1
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Kim YH, Hong JH. Effects of aroma-taste interaction on the sensory attributes of rebaudiosides in soymilk and milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7445-7454. [PMID: 37400952 DOI: 10.1002/jsfa.12824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/15/2023] [Accepted: 06/28/2023] [Indexed: 07/05/2023]
Abstract
BACKGROUND Rebaudioside A (Reb-A) and rebaudioside M (Reb-M) are intense natural sweeteners but can also elicit bitterness and a bitter aftertaste. In this study, the effect of vanilla and chocolate flavorings on the sensory attributes of Reb-A and Reb-M applied to soymilk and milk was investigated to identify whether the addition of flavoring could enhance the sweetness via aroma-taste interactions. RESULTS Nine samples each of soymilk and milk were formulated by adding sucrose, Reb-A and Reb-M in three flavor conditions (no flavoring, vanilla, and chocolate). Descriptive analyses were conducted using nine panelists for the soymilk and eight panelists for the milk. Another descriptive analysis was conducted using the same samples with olfactory occlusion via the wearing of a nose clip to check whether the sweetness enhancement was due to olfactory input. The chocolate flavoring significantly enhanced the sweetness of Reb-A and Reb-M and reduced the bitterness, bitter aftertaste and astringency in both soymilk and milk. The vanilla flavoring was not as effective as the chocolate flavoring in enhancing sweetness. When the olfactory passage was closed with a nose clip, the sweetness enhancement and bitterness suppression were not detected in the samples. CONCLUSION The addition of chocolate flavoring could successfully improve the sensory profile of soymilk sweetened with Reb-A through aroma-taste interactions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yeo-Hong Kim
- Department of Food and Nutrition, Seoul National University, Seoul, South Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Seoul, South Korea
- Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
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2
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Burkard J, Kohler L, Berger T, Logean M, Mishra K, Windhab EJ, Denkel C. Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods. NPJ Sci Food 2023; 7:42. [PMID: 37596255 PMCID: PMC10439107 DOI: 10.1038/s41538-023-00218-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 08/08/2023] [Indexed: 08/20/2023] Open
Abstract
Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.
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Affiliation(s)
- Johannes Burkard
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences, Food Science and Management, Bern University of Applied Sciences, Zollikofen, Switzerland.
| | - Lucas Kohler
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Tanja Berger
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Mitsuko Logean
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Kim Mishra
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Erich J Windhab
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences, Food Science and Management, Bern University of Applied Sciences, Zollikofen, Switzerland
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3
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Gonzalez-Estanol K, Khomenko I, Cliceri D, Biasioli F, Stieger M. In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply. Food Res Int 2023; 167:112726. [PMID: 37087281 DOI: 10.1016/j.foodres.2023.112726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/06/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023]
Abstract
In vivo aroma release and perception of complex food matrices have been underexplored. The aims of this study were to investigate the effects of (i) fat and sugar content of chocolate-hazelnut spreads on in vivo aroma release and perception and (ii) carrier addition (bread, wafer) on in vivo aroma release and perception of chocolate-hazelnut spread using dynamic nose space analysis (PTR-ToF-MS) and dynamic sensory analysis (TCATA). Carriers were combined with spreads varying in fat and sugar content and were spiked with five volatile organic compounds (benzaldehyde, filbertone, 2-methylpyrazine, delta-dodecalactone, isovaleraldehyde). TCATA profiles from a consumer panel without in vivo nose space analysis (n = 72) and a trained panel performing in vivo nose space analysis (n = 8, triplicate) were compared. TCATA profiles of the spread-carrier combinations obtained by both panels showed similarly that attributes related to the carriers were perceived at the beginning of consumption, whereas attributes related to the spreads were perceived after swallowing. Significant (p < 0.05) and small differences were observed for the attributes cocoa, creamy, milky, sticky and toffee between both panels. In the evaluated reformulation range, fat and sugar content of chocolate-hazelnut spreads had only a limited effect on in vivo aroma release and perception. In contrast, addition of carriers strongly affected in vivo aroma release and perception for all target molecules. The addition of carriers to spreads generally increased aroma release (duration and intensity of aroma release) and decreased aroma perception. The addition of carriers generally reduced the time to reach maximum intensity compared to when spreads were eaten alone for the five volatile organic compounds while perception decreased. We conclude that the strong effect of carrier addition on in vivo aroma release and perception of chocolate-hazelnut spreads highlights the importance of investigating toppings/spreads accompanied with carriers rather than in isolation.
