Release Of Flavor Compounds Research Articles

Complex Coacervates for Thermally Sensitive Controlled Release of Flavor Compounds

To improve the appeal of frozen baked foods upon heating, we have encapsulated flavor oil in complex coacervate microcapsules using gelatin and gum Arabic. Variation of polyion concentrations and homogenization rate affected particle morphology, size distribution, and oil release upon heating. Release of the oil from formulations was determined by a simple spectroscopic method based on separation of oil labeled with a lipophilic dye from unaffected particles. When heated to 100 degrees C or higher, univesicular microcapsules (prepared with a lower homogenization rate) released almost all of the encapsulated oil, while multivesicular microcapsules (produced by high homogenization rates) resulted had lesser degrees of release. The oil remained encapsulated during 4 weeks of storage at 4 and -20 degrees C (freezing and thawing) but was released by exposure to 100 mM NaCl at room temperature. When particles were cooled after releasing their oil content, the oil was re-encapsulated.

Flavour release at gas/matrix interfaces of stirred yoghurt models

Release of strawberry flavour compounds at vapour/matrix interfaces was studied in model food systems simulating a yoghurt with a fruit preparation syrup. The effect of different parameters including physicochemical characteristics of the flavour compound, the structure and composition of the matrix and the temperature (4 and 10°C) on the release of the flavour compounds were investigated. There was an effect of the composition and structure of the matrix upon the partition of the flavour compounds. In the dairy gel, retention of flavour compounds was caused by the physicochemical interactions with the proteins and the solubilisation in dispersed fat. The addition of syrup to the low-fat dairy gel slightly increased the retention of the flavour compounds; this was attributed to physicochemical interactions with pectin and sucrose. In the presence of fat (5%), the flavour compounds were solubilised in the fat and their release was not affected by the composition of the dispersing medium. As expected, temperature affected the release; an increase from 4 to 10 °C resulted in an increase in the overall amount of flavour released.

Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During Eating

ABSTRACT: Fat controls the intensity and the release rate of volatile compounds because of its solvent property. Our objective was to understand the effect of fat on the flavor release behavior exhibited while ice cream is eaten. The temporal flavor profiles of ice creams, which contained various fat levels and were spiked with known amounts of selected volatiles, were determined by a temporal modified purge and trap and time‐intensity analyses. Stale and cherry flavors were released faster and at higher intensities as fat content decreased. Fat had the opposite effect on vanilla flavor release. Temporal modified purge and trap analysis was an effective method to observe the release of some flavor compounds.

Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles.

An instrumental on-line retronasal flavor analysis was developed to obtain information about the release of flavor compounds in expired air from humans during eating. The volatile flavor compounds were measured by ion trap mass spectrometry with an atmospheric pressure chemical ionization source (APCI). An interface was designed to sample the breath directly from the nose. The repeatability in vitro for seven different flavor compounds came out with relative standard derivation less than 10% in most cases, which is acceptable. In vitro quantification was carried out by a determination of the concentration in the gas phase over a flavor solution by GC/MS, followed by measurements of intensities by the APCI ion trap. Ion suppression by acetone in the breath was negligible at concentration levels relevant in these experiments. The instrumental limits of detection for menthone and menthol coincide with that of the flavor detection threshold. An application study on the release of menthone and menthol from chewing gum by a group of six test persons was performed. Flavored chewing gum was used as a model matrix because of the long chewing periods and the simplicity of the system. It is concluded that the interface and the method can be used to measure breath from the nose. A mathematical model of the data was developed to give a quantitative method for description and characterization of the release of flavor compounds. The release profiles consisted of two sequences, one for a chewing period, and one for a phasing out process. The proposed method for modeling provided a reasonable description of the release process. In addition to flavor compounds, this new interface and mathematical application could provide information on chemicals in the human breath, which could be interesting, for example, within medical diagnosis.

Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

Abstract Citric acid and phosphoric acid were added in variable amounts to a soft drink model system to show their effect on the release of six flavour compounds. High concentrations of the acids decreased the release of esters, probably because of the presence of large amounts of the dissociated form of the acids. However, the same amounts of added citric acid had no effect on flavour release when pH was regulated with sodium hydroxide. Changes in pH values achieved by adding hydrochloric acid also had no effect on flavour release. These results indicate that pH values used in soft drinks do not affect the release of flavour molecules. It is more likely the citric acid and the phosphoric acid, particularly their dissociated forms, which decrease the release of the esters. The other flavour compounds were not affected.

