Topic
Maltol
About: Maltol is a research topic. Over the lifetime, 616 publications have been published within this topic receiving 11257 citations. The topic is also known as: Maltol & 2-Methyl pyromeconic acid.
Papers published on a yearly basis
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Papers
TL;DR: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, and to prepare specifications for the identity and purity of food additives.
Abstract: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants, with the aim of advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (acidified sodium chlorite, asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae, carrageenan and processed Eucheuma seaweed, cyclotetraglucose and cyclotetraglucose syrup, isoamylase from Pseudomonas amyloderamosa, magnesium sulfate, phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae, sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides); eight groups of related flavouring agents (linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters; aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances; simple aliphatic and aromatic sulfides and thiols; aliphatic acyclic dials, trials and related substances; aliphatic acetals; sulfur-containing heterocyclic compounds; aliphatic and aromatic amines and amides; and aliphatic alicyclic linear alpha, beta -unsaturated di- and trienals and related alcohols, acids and esters); and two food contaminants (aflatoxin and ochratoxin A). Specifications for the following food additives were revised: maltol and ethyl maltol, nisin preparation, pectins, polyvinyl alcohol, and sucrose esters of fatty acids. Specifications for the following flavouring agents were revised: maltol and ethyl maltol, maltyl isobutyrate, 3-acetyl-2,5-dimethylfuran and 2,4,5-trimethyl-delta-oxazoline (Nos 1482, 1506 and 1559), and monomenthyl glutarate (No. 1414), as well as the method of assay for the sodium salts of certain flavouring agents. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
1,624 citations
TL;DR: A device that simulated retronasal aroma was constructed from a 1 L blender incorporating purge-and-trap, synthetic saliva addition, temperature regulation to 37 °C, and blending at shear rates reported to occur during eating as discussed by the authors.
Abstract: A device that simulated retronasal aroma was constructed from a 1 L blender incorporating purge-and-trap, synthetic saliva addition, temperature regulation to 37 °C, and blending at shear rates reported to occur during eating. Volatiles were collected on a silica trap, solvent desorbed, and quantitated by GC/FID or GC/MS with high precision (CV < 5%) and sensitivity (micrograms per liter). Increasing the temperature from 23 to 37 °C and adding shear increased volatility. The addition of synthetic saliva to a model grape beverage (pH 2.6) increased the pH and the volatility of the bases, 2-acetylpyridine, methyl anthranilate, o-aminoacetophenone, and 2-methoxy-3-methylpyrazine, relative to a model neutral compound, 1,8-cineole. The data were consistent with a sensory test that showed a significant shift in the perception of minty to nutty upon the addition of synthetic saliva to a mixture of 1,8-cineole and 2-acetylpyridine in an acid medium. The volatility of eight flavor compounds was investigated in a soybean oil versus water matrix. The volatilities of α-pinene (log P = 3.75), ethyl 2-methylbutyrate, 1,8-cineole, 2-methoxy-3-methylpyrazine, and methyl anthranilate decreased by factors of 8000, 130, 100, 7, and 3 upon oil addition ; however, butyric acid did not decrease, and polar maltol (log P = 0.02) actually increased.
184 citations
TL;DR: The results suggested that the fluorescence quenching of BSA by maltol was a static procedure forming a maltol-BSA complex, and indicated that hydrophobic interactions played a predominant role in the interaction of maltol with BSA.
173 citations
TL;DR: In this article, the effect of viscosity and thickener type (sucrose, guar gum, and carboxymethylcellulose) on dynamic flavor release was tested with model flavor solutions at two equiviscous levels.
Abstract: The effect of viscosity and thickener type (sucrose, guar gum, and carboxymethylcellulose) on dynamic flavor release was tested with model flavor solutions at two equiviscous levels. Dynamic flavor release was measured under simulated mouth conditions in an apparatus at 37 °C, with a shear rate of 100 s-1. The volatilized flavors were swept in a flow of helium gas into a mass spectrometer for selected ion monitoring chemical ionization. A plot of time versus ion abundance was recorded for each data set. The highly volatile compounds showed a large decrease in maximum ion abundance (Imax) as viscosity increased. Carboxymethylcellulose, guar gum, and sucrose solutions with a viscosity of 160 mPa s showed 36, 44, and 86% decreases compared to water, respectively, for the release of α-pinene. Similarly, 1,8-cineole decreased 32, 40, and 70% and ethyl 2-methylbutyrate decreased 58, 63, and 94%, respectively. The less volatile compounds methyl anthranilate, vanillin, and maltol showed less of an effect. Thicken...
172 citations
TL;DR: The results indicate that brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages.
Abstract: The antioxidative activity of column chromatographic fractions obtained from brewed coffee was investigated to find antioxidants and to assess the benefit of coffee drinking. The dichloromethane extract inhibited hexanal oxidation by 100 and 50% for 15 days and 30 days, respectively, at the level of 5 μg/mL. A GC/MS analysis of fractions, which exhibited oxidative activity, revealed the presence of antioxidative heterocyclic compounds including furans, pyrroles, and maltol. The residual aqueous solution exhibited slight antioxidative activity. The inhibitory activity (%) of the seven fractions from an aqueous solution toward malonaldehde formation from lipid oxidation ranged from 10 to 90 at a level of 300 μg/mL. The results indicate that brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages. Keywords: Antioxidants; brewed coffee; coffee volatiles; heterocyclic compounds
170 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 12 |
| 2024 | 22 |
| 2023 | 17 |
| 2022 | 27 |
| 2021 | 25 |
| 2020 | 27 |