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Affiliation(s)
- Karina Gonzalez-Estanol
- Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy.
| | - Iuliia Khomenko
- Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy
| | - Danny Cliceri
- Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy
| | - Franco Biasioli
- Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy
| | - Markus Stieger
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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4
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Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T. Sodium reduction in foods: Challenges and strategies for technical solutions. J Food Sci 2023; 88:885-900. [PMID: 36658676 DOI: 10.1111/1750-3841.16433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/02/2022] [Accepted: 12/06/2022] [Indexed: 01/21/2023]
Abstract
In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.
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Affiliation(s)
- Niklas Lorén
- RISE Agriculture and Food, Göteborg, Sweden.,Department of Physics, Chalmers University of Technology, Göteborg, Sweden
| | - Jun Niimi
- RISE Material and Surface Design, Göteborg, Sweden
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5
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Cole E, Stewart AC, Chang EAB, Lahne J. Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2119535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Elizabeth Cole
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | | | - Jacob Lahne
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
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6
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Xie Z, Koysomboon C, Zhang H, Lu Z, Zhang X, Chen F. Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. Front Microbiol 2022; 13:907883. [PMID: 35847078 PMCID: PMC9279916 DOI: 10.3389/fmicb.2022.907883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.
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Affiliation(s)
- Zhenzhen Xie
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chanisara Koysomboon
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenming Lu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Xiuyan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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7
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Muniz A, Du X, Shanks M. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:73-84. [PMID: 34029397 DOI: 10.1002/jsfa.11332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/15/2021] [Accepted: 05/24/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0-10 line scales. RESULTS Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, including mushroom-like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant (P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression. CONCLUSION White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Adriana Muniz
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
| | - Marcus Shanks
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, Texas, USA
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8
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Lyu J, Fu J, Chen S, Xu Y, Nie Y, Tang K. Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines. Food Chem 2021; 375:131890. [PMID: 34954577 DOI: 10.1016/j.foodchem.2021.131890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/19/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022]
Abstract
Tannins, as an important wine nonvolatile matrix component, can cause astringency, which may affect aroma perception through cross-modal interactions during wine consumption. An aromatic model wine with tannin extracts was evaluated by intraoral aroma release and sensory analysis after wine spitting. Overall, tannin extracts could significantly decrease all initial aroma release, while they could not reduce most aroma release at 150 s after wine spitting. Regarding the sensory evaluation results, the retronasal detection threshold of most aromas increased. The temporal aroma intensity showed a significant decrease at early time points and was almost unaffected at later time points. In addition, temporal dominance of sensation (TDS) curves revealed that the presence of astringency could reduce the dominant time of most aromas. Therefore, although there was good consistency between instrumental analysis and sensory evaluation, the effect of astringency induced by tannins on retronasal perception cannot be ignored.
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Affiliation(s)
- Jiaheng Lyu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Jianhua Fu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
| | - Ke Tang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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9
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Scott G, Williams C, Wallace RW, Du X. Exploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13299-13314. [PMID: 33988999 DOI: 10.1021/acs.jafc.1c00915] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant analysis (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, positively correlated to plant vigor. Fruit physicochemical characteristic analysis, including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, respectively. More than 300 volatiles were identified using solid-phase microextraction-gas chromatography-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory analysis indicated that strawberry flavor was positively associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while negatively related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition. No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.
