Initial dynamic flavour release from sodium chloride solutions

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

“…[45] Salting-out phenomenon has been well stablished, [46] when salt concentration increases water molecules are bound by salt ions, decreasing the 'free water' available for volatile compounds solubilisation which enhances flavour release. [47] In the present study, NaCl was added at constant concentration to all investigated samples. Salting-out phenomenon of NaCl has been demonstrated using sensory techniques for model system containing odour active compounds typically present in meat products.…”

“…Mercaptoketones that produce important meat-like volatiles can be prepared by the reaction of dicarbonyls, 2, 3-butandione (3) and 2, 3-pentandione (9) (sugar degradation products) with hydrogen sulfide (Strecker degradation products of cysteine). [35] Acetyl thiazole (33) and benzo thiazole (47) were found in the aroma of the control sample (Table 2). These compounds were reported amongst the dominant sulphur-containing compounds in cooked beef meat.…”

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

“…Therefore changes in the Table 2. composition or constituents of the product affect the volatility of aroma compounds. When salt concentration increases, water molecules are bound by salt ions, decreasing the ''free water" available for volatile compounds solubilisation which enhances flavour release (Rabe et al, 2003). Salting-out phenomenon has been well established (Salles, 2006).…”

“…This phenomenon leads to increased mobility and release of flavour compounds caused by the decreased availability of water molecules for the solubilisation of flavour compounds (Nawar, 1971;Rabe, Krings, & Berger, 2003). So far, the effect of the salting-out phenomenon on the release of specific meat aroma-active compounds has not been studied using sensory analysis.…”

Measurement of transport phenomena of volatile compounds: A review

“…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).…”