Analysis Technology

Chaintreau, Alain

doi:10.1007/978-94-011-4022-5_6

Cited by 5 publications

(3 citation statements)

References 93 publications

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“…We emphasize the fact that several sample preparation techniques lead to non-quantitative recoveries [ 29 ]. It is therefore important to evaluate these recoveries and to validate this step, either independently or together with the final validation of the quantification method.…”

Section: Basic Principles Of Flavour and Fragrance Quantificationmentioning

confidence: 99%

Good quantification practices of flavours and fragrances by mass spectrometry

Begnaud

Chaintreau

2016

Phil. Trans. R. Soc. A.

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Over the past 15 years, chromatographic techniques with mass spectrometric detection have been increasingly used to monitor the rapidly expanded list of regulated flavour and fragrance ingredients. This trend entails a need for good quantification practices suitable for complex media, especially for multi-analytes. In this article, we present experimental precautions needed to perform the analyses and ways to process the data according to the most recent approaches. This notably includes the identification of analytes during their quantification and method validation, when applied to real matrices, based on accuracy profiles. A brief survey of application studies based on such practices is given.This article is part of the themed issue ‘Quantitative mass spectrometry’.

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Section: Basic Principles Of Flavour and Fragrance Quantificationmentioning

confidence: 99%

Good quantification practices of flavours and fragrances by mass spectrometry

Begnaud

Chaintreau

2016

Phil. Trans. R. Soc. A.

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“…Since partition is a fundamental parameter describing the distribution of a volatile flavor compound between two phases at equilibrium, it has been widely studied. Values for the air water partition coefficient (K aw ) of a range of volatiles can be found scattered in the scientific literature along with caveats on the difficulties of determining these values precisely (Chaintreau and others 1995;Chaintreau 1999). Because of the uncertainty surrounding some of the published data, no one has produced a compendium of K aw values although the idea of assembling such data was discussed during the European Union COST96 programme (Guichard 1997;Guichard 2000).…”

Section: Release From the Food Matrix: Transport Processes In Flavor mentioning

confidence: 99%

Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations

Taylor¹

2002

Comp Rev Food Sci Food Safe

128

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For flavor perception to occur, the chemicals responsible for flavor perception must be released from the food matrix and transported to the flavor receptors in the mouth and nose. The overall process is governed by the properties of the flavor compounds, the nature of the food matrix and the physiological conditions of the mouth, nose and throat during consumption of the food. These factors combine to determine the concentrations and rate at which the flavor chemicals reach the receptors, thus creating the characteristic flavor profile of a food. Physicochemical factors like partitioning, interfacial mass transport and diffusion are the typical mechanisms governing flavor release. Although the theory behind these factors is well understood, applying them to the situation in-mouth during eating is difficult. This is because key parameters like surface area and flavor concentrations in the gas and liquid phases change rapidly with time as a result of the physiological processes occurring during eating. Furthermore, individuals vary in their rate of breathing, swallowing and salivation, which affects the transport of flavors from the saliva phase to receptors on the tongue and in the nose. This review covers all aspects of flavor release from food matrices and the subsequent delivery of flavor to the olfactory and gustatory receptors.

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“…Extraction methods such as liquid-liquid extraction (LLE), solid phase extraction (SPE), Soxhlet extraction, supercritical fluid extraction (SFE) and solid phase micro extraction (SPME) are based on compounds solubility, while steam distillation tecnique, vacuum transfer and headspace extraction are based on compound's volatility (Chaintreau, 1999).…”

Section: Determination Of Key Volatile Aroma Compounds In Coffeementioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Analysis Technology

Cited by 5 publications

References 93 publications

Good quantification practices of flavours and fragrances by mass spectrometry

Good quantification practices of flavours and fragrances by mass spectrometry

Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations

The compositional basis of coffee flavour

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