Modeling dynamic flavor release from water

Effects of ethyl palmitate on the release of aroma compounds in propanediol-ethanol solution and its mechanisms

Long-chain esters (LCEs) are known to affect aroma perception, but the mechanism of their effects remains unclear. In this study, ethyl palmitate (EP), an important LCE in Osmanthus fragrans flower absolute (OFFA), was selected as a target to identify its role and mechanism. The release characteristics of 10 aroma compounds from OFFA with and without EP were obtained by headspace gas chromatography mass spectrometry (HS-GC/MS) and olfactometry evaluation, respectively. The results show that EP changes the release behaviors of volatile compounds in solution, increases their olfactory detection thresholds (ODTs), and reduces the equilibrium headspace concentrations. According to Whitman's two-film model, EP was found to change the partition coefficients and mass transfer coefficients of the compounds between the liquid and gas phases. This indicates that EP plays an important role in the scent formation of a flavor product and that it is very valuable for the style design of the flavor product.

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case of beer, thresholds determined in alcoholic beer may not be the same for alcohol-free beer (AFB). Therefore, the aim of this study was to determine detection thresholds for aroma compounds typically found in beer, within a model AFB. The model was designed to match the sugar concentration and pH of an AFB brewed by a cold contact process. Thresholds were measured using a 3-AFC procedure and calculated using either Best Estimate Threshold (BET) method or by logistic regression. Moreover, an algorithm for the removal of false positives was applied to adjust the assessors' raw responses. Retronasal thresholds were generally lower than orthonasal. Those calculated by BET were significantly higher (p < 0.05) than those from logistic regression, and removal of false positives also produced significantly higher thresholds than those from raw data. The use of logistic regression has the advantage of providing the mathematical model describing the behaviour of the group. The results from this study can be used to better understand the role of flavour compounds in AFB and the effect of the calculation method to prevent under- or overestimated results.

Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages

Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes.

New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems

This paper describes a novel device to simulate in vivo aroma release from liquids. This artificial throat simulates the act of swallowing followed by exhalation and shows aroma release curves that are similar in shape to in vivo release profiles. Liquids are poured down a tube, and a thin liquid film remains at the inner wall of the tube. Subsequently, aroma compounds release from this film into a stream of air flowing through this tube, which is analyzed by MS-Nose analysis. The effects of air flow rate, contact time with glass surface, presence of saliva, and addition of whey protein, as well as volume, concentration, temperature, and viscosity of the liquid have been studied and compared with aroma release measurements in vivo. A high level of agreement was found. These results confirm the importance of swallowing for aroma release of liquids, as mentioned in the literature, and the usefulness of the new mimicking device.

Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions

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.

Dynamic flavor release from sucrose solutions

The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical physicochemical data of flavor volatiles, and process parameters of a headspace apparatus used for model validation. The rate-limiting factor determining the initial flavor release was the hydration of sucrose, which in turn depends on the molarity of sucrose in the solution and, therefore, on the actual amount of nonbound water. Improved solubility of the more hydrophilic compounds due to their orientation toward the hydration shells of the sugar molecules was considered. The viscosity of nonassociated water forming the microregion for mass transfer of volatiles was considered instead of the bulk solution viscosity. Experimental validation of the model by real-time measurements of dynamic flavor release using foodlike flavor concentrations confirmed the above theory. Increasing sucrose concentrations resulted predominantly in increased flavor release, and bulk solution viscosity showed no effect.