Characterization of aroma compounds: structure, physico‐chemical and sensory properties

Jeleń, Henryk H.; Gracka, Anna

doi:10.1002/9781118929384.ch6

Cited by 25 publications

(23 citation statements)

References 74 publications

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“…In this sensory investigation we tried to explore, on a more basic and fundamental level, human's capability in perceiving oil/fat based on their previous experience. Our finding on the important role of aroma sensation in oil/fat sensation agrees with that shown in recent literature reports (Guichard, Galindo‐Cuspinera, & Feron, ; Jelen & Gracka, ). Tactile sensation also gave positive influences on oil/fat recognition.…”

Section: Resultssupporting

confidence: 93%

Contribution analysis of sensory cues to oil/fat perception

Glumac

Chen

2020

Journal of Sensory Studies

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Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat. Practical ApplicationsInformation provided here deals with contribution of different senses to six model compounds, giving new insight for human oil/fat perception. We consider these findings important for food scientists working in academia and industry alike. In order to keep consumer sensory satisfaction, food containing oil/fat must be designed to elicit preferable sensory responses. Our experiments were on model compounds, but when dealing with other food types either emulsions or liquid food matrices containing fat will be perceived in a similar manner.

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Section: Resultssupporting

confidence: 93%

Contribution analysis of sensory cues to oil/fat perception

Glumac

Chen

2020

Journal of Sensory Studies

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Section: Vicia Faba: Limitations For Human Consumptionmentioning

confidence: 99%

“…Odorant compounds are organic molecules comprising alcohols, aldehydes, ketones, carboxylic acids, terpenes, sulfur‐containing compounds, methoxypyrazines, and aromatic hydrocarbons (Jeleń & Gracka, 2016; Murray, Shipton, Whitfield, & Last, 1976; Singh, 2017). Their typical low‐molecular‐mass (MW <300 Da) carbonic chains result in strong hydrophobicity, as well as the ability of volatilizing into the gas phase and reaching olfactory receptors in the nasal cavity (Jeleń & Gracka, 2016; Roland et al., 2017; Wang & Arntfield, 2017). Although a minor number of odorant compounds are present in the natural state of legume grains, as is the case for the highly odorant 3‐alkyl‐2‐methoxypyrazines (mainly isobutyl, isopropyl, and sec ‐butyl) (Jakobsen, Hansen, Christensen, Brockhoff, & Olsen, 1998; Murray & Whitfield, 1975), the majority of odor‐active volatiles arise from the degradation of non‐volatile precursors such as lipids, amino acids, carbohydrates, and carotenoids during harvesting, postharvest processing, and storage (MacLeod, Ames, & Betz, 1988; Reineccius & Heath, 2006; Roland et al., 2017).…”

Section: Vicia Faba: Limitations For Human Consumptionmentioning

confidence: 99%

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan

Zanghelini

Zotzel³

et al. 2020

Comp Rev Food Sci Food Safe

103

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The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off‐flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.

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“…Research shows that a "grassy" aroma is present in all leafy green vegetables, but the intensity varies (Talavera, Chambers, & Chambers, 2009). Volatile aldehydes (trans −2hexenal), alcohols (cis −3-hexenol), and C 6 compounds are mainly responsible for the characteristic green odour, reminiscent to leaves and freshly cut grass (Jelen & Gracka, 2016).…”

Section: 2mentioning

confidence: 99%

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Hiscock

Bothma

Hugo

et al. 2018

CyTA - Journal of Food

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The study investigated consumers' overall liking and sensory profiling of 13 boiled Amaranthus genotypes by using the Check-all-that-apply question. Fifty consumers ranked their preference on a nine-point hedonic scale to determine overall liking of boiled samples. Additionally, 100 consumers completed a CATA question, which contained 19 descriptive terms related to Amaranthus leaves. Significant differences were found in the frequency in which consumers used 11 out of the 19 terms. Correspondence analysis, explaining 68.1% variance, illustrated differences in sensory characteristics between genotypes. Hierarchical cluster analysis identified three consumer segments, indicating the heterogeneous acceptance of samples. External mapping of the samples' configuration identified regions of maximum liking. Sensory characteristics of Amaranthus leaves varied between genotypes and species, with no relationship between specific species and their sensory properties. The information obtained can be recommended to farmers to be incorporated into breeding programmes. Acercamiento a la satisfacción general y el perfil sensorial de las hojas hervidas de Amaranthus utilizando un cuestionario del tipo 'marque todas las opciones aplicables' RESUMEN Mediante el uso de un cuestionario del tipo "marque todas las opciones aplicables ['check all that apply' o CATA en inglés], el presente estudio investigó la satisfacción general y el perfil sensorial de varios consumidores para 13 genotipos hervidos de Amaranthus. Cincuenta consumidores clasificaron sus preferencias usando una escala hedónica de 9 puntos para señalar su satisfacción general con las muestras hervidas. Por otra parte, 100 consumidores llenaron un cuestionario CATA en el que figuraban 19 términos descriptivos de las hojas de Amaranthus. Al respecto se encontraron diferencias significativas en términos de la frecuencia de uso de 11 de los 19 términos presentados por parte de los consumidores. El análisis de correspondencia da cuenta de 68.1% de la varianza y de las diferencias que se presentaron de acuerdo con los genotipos analizados en características sensoriales. Por medio del análisis de clúster jerárquico se identificaron tres segmentos de consumidores, que dan cuenta de la aceptación heterogénea de las muestras. El mapeo externo de la configuración de las muestras mostró regiones de máxima aceptación. Las características sensoriales de las hojas de Amaranthus varían según los genotipos y las especies, no existiendo una relación entre especies específicas y sus propiedades sensoriales. En este sentido, la información obtenida puede ponerse a disposición de los agricultores en aras de incorporarla a sus programas de producción.

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Characterization of aroma compounds: structure, physico‐chemical and sensory properties

Cited by 25 publications

References 74 publications

Contribution analysis of sensory cues to oil/fat perception

Contribution analysis of sensory cues to oil/fat perception

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

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