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What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix. Food Chem 2022; 378:131956. [DOI: 10.1016/j.foodchem.2021.131956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/14/2021] [Accepted: 12/23/2021] [Indexed: 11/21/2022]
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Heinze JM, Costanzo A, Baselier I, Fritsche A, Lidolt M, Hinrichs J, Frank-Podlech S, Keast R. Oil Perception-Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences. Chem Senses 2017; 42:585-592. [PMID: 28821178 DOI: 10.1093/chemse/bjx039] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Multiple lines of research have demonstrated that humans can perceive fat in the form of free fatty acids (FFAs). However, the dietary concentration of FFAs is generally very low and fat is mainly consumed as triacylglycerol (TAG). The aim of this study was to examine the perception of different fatty stimuli and possible associations between them. Therefore, detection thresholds for 4 fatty stimuli (oleic acid [FFA], paraffin oil [mixture of hydrocarbon molecules], canola oil [TAG-rich], and canola oil spiked with oleic acid [rich in TAGs and FFAs]) were determined in 30 healthy participants. Additionally, inter-individual differences in fat perception were examined. It was observed that oleic acid was perceivable at significantly lower concentrations than all other stimuli (P < 0.001). Similarly, canola oil with oleic acid was detectable at lower concentrations than canola oil alone (P < 0.001). Moreover, canola oil detection thresholds were significantly lower than paraffin oil detection thresholds (P = 0.017). Participants who were sensitive for low concentrations for oleic acid showed lower detection thresholds for canola oil with and without oleic acid, compared with participants that were less sensitive for oleic acid. The results of this study demonstrate that the higher the concentrations of FFAs in the stimuli, the lower the individual fat detection threshold. Moreover, participants being sensitive for lower concentrations of FFAs are also more likely to detect low concentrations of TAG-rich fats as it is found in the human diet.
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Affiliation(s)
- Jaana M Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany.,Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Inga Baselier
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany
| | - Melanie Lidolt
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Sabine Frank-Podlech
- Institute of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
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Heilig A, Sonne A, Schieberle P, Hinrichs J. Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4450-4470. [PMID: 27182770 DOI: 10.1021/acs.jafc.6b01482] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The partition of aroma compounds between a matrix and a gas phase describes an individual compound's specific affinity toward the matrix constituents affecting orthonasal sensory perception. The static headspace phase ratio variation (PRV) method has been increasingly applied by various authors to determine the equilibrium partition coefficient K in aqueous, polysaccharide, and dairy matrices. However, reported partition coefficients are difficult to relate and compare due to different experimental conditions, e.g., aroma compound selection, matrix composition, equilibration temperature. Due to its specific advantages, the PRV method is supposed to find more frequent application in the future, this Review aims to summarize, evaluate, compare, and relate the currently available data on PRV-determined partition coefficients. This process was designed to specify the potentials and the limitations as well as the consistency of the PRV method, and to identify open fields of research in aroma compound partitioning in food-related, especially dairy matrices.
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Affiliation(s)
- Andrej Heilig
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Alina Sonne
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Peter Schieberle
- Department of Chemistry, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany
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Bähler B, Nägele M, Weiss J, Hinrichs J. Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese. J Texture Stud 2015. [DOI: 10.1111/jtxs.12160] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Michaela Nägele
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 25 Stuttgart Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
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