title: What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.
abstract: In this contribution we review our work on the characterisation of processed food. We review novel methods and analysis strategies developed to account for the composition of extraordinarily complex materials such as black tea thearubigins, coffee melanoidines and thermally treated carbohydrates. Our methods are mainly based on modern mass spectrometry and are introduced and critically discussed. A series of novel previously unpublished data interpretation strategies are presented as well. Finally an evaluation of the insight obtained in the composition of selected processed foods is given discussing potential consequences for assessing beneficial and adverse health effects of processed food.
authors.affiliation: Jacobs University Bremen, Chemistry, Campusring 8, 28759 Bremen, Germany. n.kuhnert@jacobs-university.de
authors.forename: Nikolai
authors.initials: N
authors.lastname: Kuhnert
authors.forename: Farnoosh
authors.initials: F
authors.lastname: Dairpoosh
authors.forename: Ghada
authors.initials: G
authors.lastname: Yassin
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Golon
authors.forename: Rakesh
authors.initials: R
authors.lastname: Jaiswal
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D002182:Candy / Q000032:analysis*; D002241:Carbohydrates; D003069:Coffee / Q000737:chemistry*; D005511:Food Handling; D013058:Mass Spectrometry / Q000379:methods*; D011108:Polymers / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D003069:Coffee; D011108:Polymers; C569050:caramel coloring; C011908:melanoidin polymers