Handbook of Flavor Characterization : Sensory, Chemical and Physiological Techniques

Handbook of Flavor Characterization Sensory Analysis, Chemistry, and Physiology......Page 1
Preface......Page 10
Contents......Page 13
I. INTRODUCTION......Page 18
A. Olfaction......Page 20
B. Chemesthesis......Page 23
III. DISTINGUISHING BETWEEN SENSORY AND COGNITIVE IRRITATION......Page 25
IV. CHARACTERISTICS OF LOCALIZATION......Page 26
V. MEASURING OLFACTION AND CHEMESTHESIS......Page 27
1. Tasks......Page 28
2. Methods......Page 30
B. Intensity and Hedonics......Page 34
2. Odor Pro.ling......Page 39
1. Variation in Olfactory Sensitivity and Qualitative Assessments......Page 42
3. Variation Due to the Effects of Aging......Page 43
4. Variation Due to Environmental Exposures......Page 44
1. Variation in Chemesthetic Sensitivity......Page 45
3. Variation Due to Environmental Exposures......Page 47
A. Summary......Page 48
ACKNOWLEDGMENTS......Page 49
REFERENCES......Page 50
I. INTRODUCTION......Page 58
II. UNDERSTANDING FLAVOR OF COMPLEX MIXTURES......Page 59
III. LINKING SENSORY AND ANALYTICAL MEASUREMENTS WITH CONSUMER PREFERENCES......Page 62
REFERENCES......Page 64
I. INTRODUCTION......Page 68
II. WHEN IS THE CONNECTION BETWEEN THE HUMAN ORAL AND NASAL CAVITIES OPEN, AND WHEN IS IT CLOSED?......Page 69
III. WITH WHAT ACCURACY CAN HUMAN OBSERVERS IDENTIFY ODORANTS ORIGINATING IN THE ORAL CAVITY?......Page 71
IV. CONCLUSIONS......Page 75
REFERENCES......Page 78
Sensory Analysis and Olfactory Perception: Some Sources of Variation......Page 81
A. Materials and Methods......Page 82
2. Suprathreshold Detection Task......Page 85
4. Identification Task......Page 86
C. Discussion......Page 87
1. The European Test of Olfactory Capabilities......Page 90
3. Data Processing......Page 91
B. Results......Page 92
C. Discussion......Page 93
IV. CONCLUSIONS......Page 94
REFERENCES......Page 95
A. Challenges in Odor Measurement......Page 98
III. THE GENOMICS OF OLFACTION......Page 101
REFERENCES......Page 103
I. INTRODUCTION......Page 107
II. CHEMICAL COMPOSITION OF FOODS AND FOOD PRODUCTS: FLAVOR OBJECTS AND THE NATURE OF FLAVOR SPACE......Page 109
III. STRUCTURE-ACTIVITY RELATIONS BETWEEN ODORSAND RECEPTORS: TRANSDUCING ODOR SPACE INTO BRAIN SPACE......Page 110
IV. COMPARING THE ODOR SPACES OF HUMANS AND OTHER SPECIES......Page 111
V. ODOR IMAGES IN MICE AND HUMANS: MAPPING ODOR SPACE WITHIN BRAIN SPACE......Page 112
VII. IMPLICATIONS FOR RELATING GENES TO BEHAVIOR......Page 114
VIII. IMPLICATIONS FOR FOOD SCIENCE......Page 115
REFERENCES......Page 116
I. INTRODUCTION......Page 119
C. Characterization of Gel Structure......Page 121
D. Headspace Gas Chromatography......Page 122
A. In Vivo Aroma Release......Page 123
B. Physical Characterization of the Gels......Page 126
C. Influence of Gel Structure on Aroma Release and Perception......Page 127
REFERENCES......Page 130
I. INTRODUCTION......Page 133
B. Experiment 1: Comparison of Flavor Perception and Flavor Release......Page 134
C. Experiment 2: Contrasts Established Before or After a Target Stimulus......Page 135
D. Experiment 3: Comparison of Panels/Scaling Techniques......Page 136
E. Experiment 4: Procedures That Might Influence Context Effects by Emphasizing the Previous Sample......Page 137
III. RESULTS AND DISCUSSION......Page 138
REFERENCES......Page 147
I. INTRODUCTION......Page 149
2. McFlads Configuration......Page 151
2. McFlads Configuration......Page 152
3. Sensory Analysis......Page 153
