1
|
Cristina Ferrer Carneiro H, Hoster K, Reineccius G, Silvia Prata A. Flavoring properties that affect the retention of volatile components during encapsulation process. Food Chem X 2022; 13:100230. [PMID: 35499014 PMCID: PMC9039888 DOI: 10.1016/j.fochx.2022.100230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/23/2021] [Accepted: 01/24/2022] [Indexed: 11/29/2022] Open
Abstract
Flavor retention during encapsulation. Emulsion stability plays an important role in the encapsulation efficiency. Protection of sensitive compounds can be improved using an optimized formulation.
Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurry formulation composed by Modified Starch and Maltodextrin 20DE was loaded with 35% of two different flavorings (orange and passion fruit) and, spray dried under the same conditions. The flavorings selected had different octanol/water partition coefficients and their composition affected the emulsion stability. Orange flavoring presented clearly better emulsion stability than passion fruit flavoring, confirmed by size distribution and Turbiscan Stability Index (TSI orange ≪ TSI passion fruit). A key learning from this work is that the best infeed emulsion achieved by the most hydrophobic flavoring, presented the lowest droplet size and yielded in final bigger particle size and the best encapsulation efficiency result (>92%).
Collapse
Affiliation(s)
- Helena Cristina Ferrer Carneiro
- Department of Food Engineering, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Campinas, SP 6121, Brazil
- Symrise Flavor and Fragrances Ltd. Estrada do Capuava, 1000. Cotia, SP, Brazil
| | - Karen Hoster
- Symrise Flavor and Fragrances Ltd. Estrada do Capuava, 1000. Cotia, SP, Brazil
| | - Gary Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Campinas, SP 6121, Brazil
| |
Collapse
|
2
|
Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. ULTRASONICS SONOCHEMISTRY 2022; 82:105864. [PMID: 34915254 PMCID: PMC8683766 DOI: 10.1016/j.ultsonch.2021.105864] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 05/25/2023]
Abstract
The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.
Collapse
Affiliation(s)
- Gaoliang Bao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jun Niu
- Gansu Center for Disease Control and Prevention, Lanzhou, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Yuzhu Luo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
| |
Collapse
|
3
|
Weterings M, Bodnár I, Boom RM, Beyrer M. A classification scheme for interfacial mass transfer and the kinetics of aroma release. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.04.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
4
|
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102365] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
5
|
Tamaru S, Ono A, Igura N, Shimoda M. High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium. Food Res Int 2019; 116:883-887. [PMID: 30717019 DOI: 10.1016/j.foodres.2018.09.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 09/06/2018] [Accepted: 09/08/2018] [Indexed: 11/25/2022]
Abstract
Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food matrices and octanol-water, octanol-air, and water-air partition coefficients. The aroma compounds used were limonene, ethyl hexanoate, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, geraniol, benzyl alcohol, and octanoic acid. The rates of their release from oil-in-water (O/W) emulsions were measured under non-equilibrium conditions using a purge-and-trap dynamic headspace extraction system. The results indicated that the octanol-air partition coefficients correlated better with the logarithms of the aroma compound release rates than either the octanol-water or the water-air partition coefficients. Furthermore, this correlation was independent of the oil volume ratios in the O/W emulsions. Our findings therefore suggest that octanol-air partition coefficients can be used to predict the release rates of aroma compounds from O/W emulsions.
Collapse
Affiliation(s)
- Shunji Tamaru
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ayaka Ono
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Noriyuki Igura
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
| | - Mitsuya Shimoda
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| |
Collapse
|
6
|
Zou Y, Kang D, Liu R, Qi J, Zhou G, Zhang W. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. ULTRASONICS SONOCHEMISTRY 2018; 46:36-45. [PMID: 29739511 DOI: 10.1016/j.ultsonch.2018.04.005] [Citation(s) in RCA: 119] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/29/2018] [Accepted: 04/09/2018] [Indexed: 05/11/2023]
Abstract
The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of 20 kHz) were used for cooking 120 min. The sodium chloride, sugar, free amino acids (FAAs), 5'-ribonucleotides, lipid oxidation, volatile flavor substance contents and electronic nose of spiced beef were determined. Results showed that ultrasonic treatment could significantly increase the content of sodium chloride in beef sample (P < 0.05). When the ultrasonic power lower than 1000 W, the content of sugar and 5'-ribonucleotides could be increased significantly compared with the control (P < 0.05). The essential amino acid content and the essential amino acid/non-essential ratios (E/NE) were significantly increased with the ultrasound treatment (P < 0.05). The lipid oxidation showed that ultrasound resulted in the increased of TBARS values compared with control significantly (P < 0.05), but no significant differences were shown among the different ultrasonic power groups (P > 0.05). With the ultrasonic treatment, the types and relative content of volatile flavor substances were significantly increased (P < 0.05), especially for aldehydes, alcohols and ketones. However, there was no significant variation among the different ultrasound power groups (P > 0.05). This result was consistent with the measurement of electronic nose. Data points of control samples were away from ultrasonic treatment groups, while data points of different ultrasonic treatment groups were flock together. The results indicate that the application of ultrasound during cooking has a positive effect on chemical profiles of spiced beef taste and flavor, particularly for the power of 800 W.
