Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator

Abstract

Biscuits have been a traditional and an important food across the world contributing to food consumption. The word "biscuit" derives from panis biscoctus that has the Latin meaning "twice cooked" and refers to hard dry bread produced to be stored and consumed at sea.The roots of the biscuit can be traced back as long ago as the Romans.Early biscuits were made from just flour, water, and salt and were not tasty as a food source (Manley, 2000). However today, modern biscuits have developed both in terms of the types, tastes, and the times of day we consume them. Looking at the markets, the product emerges as a staple food, snacks, luxury gifts, dietary products, infant food, as well as dog and cat food. Also, health professionals recommend that they be eaten in small quantities as part of various diets such as infant nutrition, high-energy diets, food avoidance for religious beliefs, and vegetarianism or veganism (Smith et al., 2007;Purlis, 2010).Like many bakery products, biscuits are high in fats and carbohydrates. These properties contribute to improvement in its technological and organoleptic character. In the luxury or snack food industry, customers must really like the flavors and textures; otherwise, they will turn to other food products (Smith et al., 2007). The aroma of biscuits originates from different resources and reactions. One of them is the ingredients of the product. The others come from lipid oxidation, fermentation, and cooking (Manley, 2000;Pasqualone et al., 2015). It is worth noting that the main aromas are related to the Maillard reaction between amino acids and reducing sugars (Poinot, Arvisenet,

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

“…ChromaTOF software (version 5.51.06.0., LECO, St. Joseph, MI, USA) was used for identification and semi-quantification. After deconvolution, the volatile compounds were identified according to three criteria: comparison of their mass spectra with those of the Wiley11 NIST17 (National Institute of Standards and Technology) and internal libraries; comparison of their linear retention indexes, once determined with the use of alkanes (C 5 -C 25 ), with those in the NIST WebBook for a polar column [27]; and comparison with those of the corresponding standards when the standards were available. The following parameters were used for identification: minimum signal/noise: 150; minimum stick count: 3; relative abundance threshold: 1; minimum similarity for matches: 600; and minimum similarity before hit assignment: 700.…”

“…Another technique involves a Tenax adsorbent or a Solid-Phase Microextraction (SPME) fiber, which is placed in the mouth or the nose of panelists or at the end of a masticator [26]. In addition, another method consists of transferring in vivo or in vitro boli collected in the mastication stage to vials and analyzing the VOCs by headspace (HS)-SPME, followed by gas chromatography (GC) coupled with mass spectrometry (MS) [27]. These last methods have the advantage, with the use of SPME in particular, of enabling both the identification and semi-quantification of the totality of endogenous VOCs of the chewed product.…”

The international conference on raw materials to processed foods editorial

“…bulgaricus . Also, a different study aimed to define the interest in using a mastication simulator to understand the release of aroma compounds of biscuits in the mouth (Sonmezdag et al, 2021). Additionally, one of the published papers worked on a next‐generation sequencing of shalgam flavor influencing microflora (Ekici et al, 2021).…”