Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil
| Autor: | Hengye Chen, Haiyan Fu, Shuo Wang, Rui Liu, Liuna Wei, Jian Yang, Yong-Jie Yu, Wei Lan, Lan-Ping Guo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Glycation End Products
Advanced 030309 nutrition & dietetics Food Contamination Raw material Furfural Gas Chromatography-Mass Spectrometry 03 medical and health sciences symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology Furaldehyde Food science Flavor 0303 health sciences Nutrition and Dietetics business.industry Guaiacol 04 agricultural and veterinary sciences Chemical industry 040401 food science Maillard Reaction Flavoring Agents Maillard reaction chemistry symbols Environmental science Sesame oil business Agronomy and Crop Science Sesame Oil Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 102:250-258 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.11353 |
| Popis: | BACKGROUND Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. RESULTS In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatography-tandem mass spectrometry (GC-MS/MS) combined with chemometric analysis. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-methyl furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration. CONCLUSION In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theoretical basis for the rapid and accurate identification of the authenticity of sesame oil. © 2021 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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