Flavor Release

Front matter
......Page 1
Copyright......Page 2
Foreword......Page 3
Preface......Page 4
Acknowledgments......Page 5
1 Flavor Release: A Rationale for Its Study......Page 6
Historical Development of Flavor Release Research......Page 7
Instrumental - Sensory Correlation......Page 8
Texture-Structure Influences on Flavor Release......Page 9
References......Page 10
2 Techniques for Measuring Volatile Release In Vivo during Consumption of Food......Page 12
Physiological, Compositional and Analytical Considerations......Page 13
Sampling Air during Eating......Page 14
Trapping/Pre-Concentration Methods......Page 15
Membrane Interfaces for MS......Page 16
Atmospheric Pressure Ionization Mass Spectrometry (API-MS)......Page 17
Proton Transfer Reaction-Mass Spectrometry (PTR-MS)......Page 19
Selective Ionization using Lasers......Page 22
References......Page 23
3 Real-Time Flavor Release from Foods during Eating......Page 26
Results and Discussion......Page 27
Modifying Flavor Release Profiles......Page 28
Integrity of Components in Composite Foods and Flavor Release......Page 31
Fat Levels in Yogurt and Flavor Release......Page 33
Time Dependence of Release of Enzymatically Generated Volatiles......Page 34
References......Page 35
4 Flavorspace: A Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating......Page 37
Headspace measurements of fresh strawberries in a vessel:......Page 39
Breath-by-breath analysis of volatile flavor release during eating......Page 40
Flavor Release of Unstable Compounds from Crackers......Page 41
Results......Page 42
Conclusion......Page 46
References......Page 47
5 Wound Response in Plants: An Orchestrated Flavor Symphony......Page 48
Real Time Headspace Analysis.......Page 50
Tomato Leaf and Stem Analysis by SPME.......Page 51
Brushing and Crushing of Tomato Leaves.......Page 52
Freshly cut garlic cloves.......Page 55
Acknowledgements......Page 59
LITERATURE CITED......Page 60
6 Time-Resolved Headspace Analysis by PTR-MS
......Page 62
Proton Transfer Reaction Mass Spectrometry......Page 64
Linking Mass Peaks to Chemical Compounds......Page 69
Selected Applications on Coffee......Page 72
Conclusions......Page 74
References......Page 75
7 Released Oral Malodors Measured by SPME-GC-MS
......Page 77
Headspace - Solid Phase Microextraction (HS-SPME).......Page 78
Gas Chromatography-Mass Spectrometry (GC-MS)......Page 79
Salivary Malodors.......Page 81
Conclusions......Page 86
References......Page 89
8 Changes in the Concentrations of Key Fruit Odorants Induced by Mastication......Page 91
Quantification of Flavour Compounds......Page 93
Results and Discussion......Page 94
Conclusions......Page 100
References......Page 102
9 Release of Non-Volatile Flavor Compounds In Vivo......Page 103
Cotton Bud Technique......Page 104
Continuous Sampling Technique......Page 106
Cotton Bud Technique......Page 108
Continuous Sampling Technique......Page 111
Conclusions......Page 114
References......Page 115
10 On-Line Monitoring of Coffee Roasting by PTR-MS
......Page 116
Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS)......Page 117
Emission of Volatiles during Roasting.......Page 118
Emissions from Green Coffee Beans.......Page 120
Emissions during Roasting.......Page 121
References......Page 126
11 Physiochemical Models of Flavor Release from Foods......Page 128
Factors Affecting Flavor Release and Perception......Page 129
Phase Partitioning......Page 130
Interfacial Mass Transfer......Page 132
Basic Models of Interfacial Mass Transfer......Page 134
Flavor Release during Perception by Sniff......Page 136
Flavor Release in the Mouth - Liquid Products......Page 137
Flavor Release in the Mouth - Solid Products......Page 138
Complicating Factors......Page 140
Conclusions......Page 141
References......Page 142
12 Flavor Release from Emulsions and Complex Media......Page 144
Materials and Methods......Page 145
Volatility of Aroma Compounds......Page 148
Mass Transfer of Aroma Compounds......Page 150
Effect of the Matrix Breakage on Flavor Release......Page 151
Conclusion......Page 153