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Affiliation(s)
- Gabrielle Scott
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
| | - Cierra Williams
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
| | - Russell W Wallace
- Horticultural Sciences, Texas A&M AgriLife Research & Extension Center, 1102 East FM 1294, Lubbock, Texas 79403, United States
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Drive, Denton, Texas 76204, United States
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10
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Vitorino G, Mota M, Malfeito-Ferreira M. Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/ctv20213602139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
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Poggesi S, Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Robatscher P, Boselli E. Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach. Molecules 2021; 26:molecules26206245. [PMID: 34684826 PMCID: PMC8538629 DOI: 10.3390/molecules26206245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/28/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
A multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles of the most influencing (positively or negatively) chemical components have been presented for each sensory descriptor. Partial Least Square Regression (PLS) and Principal Component Regression (PCR) models have been tested and applied. Visual (clarity, yellow colour), gustatory (sweetness, sourness, saltiness, bitterness, astringency, and warmness) and olfactory (overall intensity, floral, apple, pear, tropical fruit, dried fruit, fresh vegetative, spicy, cleanness, and off-odours) descriptors have been correlated with the volatile and phenolic profiles, respectively. Each olfactory descriptor was correlated via a PCR model to the volatile compounds, whereas a comprehensive PLS2 regression model was built for the correlation between visual/gustatory descriptors and the phenolic fingerprint. “Apple” was the olfactory descriptor best modelled by PCR, with an adjusted R2 of 0.72, with only 20% of the validation samples falling out of the confidence interval (α = 95%). A PLS2 with 6 factors was chosen as the best model for gustatory and visual descriptors related to the phenolic compounds. Finally, the overall quality judgment could be explained by a combination of the calibrated sensory descriptors through a PLS model. This allowed the identification of sensory descriptors such as “olfactory intensity”, “warmness”, “apple”, “saltiness”, “astringency”, “cleanness”, “clarity” and “pear”, which relevantly contributed to the overall quality of Pinot Blanc wines from South Tyrol, obtained with two different winemaking processes and aged in bottle for 18 months.
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Affiliation(s)
- Simone Poggesi
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
- Correspondence:
| | - Danila Chiotti
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Ulrich Pedri
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Daniela Eisenstecken
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Peter Robatscher
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
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12
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Andrewes P, Bullock S, Turnbull R, Coolbear T. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Dietz C, Cook D, Wilson C, Oliveira P, Ford R. Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer. Food Res Int 2021; 148:110598. [PMID: 34507743 DOI: 10.1016/j.foodres.2021.110598] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the modulation of taste and mouthfeel sensations. Supercritical CO₂ can be used to extract specific fractions from hop oil, thereby enabling the localisation of compounds responsible for different sensory impressions. Terpene alcohol and sesquiterpene fractions were extracted from a Magnum hop oil and further fractionated into seven sub-fractions and individual compounds. All extracts were evaluated in lager (4.5% v/v) by a trained panel (n = 10) using a newly developed attribute lexicon and following a sensory descriptive analysis approach. The sensory data was analysed using ANOVA, followed by Tukey's test (HSD) and correlated with chemical profile data obtained by gas chromatography-mass spectrometry (GC-MS) by Principal Component Analysis. The study revealed evidence for hop extracts to impart multisensory characteristics to beer due to sensory interactions within and across modalities. The monoterpene alcohols-rich fractions and particularly geraniol, added fruity- and floral aromas and flavours, modified the sweetness and induced a smooth bitterness in the beer matrix. Flavouring the beer with sesquiterpene fractions resulted in a harsh bitterness sensation. Contrary to previous findings, the humulene epoxides fraction appeared to have limited effects on lingering bitterness and astringency, illustrating the need for temporal sensory assessments in future studies. This research shows that splitting hop oil into fractions and sub-fractions provides a source of natural, sustainable flavouring preparations with distinct sensory characteristics.
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Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK; International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology, The University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK
| | - David Cook
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology, The University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK
| | - Colin Wilson
- Totally Natural Solutions Ltd., Paddock Wood, Kent TN12 6BU, UK
| | - Pedro Oliveira
- Totally Natural Solutions Ltd., Paddock Wood, Kent TN12 6BU, UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK.
