Effect of copper on the volatility of aroma compounds in a model mouth system

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 24, 2006, Pages 9168-9175

  Jae, Hee Hong ^a   Duncan, Susan E ^a   Dietrich, Andrea M ^b   O'Keefe, Sean F ^a  

^a Food Science and Technology Bldg ^*  (United States)

^b Virginia Polytechnic Institute and State University   (United States)

Author keywords

Copper; Flavor; Saliva; Salivary proteins; SPME

Indexed keywords

2 HEPTANONE; 2-HEPTANONE; ACETIC ACID DERIVATIVE; ALDEHYDE; BUTYL ACETATE; COPPER; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; KETONE; N HEXANAL; N-HEXANAL; SALIVA SUBSTITUTE;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; HUMAN; VOLATILIZATION;

ACETATES; ALDEHYDES; CAPROATES; COPPER; HUMANS; KETONES; MODELS, BIOLOGICAL; SALIVA, ARTIFICIAL; VOLATILIZATION;

EID: 33845612306     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061229m     Document Type: Article

References (49)

1. Dietrich, A.; Glindemann, D.; Pizzaro, F.; Gidi, V.; Olivares, M.; Araya, M.; Camper, A.; Duncan, S.; Dwyer, S.; Whelton, A.; Younos, T.; Subramanian, S.; Burlingame, G.; Khiari, D.; Edwards, M. Health and aesthetic impacts of copper corrosion on drinking water. Water Sci. Technol. 2004, 49, 55-62.
2. Edwards, M.; Rushing, J.; Kvech, S.; Reber, S. Assessing copper pinhole leaks in residential plumbing. Water Sci. Technol. 2004, 49, 83-90.
3. USEPA. Lead and Copper Rule. Fed. Regist. 1991, 56, 26460-26564.
4. USEPA. Safe Drinking Water Information System Database. 2003, http://www.epa.gov/saftewater/data/getdata.html.
5. USEPA. National Secondary Drinking Water Regulations. Final Rule. Fed. Regist. 1997, 44 (140), 42195.
6. Zacarias, I.; Yanez, C. G.; Araya, M.; Oraka, C.; Olivares, M.; Uauy, R. Determination of the taste threshold of copper in water. Chem. Senses 2001, 26, 85-89.
7. Lawless, T.; Stevens, D.; Chapman, K.; Kurtz, A. Metallic taste from electrical and chemical stimulation. Chem. Senses 2005, 30, 185-194.
8. Pizzaro, F.; Olivares, M.; Uauy, R.; Contreras, P.; Rebelo, A.; Gidi, V. Acute gastrointestinal effects of graded level of copper in drinking water. Environ. Health Perspect. 1999, 107 (2), 117-121.
9. Zoeteman, B. C. J. Sensory Assessment of Water Quality; Pergamon Press: Oxford, UK, 1980.
10. Cohen, J. M.; Kamphake, L. J.; Harris, E. K.; Woodward, R. L. Taste threshold concentration of metals in drinking water. J. Am. Water. Assoc. 1960, 52 (5), 660-670.
11. Beguin-Bruhin, Y.; Escher, F.; Roth, H.; Solms, J. Threshold concentration of copper in drinking water. Lebensmittel-Wissenschaft 1983, 16, 22-26.
12. Cuppett, J. D.; Duncan, S. E.; Dietrich, A. D. Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response. Chem. Senses 2006, 31 (7), 689-697.
13. Pfeiffer, P.; Schwickerath, H. Nickel solubility and metallic taste (Original title: Nicekelloslichkeit und Metallgeschmack). ZWR 1991, 100 (10), 762-764, 766, 768-770.
14. Chapman, K. W.; Lawless, H. T. Correlation of instrumental measures of saliva turbidity and perceived astringency of metallic salts. 2004 IFT Annual Meeting Abstract Archive. 2004, 83G-6 (http://ift.confex.com/ift/2004/ teleprogram/meeting_2004.htm).
15. Tenovuo, J. O. Human saliva: Clinical Chemistry and Microbiology; CRC Press Inc.: Boca Raton, FL, 1989; Vol. I.
16. Van Nieuw Amerongen, A.; Bolscher, J. G. M.; Veerman, E. C. I. Salivary proteins: Protective and diagnostic value in cariology? Caries Res. 2004, 38, 247-253.
17. Van Ruth, S. M.; Roozen, J. P. Influence of mastication and saliva on aroma release in a model mouth system. Food Chem. 2000, 71, 339-345.
18. Van Ruth, S. M.; Grossmann, I.; Geary, M.; Delahunty, C. M. Interaction between artificial saliva and 20 aroma compounds in water and oil model systems. J. Agric. Food. Chem. 2001, 49, 2409-2413.
19. Friel, E. N.; Taylor, A. J. Effect of salivary components on volatile partitioning from solutions. J. Agric. Food Chem. 2001, 49, 3898-3905.
20. Mueller, H. J. The binding of corroded metallic ions to salivary-type proteins. Biomaterials 1983, 4 (2), 66-72.
21. Mueller, H. J. Binding of corroded ions to human saliva. Biomaterials 1985, 6 (3), 146-149.
22. Argarwal, R. P.; Henkin, R. I. Metal binding characteristics of human salivary and porcine pancreatic amylase. J. Biol. Chem. 1987, 262 (6), 2568-2575.
23. Oppenheim, F. G.; Xu, T.; McMillian, F. M.; Levitz, S. M.; Diamond, R. D.; Offner, G. D.; Troxler, R. F. Histatin; a novel family of histatin-rich proteins in human parotid secretion. J. Biol. Chem. 1988, 263 (16), 7472-7477.
