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This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range
In wine, more than 800 volatiles have been identified and most of them are present at lower or similar levels to their individual perception thresholds. However, recent evidence establishes the significance of low impact odorants in global odor perception. Using the high pressure liquid chromatography (HPLC) method we developed a methodology to prepare aromatic reconstitutions from wine extract fractions instead of pure compounds. The existence of particular perceptive interactions in the expression of fruity aroma was demonstrated. Concerning fresh fruit aroma,
Propylene glycol (1,2-propanediol, PG) is a solvent commonly used in the preparation of commercial food flavorings. Under acidic or basic conditions, PG can react with components of food flavorings to give new compounds. Three particular reactions are described: the reaction of PG with aldehydes and ketones to give acetals and ketals, the reaction of PG with organic acids to give mono-and di-esters, and the transesterification reaction of PG with lactones to give dihydroxy esters. The effect of propylene glycol on
Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC
Novel methods for testing olfactory and visual interactions were devised. Visual stimuli were the outlines of cherries and a banana; olfactory stimuli were benzaldehyde and isoamyl acetate. Perithreshold detection levels for visual stimuli and olfactory stimuli were calculated. An olfactory task (OF) and visual task (VF) were tested. The OF task required panelists to perform an odor task while viewing an image; the VF task required panelists to perform a visual task while sniffing an odor. No significant changes in
Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.
The Flavour Analysis Department of TNO Triskelion specializes in the analysis of off-flavors in food and feed products, packaging materials, household equipment, air contaminants, etc. It has extensive experience within contract research for industries all over Europe. Its approach is to find the source of the off-flavor using the human nose and GC-MS olfactometry (GC-MS-O) equipment. Thanks to the depth of our experience, most of the problems can be solved within a short period of time (24/7 hours when necessary). After
Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid the dispersion of small quantities of aroma compounds into foods either through enhancing mixing phenomena, changing partition coefficients or by delivering small droplets of aroma enriched solvent to the product. Within this chapter, the choice of flavor solvent is shown to impact the microstructure of shortcake biscuits.
The maturation and fining of the organoleptic character of wine continues from the end of the fermentation process until the moment of consumption, due to permanent modifications of the aromatic composition during the whole process, from grapes to wine. In order to study the potential aroma of grapes, a synthetic wine solution supplemented with grape precursors extract and with pure aromatic compounds was submitted to accelerated ageing, simulating maturation in the bottle.
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation
The structure of the human umami receptor and orthosteric and allosteric-binding modes of umami compounds have been proposed. The relationship between in vivo concentration of umami compounds (on the tongue) and the perception of umami flavor does not appear to have been investigated. Using a swabbing technique similar to Davidson and co-workers, taste perception and analytical chemistry were used to study the relationship between taste stimuli and taste perception. Synergistic effects of orthosteric and allosteric-binding umami compounds were also studied.
To access the kinetics of synthesis of higher alcohols and esters during the alcoholic fermentation process, we developed an original online gas chromatography device. The high frequency measurement made it possible, for the first time, to calculate rates and specific rates of production. In parallel, it was possible to perform dynamic gas–liquid balances. Losses highly depended on the studied compound. They were negligible for the higher alcohols but high for the esters, even at moderate temperatures.