Search results for "FLAVOR"
showing 10 items of 360 documents
Volatile profiles of Sicilian prickly pear (Opuntia ficus indica) by SPME-GC/MS analysis
2005
The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions
Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry
2014
The aim of this study was to characterize odor-active compounds and sensory properties of four aromatic caramels. The volatile fraction was isolated by solvent assisted flavor evaporation (SAFE) and analyzed by GC/MS and GC/O with the detection frequency method. Furthermore, descriptive sensory profiles were performed with a panel of 10 trained assessors. Of the 77 odorant areas detected (detection frequency≥33%), 40 were associated to identified molecules. GC/O data were correlated to sensory attributes by partial least squares regression (PLSR). Oxygenated heterocycles, cyclopentenone derivatives, and carboxylic acids appeared as the most important contributors in caramel aroma.
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2002
Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amy…
Prediction of perception using structure–activity models
2016
IntroductionThe possible link between the molecular structure and a biological activity was pointed out by Linus Pauling (1946) just before the middle of the 20th century. Nevertheless, this concept has been already suggested a century before by Emil Fisher and “lock-and-key” theory: “To use a metaphor, I would say that enzyme and glucoside are such lock and key that fit together in order to exert a reciprocal chemical effect on each other”a (Fischer, 1894). The notion that the biological properties of a compound would be a function of its chemical characteristics is now well admitted, and is closely linked to that of pharmacophore. The pharmacophore concept is related to the interaction of…
Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
2009
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…
Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics …
2022
AbstractBackgroundLoquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality…
Impact of Destroying the Structure of Model Gels on Volatile Release
2007
International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…
Relative importance of taste, texture and flavour on consumers memory for custard desserts
2006
International audience
How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages
2010
; 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…
Determination and gustatory properties of taste-active compounds in tomato juice
2003
The water-soluble compounds of a tomato juice selected for its high taste intensity and quality, have been investigated by both physico-chemical and sensory analyses. The physico-chemical assessment of the crude juice led to the construction of a synthetic model juice. Although 97% of the material contained in the crude juice has been identified and quantified, significant sensory differences between the crude and model juice have been found concerning bitterness and sharpness, showing that the components responsible for these gustatory descriptors have not yet been identified in the juice. For the other descriptors: sweetness, saltiness, sourness, umami and astringency, no significant diff…