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14
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van Eck A, Pedrotti M, Brouwer R, Supapong A, Fogliano V, Scholten E, Biasioli F, Stieger M. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10260-10271. [PMID: 34435781 PMCID: PMC8431339 DOI: 10.1021/acs.jafc.1c02649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Condiments such as spreads, dressings, or sauces are usually consumed together with carrier foods such as breads or vegetables. Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release and perception. This study investigated in vivo aroma release (PTR-MS) and dynamic sensory perception (time-intensity) of mayonnaises spiked with lemon aroma (limonene, citral). Mayonnaises were assessed without and with carrier foods (bread, potato). When different mayonnaises were consumed and assessed alone, aroma release and intensity perception were positively correlated. Interestingly, when mayonnaises were combined with carriers, aroma release and perception were no longer positively correlated. Addition of carriers increased release of limonene and citral into the nasal cavity during consumption but decreased perceived aroma intensity of condiments. The increase in aroma release induced by the carriers can be explained by differences in oral processing behaviors and by the increased surface area of mayonnaise-carrier combinations. Carrier addition is likely to modulate aroma perception of composite foods by cross-modal texture-aroma interactions. This work demonstrates that not only physicochemical characteristics of foods but also cross-modal interactions play a role in influencing flavor perception of composite foods.
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Affiliation(s)
- Arianne van Eck
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Michele Pedrotti
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
- Research
and Innovation Center, Department of Food Quality and Nutrition, Foundation Edmund Mach, Via E. Mach 1, San Michele
all’Adige, TN 38010, Italy
| | - Rutger Brouwer
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Arpavee Supapong
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Vincenzo Fogliano
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Physics
and Physical Chemistry of Foods, Wageningen
University, P.O. Box 17,
AA, Wageningen 6700, The Netherlands
| | - Franco Biasioli
- Research
and Innovation Center, Department of Food Quality and Nutrition, Foundation Edmund Mach, Via E. Mach 1, San Michele
all’Adige, TN 38010, Italy
| | - Markus Stieger
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
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15
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Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Martins IBA, Barbosa IDCC, Rosenthal A, Ares G, Deliza R. Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects. FOOD SCI TECHNOL INT 2021; 28:440-450. [PMID: 34151622 DOI: 10.1177/10820132211020844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.
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Affiliation(s)
| | - Isadora de Carvalho Costa Barbosa
- Food Technology Department, Technology Institute, Universidade Federal Rural do Janeiro (UFRRJ), Seropédica, RJ, Brazil.,PIBIC/CNPq-Embrapa Agroindústria de Alimentos, UFRRJ, Seropédica, RJ, Brazil
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
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17
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Caporizzi R, Severini C, Derossi A. Study of different technological strategies for sugar reduction in muffin addressed for children. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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19
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Oliveira AAA, Andrade AC, Bastos SC, Condino JPF, Curzi Júnior A, Pinheiro ACM. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Res Int 2021; 139:109972. [PMID: 33509518 DOI: 10.1016/j.foodres.2020.109972] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/30/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.
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20
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Bertelsen AS, Zeng Y, Mielby LA, Sun YX, Byrne DV, Kidmose U. Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104036] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines. Foods 2020; 9:foods9111530. [PMID: 33114385 PMCID: PMC7692166 DOI: 10.3390/foods9111530] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/17/2020] [Accepted: 10/22/2020] [Indexed: 12/15/2022] Open
Abstract
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p < 0.05) showed that olfactory cues might play modulation effects on the perception of in-mouth sensations with 7 (harsh, unripe, dynamic, complex, surface smoothness, sweet, and bitter) out of 10 oral descriptors significantly affected by odours. Three weak but significant positive correlations (Pearson, p < 0.0001) were statistically found and supported in a cognitive dimension: spicy and complex; dehydrated fruits and drying; vegetal and unripe. In the absence of volatiles, correlation coefficients between sensory and chemical parameters mostly increased. Proanthocyanidins correlated well with drying and dynamic astringency, showing highest coefficients (r > 0.7) in absence of olfactory–oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.
