The influence of dough composition on acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) esters, and glycidyl esters (GE) formation during bread toasting was investigated. The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and glutathione). The toasting of bread for 2.5 min considerably enhanced the formation of acrylamide and 3-MCPD esters. The addition of lecithin (1%, w/w) resulted in four times higher content of 3-MCPD esters in toasted bread slices. No distinct relationship between dough composition and GE formation in untoasted and toasted bread was found. The addition of reducing agents (0.05%, w/w) mitigated during toasting not only the formation of 3-MCPD esters (more than six times) but also the extent of Maillard reaction that resulted in three times lower amounts of acrylamide and predominant formation of alcohol-like compounds. Toasted bread without reducing agents contained typical Maillard reaction compounds such as aldehydes, alkyl pyrazines, and derivatives of furan.This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.Bisguaiacols are promising lignin-derivable alternatives to bisphenol A (BPA), but limited bioassay data are available on their estrogenic activity (EA). Herein, we investigated the estrogen receptor alpha (ERα)-mediated EA of six newly synthesized bisguaiacols, which differed in the number and location of methoxy substituents, through in vitro assays MCF-7 cell proliferation and VM7Luc4E2 transactivation. The six bisguaiacols had undetectable EA at concentrations less than 10-7 M, most importantly, with significantly lower EA than BPA over an environmentally relevant range of 10-10-10-7 M. Adding a single methoxy group led to significant reduction in EA in all cases, relative to BPA and one petroleum-derived BPA analogue (bisphenol F, BPF), and the incorporation of more methoxy groups had subtler, but pronounced, impacts on either ERα binding or MCF-7 cell proliferation. In short, the six lignin-inspired bisguaiacols presented herein are viewed as promising sustainable alternatives to BPA and BPF.A fast high performance liquid chromatography tandem mass spectrometry multi-method based on an ACN-precipitation extraction was developed for the analysis of 41 (modified) mycotoxins in beer. Validation according to the performance criteria defined by the European Commission (EC) in Commission Decision no. 657/2002 revealed good linearity (R2 > 0.99), repeatability (RSDr less then 15%), reproducibility (RSDR less then 15%), and recovery (79-100%). Limits of quantification ranging from 0.04 to 75 µg/L were obtained. Matrix effects varied from -67 to +319% and were compensated for using standard addition. In total, 87 beer samples, produced worldwide, were analyzed for the presence of mycotoxins with a focus on modified mycotoxins, whereof 76% of the samples were contaminated with at least one mycotoxin. The most prevalent mycotoxins were deoxynivalenol-3-glucoside (63%), HT-2 toxin (15%), and tenuazonic acid (13%). Exposure estimates of deoxynivalenol and its metabolites for German beer revealed no significant contribution to intake of deoxynivalenol.Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively.  https://www.selleckchem.com/products/iruplinalkib.html  One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.Analysis of target analytes in food and environmental samples often required sophisticated instrumentation, which restrains the accessibility and portability of the analysis. Herein, we developed an instrument-free approach for rapid quantification of target analytes. The reported filtration-assisted approach enables image analysis of aggregates formed via interaction between analytes and silver nanoparticles (AgNPs). Two model analytes were chosen for aggregating AgNPs, potassium phosphate for neutralizing the charges and a di-thiol molecule (2,2'-(ethylenedioxy) diethanethiol (EDT)) for cross-linking. The mixtures of AgNPs and analytes were filtered onto filter membranes and analyzed using grey color intensity analysis. Based on the AgNPs-EDT platform, we demonstrated the detection of 1 µg/mL acrylamide in instant coffee and biscuit matrices was achievable. The filtration-assisted method provides a simple, fast and inexpensive approach for optical detection and quantification of analytes in food matrices.Polyphenols are compounds naturally present in fruits and vegetables that are gaining more and more attention due to their therapeutic effects and their potential technological applications. In this review, we intend to demonstrate the importance of some phenolic compounds, addressing their biological effects and potential for applications in various industrial fields. The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others. They can also be used to improve the physicochemical properties of starch, in the preservation of foods, as natural dyes, prebiotic ingredients, hydrogels and nanocomplexes. In addition, these compounds have potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, pharmaceuticals, food chemistry, chemical engineering, etc.