Effect of food composition and microstructure on volatile flavour release

Druaux, C.; Voilley, Andrée

doi:10.1016/s0924-2244(97)01095-9

Cited by 146 publications

(91 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The BPB-MSA results may be explained due to the nature of volatile compounds: volatile compounds tend to be lipophilic (lack hydrophobicity) and therefore more likely to be bound in the flesh than present in the gas phase (Druaux and Voilley, 1997). Comparing the MSA and ELISA methodologies demonstrates this principle.…”

Section: Resultsmentioning

confidence: 99%

The Matrix Effect of Tuna and Mahi-Mahi on Biogenic Amine Detection

Dole¹

2016

J Food Health Sci

View full text Add to dashboard Cite

Abstract:Method of standard addition (MSA) is used to account for and quantify matrix effect. In this study, MSA was used to analyze the matrix effect of mahi-mahi and tuna in respect to biogenic amine detection. Two different detection methods were used in conjunction with the MSA procedure: a colorimetric strip that detects volatile biogenic amines and a histamine-specific ELISA (enzyme-linked immunosorbant assay), which detects histamine in the liquid phase. Trained sensory experts were utilized to grade mahi-mahi and tuna. The grading system acted as a measure of fish quality. A biogenic amine cocktail was created to act as the standard spike for the MSA procedure. It contained histamine and other biogenic amine compounds of varying volatility that are present in nature. The ELISA-MSA showed a clear correlation between increase in histamine and a lower quality sample (higher numerical grade). The colorimetric strips did not have a clear correlation between biogenic amine content and grade. Comparing the two methods demonstrates that the matrix effect of the tuna and mahi-mahi is likely more prominent with gas phase compounds than liquid phase compounds.

show abstract

Section: Resultsmentioning

confidence: 99%

The Matrix Effect of Tuna and Mahi-Mahi on Biogenic Amine Detection

Dole¹

2016

J Food Health Sci

View full text Add to dashboard Cite

show abstract

“…As you can imagine, there was something just not quite right about the ensuing experience. 9 Though, from what we have seen thus far, not everyone is quite ready to use such a repositioned bit of cutlery just yet. 10 In her description of one of the Futurist dinners, David ([78], p. 61) wrote: "Meals were to be eaten to the accompaniment of perfumes… to be sprayed over the diners, who, fork in the right hand, would stroke meanwhile with the left some suitable substance -velvet, silk, or emery paper."…”

Section: Endnotesmentioning

confidence: 98%

“…In this way, a very textured and aromatic impression can be delivered with each and every mouthful-a most memorable multisensory tasting experience, to be sure. 9 Crucially, the aroma tends to get stuck in the bristles near where they are attached to the brush handle and hence an orthonasal olfactory input can be provided to the diner's nostrils mouthful after mouthful.…”

Section: Olfactory-enhanced Cutlerymentioning

confidence: 99%

See 1 more Smart Citation

Olfactory dining: designing for the dominant sense

Spence

Youssef²

2015

Flavour

View full text Add to dashboard Cite

The majority of researchers agree that olfactory cues play a dominant role in our perception and enjoyment of the taste (or rather flavour) of food and drink. It is no surprise then that in recent years, a variety of modern (or dare we say it, modernist) solutions have been developed with the explicit aim of delivering an enhanced olfactory input to the diners/dishes served in the restaurant, and occasionally also in the home setting too. Such innovations include everything from aromatic cutlery and plateware through to the use of atomizers and dry ice. A few augmented reality (AR; i.e. an experience of a physical, real-world environment whose elements have been augmented, or supplemented, by computer-generated sensory input) solutions have also made their way out from well-funded technology labs, and scent-enabled plug-ins for mobile devices are slowly being commercialized. The latter could potentially be used to enhance the orthonasal olfactory component of our multisensory food experiences in the years to come. Ultimately, though, there is an important question here as to the authenticity of those food and flavour experiences that have been augmented/enhanced by aroma and fragrance cues that are not integral to the food or drink itself. It is this lack of authenticity that may, at least in your authors' humble opinion, limit the more widespread uptake of such a sense-by-sense approach to the contemporary construction of multisensory gastronomic experiences. The challenge, as always, remains to find the unique selling point (USP) of such approaches to olfactory stimulation, over and above their mere feasibility and inherent theatricality.

show abstract

“…Manufacturing and storage processes as well as packaging materials and ingredients in food products often generate modifications in overall flavor by reducing the intensity of aroma compounds or producing off-flavor components. Many factors linked to aroma affect in general the quality of foods; for instance, the presence of proteins, polysaccharides or lipids (even trace) reduces the volatility of an aroma compound with respect to its volatility in pure water (3,4). Interactions of water with aroma compounds (or with any other solute) can be estimated by either the Raoult's or Henry's laws.…”

Section: Introductionmentioning

confidence: 99%