2. Analysis of Nonvolatile Release......Page 154
A. Determining the Degree of Adaptation to Compounds in Solution......Page 155
B. Perceptual Interactions of Strawberry Aroma with Sugar and Acids in Solution......Page 157
IV. CONCLUSIONS......Page 161
REFERENCES......Page 162
I. INTRODUCTION......Page 164
B. Nosespace Analysis......Page 165
III. RESULTS AND DISCUSSION......Page 168
ACKNOWLEDGMENT......Page 173
REFERENCES......Page 174
I. INTRODUCTION......Page 176
A. Preparation of the Model Food Emulsions......Page 177
C. Solid-Phase Microextraction Coupled with Gas Chromatography Mass Spectrometry Multiple Ion Monitoring Mode Analysis......Page 178
D. Sensory Analysis: Time-Intensity......Page 179
3. Correlation Analysis of Time-Intensity Data and Solid-Phase Microextraction Data......Page 180
B. Solid- Phase Microextraction Analysis......Page 181
C. Time-Intensity Analysis: Fruity Attribute......Page 182
D. Correlation Between Time-Intensity Analysis and Solid-Phase Microextraction Analysis......Page 184
IV. CONCLUSIONS......Page 185
REFERENCES......Page 187
I. INTRODUCTION......Page 189
A. Samples......Page 190
C. Instrumental Analyses......Page 191
III. RESULTS AND DISCUSSION......Page 192
ACKNOWLEDGMENTS......Page 197
REFERENCES......Page 198
I. INTRODUCTION......Page 200
B. Chemicals......Page 201
4. Flavor Profile Analysis of Aroma Models Compared to Fresh Tomato......Page 202
A. Preference Ranking and Flavor Profile Analysis of Four Different Fresh Tomato Cultivars......Page 203
B. Aroma Extract Dilution Analysis......Page 206
C. Determination of Odorant Concentrations......Page 208
D. Calculation of Odor Units......Page 210
E. Preparation of Aroma Models......Page 213
IV. CONCLUSIONS......Page 214
REFERENCES......Page 215
I. INTRODUCTION......Page 217
A. Materials......Page 218
E. Preparative Capillary Gas Chromatography......Page 219
B. Identification of Unknown Volatiles......Page 220
REFERENCES......Page 225
I. INTRODUCTION......Page 227
II. ESSENTIAL OIL COMPOSITION OF OCIMUM SANCTUM......Page 228
III. CHARACTERISTIC AROMA COMPONENTS OF OCIMUM SANCTUM......Page 229
A. Comparison of Essential Oil and Fresh Herb......Page 230
B. Aroma of Fresh Versus Cooked Herb......Page 234
V. CONCLUSIONS......Page 237
REFERENCES......Page 240
I. INTRODUCTION......Page 241
B. Solid- Phase Microextraction Device......Page 242
E. Apparatus Used for Dynamic Headspace Sampling......Page 243
2. General Static Headspace Solid- Phase Microextraction Sampling......Page 244
G. Dilution Analysis......Page 245
A. Parameters for Dynamic Headspace Solid-Phase Microextraction Sampling......Page 246
1. Comparison of Static Headspace and Dynamic Headspace Solid-Phase Microextraction Samplings......Page 251
2. Gas Chromatography Mass Spectrometry Analyses of Volatile Compounds in Arabica Coffee Beans with Different Roast Degrees......Page 252
1. Comparison of Static Headspace and Dynamic Headspace Solid- Phase Microextraction Samplings......Page 253
2. Gas Chromatography Olfactometry Evaluations of Volatile Compounds in Arabica Coffee Beans with Different Roast Degrees......Page 258
D. Aroma Investigation Using Principal Component Analysis......Page 264
ACKNOWLEDGMENT......Page 266
REFERENCES......Page 267
A. Interactions of Aroma Compounds with Yogurt......Page 269
B. Interactions of Vanillin with Milk Enzymes......Page 271
REFERENCES......Page 275
I. INTRODUCTION......Page 277
III. LINK ANALYTICAL AND SENSORY RESULTS?THE KLAUS PROFILE......Page 278
