Flavor design of sesame-flavored dressing using gas chromatography/ olfactometry and food kansei model

Food Science and Technology Research

Volumn 12, Issue 4, 2006, Pages 261-269

  Ikeda, Gakuro ^a   Tomizawa, Akiko ^a   Imayoshi, Yuriko ^b   Iwabuchi, Hisakatu ^b   Hinata, Tomoyuki ^c   Sagara, Yasuyuki ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b SAN EI GEN F F I INC   (Japan)

^c Mizkan Co Ltd

Author keywords

Food kansei model; Gas chromatography olfactometry (GC O); Sensory analysis; Sesame flavored dressing; Simultaneous steam distillation extraction (SDE); Solid phase microextraction (SPME)

Indexed keywords

SESAMUM INDICUM;

EID: 33846212676     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.261     Document Type: Article

References (28)

1. Acree, T. (1993). Bioassays for flavor. In "Flavor Science", ed. by T. Acree and R. Teranishi, American Chemical Society, Washington DC, pp. 1-22.
2. Akiyama, M., Murakami, K., Ohtani, N., Iwatsuki, K., Sotoyama, K., Wada, A., Tokuno, K., Iwabuchi, H. and Tanaka, K. (2003). Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. J. Agric. Food Chem., 51, 1961-1969.
3. Cadwallader, K.R. and Heo, J. (2001). Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis. In "Gas Chromatography-Olfactometry: The State Of the Art", ed. by J.V. Leland, P. Schieberle, A. Buettner and T.E. Acree. American Chemical Society, Washington, DC, pp. 187-202.
4. Deibler, K.D., Acree, T.E. and Lavin, E.H. (1999). Solid phase microextraction application in gas chromatography/olfactometry dilution analysis. J. Agric. Food Chem., 47, 1616-1618.
5. El-Sawy, A.A., Soliman, M.M. and Fadel, H.M. (1988). Identification of volatile flavor components of roasted red sesame seeds. Grasas Y Aceites, 39, 160-162.
6. Ha, J. (1996). Analysis of volatiles in sesame oil collected by simultaneous distillation/extraction (SDE) and dynamic head-space sampling (DHS). Anal. Sci. Technol., 9, 399-405.
7. Ikeda, G., Hioki, M., Nagai, H. and Sagara, Y. (2003). A study of perceived food 'kansei' modeling for bitter beverage. Jap. J. Taste and Smell Res., 10, 769-772 (in Japanese).
8. Ikeda, G., Nagai, H. and Sagara, Y. (2004). Development of food kansei model and its application for designing tastes and flavors of green tea beverage. Food Sci. and Technol. Res., 10, 1-10.
9. Jibao, C., Baizhan, L. and Qingde, S. (2001). Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components. J. Chromatography A, 930, 1-7.
10. Kinoshita, S. and Yamanishi, T. (1973). Identification of basic aroma components of roasted sesame seeds. Nippon Nogei-kagaku Kaishi, 47, 737-739 (in Japanese).
11. Likens, S.T. and Nickerson, G.B. (1964). Detection of certain hop oil constituents in brewing propducts. American Soc. Brew. Chem. Proc., 11, 5-13.
12. Manley, C.H., Vallon, P.P. and Erickson, R.E. (1974). Some aroma components of roasted sesame seed (Sesamum indicum L.). J. Food Sci., 39, 73-76.
13. Nakada, Y., Shimoda, M. and Osajima, Y. (1997). Flavor descriptive terms for sesame seed oil and principal components analysis of sensory data. Nippon Shokuhin Kagaku Kogaku Kaishi, 44, 848-854 (in Japanese).
14. Nakada, Y., Hayashi, J., Shimoda, M. and Osajima, Y. (1998a). Multi-variate analysis of GC data of volatiles in sesame seed oil. Nippon Yuka Gakkaishi, 47, 257-261 (in Japanese).
15. Nakada, Y., Hayashi, J., Shimoda, M. and Osajima, Y. (1998b). Comparison of sensory evaluation and gas chromatographic data of volatile flavor compounds in sesame seed oil by chemometrics. Nippon Yuka Gakkaishi, 47, 599-604 (in Japanese).
16. Nakamura, S., Nishimura, O., Masuda, H. and Mihara, S. (1989). Identification of volatile flavor components of the oil from roasted sesame seeds. Agric. Biol. Chem., 53, 1891-1899.
17. Park, D., Maga, J.A., Johnson, D.L. and Morini, G. (1995). Major volatiles in roasted sesame seed oil. J. Food Lipids, 2, 259-268.
18. Ryu, S.N., Kim, M.K., Xi, J. and Ho, C.T. (1999). Influence of seed roasting process on the changes in volatile compounds of the sesame (Sesamum indicum L.) oil. In "Flavor Chemistry of Ethnic Foods", ed. by F. Shahidi and C.-T. Ho. Kluwer Academic/ Plenum Publishers, New York, pp. 229-237.
19. Sagara, Y. (1994). Instrumental and sensory analyses of food preference : the proposal of food kansei engineering. Nippon Shokuhin Kogyo Gakkaishi, 41, 456-466 (in Japanese).
20. Schieberle, P. (1996). Odour-active compounds in moderately roasted sesame. Food Chem., 55, 145-152.
21. Shahidi, F., Aishima, T., Abou-Gharbia, H.A., Youssef, M. and Shehata A.A.Y. (1997). Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tahina).J. American Oil Chemists Society, 74, 667-678.
22. Shimoda, M., Nakada, Y., Nakashima, M. Wu, Y. and Osajima, Y. (1996). Identification and sensory characterization of volatile flavor compounds in sesame seed oil. J. Agric. Food Chem., 44, 3909-3912.
23. Shimoda, M., Nakada, Y., Nakashima, M. and Osajima, Y. (1997). Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil. J. Agric. Food Chem., 45, 3193-3196.
24. Shimoda, M., Nakada, Y., Nakashima, M. and Osajima, Y. (1998). Headspace gas analysis of volatile compounds of light and deep roasted sesame seed oil. Food Sci. Technol. Int. Tokyo, 4, 14-17.
25. Shimoda, M. and Osajima, Y. (2000). Analysis and evaluation of volatile flavor components. J. Cookery Sci. Jap., 33, 510-514 (in Japanese).
26. Soliman, M.M., Kinoshita, S. and Yamanishi, T. (1975). Aroma of roasted sesame seeds. Agric. Biol. Chem., 39, 973-977.
27. Soliman, M.M., El-Sawy, A.A., Fadel, H.M. and Osman, F. (1986). Identification of volatile flavour components of roasted white sesame seed. Acta Alimentaria, 15, 251-263.
28. Takei, Y., Kakuta, H., Koizumi, Y. and Namiki, M. (2002). Aroma characteristics of supercritical carbon dioxide extracts from roasted black sesame seeds. J. Cookery Sci. Jap., 35, 164-171 (in Japanese).