Influence of polyols and bulking agents on flavour release from low-viscosity solutions

Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

“…It was found that the polarity and relative volatility of the flavor compounds influenced flavor release and also the molecular weight of the volatiles was assumed to have an effect on flavor release, as has been previously reported in literature (Goubet et al, 1998). On the other hand, no correlation between flavor release and the viscosity of the solutions was apparent (Siefarth et al, 2011).…”

“…A constant drift voltage of 400 V and a reaction chamber pressure of 2.2 mbar were employed. A schematic of the headspace sampling set-up, as well as some further details on the set-up and measurements has been reported elsewhere (Siefarth et al, 2011). The headspace concentration of the compounds from each of the aqueous solutions was monitored for 2 h in multiple-ion-detection (MID) mode at the following mass-tocharge (m/z) ratios: m/z 83 (cis-3-hexenol), m/z 107 (benzaldehyde), m/z 117 (ethyl butanoate) and m/z 159 (butyl isovalerate).…”

“…Analysis of the raw PTR-MS data was performed as described by Siefarth et al (2011), converting transmission-corrected and normalized signal intensities of the product ions to volume mixing ratios (VMR) (de Gouw et al, 2003). The latter equilibrium concentrations of the flavor compounds were calculated with respect to a calibration curve, whereby the curve gradient indicates the sensitivity, ε (ncps ppb V −1 ), of the PTR-MS to a particular compound (Singer, Beauchamp, Herbig, Dunkl, & Kohl, 2007).…”

“…The shear rate was chosen and held constant to simulate conditions in the mouth during swallowing (Kokini, 1987). The measurements were carried out using a coaxial cylinder containing 12.5 mL sample solution which was heated to 37°C, as reported by Siefarth et al (2011).…”

Effect of additives on volatility of aroma compounds from dilute aqueous solutions

“…Strong salting-in effects, typical for macrocyclic polysaccharides, can be on the other hand employed for retention of a given aroma and its protection against thermal or chemical degradation. Although studies examining the effect of nonvolatile substances on volatility of aqueous aroma compounds are quite abundant in the literature [1][2][3][4][5][6][7][8], published results have sometimes qualitative rather than quantitative character.…”