Collapse
Affiliation(s)
- Yunhe Zou
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Dacheng Kang
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Rui Liu
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Jun Qi
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| |
Collapse
|
7
|
Tamaru S, Igura N, Shimoda M. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem 2018; 239:712-717. [DOI: 10.1016/j.foodchem.2017.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 06/02/2017] [Accepted: 06/21/2017] [Indexed: 11/17/2022]
|
8
|
Laguerre O, Osswald V, Hoang H, Souchon I, Trelea C, Hartmann C, Flick D. Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
9
|
Khan MI, Jo C, Tariq MR. Meat flavor precursors and factors influencing flavor precursors--A systematic review. Meat Sci 2015; 110:278-84. [PMID: 26319308 DOI: 10.1016/j.meatsci.2015.08.002] [Citation(s) in RCA: 253] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2015] [Revised: 06/25/2015] [Accepted: 08/02/2015] [Indexed: 10/23/2022]
Abstract
Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors.
Collapse
Affiliation(s)
- Muhammad Issa Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea
| | - Muhammad Rizwan Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
10
|
Itobe T, Nishimura O, Kumazawa K. Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.607] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
11
|
Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1776-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
12
|
Frank D, Appelqvist I, Piyasiri U, Delahunty C. In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2264-2273. [PMID: 22304692 DOI: 10.1021/jf204120h] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The presence of fat in food plays an important role in the way aroma is released during consumption and in the creation of the overall sensory impression. Fat acts as a reservoir for lipophilic volatile compounds and modulates the timing and delivery of aroma compounds in a unique manner. Despite considerable research, reproducible in vitro methods for measuring the effect of fat on volatile release are lacking. An open in vitro cell was used to simulate the open human naso-oropharygeal system and was interfaced with a proton transfer reaction mass spectrometer (PTR-MS) to examine some of the fundamental effects of fat on dynamic volatile release in liquid fat emulsions. Lipid emulsions with various fat contents (0-20%) and droplet sizes (0.25, 0.5, and 5.0 μM) were spiked with flavor volatiles representing a range of lipophilicity (K(o/w) = 1-1380). Preloaded syringes of spiked emulsion were injected into the cell, and temporal changes in release were measured under dynamic conditions. Significant differences in release curves were measured according to the lipid content of emulsions, the vapor pressure, and K(o/w) values of the volatile compounds. With increasing addition of fat, the critical volatile release parameters, maximum concentration (I(max)), time to maximum concentration (T(max)), and the integrated area under the concentration curve (AUC), were affected. The in vitro curves were reproducible and in agreement with theory and correlated with the preswallow phase of in vivo release data. An exponential model was used to calculate changes in mass transfer rates with increased fat addition.
Collapse
Affiliation(s)
- Damian Frank
- Food Futures Flagship, CSIRO Food, Nutritional Sciences, North Ryde, New South Wales, Australia.
| | | | | | | |
Collapse
|
13
|
Plagemann I, Zelena K, Krings U, Berger RG. Volatile flavours in raw egg yolk of hens fed on different diets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2061-2065. [PMID: 21538364 DOI: 10.1002/jsfa.4420] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2010] [Revised: 02/09/2011] [Accepted: 03/11/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. RESULTS The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. CONCLUSION While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.
