Comparisons of volatile compounds released during consumption of a complex food by different assessors with expressions of perceived flavor determined by free choice profiling

Journal of Sensory Studies

Volumn 13, Issue 4, 1998, Pages 435-459

  O'Riordan, P J ^a   Delahunty, C M ^a   Sheehan, E M ^a   Morrissey, P A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

PROCRUSTES;

EID: 0040944162     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.1998.tb00099.x     Document Type: Article

References (40)

1. ARNOLD, G.M. and WILLIAMS, A.A. 1986. The use of Generalised Procrustes Analysis. In Statistical Procedures in Food Research, (J.R. Piggot, ed.) pp. 233, Elsevier Applied Science, London.
2. BAKKER, J., ELMORE, J.S., LANGLEY, K.R., MARTIN, A. and SALVADOR, M.D. 1994. Determination of flavour release and diffusion in model food systems. In Trends in Flavour Research, (H. Maarse and D.G. van der Heij, eds.) pp. 53, Elsevier Applied Science. Amsterdam.
3. BENEDICT, J., STEENKAMP, E.M. and VAN TRIJP, H.C.M. 1988. Free-choice profiling in cognitive food acceptance research. In Food Acceptability, (D.M.H Thomson, ed.) pp. 363, Elsevier Applied Science, London.
4. BOYAR, M.M. and KILCAST, D. 1986. Electromyography as a novel method for examining food texture. J. Food Sci. 51 (3), 859-860.
5. BROWN, W.E., DAUCHEL, C. and WAKELING, I. 1996. Influence of chewing efficiency on texture and flavour perceptions of food. J. Texture Studies 27, 433-450.
6. BROWN, W.E., LANGLEY, K.R., MARTIN, A. and MacFIE, H.J.H. 1994. Characterisation of patterns of chewing behavior in human subjects and their influence on texture perception. J. Texture Studies 25, 455-468.
7. CHRISTENSEN, C.M., BRAND, J.G. and MALAMUD, D. 1987. Salivary changes in solution pH: A source of individual differences in sour taste perception. Physiol. & Behavior 40, 221-227.
8. DELAHUNTY, C.M., CONNER, J.M., PIGGOTT, J.R. and PATERSON, A. 1993. Perception of heterocyclic nitrogen compounds in mature whiskey. J. Inst. Brew. 99, 479-482.
9. DELAHUNTY, C.M., CROWE, F. and MORRISSEY, P.A. 1997. The influence of odourant balance on the perception of cheddar cheese flavour. In Flavour Science: Recent Developments, (A.J. Taylor and D.S. Mottram, eds.) pp. 339, Royal Society of Chemistry, Oxford.
10. DELAHUNTY, C.M., PIGGOTT, J.R., CONNER, J.M. and PATERSON, A. 1994. Low fat cheddar cheese quality; Flavour release in the mouth. In Trends in Flavour Research, (H. Maarse and D.G. van der Heij, eds.) pp. 47, Elsevier Applied Science, Amsterdam.
11. DELAHUNTY, C.M., PIGGOTT, J.R., CONNER, J.M. and PATERSON, A. 1996(a). Comparative volatile release from traditional and reduced-fat cheddar cheeses upon mastication in the mouth. Ital. J. Food Sci. 2, 89-98.
12. DELAHUNTY, C.M., PIGGOTT, J.R., CONNER, J.M. and PATERSON, A. 1996(b). Comparison of dynamic flavour release from hard cheese and analysis of headspace volatiles from the mouth with flavour perception during consumption. J. Sci. Food Agri. 71, 273-281.
13. FISCHER, U., BOULTON, R.B. and NOBLE, A.C. 1994. Physiological factors contributing to the variability of sensory assessments: relationship between salivary flow rate and temporal perception of gustatory stimuli. Food Qual. Pref. 5, 55-64.
14. HARRISON, M. and HILLS, B.P. 1997. Effects of air flow-rate on flavour release from liquid elumsions in the mouth. Int. J. Food Sci. Tech. 32, 1-9.
15. HILLS, B.P. and HARRISON, M. 1995. Two film theory for flavour release from solids. Int J. Food Sci. Tech. 30, 425-436.
16. HORWOOD, J.F. 1989. Headspace analysis of cheese. Ausrtal. J. Dairy Tech. 44 (2), 91-96.
17. LANCET, D. 1992. Olfactory reception-from transduction to human genetics. In Sensory Transduction, (D.P. Corey and S.D. Roper, eds.) pp. 73, Rockefeller University, New York.
18. LAND, D.G. 1996. Perspectives on the effects of interactions on flavour perception: An overview. In Flavour-Food Interactions, (R.J. McGorrin and J.V. Leland, eds.) pp. 2, American Chemical Society, Washington, DC.
