Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Engel, Wolfgang; Bahr, Wolfgang; Schieberle, Peter

doi:10.1007/s002170050486

Cited by 859 publications

(930 citation statements)

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“…Preparing aroma concentrates To separate the volatile components from WMPs, the solvent-assisted flavor evaporation (SAFE) method was used (Engel et al, 1999 to 210℃ at a rate of 5℃/min for all runs. The aroma concentrate (2.0 μL) was injected into the injector at 250℃ in splitless mode.…”

Section: Methodsmentioning

confidence: 99%

Availability of Detection Frequency Method Using Three-Port Gas Chromatography-Olfactometry for Rapid Comparison of Whole Milk Powders

Kimura¹,

Nishimura²

2014

FSTR

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The purpose of this study was to investigate the common components and characteristic compounds of whole milk powders (WMPs) produced in three different regions of Asia and Oceania. The volatile components were isolated from seven WMPs produced in Japan, New Zealand, and China. Forty-one aroma-active compounds were detected in these volatile components using gas chromatography−olfactometry by the detection frequency method. The binary data converted from the detection frequency values was applied to the principal component analysis (PCA)and hierarchical cluster analysis (HCA). The HCA result showed three clusters corresponding to the production regions. Based on the PCA, approximately 70% of the total variance of WMPs was explained by the PC1 and PC2 scores. The PC1 scores can be used to examine the property of WMPs based on the aroma of dairy products and the PC2 scores indicated the property of the production region based on the scattering plot of each WMP. Based on the PC2 loading values of aroma-active compounds, it was revealed that, depending on the production region, the difference between the whole aromas of different WMPs was caused not by the characteristic compound, but by the balance of aroma impact compounds that commonly occur in WMPs.

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Section: Methodsmentioning

confidence: 99%

Availability of Detection Frequency Method Using Three-Port Gas Chromatography-Olfactometry for Rapid Comparison of Whole Milk Powders

Kimura¹,

Nishimura²

2014

FSTR

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“…To remove the remaining odorants in the coffee powder, the powder was distilled using the solvent-assisted flavor evaporation (SAFE) method (Engel et al, 1999) after being dissolved in 100 g of distilled water.…”

Section: Preparation Of Deodorized Coffee Brewmentioning

confidence: 99%

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Itobe¹,

Nishimura²,

Kumazawa³

2015

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The aim of this study was to investigate the influence of milk on the aroma release and aroma perception of coffee. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of black coffee and milk coffee were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 3 trained panelists. As a result, it was found that the amounts of most in-mouth odorants including the potent odorants in brewed coffee did not significantly differ between the black coffee and milk coffee. However, the amounts of furfuryl methyl sulfide (FMS), difurylmethane, and furfuryl pyrrole exhaled through the nostrils during the consumption of milk coffee were significantly lower than those of the black coffee regardless of the panelist. It has been previously indicated that FMS could result from the methylation of 2-furfurylthiol (FFT), one of the most important potent odorants in brewed coffee. Based on these results, FFT and FMS were added to milk coffee so that the amount of FMS exhaled through the nostrils was about the same as that of black coffee, resulting in improved intensity of the coffee-like aroma quality for the milk coffee. The present results suggested that the significantly decreased intensity of the coffee-like aroma quality might result from decreased aroma release of a few odorants, including FFT, by the addition of milk to the coffee. Moreover, it was inferred that the difference in aroma release of FFT would have an especially significant impact on the perception of coffee-like aroma quality between the black coffee and milk coffee.Keywords: flavor release, aroma release, aroma perception, retronasal aroma, R-FISS, coffee, milk IntroductionFlavor release from food has been acknowledged as an important factor in determining the perceived flavor quality of various foods. It is well-known that aroma perception is the result of odorant/receptor interactions that take place in receptors on the olfactory epithelium in the human nasal cavity. Therefore, in order to understand aroma perception during eating and drinking, it is important to determine the composition and amounts of odorants that reach the olfactory epithelium from foodstuffs or their behavior (Taylor and Roozen, 1996;Taylor and Linforth, 1997). In order to analyze the odorants exhaled through the nostrils, several analytical techniques have been developed, such as nosespace analysis by APCI-MS , PTR-MS (Roberts et al., 2003a), EXOM (Buettner and Schieberle, 2000), and R-FISS (Kumazawa et al., 2008). These analytical techniques have been used to reveal the relationship between the intensity of the aroma perceptions and the aroma release during the consumption of foods and drinks (Gwartney et al., 2000;Hollowood et al., 2000;Lethuaut et al., 2004;Linforth et al., 1999;Mestres et al., 2005;Saint-Eve et al., 2009;Weel et al., 2002). In addition, Beauchamp et al. and Fransnelli et al. also developed other analytical techniques capable of analyzing the odorants passing through the nasopharynx and reaching the olfactory ...

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“…In order to separate volatile from semi-volatile and non-volatile components in sweet cream, SAFE was used (Engel et al, 1999). Over a period of 30 min, the cream (500 g) was dropped into the SAFE appawith the silica gel slurry (40 g, Wakogel C-200, Wako Pure Chemical Industries, Osaka, Japan) in n-pentane.…”

Section: Fractionation Of the Sweet Cream (1) By Solvent-assisted Flamentioning

confidence: 99%

“…It was thus expected that hydroxyl fatty acid glycerides included in the sweet cream are constrained to convert to the corresponding lactones. Engel et al reported that the compounds with boiling points of 260℃ or higher have low recovery rates according to the original research in the development of SAFE (Engel et al, 1999). Such compounds can be defined as semi-volatile compounds.…”

Section: Identification Of Koku Impact Compounds In Sweet Creammentioning

confidence: 99%

Investigation of Koku Impact Compounds in Sweet Cream on the Basis of Sensory Evaluation and Separation Techniques

Kimura¹,

Nishimura²

2011

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The thick and deep tastes of dairy products such as sweet cream and cheese are important factors, and they are expressed by the word Koku in Japan. To identify compounds that have an impact on Koku, sweet cream was fractionated using solvent-assisted flavor evaporation, solvent extraction, and chromatography and the resulting fractions were screened by performing sensory evaluation at each step. The Koku-containing fractions selected by sensory evaluation were analyzed by gas chromatography-mass spectroscopy, and 7 long-chain fatty acids (decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, and linoleic acid), 3 long-chain aliphatic delta-lactones (5-dodecanolide, 5-tetradecanolide, and 5-hexadecanolide), and cholesterol were identified as main components. Reconstitution experiments performed with these 11 compounds revealed that the long-chain fatty acids and long-chain aliphatic delta-lactones contribute to the Koku of sweet cream.

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Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Cited by 859 publications

References 0 publications

Availability of Detection Frequency Method Using Three-Port Gas Chromatography-Olfactometry for Rapid Comparison of Whole Milk Powders

Availability of Detection Frequency Method Using Three-Port Gas Chromatography-Olfactometry for Rapid Comparison of Whole Milk Powders

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Investigation of Koku Impact Compounds in Sweet Cream on the Basis of Sensory Evaluation and Separation Techniques

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