Retronasal odor dependence on tastants in profiling studies of beverages

King, Bonnie M.; Duineveld, C.A.A.; Arents, Paul; Meyners, Michael; Schroff, S I; Soekhai, S. T.

doi:10.1016/j.foodqual.2005.11.005

Cited by 25 publications

(18 citation statements)

References 25 publications

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“…The degrees Brix are used to know the soluble solids weight percentage, such as saccharose and sweeteners (Dongare, Buchade, & Shaligram, 2015) [15]. When comparing our results with the reports of several authors, it is possible to observe that drinkable products are within the range of 3,8 to 18,5ºBrix [9,10,16] About the morphologic and structural characterization, in Fig. 1 is possible to see the liposomes, which are multivesicular systems.…”

Section: Fig 1 Representative Images Of Liposomal Carriers Present supporting

confidence: 51%

“…Liquid products to be administrated by oral route are useful alternatives to the administration of bioactive compounds, like glucosamine. The physicochemical properties, such as acidity, the percentage of soluble solids, conductivity, refraction index and relative density, are used to characterize the formulation and as quality control parameters [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Characterization of a Liposomal Formulation Based on Glucosamine and Vitamin D, Commercialized as a Nutritional Supplement

Redondo¹,

Zúñiga²,

Rojas³

et al. 2018

JPRI

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In the last years, the transport and release mechanism of bioactive compounds has been studied. The liposomes are multivesicular systems that enhance the absorption, stability, and transport of these compounds. The glucosamine is an amino-monosaccharide, it has been associated with many biological activities, but its bioavailability and oral stability are very low. For this reason, the glucosamine formulation in liposomal systems is a good alternative. In this paper, the physicochemical characterization of a liposomal formulation based on glucosamine and vitamin D was realized, this formulation is commercialized as a diet supplement. The determination of pH, degrees Brix, refraction index and specific gravity was realized to Redondo et al.; JPRI, 22(2): 1-6, 2018; Article no.JPRI.39746 2 characterize the formulation. On the other hand, the structure, size (diameter) and membrane thickness of the liposomes were measured by microscopic observation. From the formulation analysis, it is possible to affirm that the liposomes are multivesicular structures. Also, the external membrane thickness is higher than the membrane thickness of the encapsulated liposomes, indicating the liposomes could be multilamellar structures. The multilamellar and multivesicular structures are related to a high stability, resulting in a beneficial aspect of the formulation. Additionally, the dimension and structure conformation are related with an efficient encapsulation process of the active components, which are glucosamine and vitamin D. Original Research Article

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Section: Fig 1 Representative Images Of Liposomal Carriers Present supporting

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization of a Liposomal Formulation Based on Glucosamine and Vitamin D, Commercialized as a Nutritional Supplement

Redondo¹,

Zúñiga²,

Rojas³

et al. 2018

JPRI

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“…March and others (2006) found that adding sugars and acids to kiwi fruit pulp affected panelists' perception of volatiles, partially due to interactions in the mouth, associated memories and release of some volatiles into the headspace. King and others (2007) reported that Brix and acidity can influence flavor profiles and accompanying odor intensity ratings for retronasal flavor descriptors by trained panels for beverages, but that flavor‐driven gustatory sweetness enhancement seemed to be an effect only demonstrated by untrained consumers.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Baldwin¹,

Goodner²,

Plotto³

2008

Journal of Food Science

187

136

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To better understand the effect of sugars and acid levels on perception of aroma volatiles, intensity of tomato earthy/medicinal/musty, green/grassy/viney, and fruity/floral aroma and flavor descriptors were evaluated using coarsely chopped partially deodorized tomato puree. This puree was spiked with 1.5% to 3% sugar (glucose/fructose combinations), 0.1% to 0.2% acid (citric/malic acid combinations), or water and 2 levels of 12 individual food-grade volatiles reported to contribute to tomato flavor. A panel consisting of 6 to 8 trained members rated 9 aroma, 8 taste, and 1 aftertaste descriptors of the spiked and nonspiked purees. The panelists detected significant differences (P < or = 0.1) for various individual aroma compound/sugar/acid combinations for a range of descriptors. Adding 0.2% acids alone to bland tomato puree decreased green and floral aromas as well as sweet taste. Adding 3% sugars alone increased green and musty aromas and decreased floral aroma as well as sour, citrus, and bitter tastes. Principal component analysis (PCA) explained 56.5% of the variation in the first 3 principal components (PCs) for added acids and volatiles to bland tomato puree. The effect of added acids with the various aroma compounds generally increased perception of overall and ripe tomato taste and aroma, tropical aroma, and sour taste, and decreased sweet, fruity, and bitter tastes. PCA for added sugars with volatiles explained 67.8% of the variation in first 3 PCs, and sugars generally decreased perception of sour, bitter, and citrus tastes and green aroma, while enhancing perception of flavors associated with ripe, tropical, and aromatic tomatoes. Adding sugars, acids, and volatiles together had a similar effect to addition of sugars alone.

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“…Effectively, this product presented the highest acidity level (Table ). The relation between sour taste and aroma has already been studied by King et al who reported that variation of acidity could affect the aromatic impression in orange beverages. For the rest of the new products, the gustatory impression reached values slightly higher than the aromatic impression.…”

Section: Resultsmentioning

confidence: 96%

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

et al. 2012

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Retronasal odor dependence on tastants in profiling studies of beverages

Cited by 25 publications

References 25 publications

Physicochemical Characterization of a Liposomal Formulation Based on Glucosamine and Vitamin D, Commercialized as a Nutritional Supplement

Physicochemical Characterization of a Liposomal Formulation Based on Glucosamine and Vitamin D, Commercialized as a Nutritional Supplement

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

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