IV. RARE AND COMPLEX SAMPLES......Page 281
V. CONCLUSIONS......Page 283
REFERENCES......Page 285
I. INTRODUCTION......Page 286
A. Voice Recognition......Page 287
1. Reports for Gas Chromatography Users......Page 288
2. Report for Non?Gas Chromatography Personnel......Page 289
3. Assisting the Identi.cation of the Compounds by Odor......Page 291
ACKNOWLEDGMENT......Page 292
REFERENCES......Page 293
I. INTRODUCTION......Page 294
C. Procedures for Sampling, Establishing of Recovery, and Distribution of Radioactivity......Page 295
D. Recovery of n-Hydrocarbons......Page 296
A. Static Headspace Sampling Using Gastight Syringes......Page 298
B. Static Headspace Sampling Using Solid- Phase Microextraction......Page 299
IV. CONCLUSIONS......Page 301
REFERENCES......Page 302
1. Before Cooking......Page 304
1. Simultaneous Distillation/Extraction......Page 305
3. Solid- Phase Microextraction......Page 306
A. Materials and Methods......Page 307
B. Results and Discussion......Page 308
A. Materials and Methods......Page 309
B. Results and Discussion......Page 310
A. Materials and Methods......Page 314
B. Results and Discussion......Page 315
REFERENCES......Page 318
I. INTRODUCTION......Page 320
B. Direct Helium Purge......Page 322
C. Supercritical Fluid Extraction......Page 323
2. Supercritical Fluid Extraction Solid-Phase Microextraction......Page 324
A. Comparison of Dynamic Headspace Purge and Supercritical Fluid Extraction Dynamic Headspace Purge......Page 325
B. Results from Supercritical Fluid Extraction and Supercritical Fluid Extraction Direct Injection......Page 333
REFERENCES......Page 342
I. INTRODUCTION......Page 344
B. Sampling Material......Page 345
C. Static Headspace Sampling and Analysis......Page 346
D. Dynamic Headspace Sampling......Page 347
A. The Model Food System......Page 348
B. The Real Food System......Page 351
IV. CONCLUSIONS......Page 352
REFERENCES......Page 353
I. INTRODUCTION......Page 354
2. Static Headspace Gas Chromatography......Page 356
3. Analysis of Aroma Release Under Varying Model Mouth Parameters......Page 357
1. Emulsion Preparation......Page 358
3. Analysis of Aroma Release under Varying Retronasal Aroma Simultaneous Parameters......Page 359
III. RESULTS AND DISCUSSION......Page 360
A. Static Headspace Analysis......Page 361
B. Effect of Saliva on the Release of Aroma......Page 362
C. Effect of Mastication Rate on the Release of Aroma......Page 364
REFERENCES......Page 367
I. INTRODUCTION......Page 371
A. Chemicals and Materials......Page 373
III. RESULTS AND DISCUSSION......Page 374
1. Amino Acids and Peptides......Page 375
1. Wheat Gluten Hydrolysate......Page 378
2. Parmesan Cheese......Page 381
REFERENCES......Page 384
I. INTRODUCTION......Page 387
A. Differential Scanning Calorimetry Studies......Page 389
B. Fourier Transform Infrared Studies......Page 391
C. Combined Studies......Page 393
REFERENCES......Page 396
I. INTRODUCTION......Page 397
A. Instrumentation......Page 399
III. RESULTS AND DISCUSSION......Page 401
IV. CONCLUSIONS......Page 406
REFERENCES......Page 407
I. INTRODUCTION......Page 409
A. Gas Phase Sampling......Page 410
B. Ionization Selectivity......Page 411
D. Accurate Mass Analysis......Page 412
E. MS/MS......Page 414
REFERENCES......Page 416
I. INTRODUCTION......Page 418
A. Headspace Sampling......Page 419
1. Maillard Reaction in Skim Milk Powder......Page 420
2. Monitoring Volatile Compounds Released from Macerated Tomato......Page 422
III. CONCLUSIONS......Page 425
REFERENCES......Page 427