Novel Mass Spectrometry Methods in Flavour Analysis

Flavour research is a demanding domain in terms of analytical methodology as key odorants usually occur in trace amounts, often embedded in extracts containing volatile compounds at much higher concentrations. Since its early days, GC-MS has been a key tool in flavour laboratories enabling characterisation of thousands of volatile components in food products. However, as flavour chemists delve deeper into the understanding of flavour generation and delivery, there is a need for more powerful methodologies adapted to their specific needs. This paper will present two techniques that allow flavour separation and characterisation, namely GC-TOFMS and MS/MS. Moreover, APCI-MS, PTR-MS and REMPI-TOFMS will be discussed as they enable direct investigation of volatile compounds without any chromatographic step, thus studying release of flavour compounds during food processing or food consumption.

Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes

An apparatus, based on the principle of dynamic headspace analysis, has been developed for the analysis of potent odorants released from two types of baguette (“intensifiee”, INT and “artisanal”, ART) which differ in their odour profiles. The odour profiles of model mixtures containing the odorants at concentrations found in bread were evaluated by headspace analysis using the apparatus as an olfactometer and were compared to the odour profiles of the baguettes. The results indicated that losses of methylpropanal, 2- and 3-methylbutanal and an increase of hexanal and (E)-2-nonenal led to a stale flavour. Because the concentrations of methylpropanal and (E)-2-nonenal were higher in the ART crust than in the INT crust, the change from a pleasant baguette odour to a stale odour was slower in ART baguettes. We suggest that the apparatus designed for quantitative headspace analysis could also be suitable for determination of the release of flavour compounds from other foods.

Recent innovations in edible and/or biodegradable packaging materials

Certain newly discovered characteristics of natural biopolymers should make them a choice material to be used for different types of wrappings and films. Edible and/or biodegradable packagings produced from agricultural origin macromolecules provide a supplementary and sometimes essential means to control physiological, microbiological, and physicochemical changes in food products. This is accomplished (i) by controlling mass transfers between food product and ambient atmosphere or between components in heterogeneous food product, and (iii) by modifying and controlling food surface conditions (pH, level of specific functional agents, slow release of flavour compounds), it should be stressed that the material characteristics (polysaccharide, protein, or lipid, plasticized or not, chemically modified or not, used alone or in combination) and the fabrication procedures (casting of a film‐forming solution, thermoforming) must be adapted to each specific food product and usage condition (relative humidity, temperature). Some potential uses of these materials (e.g. wrapping of various fabricated foods; protection of fruits and vegetables by control of maturation; protection of meat and fish; control of internal moisture transfer in pizzas), which are hinged on film properties (e.g. organoleptic, mechanical, gas and solute barrier) are described with examples.

A method to mimic and to study the release of flavour compounds from chewed food.

A method for analysing the flavour release from chewed food has been developed. Flavour release is studied in an artificial mouth simulating the process of chewing and using fluid model systems, in our case aromatised oil in water emulsions. The fast transfer of volatile substances from the chewpulp into the gaseous phase is followed up by comparing six quickly taken gas samples. Volatile substances are analysed by means of a special technique which includes cryofocusing and capillary gas chromatography. As a wide spectrum of individual volatile substances is considered, systematic investigations into the flavour release from food under mouth-typical conditions are possible.

Contribution of milk-clotting enzymes and plasmin to cheese ripening.

Cheese ripening involves several biochemical processes including: proteolysis, lipolysis and lactose/lactate metabolism. Of these processes, proteolysis is most significant because it results in the breakdown of the structural network of casein formed during cheese manufacture, thereby transforming a rubbery “green” cheese to a soft and smooth aged (mature) cheese. Proteolysis also enhances the release of flavor compounds during maturation (ripening) of cheese. The major proteolytic changes that occur in cheese during ripening are summarized in the following reaction steps: I. protein-----------------→large peptides II. large peptides ---------------→ small peptides, tripeptides, dipeptides III. small peptides --------------→ amino acids, amides and ammonia KeywordsBovine MilkCasein MicelleCheddar CheesePlasmin ActivityCheese MilkThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.