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Cao L, Miao Y, Liu Y, Huang S, Tian L, Yu M, Huo J, Zhang L, Li X, Chen J. Genotoxic mode of action and threshold exploration of 2-methyl furan under 120-day sub-chronic exposure in male Sprague-Dawley rats. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 273:116125. [PMID: 38394755 DOI: 10.1016/j.ecoenv.2024.116125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/15/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
2-Methylfuran (2-MF) is an important member of the furan family generated during food thermal processing. An in-vivo multiple endpoint genotoxicity assessment system was applied to explore the genotoxic mode of action and threshold of 2-MF. Male Sprague-Dawley rats received 2-MF by oral gavage at doses of 0.16, 0.625, 2.5, and 10 mg/kg.bw/day for 120 days. An additional 15 days were granted for recovery. The Pig-a gene mutation frequency of RET and RBC showed significant increases among the 2-MF groups on day 120. After a 15-day recovery period, the Pig-a gene mutation frequency returned to levels similar to those in the vehicle control. The tail intensity (TI) values of peripheral blood cells at a dose of 10 mg/kg.bw/day significantly increased from day 4 and remained at a high level after the recovery period. No statistical difference was found in the micronucleus frequency of peripheral blood between any 2-MF dose group and the corn oil group at any timepoint. 2-MF may not induce the production of micronuclei, but it could cause DNA breakage. It could not be ruled out that 2-MF may accumulate in vivo and cause gene mutations. Hence, DNA, other than the spindle, may be directly targeted. The mode of action of 2-MF may be that it was metabolized by EPHX1 to more DNA-active metabolites, thus leading to oxidative and direct DNA damage. The point of departure (PoD) of 2-MF-induced genotoxicity was derived as 0.506 mg/kg bw/day.
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Affiliation(s)
- Li Cao
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Yeqiu Miao
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Yufei Liu
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Shuzhen Huang
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Luojia Tian
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Mengqi Yu
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Jiao Huo
- Department of Nutrition and Food Safety, Chongqing Center for Disease Control and Prevention, Chongqing 400042, China
| | - Lishi Zhang
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China
| | - Xiaomeng Li
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China.
| | - Jinyao Chen
- Department of Nutrition and Food Safety, West China School of Public Health/West China Fourth Hospital, Sichuan Provincial Key Laboratory of Food Safety Monitoring and Risk Assessment, Sichuan University, Chengdu, Sichuan 610041, China.
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Keefer HRM, Rovai D, Drake M. A Timely Application-Temporal methods, past, present, and future. J Food Sci 2023; 88:21-52. [PMID: 36793208 DOI: 10.1111/1750-3841.16491] [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: 04/29/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 02/17/2023]
Abstract
Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
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Affiliation(s)
- Heather R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
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Pua A, Goh RMV, Huang Y, Tang VCY, Ee KH, Cornuz M, Liu SQ, Lassabliere B, Yu B. Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges. Food Chem 2022; 388:132971. [PMID: 35462220 DOI: 10.1016/j.foodchem.2022.132971] [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: 01/27/2022] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
Coffee has attracted significant research interest owing to its complex volatile composition and aroma, which imparts a pleasant sensorial experience that remains challenging to analyse and interpret. This review summarises analytical challenges associated with coffee's volatile and matrix complexity, and recent developments in instrumental techniques to resolve them. The benefits of state-of-the-art analytical techniques applied to coffee volatile analysis from experimental design to sample preparation, separation, detection, and data analysis are evaluated. Complementary method selection coupled with progressive experimental design and data analysis are vital to unravel the increasing comprehensiveness of coffee volatile datasets. Considering this, analytical workflows for conventional, targeted, and untargeted coffee volatile analyses are thus proposed considering the trends towards sorptive extraction, multidimensional gas chromatography, and high-resolution mass spectrometry. In conclusion, no single analytical method addresses coffee's complexity in its entirely, and volatile analysis must be tailored to the key objectives and concerns of the analyst.
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Affiliation(s)
- Aileen Pua
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore
| | - Rui Min Vivian Goh
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Yunle Huang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore
| | - Vivien Chia Yen Tang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Kim-Huey Ee
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Maurin Cornuz
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Sigapore.
| | - Benjamin Lassabliere
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore
| | - Bin Yu
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Sigapore.
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Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods. BEVERAGES 2022. [DOI: 10.3390/beverages8020028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds.
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Majchrzak T, Wojnowski W, Wasik A. Revealing dynamic changes of the volatile profile of food samples using PTR-MS. Food Chem 2021; 364:130404. [PMID: 34175628 DOI: 10.1016/j.foodchem.2021.130404] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Volatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of these transformations are fast-paced, it is necessary to monitor them using techniques which enable real-time determination of volatiles, such as proton transfer reaction-mass spectrometry (PTR-MS). Recent years have seen a marked increase in its use in food analysis, since it can be used to obtain insight into the dynamics of the monitored processes and can be the basis for precise quality control methods for food processing. This review highlights recent works in which PTR-MS was used in monitoring during foodstuffs production, preparation and storage.
