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Sagawa T, Sakakura M. A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating. Mass Spectrom (Tokyo) 2023; 12:A0126. [PMID: 37456153 PMCID: PMC10338260 DOI: 10.5702/massspectrometry.a0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 06/13/2023] [Indexed: 07/18/2023] Open
Abstract
"Retronasal aroma" refers to the aroma released from food during consumption and traveling through the nose after leaving the mouth. It is closely related to the behavior of odor compounds released from food into the mouth and plays a crucial role in our overall perception of flavor. As a result, research focusing on measuring the behavior of retronasal aroma has gained attention for exploring the relationship between sensory perception and flavor. We attempted to develop a data analysis method that specifically targets a time span of a few seconds to tens of seconds, starting from when food is placed in the mouth during eating and extending to just after swallowing. In this study, we observed a strong correlation between the periodic waveform data derived from performing the third derivative (jerk) on the detection intensity data obtained using a mass spectrometer and the behavior of the detection intensity. Furthermore, by performing a frequency analysis using a fast Fourier transform on the jerk data, it was possible to extract the frequencies that contribute to sensory perception during eating. Furthermore, the reconstructed jerk data derived from the extracted data using the inverse fast Fourier transform provided a clearer explanation of sensory perception during eating. Our algorithm suggests new short-term time-series data applications.
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Affiliation(s)
- Takehito Sagawa
- S&B FOOD Inc., 38–8 Miyamoto-cho, Itabashi-ku, Tokyo 174–0054, Japan
| | - Motoshi Sakakura
- AMR Incorporated, 2–13–18 Nakane, Meguro-ku, Tokyo 152–0031, Japan
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2
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Weterings M, Bodnár I, Boom RM, Beyrer M. The influence of agitation on aroma release. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Lyu J, Chen S, Nie Y, Xu Y, Tang K. Aroma release during wine consumption: Factors and analytical approaches. Food Chem 2020; 346:128957. [PMID: 33460960 DOI: 10.1016/j.foodchem.2020.128957] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/14/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can significantly influence aroma release leading to altered concentrations of the aroma compounds that reach the receptors. Therefore, this review is focused on the impact of multiple factors, including the physiology and wine matrix, on the aroma released during wine tasting. Moreover, to reflect the pattern of volatiles that reach the olfactory receptors during wine consumption, some analytical approaches have been described for in vitro and in vivo conditions.
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Affiliation(s)
- Jiaheng Lyu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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6
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Frank D, Appelqvist I, Piyasiri U, Delahunty C. In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2264-2273. [PMID: 22304692 DOI: 10.1021/jf204120h] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The presence of fat in food plays an important role in the way aroma is released during consumption and in the creation of the overall sensory impression. Fat acts as a reservoir for lipophilic volatile compounds and modulates the timing and delivery of aroma compounds in a unique manner. Despite considerable research, reproducible in vitro methods for measuring the effect of fat on volatile release are lacking. An open in vitro cell was used to simulate the open human naso-oropharygeal system and was interfaced with a proton transfer reaction mass spectrometer (PTR-MS) to examine some of the fundamental effects of fat on dynamic volatile release in liquid fat emulsions. Lipid emulsions with various fat contents (0-20%) and droplet sizes (0.25, 0.5, and 5.0 μM) were spiked with flavor volatiles representing a range of lipophilicity (K(o/w) = 1-1380). Preloaded syringes of spiked emulsion were injected into the cell, and temporal changes in release were measured under dynamic conditions. Significant differences in release curves were measured according to the lipid content of emulsions, the vapor pressure, and K(o/w) values of the volatile compounds. With increasing addition of fat, the critical volatile release parameters, maximum concentration (I(max)), time to maximum concentration (T(max)), and the integrated area under the concentration curve (AUC), were affected. The in vitro curves were reproducible and in agreement with theory and correlated with the preswallow phase of in vivo release data. An exponential model was used to calculate changes in mass transfer rates with increased fat addition.
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Affiliation(s)
- Damian Frank
- Food Futures Flagship, CSIRO Food, Nutritional Sciences, North Ryde, New South Wales, Australia.
