-title: Journal of Mass Spectrometry doi: 10.1002/jms.1290 contributor: fullname: Wang – volume: 258 start-page: 284 year: 2018 ident: 10.1016/j.foodres.2020.109164_bib126 article-title: Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry publication-title: Food Chemistry doi: 10.1016/j.foodchem.2018.03.026 contributor: fullname: Megías-Pérez – volume: 62 start-page: 431 issue: 4 year: 1998 ident: 10.1016/j.foodres.2020.109164_b0010 article-title: Applications of the Maillard reaction in the food industry publication-title: Food Chemistry doi: 10.1016/S0308-8146(98)00078-8 contributor: fullname: Ames – volume: 48 start-page: 4301 issue: 9 year: 2000 ident: 10.1016/j.foodres.2020.109164_b0060 article-title: Formation of Aroma-Active Strecker-Aldehydes by a Direct Oxidative Degradation of Amadori Compounds publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf000076e contributor: fullname: Hofmann – volume: 81 start-page: C1662 issue: 7 year: 2016 ident: 10.1016/j.foodres.2020.109164_b0115 article-title: The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic: Comparison of compounds in black garlic… publication-title: Journal of Food Science doi: 10.1111/1750-3841.13365 contributor: fullname: Yuan – year: 2009 ident: 10.1016/j.foodres.2020.109164_b0015 – volume: 83 start-page: 1588 issue: 6 year: 2018 ident: 10.1016/j.foodres.2020.109164_b0125 article-title: Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines publication-title: Journal of Food Science doi: 10.1111/1750-3841.14156 contributor: fullname: Zou – ident: 10.1016/j.foodres.2020.109164_b0050 doi: 10.1021/bk-1994-0543.ch005 – volume: 10 start-page: 119 issue: 3 year: 2004 ident: 10.1016/j.foodres.2020.109164_b0065 article-title: Peptide and amino acid glycation: New insights into the Maillard reaction publication-title: Journal of Peptide Science doi: 10.1002/psc.519 contributor: fullname: Horvat – ident: 10.1016/j.foodres.2020.109164_b0070 doi: 10.1002/jms.337 – ident: 10.1016/j.foodres.2020.109164_b0025 – volume: 44 start-page: 129 issue: 2 year: 2001 ident: 10.1016/j.foodres.2020.109164_b0100 article-title: Advanced glycation end-products: A review publication-title: Diabetologia doi: 10.1007/s001250051591 contributor: fullname: Singh – volume: 50 start-page: 5472 issue: 19 year: 2002 ident: 10.1016/j.foodres.2020.109164_b0030 article-title: Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf025561j contributor: fullname: Davidek – volume: 88 start-page: 2288 issue: 13 year: 2008 ident: 10.1016/j.foodres.2020.109164_b0020 article-title: Fermentation of cocoa beans: Influence of microbial activities and polyphenol concentrations on the flavour of chocolate publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/jsfa.3349 contributor: fullname: Camu – volume: 1 start-page: 150 year: 1990 ident: 10.1016/j.foodres.2020.109164_b0005 article-title: Control of the Maillard reaction in food systems publication-title: Trends in Food Science & Technology doi: 10.1016/0924-2244(90)90113-D contributor: fullname: Ames – volume: 12 start-page: 291 issue: 4 year: 2006 ident: 10.1016/j.foodres.2020.109164_b0085 article-title: Glycation of lysine-containing dipeptides publication-title: Journal of Peptide Science doi: 10.1002/psc.722 contributor: fullname: Mennella – volume: 10 start-page: 1097 issue: 4 year: 2017 ident: 10.1016/j.foodres.2020.109164_b0120 article-title: The Simultaneous Analysis of Amadori and Heyns Compounds in Dried Fruits by High Performance Liquid Chromatography Tandem Mass Spectrometry publication-title: Food Analytical Methods doi: 10.1007/s12161-016-0669-1 contributor: fullname: Yuan |
