Techniques in sensory analysis of flavour

Methven, Lisa

doi:10.1016/b978-1-78242-103-0.00016-3

Cited by 6 publications

(12 citation statements)

References 40 publications

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“…Many of the analytes detected are a result of processes caused by heat, such as the Maillard reaction, the breakdown of carbohydrates and sugars, changes in protein structure, and the oxidation of lipids [ 66 , 67 , 68 ]. The Maillard reaction is particularly important, as it gives many heat-processed foods their distinctive flavors and aromatic bouquets.…”

Section: Resultsmentioning

confidence: 99%

“…The Maillard reaction is particularly important, as it gives many heat-processed foods their distinctive flavors and aromatic bouquets. The breakdown of amino acids through the Strecker process is a crucial step in the formation of key aroma compounds in the Maillard reaction, namely the Strecker aldehydes [ 4 , 66 , 67 ]. These species, which are 2-methyl propanal, 3-methyl butanal and 2-methyl butanal, are particularly powerful flavor contributors and are formed via the breakdown of valine, isoleucine, and leucine [ 69 , 70 ] or potentially via the lipid oxidation of unsaturated fatty acids [ 67 , 71 ].…”

Section: Resultsmentioning

confidence: 99%

“…As a volatile compound, acetaldehyde is widely known for its fruity notes in many foods and beverages. It can be formed by various macromolecules, including α-alanine through Strecker degradation [ 66 ]. Hexanal, the most prevalent aldehyde, contributes to the green bean and cut-grass aroma, as well as the leafy and less ripe notes [ 4 , 10 , 66 ].…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco—Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture

D’Eusanio,

Genua,

Marchetti

et al. 2023

Molecules

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Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature on the stilbenoid content of vine canes by comparing two Vitis vinifera cultivars, Lambrusco Ancellotta and Salamino. Samples were collected during different phases of the vine plant cycle. One set was collected in September after the grape harvest and was air-dried and analyzed. A second set was obtained during vine pruning in February and evaluated immediately after collection. The main stilbenoid identified in each sample was resveratrol (~100–2500 mg/kg), with significant levels of viniferin (~100–600 mg/kg) and piceatannol (~0–400 mg/kg). Their contents decreased with increasing roasting temperature and residence time on the plant. This study provides valuable insights into the use of vine canes in a novel and efficient manner, which could potentially benefit different industries. One potential use involves the roasted cane chips to accelerate the aging of vinegars and alcoholic beverages. This method is more efficient and cost-effective than traditional aging, which is slow and unfavorable from an industrial perspective. Furthermore, incorporating vine canes into maturation processes reduces viticulture waste and enhances the final products with health-promoting molecules, such as resveratrol.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco—Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture

D’Eusanio,

Genua,

Marchetti

et al. 2023

Molecules

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“…Within a certain range, the greater OAV value indicates the greater contribution to the odor. [9] For some cases, OAV is about the relative percentage or relative odor activity value (ROAV). ROAV is the component that contributes to the flavor of the sample.…”

Section: Introductionmentioning

confidence: 99%

Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

Liu

Zhang

Harlina

et al. 2020

International Journal of Food Properties

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In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L -lysine, and L -histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), saltsubstituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% Llysine and 2% L -histidine) had a significant impact on the taste thresholds, relative odor activity value (ROAV), electronic nose (E-nose), and sensory evaluation. This study revealed that the salt substitute process modified the sensory profile by intensifying the "aroma" and differentiating the control group from SS group. The results represented salt substitute analysis of drycured beef and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of dry-cured beef due to 100% NaCl process. Salt substitute was developed successfully, presenting a good performance.

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“…Thus, we investigated the release of VOCs from different promising pellet materials (i.e., pellets made from food processing byproducts (DDGS, rapeseed and grapevine), energy crop biomass (straw and miscanthus), eucalyptus, and torrefied sprucewood and torrefied pinewood). To gain a comprehensive picture about the investigated pellets, the combination of sensory evaluation conducted by specifically trained panelists and gas chromatography–mass spectrometry (GC-MS) after enrichment of the volatile compounds by headspace solid-phase microextraction (HS-SPME) was applied. , Results from sensory evaluation were used to estimate the sensory impact of the identified VOCs on the perceived odor of the products. Thus, the combination of the results obtained from this scientific approach will contribute to a better understanding of the odor properties of pellets produced from alternate raw materials.…”

Section: Introductionmentioning

confidence: 99%

Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

et al. 2019

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The increasing demand for wood pellets on the market, which is caused by their excellent combustion properties, inspires the production as well as the utilization of alternative biomass pellets as fuel. However, the emission of volatile organic compounds gives pellet materials a distinct odor or off-odor, which is directly perceived by the end user. Thus, there is an urgent need for knowledge about the emitted volatile organic compounds and their potential formation pathways as well as their contributions to odor properties of the pellets. In this study, pellets made of biomass energy crops (i.e., straw or miscanthus), byproducts from the food industry (i.e., rapeseed, grapevine, or DDGS (dried distillers grains with solubles from beer production)), or eucalyptus, as well as torrefied pinewood and torrefied sprucewood were investigated with respect to the emitted volatile compounds and their possible impact on the pellet odor. Headspace solid-phase microextraction in combination with gas chromatography−mass spectrometry was used to enrich, separate, and identify the compounds. Techniques used in sensory science were applied to obtain information about the odor properties of the samples. A total of 59 volatile compounds (acids, aldehydes and ketones, alcohols, terpenes, heterocyclic compounds, and phenolic compounds) were identified with different compound ratios in the investigated materials. The use of multivariate statistical data analysis provided deep insight into product−compound interrelation. For pellets produced from bioenergy crops, as well as from byproducts from the food industry, the sensory properties of the pellets reflected the odor properties of the raw material. With respect to the volatiles from torrefied pellets, those volatiles that are formed during the torrefaction procedure dominate the odor of the torrefied pellets covering the genuine odor of the utilized wood. The results of this work serve as a substantiated basis for future production of pellets from alternative raw materials.

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Techniques in sensory analysis of flavour

Cited by 6 publications

References 40 publications

Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco—Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture

Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco—Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture

Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

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