References......Page 154
13 Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method......Page 155
A Dynamic Headspace Dilution Method......Page 156
Diffusion of the Volatile from the Bulk of the Sample to the Interface......Page 157
Transport of the Molecule in the Gas Phase......Page 158
Thermodynamic and Kinetics of Flavor Compounds......Page 159
Simplification of the Model and Derivation of Dimensionless Parameters......Page 163
Extrapolation......Page 166
References......Page 167
14 Modeling Aroma Release from Foods Using Physicochemical Parameters......Page 168
Materials and Methods......Page 169
Modeling The Breath Maximum Volatile Concentration (Imax)......Page 170
Model For Temporal Parameters......Page 173
Prediction Of Volatile Release For A Homologous Series.......Page 177
Acknowledgement......Page 179
References......Page 180
15 Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium......Page 181
General Theoretical Model......Page 182
Modelling Flavor Release from Chewing Gum......Page 184
Main Simulation Loop......Page 188
Theoretical Analysis and Discussion......Page 189
References......Page 193
16 A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release......Page 194
Cell Design......Page 195
Control of the Liquid Level......Page 196
Theory......Page 197
Results and Discussion......Page 200
Effect of Air Flow Rate......Page 201
References......Page 202
17 Modeling Flavor Release from Oil-Containing Gel Particles......Page 203
Effective Diffusion......Page 205
Crank Model......Page 206
Sherwood Correlation......Page 208
Results and Discussion......Page 209
References......Page 212
18 A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods......Page 214
APCI MS-Breath......Page 215
Microstructured Emulsions......Page 216
Effect of Oil Concentration......Page 217
Air-Product Partitioning......Page 218
Time-Intensity Analysis......Page 219
Microstructured Emulsions......Page 221
Oil Content and Kow......Page 224
Diffusion Coefficients......Page 226
Conclusions......Page 228
References......Page 229
19 Interactions of Flavor Compounds with Starch in Food Processing......Page 230
Transformation......Page 231
Interactions with other Food Components......Page 233
Physical Entrapment in Starch Matrices......Page 234
Starch-Flavor Interactions in Extrusion Cooking......Page 235
Terminology......Page 237
Complexation in Diluted Starch Solutions......Page 238
Complexation in Diluted Starch Dispersions......Page 239
Flavor Retention and Release in Systems with Starch Flavor Complexes......Page 241
References......Page 243
20 Competition between Aroma Compounds for the Binding on β-Cyclodextrins: Study of the Nature of Interactions......Page 246
Materials and Methods......Page 247
Results and Discussion......Page 250
References......Page 258
21 Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium......Page 260
Methods......Page 261
Binding of Hexyl Acetate with Maltodextrins with Different Dextrose Equivalents. Comparison with Binding of Hexyl Acetate with Legumin......Page 263
Effect of Maltodextrin on Binding of HxAc with Legumin in Simple Equimass Mixed Solutions: Maltodextrin + Legumin + Water......Page 265
Effect of the Conjugate Formation between Legumin and Maltodextrin on the Binding Capacity of Legumin in Reference to HxAc......Page 268
Acknowledgement......Page 272
References......Page 273
22 Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods......Page 274
Recovery of Disulfides from Aqueous Solutions containing Proteins......Page 275
Effect of Protein on Sulfur Compounds obtained from a Ribose-Cysteine Reaction System......Page 276
Recovery of Disulfides from Cooked Meat Systems......Page 278
Interactions between Proteins and Disulfides and Thiols......Page 279
References......Page 281
23 IR Spectroscopic Study of β-Lactoglobulin Interactions with Flavor Compounds......Page 282
Materials and Method......Page 284
Results and Discussion......Page 285
References......Page 291
24 Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium......Page 293