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7
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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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8
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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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9
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Buettner A, Beauchamp J. Chemical input – Sensory output: Diverse modes of physiology–flavour interaction. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.01.008] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Schindler S, Krings U, Berger RG, Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Sci 2010; 86:317-23. [PMID: 20554122 DOI: 10.1016/j.meatsci.2010.04.036] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2010] [Revised: 04/22/2010] [Accepted: 04/26/2010] [Indexed: 11/26/2022]
Abstract
Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
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Affiliation(s)
- Sabrina Schindler
- Institute of Food Chemistry, Leibniz Universität Hannover, Callinstrasse 5, D-30167 Hanover, Germany
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11
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Ghosh S, Peterson DG, Coupland JN. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-008-9062-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Gierczynski I, Labouré H, Sémon E, Guichard E. Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:3066-73. [PMID: 17385886 DOI: 10.1021/jf0633793] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated in vivo and in vitro from three cheese-like gels with different hardnesses. In vivo, nosespace experiments were performed with 14 subjects. Results showed that the harder gel induced a greater and a faster release of all aroma compounds. In vitro, aroma release was followed in a mouth simulator where breakdown was mechanically produced. The same rate of stirring was applied to the three gels. In these conditions, we found that the amount of aroma released from the three gels was not discriminant. Thus, modification of gel structure had a strong impact on in vivo aroma release, but structural variations alone were not sufficient to induce a greater release. Natural breakdown provided by panelists during food consumption and adapted to the texture of the food was proposed to be the key parameter affecting in vivo aroma release.
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Affiliation(s)
- Isabelle Gierczynski
- Unité Mixte de Recherche Flaveur Vision et Comportement du consommateur, ENESAD-INRA, 17 rue Sully, BP 86510, 21065 Dijon Cedex, France.
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Giroux H, Perreault V, Britten M. Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions. J Food Sci 2007; 72:S125-9. [DOI: 10.1111/j.1750-3841.2007.00271.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Kühn J, Considine T, Singh H. Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00051.x] [Citation(s) in RCA: 113] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0252-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Buffo RA, Zehentbauer G, Reineccius GA. Determination of linear response in the detection of aroma compounds by atmospheric pressure ionization-mass spectrometry (API-MS). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:702-707. [PMID: 15686423 DOI: 10.1021/jf0486545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Linearity and detection thresholds of atmospheric pressure ionization-mass spectrometry (API-MS) were determined for 11 aroma compounds in air at concentrations ranging from 50 ppb to approximately 450 ppm (moles of volatile per mole of air). In most cases, the protonated molecular ion (i.e., m/z = M + 1) was the base peak throughout the range; however, some compounds showed an increase in fragmentation at lower concentrations. Detection limits varied greatly (from 50 ppb to 14 ppm) depending upon the aroma compound being measured. The linear range was also strongly dependent upon the aroma compound, with values ranging from <10-fold change in concentration to >4000-fold change in concentration depending upon the volatile being studied. The two volatiles with poor detection thresholds also exhibited the smallest linear range. Most compounds had linear ranges of >200. There was no apparent relationship between gas-phase basicity and either detection limit or linear range.
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Affiliation(s)
- Roberto A Buffo
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
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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, Zorn H, Berger RG. Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions. Lipids 2003; 38:1075-84. [PMID: 14669973 DOI: 10.1007/s11745-006-1163-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.
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Affiliation(s)
- Swen Rabe
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, 30453 Hannover, Germany
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Rabe S, Krings U, Berger RG. Dynamic flavor release from sucrose solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:5058-5066. [PMID: 12903970 DOI: 10.1021/jf0302411] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical physicochemical data of flavor volatiles, and process parameters of a headspace apparatus used for model validation. The rate-limiting factor determining the initial flavor release was the hydration of sucrose, which in turn depends on the molarity of sucrose in the solution and, therefore, on the actual amount of nonbound water. Improved solubility of the more hydrophilic compounds due to their orientation toward the hydration shells of the sugar molecules was considered. The viscosity of nonassociated water forming the microregion for mass transfer of volatiles was considered instead of the bulk solution viscosity. Experimental validation of the model by real-time measurements of dynamic flavor release using foodlike flavor concentrations confirmed the above theory. Increasing sucrose concentrations resulted predominantly in increased flavor release, and bulk solution viscosity showed no effect.
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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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Chung SJ, Heymann H, Grun I. Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07035.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Banavara DS, Rabe S, Krings U, Berger RG. Modeling dynamic flavor release from water. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6448-6452. [PMID: 12381132 DOI: 10.1021/jf020232c] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A mathematical model derived from the convective mass transfer theory was developed to predict dynamic flavor release from water. A specific mass transfer correlation including a new term for volatile permeability was applied. The model was entirely based on physicochemical constants of flavor compounds and on some parameters of an apparatus used for validation. The model predicted a linear pattern of release kinetics during the first 30 s and large differences of absolute release for individual compounds. Both calculated and experimentally determined release profiles of a test mixture of flavors showed good agreement.
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Affiliation(s)
- Dattatreya S Banavara
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorferstrasse 14, D-30453 Hannover, Germany
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