Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Wang, Hongwei; Chambers, Edgar; Kan, Jianquan

doi:10.3390/molecules23081867

Cited by 21 publications

(13 citation statements)

References 35 publications

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“…The attribute smoke is considered difficult to separate because many flavor notes are associated with smoke like smoky (overall), ashy, woody, musty/dusty, musty/earthy, burnt, petroleum‐like (Jaffe, Wang, & Chambers, ). Various chemicals can contribute to smoke aroma (Wang, Chambers, & Kan, ; Wang & Chambers, ).…”

Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

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Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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“…A consensus method (Chambers, ) which was used for smoked flavor (Jaffe et al, ; Wang & Chambers, ; Wang, Chambers, & Kan, ) and a number of other products (Adhikari et al, ; Chambers, Lee, Chun, & Miller, ; Cherdchu, Chambers, & Suwonsichon, ; Di Donfrancesco, Koppel, & Chambers, ; Koppel & Chambers, ; Miller, Chambers, Jenkins, Lee, & Chambers, ; Pujchakarn, Suwonsichon, & Suwonsichon, ; Talavera & Chambers, ), was used for measuring aroma and flavor intensity. The panelists evaluated the bacon samples using a 0–15 point scale with 0.5 increments where 0 meant unperceived and 15 meant extremely strong.…”

Section: Methodsmentioning

confidence: 99%

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Wang

Xiao

Suo

et al. 2018

Journal of Sensory Studies

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Chinese traditional bacon (Larou) is a popular ethnic pork product produced in southern of China and yet sensory characteristics of this bacon are not well described. A highly trained, descriptive sensory panel identified and defined 13 flavor terms and 4 basic taste terms in 24 commercial Chinese traditional bacon from different geographical regions. Principal component analysis was used to map the scores obtained during the validation phase. Obvious differences were found among the three main Chinese traditional bacon from Guangdong, Hunan, and Sichuan. The developed attributes and references were successfully used by the trained panel to describe a wide range of Chinese traditional bacon samples. Practical applications Chinese Traditional Bacon is a popular uncooked meat product, with dominant producing areas in Guangdong, Sichuan, Hunan, and Guizhou, among others. The lexicon was used to describe the aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions. This information is useful for product developers, researchers, and technologists to understand the aroma and flavor characteristics of Chinese traditional bacon. They can use those attributes to determine key flavor compounds, to develop new products, modify other products, and study quality control and shelf‐life issues.

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“…Smoke phenols are compounds that are released during smoking of wood and the precise composition of wood smoke depends on the type of wood and wood combustion temperature. The content of simple phenols in smoked foods include phenols, cresols, xylenols, guaiacol (2-methoxyphenol), eugenol, 4-ethylguaiacol, carvacrol, and syringol (2,6-dimethoxyphenol) (Budowski, 1964;Chakraborty et al, 1998;Funayama et al, 1995;Issenberg et al, 1971;Jeng and Hou, 2005;Kang et al, 1998;Kubo et al, 2006;Maeda and Fukuda, 1996;Mullin and Emery, 1992;Wang et al, 2018). Lignans are plant-derived compounds and are found in whole grain products, vegetables, fruits, nuts, seeds and beverages such as tea, coffee and wine.…”

Section: Miscellaneous Phenolic Compoundsmentioning

confidence: 99%

Bioavailability and metabolism of food bioactives and their health effects: a review

Shahidi¹,

Ramakrishnam²,

Oh³

2019

Journal of Food Bioactives

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Numerous studies have demonstrated the availability of high-quality bioactive compounds in food along with their determination and quantification techniques. Many of these identified compounds have been claimed to possess health benefits such as anti-inflammatory, anti-cancer, antioxidant, anti-allergic, anti-fungal, antimicrobial and cardioprotective spasmolytic properties. However, mere presence of these compounds does not directly correlate with their potential health effects upon consumption. Since any food consumed does not reach the blood stream in the original form and as they are broken down to various compounds it is mandatory to consider their bioavailability and metabolism that takes place upon absorption. Furthermore, the efficacy of these bioactive compounds depends on various factors including the dosage, food matrix and stability of the compound during metabolism. Various bioavailability studies indicate that the parent bioactive compound is broken into various metabolites via oxidation, dehydroxylation, de-esterification, hydrolysis, carboxylation, α- and β-oxidation processes inside the human body. Therefore, this leads to an interesting conundrum that whether the proposed health effects are due to the parent bioactive compound or due to the metabolites formed during absorption. Some details in relation to the metabolism and metabolites of food bioactives are presented in this contribution.

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Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Cited by 21 publications

References 35 publications

Development of a preliminary sensory lexicon for mate tea

Development of a preliminary sensory lexicon for mate tea

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Bioavailability and metabolism of food bioactives and their health effects: a review

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