Methods......Page 294
The Role of Legumin Structure in Binding with Aroma Ester......Page 296
The Binding of Alkyl Acetates Differing in the Length of Hydrocarbon Chain (C4 - C8)......Page 298
The Role of the Structure of Aroma Esters in Competitive Binding of Alkyl Acetates (C4 - C8 ) from their Equimolar Mixtures with Native Legumin......Page 302
Conclusions......Page 306
References......Page 307
25 Release of Volatile Oxidation Products from Sunflower Oil and Its O/W Emulsion in a Model Mouth System......Page 309
Static Headspace Analysis......Page 311
Gas Chromatography/Sniffing Port Analysis (GC/SP)......Page 312
Results and Discussion......Page 313
Acknowledgements......Page 318
References......Page 319
26 Relative Influence of Milk Components on Flavor Compound Volatility......Page 321
Experimental Design......Page 322
Sample Preparation......Page 323
Results and Discussion......Page 325
Conclusions......Page 330
Literature Cited......Page 331
27 Effect of Beverage Base Conditions on Flavor Release......Page 333
Stock Solution......Page 334
Model Beverage......Page 335
Results and Discussion......Page 336
Literature Cited......Page 339
28 Influence of Formulation and Structure of an O/W Emulsion on Flavor Release......Page 342
Model Emulsions......Page 343
Protein Content Determination......Page 344
Statistical Analysis......Page 345
Influence of the Polysaccharides......Page 346
Influence of Proteins......Page 348
Influence of the Polysaccharides......Page 352
Acknowledgement......Page 353
References......Page 354
29 The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels......Page 355
Emulsion Gel Preparation......Page 357
Physical Properties......Page 358
Data Analysis......Page 359
Characterization of Protein Gel Matrices......Page 360
Flavor Release from Protein Gels......Page 362
Physical and Sensory Texture Characterization of Emulsion Gels......Page 364
Flavor Release from Emulsion Gels......Page 365
Literature Cited......Page 367
30 The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels......Page 368
Samples......Page 369
Time Intensity and In-nose Volatile Release......Page 370
The Effect of Increasing Carvone Concentration on Volatile Release......Page 371
The Relationship Between Stimulus and Perception......Page 372
Differences Within the Panel......Page 374
Adaptation......Page 376
Literature Cited......Page 378
31 Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies......Page 379
Model Development......Page 380
Panel Training......Page 383
Composite Gel Manufacture......Page 384
Sensory Analysis......Page 385
Modelling......Page 387
Experimental Study......Page 389
References......Page 392
32 Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study......Page 393
Materials and Methods......Page 394
Results and Discussion......Page 395
Literature Cited......Page 401
33 Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index......Page 403
Aroma Stimulus Index Theory......Page 404
The Aroma Stimulus Index and Dynamic Flavor Release......Page 405
Is the ASI Constant for Compounds Generated During Consumption (e.g. by Enzymes) and for Compounds Already Present that are Released During Consumption?......Page 407
What are the Physiological Determinants of the Value of the ASI for any Consumer?......Page 408
References......Page 409
34 Effect of Base and Processing on Flavor Release from Snacks......Page 411
Sensory Measurements......Page 412
Data Processing......Page 414
Experiment 1......Page 416
Experiments 4 and 5......Page 418
References......Page 427
35 Release of Odorants from Roasted Coffee......Page 428
Experimental Section......Page 429
Results and Discussion......Page 432
Conclusions......Page 435
References......Page 436
Author Index......Page 437
A......Page 438
B......Page 441
C......Page 442
D......Page 449
Ε......Page 451
F......Page 453
G......Page 457
H......Page 458
I......Page 461
L......Page 462
M......Page 464
Ν......Page 468
Ο......Page 469
P......Page 470
R......Page 473
S......Page 474
Τ......Page 478
V......Page 479
W......Page 480
Y......Page 481