Flavour release from liquid food products

Flavour in Food

Volumn , Issue , 2006, Pages 260-284

  Boelrijk, A E M ^a   Smit, G ^a   Weel, K G C ^a   Burger, J J ^b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b Givaudan SA   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 45849139868     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691400.2.260     Document Type: Chapter

References (101)

1. Andriot I., Harrison M., Fournier N., Guichard E. Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling. J. Agric. Food Chem 2000, 48(9):4246-4251.
2. Baek I., Linforth R.S.T., Blake A., Taylor A.J. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chem. Senses 1999, 24(2):155-160.
3. Bakker J., Boudaud N., Harrison M. Dynamic release of diacetyl from liquid gelatin in the headspace. J. Agric. Food Chem 1998, 46(7):2714-2720.
4. Banavara D.S., Rabe S., Krings U., Berger R.G. Modeling dynamic flavor release from water. J. Agric. Food Chem 2002, 50(22):6448-6452.
5. Brauss M.S., Linforth R.S.T., Cayeux I., Harvey B., Taylor A.J. Altering the fat content affects flavor release in a model yogurt system. J. Agric. Food Chem 1999, 47(5):2055-2059.
6. Brauss M.S., Linforth R.S.T., Taylor A.J. Effect of variety, time of eating, and fruit-to-fruit variation on volatile release during eating of tomato fruits (Lycopersicon esculentum). J. Agric. Food Chem 1998, 46(6):2287-2292.
7. Brown W.E., Dauchel C., Wakeling I. Influence of chewing efficiency on texture and flavour perceptions of food. J. Texture Stud 1996, 27:433-450.
8. Buettner A. Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. J. Agric. Food Chem 2002, 50(24):7105-7110.
9. Buettner A. Influence of human salivary enzymes on odorant concentration changes occurring in vivo. I. Esters and thiols. J. Agric. Food Chem 2002, 50(11):3283-3289.
10. Buettner A., Beer A., Hannig C., Settles M. Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging - consequences for retronasal aroma stimulation. Chem. Senses 2001, 26(9):1211-1219.
11. Buettner A., Beer A., Hannig C., Settles M., Schieberle P. Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Qual. Pref 2002, 13:497-504.
12. Buettner A., Schieberle P. Exhaled odorant measurement (EXOM) - a new approach to quantify the degree of in-mouth release of food aroma compounds. Lebensm. -Wiss. Technol 2000, 33(8):553-559.
13. Buettner A., Schieberle P. Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception. Food Chem 2000, 71(3):347-354.
14. Carey M.E., Asquith T., Linforth R.S.T., Taylor A.J. Modeling the partition of volatile aroma compounds from a cloud emulsion. J. Agric. Food Chem 2002, 50(7):1985-1990.
15. Cho Y., Batt C.A., Sawyer L. Probing the retinol-binding site of bovine beta-lactoglobulin. J. Biol. Chem 1994, 269(15):11102-11107.
16. Cook D.J., Hollowood T.A., Linforth R.S.T., Taylor A.J. Oral shear stress predicts flavour perception in viscous solutions. Chem. Senses 2003, 28:11-23.
17. Cook D.J., Linforth R.S.T., Taylor A.J. Effects of hydrocolloid thickeners on the perception of savory flavors. J. Agric. Food Chem 2003, 51:3067-3072.
18. Davidson J.M., Linforth R.S.T., Hollowood T.A., Taylor A.J. Effect of sucrose on the perceived flavor intensity of chewing gum. J. Agric. Food Chem 1999, 47(10):4336-4340.
19. Davidson P. EP1494027A1; Artificial throat. European Patent Application 2005.
20. Dawes C. Factors influencing protein secretion in human saliva. Front. Oral Physiol 1981, 3:125-137.
21. De Roos K.B. How lipids influence food flavor. Food Technol 1997, 51(1):60-62.
22. De Roos K.B., Wolswinkel K. Trends in Flavour Research. Non-equilibrium partition model for predicting flavour release in the mouth 1994, 15-32. Elsevier Science, Amsterdam, The Netherlands. H. Maarse, D.G. Van Der Heij (Eds.).
23. Deibler K., Acree T. Flavor Release. Effects of beverage bas conditions on flavor release 1999, 333-340. American Chemical Society, Washington, DC. D.D. Roberts, A.J. Taylor (Eds.).
24. Deibler K.D., Lavin E.H., Linforth R.S.T., Taylor A.J., Acree T.E. Verification of a mouth simulator by in vivo measurements. J. Agric. Food Chem 2001, 49(3):1388-1393.
25. Doyen K., Carey M., Linforth R.S.T., Marin M., Taylor A.J. Volatile release from an emulsion: headspace and in-mouth studies. J. Agric. Food Chem 2001, 49(2):804-810.
26. Dufour E., Haertlé T. Binding affinities of beta-ionone and related flavor compounds to beta-lactoglobulin: effects of chemical modifications. J. Agric. Food Chem 1990, 38(8):1691-1695.
27. Elmore J.S., Langley K.R. Novel vessel for the measurement of dynamic flavor release in real time from liquid foods. J. Agric. Food Chem 1996, 44:3560-3563.
28. Fischer N., Widder S. How proteins influence food flavor. Food Technol 1997, 51(1):68-70.
29. Friel E.N., Linforth R.S.T., Taylor A.J. An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chem 2000, 71(3):309-317.
30. Friel E.N., Taylor A.J. Effect of salivary components on volatile partitioning from solutions. J. Agric. Food Chem 2001, 49(8):3898-3905.
