Aroma release during in‐mouth process

Romano, Andrea

doi:10.1002/9781118929384.ch10

Cited by 2 publications

(4 citation statements)

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“…The release of aroma compounds can be determined by utilizing various instrumental methods, which in turn can be performed in vitro using headspace measurements [302][303][304] or in vivo using e.g., nosespace measurements during consumption of foods [292,[305][306][307][308][309]. Due to inter-individual differences in human perception and a high variability in in vivo aroma release analyses, researchers aimed to model the highly complex process of oral processing and the human physiology by designing model mouth systems (MMS) to study aroma release in vitro [280,[310][311][312]. Various MMS have been developed over the last decades, focusing either on individual influencing factors related to in-mouth processing, or aiming to mimic the complex oral process [313][314][315][316].…”

Section: Analysis Of Aroma Releasementioning

confidence: 99%

“…Researchers such as Buettner et al [317] demonstrated the importance of the swallowing process for aroma release and the retronasal aroma perception, and an artificial throat was introduced into aroma research [293]. Although none of the systems can fully reproduce oral processes, they have provided valuable information and allow for higher reproducibility and sensitivity, unlike in vivo analyses [312]. Even the simple MMS of van Ruth showed reasonable similarities between in vitro and in vivo analysis [318].…”

Section: Analysis Of Aroma Releasementioning

confidence: 99%

“…High drift voltage leads to increased fragmentation of product ions and decreased water clusters. Conversely, water clusters increase, fragmentation decreases, and ionization efficiency and sensitivity increase at low drift voltage [312]. The product ions are then accelerated in the drift tube towards the mass analyzer.…”

Section: Analysis Of Aroma Releasementioning

confidence: 99%

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Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Schädle¹,

Büttner²

2023

Lebensmittelchemie

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Due to the increasing prevalence of overweight and obesity and their associated health problems, the demand for low‐calorie and low‐fat foods is growing worldwide, especially in the fast food and convenience sectors. However, fat‐ or calorie‐reduced products are often accompanied by sensory deficiencies. Although fat reduction in foods has been addressed in literature, an ideal fat replacer has not been identified due to the variety of fats, their multifarious functions in foods, and the wide range of food products. The aim of this work was to investigate the influence of selected fat replacers on the properties of reduced‐fat model emulsion systems and processed cheese. The use of dietary fibers as fat replacers was of particular interest due to their intrinsic health benefits. In addition, both new and established methods of measurement of sensory attributes were applied and compared to determine correlations of findings between different methods of measurement. Chapter 1 addresses the influence of fat replacers on attributes such as energy density, flowability, and firmness in a real food product, processed cheese. To this end, microparticulated whey protein (MWP), which has been widely used as a fat replacer, and three dietary fibers (corn dextrin (CD), inulin, and polydextrose), were used in reduced‐fat processed cheese slices. A reduction in energy density of about 30 to 40% was achieved using a fat replacer compared to standard commercial full‐fat processed cheese. Higher CD and inulin concentrations reduced the flowability of the cheese slices upon heating, but only had a minor impact on the firmness of the unheated cheese. The addition of MWP resulted in firmer cheese slices with higher flowability compared to the other fat replacers. However, changes in the MWP concentration had little effect on either property. The results demonstrated that different fat replacers with varying concentrations need to be applied to achieve desired attributes for specific conditions of use, e.g., unheated cheese in sandwiches or heated cheese in cheeseburgers. To evaluate newly developed reduced‐fat foods, the impact of fat replacers on sensory properties and aroma release also needs to be investigated, which is addressed in chapters 2 to 4. Due to the complex composition of cheese, systematic investigation of the mode of action of fat replacers is difficult. Therefore, emulsion‐based model foods were used to eliminate interfering factors and natural variations of ingredients. The second study (chapter 2) focused on developing and validating appropriate methods to investigate the effects of fat, fat reduction and the use of fat replacers on emulsion systems. Tribology, a comparatively new method in food research, was used to instrumentally analyze selected aspects of food mouthfeel. Reduced‐fat salad mayonnaises were prepared as separate samples containing different CD concentrations, and characterized using textural, rheological and tribological analyses together with measures of spreadability and human‐sensory analysis. The results showed a very high correlation between tribological measurements and the sensory evaluation of the attribute stickiness. In addition, it was shown that some correlations between instrumental and sensory data were best described by a non‐linear correlation (Stevens’ power law), such as the relationship between Texture Analyzer measurements and sensory sensations of firmness. Furthermore, the Kokini oral shear stress correlated very well with the sensory attribute creaminess. Hence, the instrumental analytical methods used showed the potential to predict elements of the sensory analysis and reduce the overall analytical effort. While aroma release plays a key role in consumer acceptance, the influence of fat replacers on this attribute has rarely been studied. The third study (chapter 3) therefore investigated not only techno‐functional properties but also the release of typical cheese aromas using a liquid emulsion as a model food. While both MWP and CD exhibited a retarding effect on the release of lipophilic aroma compounds, MWP also reduced the release of hydrophilic aroma compounds. It was also shown that aroma release is not only influenced by a change in viscosity, but also by interactions between aroma compounds and fat replacers. In this context, CD exhibited a similar ability to interact with aroma compounds as fat, which is desirable for the development of low‐fat foods. In the final study (chapter 4), the findings and methods developed in chapters 1‐3 of this work, supplemented with additional methods, were used to investigate the effect of fat reduction and CD concentration on a model processed cheese spread (PCS). By replacing 50% of fat completely with CD, the fat content of the PCS could be reduced without causing any significant changes in properties compared to the full‐fat version, e.g. in firmness, flowability upon heating and aroma release. CD was determined to be a promising fat replacer, mimicking important properties of fat. Additional correlations, such as those between the parameters of Winter's critical gel theory (gel strength and interaction factor) and spreadability and lubrication properties were identified and can help to further reduce the analytical effort. In conclusion, CD has been confirmed as a promising fat replacer in both liquid and semi‐solid food emulsion products. Furthermore, this work contributes to closing the research gap in the instrumental measurement of sensory attributes by outlining correlations, for example, between tribological methods and mouthfeel sensations. Thus, the evaluation tools of this work can help to assess the potential applications of new fat replacers without extensive application and sensory testing which significantly shortens the development time for food manufacturers. In addition, the results contribute to a better understanding of the interactions between fat, fat replacers and aroma compounds in food matrices. This facilitates the systematic development of reduced‐fat processed cheese and other dairy‐ and emulsion‐based products which meet consumer preferences and accelerate the trend towards healthy eating.

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Section: Analysis Of Aroma Releasementioning

confidence: 99%

Section: Analysis Of Aroma Releasementioning

confidence: 99%

See 1 more Smart Citation

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Schädle¹,

Büttner²

2023

Lebensmittelchemie

View full text Add to dashboard Cite

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“…During chewing and swallowing, the release of aroma compounds is dependent on the composition and texture of food, saliva and mastication parameters, and the nature of the aroma compounds [ 6 ]. For example, in foods that contain fat, the retention and release of aroma compounds mainly depends on their solubility in the oil phase or hydrophobicity [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

et al. 2022

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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.

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Aroma release during in‐mouth process

Cited by 2 publications

References 90 publications

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

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