SSID | ssj0006579 |
Score | 2.4496622 |
Snippet | [Display omitted]
•A novel class of short-peptide derived Amadori and Heyns compounds were identified in dried cocoa beans.•Amadori and Heyns compounds of di-... Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn... |
SourceID | proquest crossref pubmed elsevier |
SourceType | Aggregation Database Index Database Publisher |
StartPage | 109164 |
SubjectTerms | Amadori compounds Cacao Chocolate Cocoa Heyns compounds HPLC-MS Maillard Reaction Odorants PCA Peptides Tandem MS |
Title | Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans |
URI | https://dx.doi.org/10.1016/j.foodres.2020.109164 https://www.ncbi.nlm.nih.gov/pubmed/32466895 https://search.proquest.com/docview/2408196877 |
Volume | 133 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LSxxBEC5ED4mHYDTqqpEWvM6uM9OvOYoomwT2kgh7G_pRTVZwZtlZBS_57VbPQ81BAjnOUM00X3dXfcV8VQ1wHnLrQoouccRFE-6NSwyx7ASl46lNL0xqWpXvTE5v-fe5mG_A1VALE2WVve_vfHrrrfs3kx7NyXKxmPwk8k3RVRZZZPW6iBXlnIIR7enxn1eZhxR9vz2ZJ9H6tYpncjcOde0pq6U0MWsbK6WSvxef3uOfbRy62YFPPYFkl90cP8MGVrvwYagvbnZh-02LwT2Yz-pHJPN74-vVgpnKsyk-VQ2LWvJ4pVLDPJk-omex0oQ1v4mPs2XUunhsWIgmbFExTym1p0GuNswixbcvcHtz_etqmvS3KSQul2Kd-FxlAjNlHQYTlNFBB4Xcpr4QiKitDYbSH6tdcMSrnPBFyo3LjbiQGDKb78NmVVd4CMwFlfk8KG255rzQ1hQycCuscjJX2oxgPGBYLrumGeWgJrsre9DLCHrZgT4CPSBd_rX6JTn2fw09G1ampJMRf3eYCusHMuKR7kit1AgOuiV7mQ3RSCl1IY7-_8PH8DE-ddLdE9hcrx7wKxGUtT1td-ApbF1--zGdPQOa9ec3 |
link.rule.ids | 315,786,790,4521,24144,27957,27958,45620,45714 |
linkProvider | Elsevier |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwEB6V7aFwQKW8FigYiWu6TeJXjlVFlT7YC620N8uPsdhKJKtmW4l_z3iTFDhUSL0mY8X6bM98o3wzBvgSS-djjj7zxEUzHqzPLLHsDKXnucsPbW43Kt-5rK_42UIstuB4rIVJssrB9_c-feOthyezAc3ZarmcfSfyTdFVVkVi9bpST2CbC5XzCWwfnZ7X83uHLMXQck-WWRrwp5Bndn0Q2zZQYkuZYrHprZRL_lCIeoiCbkLRyS48HzgkO-qn-QK2sNmDnbHEuNuDZ391GXwJi3l7h2T-04b2ZslsE1iNv5qOJTl5ulWpY4FM7zCwVGzCuh9EydkqyV0CdiwmE7ZsWKCsOtAg31rmkELcK7g6-Xp5XGfDhQqZL6VYZ6FUhcBCOY_RRmV11FEhd3moBCJq56KlDMhpHz1RKy9ClXPrSysOJcbCla9h0rQNvgXmoypCGZV2XHNeaWcrGbkTTnlZKm2ncDBiaFZ93wwzCsquzQC6SaCbHvQp6BFp888GMOTb_zf087gyhg5H-uNhG2xvyYgnxiO1UlN40y_Z_WyISUqpK_Hu8R_-BDv15bcLc3E6P38PT9ObXsn7ASbrm1vcJ76ydh-H_fgbmCzp7Q |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Novel+Amadori+and+Heyns+compounds+derived+from+short+peptides+found+in+dried+cocoa+beans&rft.jtitle=Food+research+international&rft.au=Andruszkiewicz%2C+Pawe%C5%82+J.&rft.au=D%27Souza%2C+Roy+N.&rft.au=Corno%2C+Marcello&rft.au=Kuhnert%2C+Nikolai&rft.date=2020-07-01&rft.pub=Elsevier+Ltd&rft.issn=0963-9969&rft.eissn=1873-7145&rft.volume=133&rft_id=info:doi/10.1016%2Fj.foodres.2020.109164&rft.externalDocID=S0963996920301897 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0963-9969&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0963-9969&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0963-9969&client=summon |