Model Studies on Volatile Release from Different Semisolid Fat Blends Correlated with Changes in Sensory Perception

Shiota, Makoto; Isogai, Tomoyuki; Iwasawa, Ai; Kotera, Mariko

doi:10.1021/jf104649y

Cited by 21 publications

(13 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sensory evaluation The sensory evaluation of the powdered milk samples was according to Shiota and others (2011). A trained panel of 5 women and 5 men (aged 25 to 45 y) was trained at least 1 y.…”

mentioning

confidence: 99%

“…Headspace SPME The headspace volatiles of the powdered milk samples were measured with SPME–GC/MS using the method of Shiota and others (2011), with slight modification. Briefly, 0.7 g of powdered milk sample was solubilized in distilled water (5 mL final volume), and an aliquot was introduced into a 20‐mL vial containing a polytetrafluoroethylene‐faced silicone septum (Supelco, Bellefonte, Pa., U.S.A.).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Iron–Lactoferrin Complex Reduces Iron‐Catalyzed Off‐flavor Formation in Powdered Milk with Added Fish Oil

Ueno¹,

Shiota²,

Ueda³

et al. 2012

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The supplementation of food products with iron and fish oil is a useful approach to redressing their inadequate intake in many populations. The iron-lactoferrin complex can protect food products against the off-flavors caused by iron-catalyzed lipid oxidation. Our results show that the iron-lactoferrin complex is useful for the simultaneous fortification of foods and nutraceuticals with iron and fish oil because this complex also reduces the formation of iron-catalyzed off-flavors in powdered milk enriched with fish oil.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

Iron–Lactoferrin Complex Reduces Iron‐Catalyzed Off‐flavor Formation in Powdered Milk with Added Fish Oil

Ueno¹,

Shiota²,

Ueda³

et al. 2012

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The acceptability of a food product by the consumer depends on its sensory characteristics, especially its flavor . Flavor perception before and during food consumption is important factors that directs consumer preferences and repurchase behavior .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Dadalı

2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Fat ratio and emulsifier content of water in oil margarine emulsions changes the sensory properties of the margarines by affecting the volatile release. The effect of fat and emulsifier content on volatile release using headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS), and sensory properties of model margarine emulsions is investigated. 2‐Heptanone, 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases are found to be lower, while 2,3‐butanedion and butanoic acid releases are higher in model margarine with high fat content. Also the releases of 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone decreases due to the increase of the emulsifier ratio used in the model margarine. It is found that the hardness and G′ values of the margarines increased together with the increase of fat and emulsifier ratio. In model margarines, butter aroma and taste, cheese aroma and taste are intensely perceived characters by descriptive sensory analysis and they perceived more intensely in products with higher fat content. On the other hand, creamy character is perceived more intensely in model margarines with less fat content. The release of volatile compounds depended on fat and emulsifier content used in the model margarines. Taste and aroma of model margarines are especially affected by the change in fat content while textural properties are affected by both fat and emulsifier content. Practical Applications: The flavor of the food plays an important role in the consumer's choice of food, and it is influenced by the matrix and composition of the food. Fat is an important part of food, and on the other hand, overconsumption of fat could cause health problems. There is an increasing interest in foods with low fat content for healthier human diets. However, reducing the fat in the product leads to a change in the flavor and texture of the product. Designing the product with the desired properties without affecting the flavor of the food generates problems for the researchers. This study aimed to investigate the effect of fat and emulsifier content on volatiles of model margarine. Knowledge obtained from this study could provide a guide for margarine and spread producers to formulate low‐fat margarine by using the data obtained on volatile release and flavor depending on fat content and emulsifier mixture of margarines. The volatile release and sensory properties of model margarines are affected by fat and emulsifier content. Model margarine emulsions with high fat content has higher 2,3‐butanedion and butanoic acid release. Also 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases decreases with increasing emulsifier content. Butter aroma, butter taste, cheese aroma, and cheese taste are intensely perceived volatiles in high‐fat‐content model margarines.

show abstract

“…Semisolid fats include high-melting fats that form three-dimensional crystal network structures. The fat crystal structure provides plastic characteristics with some rheological properties such as hardness, spreadability, and flavor release 2,3 . Natural fat and lipid resources include vegetable and animal fats and oils, which contain various molecular species with different chemical and physical properties.…”

Section: Introductionmentioning

confidence: 99%

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

et al. 2018

Self Cite

View full text Add to dashboard Cite

Model Studies on Volatile Release from Different Semisolid Fat Blends Correlated with Changes in Sensory Perception

Cited by 21 publications

References 18 publications

Iron–Lactoferrin Complex Reduces Iron‐Catalyzed Off‐flavor Formation in Powdered Milk with Added Fish Oil

Iron–Lactoferrin Complex Reduces Iron‐Catalyzed Off‐flavor Formation in Powdered Milk with Added Fish Oil

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

Contact Info

Product

Resources

About