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22
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Mahato DK, Keast R, Liem DG, Russell CG, Cicerale S, Gamlath S. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods 2020; 9:E1400. [PMID: 33023125 PMCID: PMC7600122 DOI: 10.3390/foods9101400] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022] Open
Abstract
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia; (R.K.); (D.G.L.); (C.G.R.); (S.C.); (S.G.)
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23
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Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling. Chem Senses 2020; 45:293-301. [PMID: 32112074 DOI: 10.1093/chemse/bjaa012] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.
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Affiliation(s)
- Anne S Bertelsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Line A Mielby
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Niki Alexi
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Derek V Byrne
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Ulla Kidmose
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
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24
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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices. Foods 2020; 9:foods9040395. [PMID: 32235577 PMCID: PMC7231121 DOI: 10.3390/foods9040395] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/26/2020] [Accepted: 03/26/2020] [Indexed: 12/21/2022] Open
Abstract
Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma-sweetness-viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0-1 mL/kg), sucrose (2.5%-7.5% w/w) and pectin (0%-0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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25
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Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions. Foods 2020; 9:foods9020146. [PMID: 32024062 PMCID: PMC7074324 DOI: 10.3390/foods9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/24/2020] [Accepted: 01/30/2020] [Indexed: 01/03/2023] Open
Abstract
Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.
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26
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Sáenz-Navajas MP, Ferrero-Del-Teso S, Jeffery DW, Ferreira V, Fernández-Zurbano P. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements. Food Res Int 2019; 131:108945. [PMID: 32247501 DOI: 10.1016/j.foodres.2019.108945] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 01/25/2023]
Abstract
The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology ("rate-K attributes") by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.
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Affiliation(s)
- María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
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27
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Velázquez AL, Vidal L, Varela P, Ares G. Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts. Food Res Int 2019; 130:108920. [PMID: 32156373 DOI: 10.1016/j.foodres.2019.108920] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
Abstract
The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
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28
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Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples. Molecules 2019; 24:molecules24234306. [PMID: 31779088 PMCID: PMC6930502 DOI: 10.3390/molecules24234306] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 02/06/2023] Open
Abstract
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.
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29
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Wu AZ, Lee RW, Calvé BL, Cayeux I. Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply. J SENS STUD 2019. [DOI: 10.1111/joss.12531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Anna Zhenan Wu
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
| | - Rachel W. Lee
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
| | | | - Isabelle Cayeux
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
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30
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Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, Byrne DV. The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods 2019; 8:E211. [PMID: 31208021 PMCID: PMC6617395 DOI: 10.3390/foods8060211] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/11/2019] [Accepted: 06/12/2019] [Indexed: 02/07/2023] Open
Abstract
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences.
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Affiliation(s)
- Qian Janice Wang
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX2 6GG, UK.
| | - Line Ahm Mielby
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Jonas Yde Junge
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Anne Sjoerup Bertelsen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Ulla Kidmose
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX2 6GG, UK.
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
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31
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Pérez-Jiménez M, Pozo-Bayón MÁ. Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition. Food Res Int 2019; 121:97-107. [PMID: 31108831 DOI: 10.1016/j.foodres.2019.03.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/20/2019] [Accepted: 03/14/2019] [Indexed: 01/08/2023]
Abstract
An in-mouth headspace sorptive extraction (HSSE) procedure for the in-mouth volatile sampling of wine aroma compounds during wine tasting has been developed. The procedure is based on the application of a PDMS (polydimethylsiloxane) twister contained inside a tailored made glass tube placed into the headspace of the mouth after rinsing and spitting-off the wine, which is then followed by gas chromatography mass spectrometry analysis (GCMS). Various parameters that might affect the performance of the method (extraction time, aroma concentration) were firstly investigated. Despite the short selected in-mouth extraction time (30 s); the application of the in-mouth HSSE procedure using real wines allowed the detection of >30 volatile compounds from different chemical families in the oral cavity in a single run, and which are also present in the wine at very low concentrations. Additionally, the in-mouth HSSE profile allowed us to distinguish between wines types (with different non-volatile and volatile composition) in a similar way to that when using data from the headspace of the wine (wine-HSSE-GCMS). The simplicity, sensitivity, good repeatability and the easy automatization of this procedure, makes this technique a reliable and feasible tool to determine the chemical and biochemical changes of these compounds in the mouth in real physiological conditions providing useful -in vivo analytical data to better correlate with sensory studies.
