Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators.
Leopold WeidnerJil Vittoria CannasMichael RychlikPhilippe Schmitt-KopplinPublished in: Journal of agricultural and food chemistry (2023)
Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.
Keyphrases
- mass spectrometry
- liquid chromatography
- human health
- high resolution mass spectrometry
- high resolution
- single cell
- ms ms
- amino acid
- capillary electrophoresis
- gas chromatography
- high performance liquid chromatography
- gene expression
- healthcare
- risk assessment
- life cycle
- simultaneous determination
- quantum dots
- climate change
- cell wall
- anaerobic digestion