Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

Siefarth, Caroline; Tyapkova, Oxana; Beauchamp, Jonathan; Schweiggert, Ute; Buettner, Andrea; Bader, Stephanie

doi:10.1016/j.foodres.2011.08.005

Cited by 14 publications

(9 citation statements)

References 32 publications

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“…Saint-Eve, Lauverjat, Magnan, Déléris, & Souchon, 2009). Moreover, the addition of a taste compound could, in some cases, lead to a change in the matrix structure (Heenan et al, 2012;Hewson et al, 2008;Siefarth et al, 2011). The diffusion of volatiles through the matrix is then affected, impacting their release into the headspace.…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

“…They have shown good reproducibility, linearity, and sensitivity (Table 3). Combined with in vitro extraction techniques, APCI-MS and PTR-MS can determine whether a taste (Heenan et al, 2012;Hewson et al, 2008;Siefarth et al, 2011) or a structuring compound (Baek et al, 1999;Déléris et al, 2011;González-Tomás et al, 2007;Hollowood et al, 2002) has an impact on the release of the volatile compounds incorporated into the matrix ( Table 2). The physico-chemical temporal events involving volatiles and structuring or taste compounds were thus pointed out.…”

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

See 1 more Smart Citation

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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Section: Taste-aroma Interactionsmentioning

confidence: 99%

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…Mixture design experiments are a very powerful tool to quantify different factors' effect on production processes, and ultimately to determine which combinations of factors and levels provide optimal output quality (Ketelaere et al 2011). Mixture design methodology can be utilized for the optimization and investigation of the functions of processed foods' ingredients, and supports the importance of ingredient interactions (Abdullah and Cheng 2001;Siefarth et al 2011;Dooley et al 2012). Mixture design experiments are suitable for the study of products that involve more than one ingredient, as the levels and proportions of the components in the mixture are dependent on each other, and the sum of all components is always 1 or 100% (Hare 1974;Cornell 1983;Iop et al 1999;Dutcosky et al 2006;Dooley et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Mixture design methodology can be utilized for the optimization and investigation of the functions of processed foods’ ingredients, and supports the importance of ingredient interactions (Abdullah and Cheng ; Siefarth et al . ; Dooley et al . ).…”

Section: Introductionmentioning

confidence: 99%

Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis

Souza

Pereira

Pinheiro

et al. 2012

Journal of Sensory Studies

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Optimization is an important step in the development of a product. Optimization methods are used within the sensory science as a way to obtain results in a specific set of conditions useful to understand cause-and-effect questions for ingredients or to provide potential formulations and direction for product development. In this work, response surface methodology and parallel factor analysis-based method were used for optimization of acceptance parameters in mixed fruit jam using a mixture design. Fruit (murici, marolo, jenipapo, sweet passion fruit and soursop) proportions in a formulation of Cerrado Brazilian fruit jam were optimized for consumer acceptance parameters. An optimized jam was suggested with 40% of marolo, 35% of soursop, 25% of sweet passion fruit, and 0% of murici and jenipapo. PRACTICAL APPLICATIONSParallel factor analysis (PARAFAC) was used in order to select relevant variables for a response surface methodology optimization of acceptance parameters in a product development. PARAFAC was useful to determine the importance (negative or positive influence) of variables in a mixture design. The method can be an interesting alternative to select relevant variables in optimization studies with various factors to be evaluated. bs_bs_banner Journal of Sensory Studies

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“…The modification of volatiles release can be influenced by the interactions between flavor compounds and a variety of non-flavor matrix components. [1,2] Variations in food matrix composition highly affect the binding and release of volatile flavor compounds. [3−5] Flavor is perhaps the most important characteristic of a soft drink, so it is not surprising that development in the flavor and soft drinks industries have closely linked.…”

Section: Introductionmentioning

confidence: 99%

Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage

Fadel¹,

Taher

Gad³

et al. 2015

International Journal of Food Properties

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The main objective of the present study was to evaluate the release of aroma compounds from a banana soft drink complex model system in comparison with their release from simple model systems, each contains individual food ingredients. The effect of different food ingredients (sweeteners and thickeners at different concentrations), used in formulation of the soft drinks, on flavor release from simple model systems containing banana flavor was evaluated separately. The optimum release of isoamyl acetate (the most potent odorant of banana aroma) was observed at a concentration of 10% of each investigated sweetener (sucrose, glucose, and corn syrup). Pectin and xanthane showed the highest release at a concentration of 2.5 and 0.8% w/w, respectively. The level of each ingredient that showed the optimum release of isoamyl acetate was selected and used in formulation of a banana soft drink complex model system. The released volatiles were trapped by tenax and activated carbon. The gas chromatographicmass spectrometric analysis revealed a gradual decrease (p < 0.05) in the volatile compounds release from the complex banana soft drink model system during storage for 90 days. However, the total content of the volatiles adsorbed by activated carbon trap was higher than that trapped by tenax. The percentage of isoamyl acetate to total volatiles (isoamyl acetate/total volatiles %) was calculated for each sample during storage. A distinct linear correlation was found between the calculated values and storage time (r = 0.97 and 0.92 for volatiles trapped by tenax and activated carbon, respectively). Sample stored for 60 days showed the highest value. These findings confirmed the results of aroma sensory evaluation.

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Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

Cited by 14 publications

References 32 publications

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis

Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage

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