Dynamic flavour release from Miglyol/water emulsions: modelling and validation

Rabe, Swen; Krings, Ulrich; Berger, Ralf G.

doi:10.1016/s0308-8146(03)00182-1

Cited by 38 publications

(30 citation statements)

References 30 publications

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“…The figure showed that after 4 min of experiment the rates of release are very close whatever the matrix. These measurements are in agreement with sensorial experiments using time-intensity profiles where the aroma compounds were intensely perceived during the first minute after the introduction in the mouth (Brauss et al, 1999;Guinard et al, 2002) and with modelling of flavour release which were interested in the first 30 s (Banavara, Rabe, Krings, & Berger, 2002;Rabe, Krings, & Berger, 2004) or the first minute (Lethuaut, Weel, Boelrijk, & Brossard, 2004).…”

Section: Influence Of the Matrix On The Kinetics Of Release Of Flavousupporting

confidence: 86%

Kinetic study of the release of aroma compounds in different model food systems

Seuvre

Philippe

Rochard³

et al. 2007

Food Research International

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Section: Influence Of the Matrix On The Kinetics Of Release Of Flavousupporting

confidence: 86%

Kinetic study of the release of aroma compounds in different model food systems

Seuvre

Philippe

Rochard³

et al. 2007

Food Research International

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“…It was also reported that the influence of fat on the aroma release differed depending on the LogP values of the odorants (Frank et al, 2011;Frank et al, 2012;Rabe et al, 2004;Roberts et al, 2003b FMS exhaled through the nostrils during the consumption of milk coffee could be derived from not only FMS but FFT, whose…”

Section: Influence Of Milk On Aroma Release During Consumption Of Blamentioning

confidence: 99%

“…The influence of fat on aroma release is highly related to the lipophilicity of the odorants. It has been reported that the aroma release of lipophilic compounds, which have high K o/w and LogP values, generally decreased with increasing fat content (Frank et al, 2011;Frank et al, 2012;Rabe et al, 2004;Roberts et al, 2003b). However, previous studies have not investigated in detail the influence of milk or creamer on the in-mouth release, especially the amounts of potent odorants in brewed coffee exhaled through the nostrils, during coffee consumption.…”

Section: Introductionmentioning

confidence: 99%

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Itobe¹,

Nishimura²,

Kumazawa³

2015

FSTR

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The aim of this study was to investigate the influence of milk on the aroma release and aroma perception of coffee. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of black coffee and milk coffee were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 3 trained panelists. As a result, it was found that the amounts of most in-mouth odorants including the potent odorants in brewed coffee did not significantly differ between the black coffee and milk coffee. However, the amounts of furfuryl methyl sulfide (FMS), difurylmethane, and furfuryl pyrrole exhaled through the nostrils during the consumption of milk coffee were significantly lower than those of the black coffee regardless of the panelist. It has been previously indicated that FMS could result from the methylation of 2-furfurylthiol (FFT), one of the most important potent odorants in brewed coffee. Based on these results, FFT and FMS were added to milk coffee so that the amount of FMS exhaled through the nostrils was about the same as that of black coffee, resulting in improved intensity of the coffee-like aroma quality for the milk coffee. The present results suggested that the significantly decreased intensity of the coffee-like aroma quality might result from decreased aroma release of a few odorants, including FFT, by the addition of milk to the coffee. Moreover, it was inferred that the difference in aroma release of FFT would have an especially significant impact on the perception of coffee-like aroma quality between the black coffee and milk coffee.Keywords: flavor release, aroma release, aroma perception, retronasal aroma, R-FISS, coffee, milk IntroductionFlavor release from food has been acknowledged as an important factor in determining the perceived flavor quality of various foods. It is well-known that aroma perception is the result of odorant/receptor interactions that take place in receptors on the olfactory epithelium in the human nasal cavity. Therefore, in order to understand aroma perception during eating and drinking, it is important to determine the composition and amounts of odorants that reach the olfactory epithelium from foodstuffs or their behavior (Taylor and Roozen, 1996;Taylor and Linforth, 1997). In order to analyze the odorants exhaled through the nostrils, several analytical techniques have been developed, such as nosespace analysis by APCI-MS , PTR-MS (Roberts et al., 2003a), EXOM (Buettner and Schieberle, 2000), and R-FISS (Kumazawa et al., 2008). These analytical techniques have been used to reveal the relationship between the intensity of the aroma perceptions and the aroma release during the consumption of foods and drinks (Gwartney et al., 2000;Hollowood et al., 2000;Lethuaut et al., 2004;Linforth et al., 1999;Mestres et al., 2005;Saint-Eve et al., 2009;Weel et al., 2002). In addition, Beauchamp et al. and Fransnelli et al. also developed other analytical techniques capable of analyzing the odorants passing through the nasopharynx and reaching the olfactory ...

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“…that are directly dependent on the experimental device. This approach was applied to various models: sucrose solutions (Rabe, Krings, & Berger, 2003a), oil in water emulsions (Rabe, Krings, & Berger, 2003b), miglyol-water emulsions (Rabe, Krings, & Berger, 2004a) or sodium chloride emulsions (Rabe, Krings, & Berger, 2004b).…”

Section: Mathematical Modelling Of Curvesmentioning

confidence: 99%