Orthonasal and retronasal perception of some green leaf volatiles used in beverage flavors

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 7, 2006, Pages 2664-2670

  King, Bonnie M ^a   Arents, Paul ^a   Duineveld, C A A ^a   Meyners, M ^a   Schroff, S I ^a   Soekhai, S T ^a  

^a Givaudan SA   (Switzerland)

Author keywords

Brix acidity effects; Green fruity flavor perception; Sensory profiling

Indexed keywords

ARTICLE; BEVERAGE; CHEMISTRY; HUMAN; NOSE MUCOSA; ODOR; PH; PHYSIOLOGY; PLANT LEAF; TASTE; VOLATILIZATION;

BEVERAGES; HUMANS; HYDROGEN-ION CONCENTRATION; NASAL MUCOSA; ODORS; PLANT LEAVES; SMELL; TASTE; VOLATILIZATION;

EID: 33645987574     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0525333     Document Type: Article

References (34)

1. Ruther, J. Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry. J. Chromatogr. A 2000, 890, 313-319.
2. Mayland, H. P.; Flath, R. A.; Shewmaker, G. E. Volatiles from fresh and air-dried vegetative tissues of tall fescue (Festuca arundinacea Schreb.): relationship to cattle preference. J. Agric. Food Chem. 1997, 45, 2204-2210.
3. Salas, J. J.; Sánchez, C.; Garcia-González, D. L.; Aparicio, R. Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves. J. Agric. Food Chem. 2005, 53, 1648-1655.
4. Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem. 2000, 68, 283-287.
5. Ménager, I.; Jost, M.; Aubert, C. Changes in physicochemical characteristics and volatile constituents of strawberry (cv. Cigaline) during maturation. J. Agric. Food Chem. 2004, 52, 1248-1254.
6. Binder, R. G.; Flath, R. A.; Mon, T. R. Volatile components of bittermelon. J. Agric. Food Chem. 1989, 37, 418-420.
7. Jordan, M. J.; Margaría, C. A.; Shaw, P. E.; Goodner, K. L. Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 2003, 51, 1421-1426.
8. Pino, J. A.; Marbot, R.; Vázquez, C. Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. J. Agric. Food Chem. 2001, 49, 5883-5887.
9. Takeoka, G. R.; Flath, R. A.; Güntert, M.; Jennings, W. Nectarine volatiles: vacuum steam distillation versus headspace sampling. J. Agric. Food Chem. 1988, 36, 553-560.
10. Lavilla, T.; Recasens, I.; Lopez, M. L.; Puy, J. Multivariate analysis of maturity stages, including quality and aroma, in 'Royal Glory' peaches and 'Big Top' nectarines. J. Sci. Food Agric. 2002, 82, 1842-1849.
11. Baldwin, E. A.; Goodner, K.; Plotto, A.; Pritchett, K.; Einstein, M. Effect of volatiles and their concentration on perception of tomato descriptors. J. Food Sci. 2004, 69 (8), S310-S318.
12. Paçi Kora, E.; Latrille, E.; Souchon, I.; Martin, N. Texture-flavor interactions in low fat stirred yogurt: how mechanical treatment, thickener concentration and aroma concentration affect perceived texture and flavor. J. Sensory Stud. 2003, 18, 367-390.
13. Fenaroli's Handbook of Flavor Ingredients, 2nd ed.; Furia, T. E., Bellanca, N., Eds.; CRC Press: Cleveland, OH, 1975; Vol. 2.
14. Wright, J. Flavor Creation; Allured: Carol Stream, IL, 2004.
15. Azodanlou, R.; Darbellay, C.; Luisier, J.-L.; Villettaz, J.-C.; Amadò, R. Quality assessment of strawberries (Fragaria species). J. Agric. Food Chem. 2003, 51, 715-721.
16. Jordán, M. J.; Goodner, K. L.; Shaw, P. E. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O. J. Agric. Food Chem. 2002, 50, 1523-1528.
17. Krumbein, A.; Auerswald, H. Characterization of aroma volatiles in tomatoes by sensory analyses. Nahrung 1998, 42, 395-399.
18. Reiners, J.; Grosch, W. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food Chem. 1998, 46, 2754-2763.
19. Buettner, A.; Mestres, M. Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition. J. Agric. Food Chem. 2005, 53, 1661-1669.
20. Morales, M. T.; Aparicio, R. Effect of extraction conditions on sensory quality of virgin olive oil. J. Am. Oil Chem. Soc. 1999, 76, 295-300.
21. Bult, J. H. F.; Schifferstein, H. N. J.; Roozen, J. P.; Boronat, E. D.; Voragen, A. G. J.; Kroeze, J. H. A. Sensory evaluation of character impact components in an apple model mixture. Chem. Senses 2002, 27, 485-494.
22. Baldwin, E. A.; Scott, J. W.; Einstein, M. A.; Malundo, T. M. M.; Carr, B. T.; Shewfelt, R. L.; Tandon, K. S. Relationship between sensory and instrumental analysis for tomato flavor. J. Am. Soc. Hortic. Sci. 1998, 123, 906-915.
23. Aparicio, R.; Morales, M. T.; Alonso, V. Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers' attitudes. J. Agric. Food Chem. 1997, 45, 1076-1083.
24. Servili, M.; Piacquadio, P.; De Stefano, G.; Taticchi, A.; Sciancalepore, V. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 483-489.
25. Chitwood, R. L.; Pangborn, R. M.; Jennings, W. GC/MS and sensory analysis of volatiles from three cultivars of capsicum. Food Chem. 1983, 11, 201-216.
26. Malundo, T. M. M.; Shewfelt, R. L.; Ware, G. O.; Baldwin, E. A. Sugars and acids influence flavor properties of mango (Mangifera indica). J. Am. Soc. Hortic. Sci. 2001, 126, 115-121.
27. von Sydow, E.; Moskowitz, H.; Jacobs, H.; Meiselman, H. Odor-taste interactions in fruit juices. Lebensm.-Wiss. Technol. 1974, 7, 18-24.
28. King, B. M.; Duineveld, C. A. A.; Arents, P.; Meyners, M.; Schroff, S. I.; Soekhai, S. T. Retronasal odor dependence on tastants in profiling studies of beverages. Food Qual. Pref. 2006, in press.
29. Plackett, R. L.; Burman, J. P. The design of optimum multifactorial experiments. Biometrika 1946, 33, 305-325.
30. David, H. A. The Method of Paired Comparisons; Charles Griffin: London, U.K., 1988.
31. Schlich, P. Defining and validating assessor compromises about product distances and attribute correlations. In Multivariate Analysis of Data in Sensory Science; Naes, T., Risvik, E., Eds.; Elsevier Sciences: Amsterdam, The Netherlands, 1996; pp 259-306.
32. Genstat 5 release 3. Reference Manual; Oxford University Press: Oxford, U.K., 1993; pp 539-583.
33. Hollander, M.; Wolfe, D. A. Nonparametric Statistical Methods, 2nd ed.; Wiley: New York, 1999; pp 284-287.
34. Sano, K.; Suzuki, J.; Hatanaka, A. Chemical structure-odor relationships of "green odor" affected by terminal functional groups. Nippon Aji to Nioi Gakkaishi 2001, 8, 419-422.