Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effect…

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures

This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

 ; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

Multimodal interactions

Revue; International audience; Introduction A central sensory characteristic of food is its flavor, which, most of the time, confers to a given food product its identity and typicality, and thus contribute to its liking (Prescott, 2015). Flavor has been defined as a sensory percept induced by food or beverage tasting. This holistic perception is constructed through the functional integration of information transmitted by the chemical senses: olfaction, gustation, and oral and nasal somatosensory inputs (Thomas-Danguin, 2009). Flavor may be influenced by other nonchemical sensory inputs such as texture, sound, or color (Spence, 2013). The functional integration of information transmitted by …

Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity

Poster ; Livre ISBN-13 : 978-3-902811-91-2; International audience

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…