Real time breath and headspace analysis of flavour volatiles

Harvey, B.A.; Barra, Jérôme

doi:10.1016/s0939-6411(03)00006-7

Cited by 13 publications

(6 citation statements)

References 27 publications

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“…MS-nose has been carried out in several works to investigate aroma-related interactions (Table 2). Judges had to be familiarised with the technique in order not to be too disturbed by the instrumental settings (Harvey & Barra, 2003). A specific tasting protocol was also provided to subjects in order to avoid inter-individual differences while they were eating the matrices (Table 2).…”

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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“…In vivo aroma analysis has been used to show the effect of food formulation on aroma release during consumption: effects of fat (), proteins ( , ), and thickening agents or sweeteners ( , ). Moreover, in vivo aroma analysis has been used to study the impact of physiological factors such as mouth volume, saliva flow rate, and air flow on the aroma compound profile that reaches the receptors ( , ). These factors can lead to considerable interindividual differences.…”

Section: Introductionmentioning

confidence: 99%

Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

Saint-Eve

Martin

Guillemin

et al. 2006

J. Agric. Food Chem.

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The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical treatment than by protein composition. On the basis of mass transfer analysis, the main physical mechanism which could explain the difference in aroma release would be the surface exchange area developed in the mouth and in the throat.

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“…Previous studies have found that human subjects perceive a drop-off in taste intensity of chewing gum after about 5 min of mastication even in the continued presence of high levels of volatile aroma compounds. [9][10][11][12][13]21] Our findings underscore the nearly complete extraction of water-soluble compounds from the chewing gum and the incomplete extraction (>40% remaining) of the volatile aroma compounds in the bolus after 20 min of simulated mastication.…”

Section: Release Of Water Soluble Taste Components From Chewing Gummentioning

confidence: 82%

“…[1][2][3] It is generally believed that the most important factor in the perception of the duration of flavour intensity of chewing gum is the rate of release of sweetness (with an extended high-level of sweetness contributing to the perception of longer lasting flavour) regardless of volatile release. [9][10][11][12][13] While in vivo studies can provide insight into the interaction of flavour release and how flavour is perceived, these methods have limitations that can be circumvented using an artificial chewing device. One of the major limitations of in vivo studies is the large variability in the data.…”

Section: Introductionmentioning

confidence: 99%

Use of a chewing device to perform a mass balance on chewing gum components

Krause

Henson

Reineccius

2010

Flavour & Fragrance J

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A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. Highpotency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43-84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9-11% and 14-17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7-10% and 29-40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.

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Real time breath and headspace analysis of flavour volatiles

Cited by 13 publications

References 27 publications

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

Use of a chewing device to perform a mass balance on chewing gum components

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