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Thomas CF, Zeh E, Dörfel S, Zhang Y, Hinrichs J. Studying dynamic aroma release by headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry (HS-SPME-GC-IMS): method optimization, validation, and application. Anal Bioanal Chem 2021; 413:2577-2586. [PMID: 33655348 DOI: 10.1007/s00216-021-03222-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 01/12/2021] [Accepted: 02/05/2021] [Indexed: 11/30/2022]
Abstract
To understand aroma perception from complex food matrices' determination of dynamic aroma release during simulated oral processing is necessary. In this study optimization, validation and application of a novel method coupling headspace-solid phase microextraction (HS-SPME) with gas chromatography-ion mobility spectrometry (GC-IMS) is presented. Thirteen character impact compounds imparting different chemical properties are studied to understand capabilities and limitations of the method. It was shown for the first time that the temperature of the IMS sample inlet can be increased up to 200 °C without instrumental constraints. Linear calibration was possible for eleven of the thirteen compounds with one decade dynamic range. The limit of detection and quantitation were 2.1-63.0 ppb and 7.2-210.1 ppb, respectively. Diacetyl could be detected in negative polarity mode of IMS, however with lower precision compared to the compounds detected in positive mode. Limitations of the method were short HS-SPME extraction time, which in the case of caproic acid was not sufficient for reliable quantification. Additionally, δ-decalactone could not be detected due to maximum GC temperature of 200 °C. Application of the method to determine dynamic aroma release from a dairy matrix was successfully shown for nine compounds. Analysis of complex food matrix was performed with similar precision compared to analysis in aqueous solution, thus proving high robustness of the method towards matrix effects.
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Affiliation(s)
- Christine F Thomas
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstraße 21, 70599, Stuttgart, Germany
| | - Ellen Zeh
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstraße 21, 70599, Stuttgart, Germany
| | - Selina Dörfel
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstraße 21, 70599, Stuttgart, Germany
| | - Yanyan Zhang
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599, Stuttgart, Germany.
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstraße 21, 70599, Stuttgart, Germany
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Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption. Anal Bioanal Chem 2011; 401:1497-512. [DOI: 10.1007/s00216-011-5078-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2011] [Revised: 04/28/2011] [Accepted: 04/29/2011] [Indexed: 11/26/2022]
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Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. In-Mouth Mechanisms Leading to Flavor Release and Perception. Crit Rev Food Sci Nutr 2011; 51:67-90. [DOI: 10.1080/10408390903044693] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Woda A, Mishellany-Dutour A, Batier L, François O, Meunier JP, Reynaud B, Alric M, Peyron MA. Development and validation of a mastication simulator. J Biomech 2010; 43:1667-73. [DOI: 10.1016/j.jbiomech.2010.03.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2009] [Revised: 03/04/2010] [Accepted: 03/04/2010] [Indexed: 10/19/2022]
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Poinot P, Arvisenet G, Grua-Priol J, Fillonneau C, Prost C. Use of an artificial mouth to study bread aroma. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.02.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Genovese A, Piombino P, Gambuti A, Moio L. Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.022] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Arvisenet G, Billy L, Poinot P, Vigneau E, Bertrand D, Prost C. Effect of apple particle state on the release of volatile compounds in a new artificial mouth device. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3245-3253. [PMID: 18407649 DOI: 10.1021/jf073145z] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Varying the crushing parameters in a model mouth apparatus gave different crushed apple samples, which were compared to apples crushed in the human mouth by six people. An image analysis method was developed to measure the similarity between apple particles after crushing in the artificial mouth and in the human mouth. Thus, experimental conditions were determined that produced fruit in a state closest to that obtained after mastication in a human mouth. The influence of these different conditions on the quantity of released volatile compounds was then studied.
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Affiliation(s)
- Gaëlle Arvisenet
- ENITIAA, UMR CNRS GEPEA 6144, rue de la Géraudière, BP 82 225, 44322 Nantes Cedex 03, France.
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Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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ODAKE S, Van RUTH SM, AKUZAWA R. Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2006. [DOI: 10.3136/fstr.12.256] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Weel KGC, Boelrijk AEM, Burger JJ, Verschueren M, Gruppen H, Voragen AGJ, Smit G. New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:6564-6571. [PMID: 15479024 DOI: 10.1021/jf049499x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This paper describes a novel device to simulate in vivo aroma release from liquids. This artificial throat simulates the act of swallowing followed by exhalation and shows aroma release curves that are similar in shape to in vivo release profiles. Liquids are poured down a tube, and a thin liquid film remains at the inner wall of the tube. Subsequently, aroma compounds release from this film into a stream of air flowing through this tube, which is analyzed by MS-Nose analysis. The effects of air flow rate, contact time with glass surface, presence of saliva, and addition of whey protein, as well as volume, concentration, temperature, and viscosity of the liquid have been studied and compared with aroma release measurements in vivo. A high level of agreement was found. These results confirm the importance of swallowing for aroma release of liquids, as mentioned in the literature, and the usefulness of the new mimicking device.
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Affiliation(s)
- Koen G C Weel
- NIZO Food Research, Department of Flavor, Nutrition and Ingredients, The Netherlands
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Rabe S, Krings U, Banavara DS, Berger RG. Computerized apparatus for measuring dynamic flavor release from liquid food matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6440-6447. [PMID: 12381131 DOI: 10.1021/jf020231k] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the reactor and exposed to conditions of temperature, air flow, shear rate, and saliva flow as they occur in the mouth. As the reactor is completely filled before measurements are started, creation of headspace just before sampling start prevents untimely flavor release resulting in real time data. In the first 30 s of flavor release the concentrations of the volatiles can be measured up to four times by on-line sampling of the dynamic headspace, followed by off-line trapping of the samples on corresponding Tenax traps and analysis using GC-TDS-FID. Flavor compounds from different chemical classes were dissolved in water to achieve concentrations typically present in food (micrograms to milligrams per liter). Most of the compounds showed constant release rates, and the summed quantities of each volatile of three 10 s time intervals correlated linearly with time. The entire method of measurement including sample preparation, release, sampling, trapping, thermodesorption, and GC analysis showed good sensitivity [nanograms (10 s)(-1)] and reproducibility (mean coefficient of variation = 7.2%).
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Affiliation(s)
- Swen Rabe
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Strasse 14, D-30453 Hannover, Germany
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Lawlor J, Delahunty CM, Wilkinson MG, Sheehan J. Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00039-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Piggott JR, Schaschke CJ. Release cells, breath analysis and in-mouth analysis in flavour research. ACTA ACUST UNITED AC 2001; 17:129-36. [PMID: 11377273 DOI: 10.1016/s1389-0344(01)00071-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The flavour of a food or beverage is not perceived in a single event, but rather as a series of events experienced as the food is consumed. Recent methods in flavour research have taken account of this, and techniques have been developed to study flavour release in model systems (release cells or simulated mouths) and from the mouth or nose of assessors, while consuming foods. However, while there is agreement on the need in some cases for hydration or artificial saliva in simulated mouths, other parameters must be optimised on a case-by-case basis. Individual variability may still be a problem in breath analysis, and further work is required to determine the extent to which there are real differences in volatile profiles. The techniques of release cells and breath analysis must now be applied to provide data, which will allow flavour release to be modelled.
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Affiliation(s)
- J R Piggott
- Department of Bioscience and Biotechnology, University of Strathclyde, 204 George Street, G1 1XW, Glasgow, UK
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O'RIORDAN P, DELAHUNTY C, SHEEHAN E, MORRISSEY P. COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING. J SENS STUD 1998. [DOI: 10.1111/j.1745-459x.1998.tb00099.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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