19. LEE III, W.E. 1986. A suggested instrumental technique for studying dynamic flavour release from food products. J. Food. Sci. 51, 249-250.
20. LINFORTH, R.S.T., INGHAM, K.E. and TAYLOR, A.J. 1997. Time course prifiling of volatile release from foods during the eating process. In Flavour Science Recent Developments, (A.J. Taylor and D.S. Mottram, eds.) pp. 361, Royal Society of Chemistry, Oxford.
21. LINFORTH, R.S.T. and TAYLOR, A.J. 1993. Measurement of volatile release in the mouth. Food Chem. 48, 115-120.
22. MAARSE, H., VISSCHER, C.A., WILLEMSENS, L.C. and BOELENS, M.H. 1989. In Volatile Compounds in Foods Qualitative and Quantitative Data, (H. Maarse and C.A. Visscher, eds.) pp. 339, 6th Ed. TNO-CIVO Food Analysis Institute: Zeist, The Netherlands.
23. MacFIE, H.J.H., BRATCHELL, N., GREENHOFF, K. and VALLIS, I.V. 1989. Designs to balance the effects of order of presentation and first order carry-over effects in hall tests. J. Sensory Studies 4, 129-148.
24. MARTENS, M. and MARTENS, H. 1986. Partial least squares regression. In Statistical Procedures in Food Research, (J.R. Piggott, ed.) pp. 293, Elsevier Applied Science, London.
25. MATHEVON, E., MIOCHE, L., BROWN, W.E. and CULIOLI, J. 1995. Texture analysis of beef cooked at various temperatures by mechanical measurements, sensory assessments and Electromyography. J. Texture Studies 26, 175-192.
26. NAβL, K., KROPF, F. and KLOSTERMEYER, H. 1995. A method to mimic and study the release of flavour compounds from chewed food. Z. Lebensm Unters Forsch 207, 62-68.
27. PIGGOTT, J.R. 1994. Understanding flavour quality: difficult or impossible ? Food Qual. Pref. 5, 167-171.
28. PIGGOTT, J.R., PATERSON, A. and CLYNE, J. 1993. Prediction of flavour intensity of blackcurrent (Ribesnigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression. Int. J. Food Sci. Tech. 28, 629-637.
29. PIGGOTT, J.R. and SHARMAN, K. 1986. Methods for multivariate dimensionality reduction. In Statistical Procedures in Food Research, (J.R. Piggott, ed.) pp. 181, Elsevier Applied Science, London.
30. ROBERTS, D.D. and ACREE, T.E. 1995. Simulation of retronasal aroma using a modified headspace technique: Investigating the effects of saliva, temperature, shearing, and oil on flavour release. J. Agric. Food Chem. 43, 2179-2186.
31. RUGG-GUNN, A.J., EDGAR, W.M., GEDDES, D.A.M. and JENKINS, G.N. 1975. The effect of different meal patterns upon plaque pH in human subjects. Brit. Dent. J. 135, 351-356.
32. SILVA, M.F. De A., JENKINS, J.N., BURGESS, R.C. and SANDHAM, H.J. 1986. Effects of cheese on experimental caries in human subjects. Caries Res. 20, 263-269.
33. SOETING, W.J. and HEIDEMA, J. 1988. A mass spectrometric method for measuring flavour concentration/time profiles in human breath. Chem. Senses 13 (4), 607-617.
34. TAYLOR, A.J., LINFORTH, R.S.T., INGHAM, K.E. and CLAWSON, A.R. 1995. Methodology for measuring aroma release. In Bioflavour '95, (P. Etievant and P. Schreier, eds.) pp. 23, INRA, Paris.
35. URBACH, G. 1993. Relations between cheese flavour and chemical composition. Int. Dairy J. 3, 389-422.
36. VAN RUTH, S.M., ROOZEN, J.P. and COZIJNSEN, J.L. 1995. Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 1. Flavour release in the mouth and in three mouth model systems. Food Chem. 53, 15-22.
37. WALKER, N.J. and KEEN, A.R. 1974. Formation of methyl ketones during ripening of cheddar cheese. J. Dairy Res. 41, 73-80.
38. WATANABE, S. and DAWES, C. 1988. The effects of different foods and concentrations of citric acid on the flow rate of whole saliva in man. Arch. Oral Biol. 33 (1), 1-5.
39. WILLIAMS, A.A. and LANGRON, S.P. 1984. Use of free-choice profiling for evaluation of commercial ports. J. Sci. Food Agri. 35, 558-568.
40. WILSON, C.E. and BROWN, W.E. 1997. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavour. J. Sensory Studies 21, 69-86.