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Affiliation(s)
- María Pérez-Jiménez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, Madrid, 28049, Spain
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, Madrid, 28049, Spain.
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32
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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33
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Farmakis L, Koliadima A, Karaiskakis G, Kapolos J. Reversed-Flow Gas Chromatography as a Tool for Studying the Interaction between Aroma Compounds and Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12111-12121. [PMID: 30354104 DOI: 10.1021/acs.jafc.8b04360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The versatile technique of reversed-flow gas chromatography was introduced to calculate physicochemical quantities for the interaction between aroma compounds and starch. Adsorption, adsorption/desorption, and surface reaction rate constants as well as surface diffusion coefficients for the vapors of aroma compounds over the different starch surfaces were calculated in the temperature range of 303.15-333.15 K. Enthalpies of adsorption between -45.5 and -109.0 kJ mol-1 and enthalpies of physicochemical interaction between 6.8 and 47.4 kJ mol-1 were also calculated for all the systems studied. From the obtained results, it is concluded that the interaction forces between aroma compounds and starch correspond to weak energy bonds such as hydrogen bonds and dipole-dipole interactions. For all the systems studied, except for the system heptanal/potato, physical sorption of aroma compounds on starch granules was indicated according to the calculated activation energies.
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Affiliation(s)
- Lambros Farmakis
- Food Technology Department , Technological and Educational Institute of Peloponnese , 24100 Kalamata , Greece
| | | | | | - John Kapolos
- Food Technology Department , Technological and Educational Institute of Peloponnese , 24100 Kalamata , Greece
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34
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Charles M, Endrizzi I, Aprea E, Zambanini J, Betta E, Gasperi F. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.06.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Jung HY, Kwak HS, Kim MJ, Kim Y, Kim KO, Kim SS. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang
). J SENS STUD 2017. [DOI: 10.1111/joss.12282] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hee Yeon Jung
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Han Sub Kwak
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
| | - Mi Jeong Kim
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
| | - Yoonsook Kim
- Korea Food Research Institute; Research Group of Nutraceuticals for Metabolic Syndrome; Seongnam-si Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Sang Sook Kim
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
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36
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Valette J, Guichard É, Gunata Z. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem 2017; 239:806-815. [PMID: 28873638 DOI: 10.1016/j.foodchem.2017.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/12/2017] [Accepted: 07/04/2017] [Indexed: 10/19/2022]
Abstract
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.
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Affiliation(s)
- Adeline Bonneau
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France; UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Renaud Boulanger
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Marc Lebrun
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Isabelle Maraval
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Jérémy Valette
- UPR BioWooEB, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Élisabeth Guichard
- CSGA, CNRS, INRA, University of Bourgogne Franche-Comté, 17 Rue Sully, 21000 Dijon, France
| | - Ziya Gunata
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France.
