Odor and flavor compounds from lipids

Forss, D. A.

doi:10.1016/0079-6832(73)90007-4

Cited by 180 publications

(145 citation statements)

References 261 publications

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“…Cereal bars are one of the ready-to-eat convenient products occupying larger space in the consumer market which not only satisfy the hunger, but prove as a quality source of nutrients and a convenient means of replacement of a meal [5]. These ready-to-eat foods are most susceptible to lipid oxidation, irrespective of lipid content, acquire considerable flavour and odour, reduce sensory perception, nutritional quality and safety of foods during storage, [6][7][8] and make the food unpalatable. Therefore extension of shelf life and preservation of ready-to-eat foods is of utmost importance.…”

Section: Introductionmentioning

confidence: 99%

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

Padmashree¹,

Sharma²,

Govindaraj³

2013

FNS

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Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 µ), paper (42 GSM) aluminium foil (20 µ) polyethylene (PFP, 37.5 µ) and metallised polyester (MP, 12 µ) low density/linear low density (150 µ) (with and without vacuum) films and stored under ambient temperature conditions and 37˚C. Chemical changes in bar under different packaging materials during storage revealed that, the bar remained stable and acceptable for 12 months at ambient conditions irrespective of the packaging materials used, while at 37˚C, the bar packed in PP films remained stable for 6 months only and rest of the bars packed in PFP, MP and MP (vacuum) films found stable and acceptable for the entire storage period of 12 months. The effect of a w on lipid peroxidation established the maximum stability of the bar at 0.33 a w . Fourteen fatty acids were identified in which oleic (50.91%), linoleic (22.50%) and palmitic (12.63%) acids were found to be the major fatty acids. Fortification of a bar with vitamin C, B 1 and B 2 contents to meet 50% RDA enhanced vitamin contents and the maximum retention was observed in bars packed under vacuum in MP films.

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Section: Introductionmentioning

confidence: 99%

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

Padmashree¹,

Sharma²,

Govindaraj³

2013

FNS

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“…It is also possible that fats modify responsiveness to other taste compounds by physical processes, i.e., fat may act as 1) a stimulus for salivation and thereby dilute stimulus concentrations; 2) a barrier that impedes access of taste molecules to their respective receptors or channels; or 3) a modulator of taste compound partitioning and effective concentration (11,22,26,34). The effects of isolated free fatty acids on salivation have not been characterized, but oral exposure to foods of varying fat content, and presumably fatty acid concentration, does not elicit significant changes of salivation (19).…”

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confidence: 99%

Effects of linoleic acid on sweet, sour, salty, and bitter taste thresholds and intensity ratings of adults

Mattes¹

2007

American Journal of Physiology-Gastrointestinal and Liver Physi

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Evidence supporting a taste component for dietary fat has prompted study of plausible transduction mechanisms. One hypothesizes that long-chain, unsaturated fatty acids block selected delayed-rectifying potassium channels, resulting in a sensitization of taste receptor cells to stimulation by other taste compounds. This was tested in 17 male and 17 female adult (mean Ϯ SE age ϭ 23.4 Ϯ 0.7 yr) propylthiouracil tasters with normal resting triglyceride concentrations (87.3 Ϯ 5.6 mg/day) and body mass index (23.3 Ϯ 0.4 kg/m2 ). Participants were tested during two ϳ30-min test sessions per week for 8 wk. Eight stimuli were assessed in duplicate via an ascending, three-alternative, forced-choice procedure. Qualities were randomized over weeks. Stimuli were presented as room-temperature, 5-ml portions. They included 1% solutions of linoleic acid with added sodium chloride (salty), sucrose (sweet), citric acid (sour), and caffeine (bitter) as well as solutions of these taste compounds alone. Participants also rated the intensity of the five strongest concentrations using the general labeled magnitude scale. The suprathreshold samples were presented in random order with a rinse between each. Subjects made the ratings self-paced while wearing nose clips. It was hypothesized that taste thresholds would be lower and absolute intensity ratings or slopes of intensity functions would be higher for the stimuli mixed with the linoleic acid. Thresholds were compared by paired t-tests and intensity ratings by repeated measures analysis of variance. Thresholds were significantly higher (i.e., lower sensitivity) for the sodium chloride, citric acid, and caffeine solutions with added fatty acid. Sweet, sour, and salty intensity ratings were lower or unchanged by the addition of a fatty acid. The two highest concentrations of caffeine were rated as weaker in the presence of linoleic acid. These data do not support a mechanism for detecting dietary fats whereby fatty acids sensitize taste receptor cells to stimulation by taste compounds. fatty acid; fat; human; taste transduction; chemosensory THERE IS CONVERGING EVIDENCE for an oral chemosensory detection system for fatty acids in animal models and humans. Application of long-chain, unsaturated, fatty acids depolarizes isolated taste receptor cells from fungiform papillae (15). Behavioral animal studies have not adequately controlled all potential cues from dietary fats but suggest that animals prefer solutions containing low concentrations of unsaturated fatty acids when textural cues are masked (12, 48) and olfactory cues are eliminated (12). Studies of esophagostomized or esophagus-ligated rats reveal orosensory exposure to free, unsaturated fatty acids elicits a rapid release of digestive enzymes (18,23). Orosensory exposure to high-fat stimuli by rhesus macaque monkeys leads to a rapid activation of neurons in the orbitofrontal cortex and this is modulated by appetite (42). In humans, psychophysical data (20,37,43,47), functional MRI scans (6), and studies of cephalic phase respo...

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“…Furans may be considered, to some extent, as contributors to some cooked flavor but not as important flavor materials for cooked meats. Also, many of the other well-known products of fat oxidation were identified, e.g., the alcohols, aldehydes, ketones, acids, and esters (Forss, 1973;Sink, 1973).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Off-Flavors in Porcine Liver Collected by SDE

Kurata

2003

FSTR

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The odor-active volatile compounds of porcine liver were collected by a simultaneous steam distillation-solvent extraction method (SDE). The extracted compounds were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The key aroma compounds of off-flavor in porcine liver were characterized using gas chromatography-olfactometry (GCO) technique. The volatiles identified included aldehydes (1.89%), ketones (0.62%), alcohols (0.61%), furans (0.11%), thiazoles (0.21%), phenols (0.31%), pyrazines (0.18%), esters (12.31%) and acids (80.06%). 1-Octen-3-one and hexanol are considered to be responsible for the intense and weak metallic odor, respectively, and other identified major volatiles with their odor note given in parenthesis were as follows : (E,E)-2,4-heptadienal (fishy), (E)-2-octenal (tallowy), (E)-2-nonenal (cardboard-like), (Z)-4-decenal (cardboard-like) and (E,E)-2,4-decadienal (deep-fried). It was also confirmed that the fishy and metallic flavor in liver was not completely removed even after subjecting to heat treatment. The metallic and fishy notes make up the whole liver-like off-flavor in porcine liver.

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Odor and flavor compounds from lipids

Cited by 180 publications

References 261 publications

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

Effects of linoleic acid on sweet, sour, salty, and bitter taste thresholds and intensity ratings of adults

Characterization of Off-Flavors in Porcine Liver Collected by SDE

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