24. Brewer, D.; Lajoie, G. Evaluation of the metal binding properties of the histidine-rich antimicrobial peptides histatin 3 and 5 by electrospray ionization mass spectrometry. Rapid Commun. Mass Spectrom. 2000, 14, 1736-1745.
25. Grogan, J.; Macknight, C. J.; Troxler, R. F.; Oppenheim, F. G. Zinc and copper bind to unique sites of histatin 5. FEBS Lett. 2001, 491, 76-80.
26. Gusman, H.; Lendemann, U.; Grogan, J.; Troxler, R. F.; Oppenheim, F. G. Is salivary histatin 5 a metallopeptide? Biochim. Biophys. Acta 2001, 1545, 86-95.
27. Jung, D.; Ebeler, S. E. Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds. J. Agric. Food Chem. 2003, 51, 200-205.
28. ASTM. D 5464-93. Standard test methods for pH measurement of water of low conductivity. In Annual Book of ASTM Standards; ASTM International: West Conshohocken, PA, 2004; Vol. 11.01, pp 730-743.
29. Van, Aardt, M.; Duncan, S. E.; Marcy, J. E.; Long, T. E.; Hackney, C. R. Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor. J. Dairy Sci. 2001, 84, 1341-1347.
30. Roberts, D. D.; Pollien, P.; Milo, C. Solid-phase microextration method developed for headspace analysis of volatile compounds. J. Agric. Food Chem. 2000, 48, 2430-2437.
31. Castagnola, M.; Congiu, D.; Denotti, G.; Di Nunzio, A.; Fadda, M. B.; Melis, F. S.; Messana, I.; Misiti, F.; Murtas, R.; Olianas, A.; Piras, V.; Pittau, A.; Puddu, G. Determination of human salivary peptide histatin 1, 3, 5 and statherin by high-performance liquid chromatography and by diode-array detection. J. Chromatogr. B 2001, 751, 153-160.
32. O'Keefe, S. F.; Wilson, L. A.; Resurreccion, A. P.; Murphy, P. A. Determination of the binding of hexanal to soy glycinin and β-conclycinin in an aqueous model system using a headspace technique. J. Agric. Food. Chem. 1991, 39, 1022-1028.
33. Leland, J. V. Flavor interaction: The greater whole. Food Technol. 1997, 51 (1), 75-80.
34. Taylor, A. J. Release and transport of flavors in vivo: Physicochemical, physiological, and perceptual considerations. Compr. Rev. Food Sci. Food Safety 2002, 1, 45-57.
35. Guichard, E.; Langourieux, S. Interaction between β-lactoglobulin and flavor compounds. Food Chem. 2000, 71, 301-308.
36. Jensen, J. N. A Problem-Solving Approach to Aquatic Chemistry; Wiley and Sons, Inc.: Hoboken, NJ, 2003.
37. Bruhn, J. C.; Franke, A. A.; Goble, G. S. Factors relating to development of spontaneous oxidized flavor in raw milk. J. Dairy Sci. 1976, 59 (5), 828-833.
38. Leland, J. V.; Reineccius, G. A.; Lahiff, M. Evaluation of copper-induced oxidized milk by discriminanat analysis of capillary gas chromatographic profiles. J. Dairy Sci. 1987, 70 (3), 524-533.
39. Jeng, W.; Bassette, R.; Crang, R. E. Effects of light and copper ions on volatile aldehydes of milk and milk fractions. J. Dairy Sci. 1988, 2366-2372.
40. Syracuse Reasearch Cooperation, Interactive PhysProp Database Demo. http://ese-plaza.syrres.com/interkow/physdemo.htm (acccessed Mar. 2006).
41. Stahl, W. H., Ed. Compilation of Odor and Taste Threshold Values Data; American Society for Testing and Materials: Philadelphia, PA, 1973.
42. Philippe, E.; Seuvre, A.; Colas, B.; Langendorf, V.; Schippa, C.; Voilley, A. Behavior of flavor compounds in model food systems: A thermodynamic study. J. Agric. Food Chem. 2003, 51, 1393-1398.
43. Meynier, A.; Garillion, A.; Lethuaut, L.; Genot, C. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream. Lait 2003, 83, 223-235.
44. Cao, X.; Bansil, R.; Ramakrishnan Bhaskar, K.; Turner, B. S.; LaMont, J. T.; Niu, N.; Afdhal, N. H. pH-dependent conformational change of gastric mucin leads to sol-gel transition. Biophys. J. 1999, 76, 1250-1258.
45. Budavari, S.; O'Neil, M. J.; Smith, A., Eds. The Merck Index: An encyclopedia of chemicals, drungs, and biologicals, 11th ed; Merck & Co., Inc.: Rahway, NJ, 1989, p 992.
46. Wu, A. M.; Csako, G.; Herp, A. Structure, biosynthesis, and function of salivary mucins. Mol. Cell. Biochem. 1994, 137, 39-55.
47. Roberts, D. D.; Acree, T. E. Simulation of retronasal aroma using a modified headspace technique: Investigating the effect of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem. 1995, 43, 2179-2186.
48. Khiari, D.; Barrett, S.; Chinn, R.; Bruchet, A.; Piriou, P.; Matia, L.; Ventura, F.; Suffet, I.; Gittelman, T.; Luitweiler, P. Distribution Generated Taste-and-Odor Phenomena; AWWARF: Denver, CO, 2002.
49. Keast, R. S. J.; Dalton, P. H.; Breslin, P. A. S. Flavor interactions at the sensory level. In Flavor Perception; Taylor, A. J., Roberts, D. D., Eds.; Blackwell Publishing: Oxford, UK, 2004; Chapter 8, pp 228-249.