Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses
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Despite intensive analyses of yogurt flavor, the synergistic effects of the key aroma compounds on sensory responses and their optimum concentration ranges remain less well-documented. This study investigated the odor thresholds, optimum concentration ranges, and perceptual actions of diacetyl, acetaldehyde, and acetoin in a yogurt matrix. Our results show that the odor thresholds of diacetyl, acetaldehyde, and acetoin in the yogurt matrix were 5.43, 15.4, and 29.0 mg/L, respectively, which were significantly higher than the corresponding values in water. The optimum diacetyl, acetaldehyde, and acetoin concentration ranges were found to be 6.65 to 9.12, 25.9 to 35.5, and 37.3 to 49.9 mg/L, respectively. In Feller's additive model, the addition of each compound led to a significant reduction in their odor threshold in the yogurt matrix, thus demonstrating the synergistic effects of the compounds. In the σ-τ plot, various concentrations of compounds were associated with various degrees of additive behavior with respect to the aroma intensity of the yogurt matrix, thus demonstrating the synergism among these compounds in increasing the overall aroma intensity. The optimal simultaneous concentration ratio of diacetyl:acetaldehyde:acetoin was determined to be 4.00:16.0:32.0 mg/L. The specific synergistic effects were also confirmed by an electronic nose analysis and aroma profile comparison. In summary, these 3 aroma compounds exhibited synergistic effects in a yogurt matrix, thus providing a theoretical basis for the enhancement of flavors in dairy products.Keywords:
Acetoin
Electronic Nose
Diacetyl
Intensity
Matrix (chemical analysis)
Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dry weight of L. casei incubated without agitation, but only pyruvate increased diacetyl accumulation. Both actively dividing cells and cells suspended in buffer converted pyruvate to diacetyl and acetoin. Maximum production of diacetyl and acetoin occurred during the late logarithmic or early stationary phases. Cells isolated from pyruvate- or citrate-containing cultures showed the greatest ability to convert pyruvate to diacetyl and acetoin. The optimum p H for diacetyl and acetoin formation by whole cells was in the range of 4.5 to 5.5. The presence of citrate or acetate enhanced diacetyl and acetoin formation by L. casei cells in buffer suspension.
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Journal Article A Detoxication Route for Acetaldehyde: Metabolism of Diacetyl, Acetoin, and 2,3-Butanediol in Liver Homogenate and Perfused Liver of Rats Get access Masato Otsuka, Masato Otsuka Faculty of Pharmaceutical Sciences Okayama University1-1-1 Tsushima-Naka, Okayama, Okayama 700 Search for other works by this author on: Oxford Academic PubMed Google Scholar Tomoharu Mine, Tomoharu Mine Faculty of Pharmaceutical Sciences Okayama University1-1-1 Tsushima-Naka, Okayama, Okayama 700 Search for other works by this author on: Oxford Academic PubMed Google Scholar Eentarou Ohuchi, Eentarou Ohuchi Faculty of Pharmaceutical Sciences Okayama University1-1-1 Tsushima-Naka, Okayama, Okayama 700 Search for other works by this author on: Oxford Academic PubMed Google Scholar Shinji Ohmori Shinji Ohmori Faculty of Pharmaceutical Sciences Okayama University1-1-1 Tsushima-Naka, Okayama, Okayama 700 Search for other works by this author on: Oxford Academic PubMed Google Scholar The Journal of Biochemistry, Volume 119, Issue 2, February 1996, Pages 246–251, https://doi.org/10.1093/oxfordjournals.jbchem.a021230 Published: 01 February 1996 Article history Received: 05 June 1995 Published: 01 February 1996
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It is the Lact, diacetilactis and Lact, cremoris that form the largest amount of diacetyl in the pre-ferment mixed with separately added cultures of lactic acid bacteria and not adding yeast of Sacch. cerevisiae while the L. plantarum and Lact, diacetilactis form the largest amount of acetoin. In that semi-manufacture Lact, lactis and L. bulgaricus form a considerable amount of acetaldehyde. Greater amounts of diacetyl, acetoin and acetaldehyde are found in sour with singly added lactococci unlike the leavens prepared with lactobacilli. The dough showed less content of acetoin and higher of diacetyl. The quantity of the acetaldehyde increases in the dough and to the highest amount in the dough fermented with leaven composed of lactococci in mixture with lactobacilli. Acetoin is formed in the bread crumb as a result of the chemical changes in the acetaldehyde in the process of baking. Part of the diacetyl in the bread crumb originates during the thermal oxidation of acetoin.
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Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dry weight of L. casei incubated without agitation, but only pyruvate increased diacetyl accumulation. Both actively dividing cells and cells suspended in buffer converted pyruvate to diacetyl and acetoin. Maximum production of diacetyl and acetoin occurred during the late logarithmic or early stationary phases. Cells isolated from pyruvate- or citrate-containing cultures showed the greatest ability to convert pyruvate to diacetyl and acetoin. The optimum pH for diacetyl and acetoin formation by whole cells was in the range of 4.5 to 5.5. The presence of citrate or acetate enhanced diacetyl and acetoin formation by L. casei cells in buffer suspension.
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Use of the e-liquid flavourings diacetyl and acetyl propionyl has raised concerns that they might cause respiratory diseases amongst vapers. Product surveys show that these compounds, plus a less toxic alternative, acetoin, are widely used in e-liquids. We have investigated the chemistry of acetoin, acetyl propionyl and diacetyl in e-liquids. They are reactive, with concentrations falling substantially over time. Acetyl propionyl is the most reactive, diacetyl less so, and acetoin significantly more stable. Their reactivity is pH-enhanced when nicotine is present in the e-liquid. Of major concern, we found that acetoin generates diacetyl in e-liquids. We found diacetyl formation in all acetoin-containing e-liquids, but it is not an acetoin-contaminant. Diacetyl concentrations were proportional to acetoin content, grew over time, and formation was accelerated by nicotine. E-liquids stored for up to 18 months contained significant diacetyl, and reduced acetoin levels, showing that acetoin is a long-term diacetyl source. Other reaction pathways operate, and we advance mechanisms to explain this area of e-liquid chemistry. Acetoin use in e-liquids is an inevitable source of diacetyl exposure for e-cigarette users. Acetoin, acetyl propionyl and diacetyl are avoidable hazards for vapers, and we recommend e-liquid manufacturers move away from their use in e-liquid formulations.
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THE occurrence of diacetyl and/or acetoin (2-hydroxy-3-butanone) among the volatile components of chicken heated for prolonged periods under oxidation-favoring conditions was reported by Pippen, Nonaka, Jones and Stitt (1958). Recently, Pippen and Nonaka (1959) established that diacetyl and/or acetoin occurs as one of the most abundant volatile carbonyl compounds in fresh, good-quality chicken cooked in water under more or less normal conditions. In the studies mentioned above, a distinction between diacetyl and acetoin was not made, because both compounds give identical bis-2,4-dinitrophenylhydrazones. The objective of the study described here was to determine the amount of diacetyl and acetoin in water extracts of chicken, to determine the relation between heating and the amount of these compounds in aqueous extracts of chicken, and to make an interpretation of these results in terms of flavor significance. METHODS Diacetyl was determined by the method of Prill and Hammer (1938). Acetoin was determined in a …
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