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37
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Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception. Food Res Int 2017; 97:45-50. [DOI: 10.1016/j.foodres.2017.02.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 02/24/2017] [Accepted: 02/26/2017] [Indexed: 11/20/2022]
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38
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Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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39
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Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. Food Chem 2016; 212:543-51. [DOI: 10.1016/j.foodchem.2016.05.116] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 05/16/2016] [Accepted: 05/16/2016] [Indexed: 01/22/2023]
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40
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Arvisenet G, Guichard E, Ballester J. Taste-aroma interaction in model wines: Effect of training and expertise. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Zhu H, Qiu J, Li Z. Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3304-3311. [PMID: 27784924 PMCID: PMC5055894 DOI: 10.1007/s13197-016-2305-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2016] [Accepted: 07/28/2016] [Indexed: 11/28/2022]
Abstract
The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose, sodium chloride and tannic acid at indicate levels. The consistency coefficients (K) of SAV ranged from 1.09e-5 to 0.0137, which was correlated to glucose, polyphenol, acids and oBx. SAV changed from shear-thickening to Newtonian fluid during long-time ageing. In the modified SAV system, the K values increased significantly, and two modified vinegar became quasi-Newtonian fluids too. Furthermore, release of the eight key aroma compounds decreased significantly and decreased was pronounced, for acetic acid, furfural and tetramethylpyrazine. The results demonstrated rheological property correlated to the concentrate of sugar, salt, polyphenol, acids and macromolecule, which significantly affected the release of major aroma compounds.
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Affiliation(s)
- Hong Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, East Campus, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China
| | - Ju Qiu
- Institute of Food and Nutrition Development, Ministry of Agriculture, 12 Zhongguancun South Street, Haidian District, Beijing, 100081 China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, East Campus, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China
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42
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Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2570-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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43
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Symoneaux R, Guichard H, Le Quéré JM, Baron A, Chollet S. Could cider aroma modify cider mouthfeel properties? Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Oliveira D, Antúnez L, Giménez A, Castura JC, Deliza R, Ares G. Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Res Int 2015; 75:148-156. [DOI: 10.1016/j.foodres.2015.05.050] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/14/2015] [Accepted: 05/27/2015] [Indexed: 11/28/2022]
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45
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Mörlein D, Schiermann C, Meier-Dinkel L, Trautmann J, Wigger R, Buttinger G, Wicke M. Effects of context and repeated exposure on food liking: The case of boar taint. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Muñoz‐González C, Rodríguez‐Bencomo JJ, Moreno‐Arribas MV, Pozo‐Bayón MÁ. Feasibility and application of a retronasal aroma‐trapping device to study in vivo aroma release during the consumption of model wine‐derived beverages. Food Sci Nutr 2014; 2:361-70. [PMID: 25473493 PMCID: PMC4221834 DOI: 10.1002/fsn3.111] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 03/07/2014] [Accepted: 03/10/2014] [Indexed: 11/26/2022] Open
Abstract
New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was applied to assess the impact of two main ingredients (sugar and ethanol) in these types of beverages on in vivo aroma release. Two aroma-trapping materials (Lichrolut and Tenax) were firstly assayed. Tenax provided higher recovery and lower intra- and inter-trap variability. In in vivo conditions, RATD provided an adequate linear range (R2 > 0.91) between 0 and 50 mg L−1 of aroma compounds. Differences in the total aroma release were observed in equally trained panelists. It was proven that the addition of sugar (up to 150 mg kg−1) did not have effect on aroma release, while ethanol (up to 40 mg L−1) enhanced the aroma release during drinking. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages.
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Affiliation(s)
- Carolina Muñoz‐González
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM) C/Nicolás Cabrera, 9 28049 Madrid Spain
| | - Juan José Rodríguez‐Bencomo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM) C/Nicolás Cabrera, 9 28049 Madrid Spain
| | | | - Maria Ángeles Pozo‐Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM) C/Nicolás Cabrera, 9 28049 Madrid Spain
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47
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Selway N, Stokes JR. Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor. Annu Rev Food Sci Technol 2014; 5:373-93. [DOI: 10.1146/annurev-food-030212-182657] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Jason R. Stokes
- School of Chemical Engineering and
- the ARC Center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, QLD 4072, Australia;
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48
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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules 2013; 18:4887-905. [PMID: 23698038 PMCID: PMC6269959 DOI: 10.3390/molecules18054887] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 04/12/2013] [Accepted: 04/19/2013] [Indexed: 11/17/2022] Open
Abstract
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.
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