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Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 2
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Original Articles

N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products

Yves-Alexis HammelNestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
,
Mathieu DuboisNestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
,
Thierry DelatourNestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, SwitzerlandCorrespondence[email protected]
&
Richard H. StadlerNestlé Corporate Quality Management, CO-QM, Avenue Nestlé 55, CH-1800Vevey, Switzerland
Pages 226-233 | Received 23 Oct 2013, Accepted 27 Nov 2013, Published online: 13 Feb 2014

Citations (13)

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Read on this site (3)

Thierry Delatour & Richard H. Stadler. (2022) Two decades of research in dietary acrylamide: What do we know today. Critical Reviews in Food Science and Nutrition 0:0, pages 1-9.
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Hamide Z. Senyuva, Vural Gökmen & Ebru Ates Sarikaya. (2015) Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review. Food Additives & Contaminants: Part A 32:10, pages 1568-1606.
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Thomas Bessaire, Adrienne Tarres, Richard H. Stadler & Thierry Delatour. (2014) Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions. Food Additives & Contaminants: Part A 31:12, pages 1949-1958.
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Articles from other publishers (10)

Xuenan Li, Bin Liu, Hui Liu, Tianyang Xing, Congcong Cui, Haiyang Yan & Yuan Yuan. (2023) Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms. Food Chemistry 425, pages 136488.
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Tiziana Nardin, Riccardo Savastano, Jakob Franceschini, Franco Abballe & Roberto Larcher. (2023) Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry. International Journal of Food Science & Technology 58:6, pages 3006-3013.
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Xuenan Li, Xu Zhang, Lulu Tan, Haiyang Yan & Yuan Yuan. (2020) Heat‐induced formation of N , N ‐dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee . Journal of Food Science 85:9, pages 2754-2761.
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Bjørn Eriksen, Aurélien Desmarchelier, Nancy Frank, Richard H. Stadler & Thierry Delatour. (2020) Occurrence of the Plant Growth Regulator Chlormequat in Food May Be Due to Natural Formation: A Preliminary Mechanistic Study. Journal of Agricultural and Food Chemistry 68:29, pages 7727-7733.
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Yuan Yuan, Xuenan Li, Huangyou Liu, Yating Qu, Wantong Zhang, Huilin Yu, Jiaojiao Zhang & Hong Zhuang. (2018) Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat. Journal of Agricultural and Food Chemistry 66:23, pages 5907-5912.
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Adam Ekielski, Pawan Kumar Mishra & Tomasz Żelaziński. (2018) Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts. Food and Bioprocess Technology 11:6, pages 1177-1187.
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Tiziana Nardin, Chiara Barnaba, Franco Abballe, Gianmaria Trenti, Mario Malacarne & Roberto Larcher. (2017) Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry. Journal of Separation Science 40:20, pages 3928-3937.
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Yuan Yuan, Adrienne Tarres, Thomas Bessaire, Richard H. Stadler & Thierry Delatour. (2017) Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies. Food Chemistry 227, pages 173-178.
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Thomas Bessaire, Adrienne Tarres, Richard H. Stadler, Silke Wermann, Jocelyne Hofmann, Viviane Theurillat, Raphaël Combremont & Thierry Delatour. (2016) Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs. Journal of Agricultural and Food Chemistry 64:5, pages 1185-1190.
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Matthew R. Noestheden. (2015) Evaluation of mepiquat in malted barley and beer using LC-MS/MS. Journal of the Institute of Brewing 121:4, pages 524-530.
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