RESUMEN
The commercial wasabi pastes commonly used for food preparation contain a homologous compound of chemosensory isothiocyanates (ITCs) that elicit an irritating sensation upon consumption. The impact of sniffing dietary alcoholic beverages on the sensation of wasabi spiciness has never been studied. While most sensory evaluation studies focus on individual food and beverages separately, there is a lack of research on the olfactory study of sniffing liquor while consuming wasabi. Here, a methodology is developed that combines the use of an animal behavioral study and a convolutional neural network to analyze the facial expressions of mice when they simultaneously sniff liquor and consume wasabi. The results demonstrate that the trained and validated deep learning model recognizes 29% of the images depicting co-treatment of wasabi and alcohol belonging to the class of the wasabi-negative liquor-positive group without the need for prior training materials filtering. Statistical analysis of mouse grimace scale scores obtained from the selected video frame images reveals a significant difference (P < 0.01) between the presence and absence of liquor. This finding suggests that dietary alcoholic beverages might have a diminishing effect on the wasabi-elicited reactions in mice. This combinatory methodology holds potential for individual ITC compound screening and sensory analyses of spirit components in the future. However, further study is required to investigate the underlying mechanism of alcohol-induced suppression of wasabi pungency.
Asunto(s)
Conducta Animal , Redes Neurales de la Computación , Animales , Ratones , Conducta Animal/efectos de los fármacos , Conducta Animal/fisiología , Gusto/fisiología , Olfato/fisiología , Olfato/efectos de los fármacos , Etanol , Isotiocianatos/farmacología , Isotiocianatos/química , MasculinoRESUMEN
The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying. This study compared the differences between air frying and household oven baking (without a fan or other forced airflow inside) on food quality and physicochemical properties using a cupcake model. Results showed that the oven-baked cupcakes were softer in texture (87.15%), greener in color (6.07%), and lower in weight loss (7.78%) and toxic advanced glycation end products (AGEs, 21.40%) when the heating temperature and duration were the same as oven baking. To improve the sensory characteristics and health value, the cupcakes were fortified with green tea. The differences in texture, color, and level of toxicants between the two cooking methods were diminished after the addition of green tea. Moreover, the chemical profiles of green tea catechins in the green-tea-fortified cupcakes remained similar upon thermal cooking, except that the air-fried cupcakes were lower in gallic acid (GA) but higher in (-)-gallocatechin (GC). Collectively, based on the differences in heating mechanisms, our data indicated that oven baking is a better cooking method suitable to prepare cupcakes than air frying from the perspectives of sensory characteristics and food safety, while green tea additives effectively counter the drawbacks of the air fryer.
RESUMEN
RATIONALE: Allyl isothiocyanate (AITC) in food products such as wasabi is commonly analyzed by gas chromatography/mass spectrometry (GC/MS), while liquid chromatography/mass spectrometry (LC/MS) is more suitable for the polar metabolites. The development of an effective method for the simultaneous determination of AITC and its phase II metabolites is needed to support drug metabolism and pharmacokinetics (DMPK) studies. METHODS: Derivatization of AITC by reaction with N-(tert-butoxycarbonyl)-L-cysteine methyl ester (t BocCysME) was used for ultra-high-performance liquid chromatography/electrospray ionization mass spectrometry (UHPLC/ESI-MS) analysis, allowing the simultaneous determination with its phase II metabolites. At room temperature, reaction conditions have been optimized to maximize the reaction of AITC with t BocCysME quantitively. Reaction selectivity was examined by the presence of AITC metabolites. Quantification of AITC was performed by multiple reaction monitoring (MRM) with an external calibration method and applied on the serum of C57BL/6 J mouse for a DMPK study. RESULTS: The limit of quantification (LOQ) was determined to be 0.842 nM from the derivatization method and by UHPLC/MS/MS analysis. The method accuracy in the mouse serum samples was 75 ± 2% with a relative standard deviation (RSD) of 3.0% of method variation. The UHPLC/MS/MS analysis gave RSDs of 0.2% and 1.8% for intra-day and inter-day variations. With the newly developed method, AITC could be detected in mouse serum upon oral administration for the first time. CONCLUSIONS: An analytical method involving a rapid derivatization pre-treatment and quantitative UHPLC/ESI-QqQ-MS/MS analysis has been developed for a biological sample assay of AITC, enabling selective and sensitive detection of the AITC derivative and AITC metabolites simultaneously. The method developed could be applied to the DMPK study of AITC as well.