Collapse
Affiliation(s)
- Ina Plagemann
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Hannover, Germany
| | | | | | | |
Collapse
|
14
|
Frank D, Appelqvist I, Piyasiri U, Wooster TJ, Delahunty C. Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4891-903. [PMID: 21456620 DOI: 10.1021/jf104376b] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The effect of the fat component of liquid emulsions on dynamic "in-nose" flavor release was examined using a panel of trained human subjects (n = 6), proton transfer reaction mass spectrometry (PTR-MS), and time intensity (TI) sensory evaluation. A rigorous breathing and consumption protocol was developed, which synchronized subjects' breathing cycles and also the timing of sample introduction. Temporal changes in volatile release were measured in exhaled nostril breath by real-time PTR-MS. Corresponding changes in the perceived odor intensity could also be simultaneously measured using a push button TI device. The method facilitated accurate examination of both "preswallow" and "postswallow" phases of volatile release and perception. Volatile flavor compounds spanning a range of octanol/water partition coefficient (K(o/w)) values (1-1380) were spiked into water (0% fat) or lipid emulsions with various fat contents (2, 5, 10, and 20% fat). Replicate samples for each fat level were consumed according to the consumption protocol by six subjects. Statistical comparisons were made at the individual level and across the group for the effects of changes in the food matrix, such as fat content, on both pre- and postswallow volatile release. Significant group differences in volatile release parameters including area under the concentration curve (AUC) and maximum concentration (I(max)) were measured according to the lipid content of emulsions and volatile K(o/w). In a second experiment, using single compounds (2-heptanone, ethyl butanoate, and ethyl hexanoate), significant decreases in both in-nose volatile release and corresponding perceived odor intensities were measured with increasing fat addition. Overall, the effect of fat on in vivo release conformed to theory; fat had little effect on compounds with low K(o/w) values, but increased for volatiles with higher lipophilicity. In addition, significant pre- and postswallow differences were observed in AUC and I(max), as a result of changing fat levels. In the absence of fat, more than half of the total amount of volatile was released in the preswallow phase. As the content of fat was increased in the emulsion systems, the ratio of volatile released postswallow increased compared to preswallow. These data may provide new insights into why low-fat and high-fat foods are perceived differently.
Collapse
Affiliation(s)
- Damian Frank
- Food Futures Flagship, CSIRO Food and Nutritional Sciences, North Ryde, Australia.
| | | | | | | | | |
Collapse
|
15
|
Gierczynski I, Guichard E, Laboure H. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2036] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
16
|
Schindler S, Krings U, Berger RG, Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Sci 2010; 86:317-23. [PMID: 20554122 DOI: 10.1016/j.meatsci.2010.04.036] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2010] [Revised: 04/22/2010] [Accepted: 04/26/2010] [Indexed: 11/26/2022]
Abstract
Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
Collapse
Affiliation(s)
- Sabrina Schindler
- Institute of Food Chemistry, Leibniz Universität Hannover, Callinstrasse 5, D-30167 Hanover, Germany
| | | | | | | |
Collapse
|
17
|
Déléris I, Zouid I, Souchon I, Tréléa IC. Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.03.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
18
|
|
19
|
Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A. Measurement of transport phenomena of volatile compounds: A review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Seuvre AM, Philippe E, Rochard S, Voilley A. Kinetic study of the release of aroma compounds in different model food systems. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.09.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
21
|
Landy P, Pollien P, Rytz A, Leser ME, Sagalowicz L, Blank I, Spadone JC. Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:1915-22. [PMID: 17263546 DOI: 10.1021/jf062643p] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Relative retention, volatility, and temporal release of volatile compounds taken from aldehyde, ester, and alcohol chemical classes were studied at 70 degrees C in model systems using equilibrium static headspace analysis and real time dynamic headspace analysis. These systems were medium-chain triglycerides (MCT), sunflower oil, and two structured systems, i.e., water-in-oil emulsion and L2 phase (water-in-oil microemulsion). Hydrophilic domains of the emulsion type media retained specifically the hydrophilic compounds and alcohols. Four kinetic parameters characterizing the concentration- and time-dependent releases were extracted from the aroma release curves. Most of the kinetic parameter values were higher in structured systems than in oils particularly when using MCT. The oil nature was found to better control the dynamic release profiles than the system structures. The release parameters were well-related (i) to the volatile hydrophobicity as a function of the oil used and (ii) to the retention data in the specific case of the L2 phase due to a specific release behavior of alcohols.
Collapse
Affiliation(s)
- Pascale Landy
- Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
| | | | | | | | | | | | | |
Collapse
|
22
|
Rabe S, Krings U, Zorn H, Berger RG. Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions. Lipids 2003; 38:1075-84. [PMID: 14669973 DOI: 10.1007/s11745-006-1163-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.
Collapse
Affiliation(s)
- Swen Rabe
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, 30453 Hannover, Germany
| | | | | | | |
Collapse
|