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Affiliation(s)
- Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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Ishwarya S P, Nisha P. Unraveling the science of coffee foam - a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:1704-1724. [PMID: 32410507 DOI: 10.1080/10408398.2020.1765136] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Coffee foam is the frothy layer that forms above the liquid phase of espresso and instant coffee beverages. While the carbon dioxide formed during roasting is responsible for crema formation in espresso, gasification is the established foaming approach in instant coffee. The protein-like fractions and polysaccharides extracted from roasted coffee promote foamability and foam stability, respectively. Crema of consolidated texture retains the volatile aromatic substances and prevents the espresso from cooling too rapidly. Further, an inverse relationship has been observed between foam persistence and volatility of aroma molecules above the cup. Gasified spray-dried instant coffee exhibited an accelerated delivery rate of hydrophobic aroma compounds. Thus, foam is the signature of a high-quality cup of coffee. Despite its various functionalities, coffee foam is scarcely investigated owing to its metastable nature. Only recently, the chemical, structural, and interfacial rheology properties of the coffee foam have been looked at. The current study intends to review the scientific knowledge acquired on coffee foam, thus far. The initial sections describe the general attributes and functions of espresso and instant coffee foam. Further, the mechanisms of formation and stabilization of coffee foam are detailed, followed by the factors influencing the same. The following discussions focus on the role of coffee foam in determining the sensory and aroma release characteristics of the beverages. The scope for future research in this field of study is highlighted in the concluding section.
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Affiliation(s)
- Padma Ishwarya S
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - P Nisha
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.,CSIR-NIIST Campus, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
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Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods 2018; 7:foods7110177. [PMID: 30366388 PMCID: PMC6262627 DOI: 10.3390/foods7110177] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/23/2018] [Accepted: 10/24/2018] [Indexed: 11/17/2022] Open
Abstract
In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage.
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Neugrodda C, Gastl M, Becker T. Comparison of Foam Analysis Methods and the Impact of Beer Components on Foam Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0129-01a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Christoph Neugrodda
- Lehrstuhl für Brau-und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Lehrstuhl für Brau-und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- Lehrstuhl für Brau-und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
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Abstract
Espresso coffee foam, called crema, is known to be a marker of the quality of espresso coffee extraction. However, the role of foam in coffee temperature has not been quantitatively clarified. In this study, we used an automatic machine for espresso coffee extraction. We evaluated whether the foam prepared using the machine was suitable for foam analysis. After extraction, the percentage and consistency of the foam were measured using various techniques, and changes in the foam volume were tracked over time. Our extraction method, therefore, allowed consistent preparation of high-quality foam. We also quantitatively determined that the foam phase slowed cooling of the liquid phase after extraction. High-quality foam plays an important role in delaying the cooling of espresso coffee.
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Affiliation(s)
- Yasuhiro Arii
- a Department of Food Science and Nutrition , School of Human Environmental Sciences, Mukogawa Women's University , Nishinomiya , Japan
| | - Kaho Nishizawa
- a Department of Food Science and Nutrition , School of Human Environmental Sciences, Mukogawa Women's University , Nishinomiya , Japan
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Etaio I, Meillon S, Pérez-Elortondo FJ, Schlich P. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3492-3499. [PMID: 26572805 DOI: 10.1002/jsfa.7533] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/12/2015] [Accepted: 11/12/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. CONCLUSION This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Iñaki Etaio
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain
| | - Sophie Meillon
- INRA, UMR 1324 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- CNRS, UMR 6265 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
| | - Francisco J Pérez-Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain
| | - Pascal Schlich
- INRA, UMR 1324 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- CNRS, UMR 6265 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
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Romano A, Gaysinsky S, Czepa A, Del Pulgar JS, Cappellin L, Biasioli F. Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2015; 50:1057-1062. [PMID: 28338254 DOI: 10.1002/jms.3619] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 05/16/2015] [Accepted: 05/24/2015] [Indexed: 06/06/2023]
Abstract
Instant coffee is a widespread product, generally related to a high consumer acceptability, also because of its ease of preparation. The present work addresses the characterization of the headspace of freshly brewed instant coffees resulting from different blends, during and immediately after preparation. The sample set consisted of 10 coffees, obtained by mixing three different blends in different proportions. The employment of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) allowed for direct and real-time sampling from the headspace, under conditions that mimic those that are encountered above the cup during and right after brewing. Different coffee brews were separated on the basis of the respective volatile profiles, and data showed good consistency with the respective blend compositions. When the headspace evolution was monitored during preparation, similar results were obtained in terms of blend separation; moreover, different blends displayed different and reproducible 'signatures' in terms of time evolution. A straightforward method for the prediction of headspace composition is proposed, allowing to predict the volatile profiles of two-component and three-component blends on the basis of the respective parent components. Overall, the results constitute a successful example of the applicability of PTR-MS as a tool for product development in food science. Copyright © 2015 John Wiley & Sons, Ltd.
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Affiliation(s)
- Andrea Romano
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
- Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100, Bolzano, Italy
| | - Sylvia Gaysinsky
- Coffee Analytical Science, Mondelez UK R&D, Ruscote Avenue, Banbury, OX16 2QU, United Kingdom
| | - Andreas Czepa
- Reading Science Centre, RSSL, Pepper Lane, Reading, RG6 6LA, United Kingdom
| | - José Sanchez Del Pulgar
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists. J Food Sci 2015; 80:S1343-51. [PMID: 25943978 DOI: 10.1111/1750-3841.12880] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 02/22/2015] [Indexed: 12/01/2022]
Abstract
In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products.
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Affiliation(s)
- Naomi Gotow
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
| | - Ami Moritani
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Yoshinobu Hayakawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Akihito Akutagawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Hiroshi Hashimoto
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Tatsu Kobayakawa
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
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16
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Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.036] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gloess AN, Schönbächler B, Klopprogge B, D`Ambrosio L, Chatelain K, Bongartz A, Strittmatter A, Rast M, Yeretzian C. Comparison of nine common coffee extraction methods: instrumental and sensory analysis. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1917-x] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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