Delivery of Flavours from Food Matrices

The aroma compositions of oxidised sunflower oil, linseed oil and a blend thereof (85/15) were compared with frequently used indicators for primary and secondary lipid oxidation. Primary lipid oxidation was followed by the formation of conjugated dienes, secondary lipid oxidation by proponal and hexanal formation. Highest concentrations of conjugated dienes and propanal were measured in the linseed oil, followed by the blend and sunflower oil, respectively. Highest concentrations of hexanal were determined in the blend. At similar primary oxidation levels, volatile compounds of the oils were isolated in a model mouth system and subsequently analysed by gas chromatography/sniffing port analysis. Propanal, pentanal, 1-penten-3-one, hexanal, 1-pentanol, octanal, 1-octen-3-one, 1-octen-3-ol and (E,Z)-2,4-heptadienal possessed detectable odours. Comparing the three oils, most aroma compounds and greatest intensities were determined in the blend. Conjugated diene concentrations did not predict the formation of aroma compounds adequately. Although propanal and hexanal concentrations were reasonable indicators for aroma development in linseed and sunflower oil, respectively, neither of the indicators predicted aroma development in all three oils sufficiently.

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“…Four ml of artificial saliva [15] was transferred to the sample flask of the system, which was kept at 37 8C. Subsequently 4 ml of oil was added.…”

Section: Isolation Of Volatile Compounds In the Model Mouth Systemmentioning

confidence: 99%

Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products

Ruth

Roozen

Jansen

2000

Nahrung

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“…However, the principle and details of the method were not discussed. van Ruth and Roozen [34] and van Ruth et al [35] used the same method but also did not discuss methodology or results in detail. The detection frequency method was further developed and formalised by Pollien et al [3].…”

Section: Detection Frequencymentioning

confidence: 99%

Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry GC-olfactometry (GC-O) refers to the use of human assessors as a sensitive and selective detector for odour-active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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“…To meet consumers' requirements, when food researchers and technologists develop new commercial products, they often make much effort not only to add and keep food flavors during processing flavor compounds for food matrix [6]. Among the major food components, i.e., lipids, proteins and carbohydrates, non-specific trap of flavors in molecules and specific binding of flavor compounds to hydrophobic sites were found for various carbohydrates and proteins [3,6]. On the other hand, lipids often play the key role in the flavor release from food products as they generally have the strongest impact on gas/food product partitioning of flavor compounds consisting of carbon chains [6,7].…”

Section: Introductionmentioning

confidence: 99%