Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release

Roberts, Deborah D.; Acree, Terry E.

doi:10.1021/jf00056a041

Cited by 177 publications

(109 citation statements)

References 20 publications

(21 reference statements)

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“…RAS parameters and SPME sampling of RAS volatiles A method using an RAS (Roberts and Acree, 1995) PO 4 , and 15.0 mmol/L NaCl. RA compounds of AC samples stored for 0, 1, and 2 weeks were collected by exposing a SPME fiber to the effluent gas, using a RAS coupled to a SPME fiber of 2 cm length.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, retronasal aroma (RA), which is caused by flavor compounds traveling from the mouth to the nasal cavity via the nasopharynx and the lungs, is important for flavor perception. A retronasal aroma simulator (RAS) was developed by Roberts and Abbreviations AC; aseptic-cup, AL; aluminum, ANOVA; analysis of variance, DCM; dichloromethane, E-nose; electronic nose, EVOH; ethylene vinyl alcohol copolymer, FD factor; flavor dilution factor, GC-MS; gas chromatography-mass spectrometry, GC-O; gas chromatographyolfactometry, HSD; honestly significant difference, OBS; oral breath sampling, PET; polyethylene terephthalate, PS; polystyrene, RA; retronasal aroma, RAS; retronasal aroma simulator, RO; reverse osmosis, RSD; relative standard deviation, SIM; selected ion monitoring, SPME; solid-phase microextraction, TBA; tetra brick aseptic, UHT; ultra-high-temperature Acree (1995) for use as one of various mouth models (van Ruth et al, 1994;Roberts and Acree, 1995;Elmore and Langley, 1996). These are useful tools for the study of RAs, in addition to other methods such as breath-by-breath analysis (Graus et al, 2001) and oral breath sampling (OBS) (Roozen and Legger-Huysman, 1995).…”

Section: Introductionmentioning

confidence: 99%

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Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C

Akiyama

Watanabe

Ohata

et al. 2014

FSTR

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Changes in volatile compounds during early storage of an aseptic-cup (AC) coffee beverage without milk and sugar were examined. AC coffee samples were stored at 10℃ for 0, 1, and 2 weeks. Retronasal aroma (RA) compounds of the AC samples were collected using a retronasal aroma simulator (RAS) coupled to a solidphase microextraction (SPME) fiber and then analyzed using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The GC-O analysis detected 17 odor compounds. Changes in the compounds during 2-week storage were quantitatively analyzed using selected ion monitoring GC/MS. Statistical analyses of the peak areas showed that eight compounds decreased significantly ( p < 0.05) during early storage, and that trends of the decreases differed among the compounds. Furthermore, a duo-trio test using an analytical sensory panel confirmed that the aroma of the 2-week sample was similar to that of the 0-week sample upon addition of the model flavor (composed of the eight compounds) to the 2-week sample.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C

Akiyama

Watanabe

Ohata

et al. 2014

FSTR

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“…compounds An RAS method (Roberts and Acree, 1995) was used to sample RA. The RAS consisted of a 1-L stainless-steel blending container with a water jacket for controlling the temperature (37℃), a voltage controller and high torque-speed motor to precisely control the rotational speed of the shear blade (300 rpm), Green-earthy 2 .…”

Section: Ras Parameters and Spme Sampling Of Ras-captured Volatilementioning

confidence: 99%

“…An RA simulator (RAS) developed by Roberts and Acree (1995) as one of various mouth models (van Ruth et al, 1994;Roberts and Acree, 1995;Elmore and Langley, 1996) has been used to analyze coffee aromas (Michishita et al, 2010;Watanabe et al, 2012;Akiyama et al, 2014) and how the amount of milk added affects the aroma of coffee beverages (Akiyama et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Effect of Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk

Akiyama

Watanabe

Ohata

et al. 2016

FSTR

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“…The Retronasal Aroma Simulator (RAS), a modified blender with temperature control, was developed by Roberts and Acree. [15] Released volatiles were collected on a Sep-Pack for analysis by gas chromatography-mass spectroscopy (GC-MS). A similar artificial mouth method was developed by van Ruth et al, [16] which allowed the researchers to control the amount of sample, artificial saliva addition, temperature and agitation.…”

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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Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release

Cited by 177 publications

References 20 publications

Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C

Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C

Effect of Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk

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

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