31. Godshall M.A. How carbohydrates influence food flavor. Food Technol 1997, 51(1 1):63-67.
32. Guichard E. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Rev. Int 2002, 18(1):49-70.
33. Guichard E., Langourieux S. Interactions between beta-lactoglobulin and flavour compounds. Food Chem 2000, 71(3):301-308.
34. Haahr A.M., Bredie W.L.P., Stahnke L.H., Jensen B., Refsgaard H.H.F. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chem 2000, 71:355-362.
35. Hansson A., Andersson J., Leufven A. The effect of sugars and pectin on flavour release from a soft drink-related model system. Food Chem 2001, 72(3):363-368.
36. Hansson A., Andersson J., Leufven A., Pehrson K. Effect of changes in pH on the release of flavour compounds from a soft drink-related model system. Food Chem 2001, 74(4):429-435.
37. Harrison M., Hills B.P. Effects of air flow-rate on flavour release from liquid emulsions in the mouth. Int. J. Food Sci. Technol 1997, 32(1):1-9.
38. Harrison M., Hills B.P. Mathematical model of flavor release from liquids containing aroma binding macromolecules. J. Agric. Food Chem 1997, 45(5):1883-1890.
39. Harrison M., Hills B.P., Barker J., Clothier T. Mathematical models of flavor release from liquid emulsions. J. Food Sci 1997, 62(4):653-658.
40. Hogson M., Linforth R.S.T., Taylor A.J. Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release. J. Agric. Food Chem 2003, 51:5052-5057.
41. Hussein M.M., Kachkian R., Pidel A.R. Analysis for flavor residuals in the mouth by gas chromatography. J. Food Sci 1983, 48(6):1884-1885.
42. Kant A., Linforth R.S., Hort J., Taylor A.J. Effect of beta-cyclodextrin on aroma release and flavor perception. J. Agric. Food Chem 2004, 52(7):2028-2035.
43. Land D.G. Flavor-food interactions 1996, 2-11. ACS, Washington, DC. R.J. Mcgorrin, J. Leland (Eds.).
44. Land D.G., Reynolds J. Flavour '81 1981, 701-705. Walter de Gruyter, Berlin, Germany. P. Schreier (Ed.).
45. Larson-Powers N., Pangborn R. Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. J. Food Sci 1978, 43:41-46.
46. Le Thanh M., Thibeaudeau P., Thibaut M.A. Interactions between volatile and non-volatile compounds in the presence of water. Food Chem 1992, 43:129-135.
47. Lee W.E. A suggested instrumental technique for studying dynamic flavor release from food products. J. Food Sci 1986, 51(1):249-250.
48. Lethuaut L., Weel K.G., Boelrijk A.E., Brossard C.D. Flavor perception and aroma release from model dairy desserts. J. Agric. Food Chem 2004, 52(11):3478-3485.
49. Lindinger W., Hansel A., Jordan A. On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) - Medical applications, food control and environmental research. Int. J. Mass Spectrom 1998, 173(3):191-241.
50. Linforth R., Martin F., Carey M., Davidson J., Taylor A.J. Retronasal transport of aroma compounds. J. Agric. Food Chem 2002, 50(5):1111-1117.
51. Linforth R., Taylor A.J. Persistence of volatile compounds in the breath after their consumption in aqueous solutions. J. Agric. Food Chem 2000, 48(11):5419-5423.
52. Linforth Rs T., Baek I., Taylor A.J. Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels. Food Chem 1999, 65(1):77-83.
53. Lübke M., Guichard E., Le Quéré J.-L. Flavor Release. Infrared spectroscopy of beta-lactoglobulin interactions with flavour compounds 1999, 282-292. American Chemical Society, Washington, DC. D.D. Roberts, A.J. Taylor (Eds.).
54. Lübke M., Guichakd E., Tromelin A., Le Quéré J.-L. Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone. J. Agric. Food Chem 2002, 50(24):7094-7099.
55. Malone M.E., Appelqvist I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocoll 2003, 17:775-784.
56. Mcnulty P.B. Food Structure and Behaviour. Flavour release - elusive and dynamic 1987, 245-258. Academic Press, London, UK. J.M.V. Blanshard, P. Lillford (Eds.).
57. Miettinen S.M., Hyvönen L., Tuorila H. Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. J. Agric. Food Chem 2003, 51:5437-5443.
58. Mills O.E., Solms J. Interaction of selected flavour compounds with whey proteins. Lebensm. -Wiss. Technol 1984, 17:331-335.
59. Nahon D.F., Navarro Y., Koren P.A., Roozen J.P., Posthumus M.A. Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma. J. Agric. Food Chem 1998, 46(12):4963-4968.
60. Nahon D.F., Roozen J.P., De Graaf C. Sweetness flavour interactions in soft drinks. Food Chem 1996, 56(3):283-289.
61. Nahon D.F., Roozen J.P., De Graaf C. Sensory evaluation of mixtures of sodium cyclamate, sucrose, and an orange aroma. J. Agric. Food Chem 1998, 46(9):3426-3430.
62. Narayan M., Berliner L.J. Fatty acids and retinoids bind independently and simultaneously to beta-lactoglobulin. Biochemistry 1997, 36(7):1906-1911.
63. Narayan M., Berliner L.J. Mapping fatty acid binding to beta-lactoglobulin: ligand binding is restricted by modification of Cys 121. Prot. Sci 1998, 7(1):150-157.
64. Nal K., Kropf F., Klostermeyer H. A method to mimic and to study the release of flavour compounds from chewed food. Z. Lebensm. Unters. F 1995, 201:62-68.
65. Nawar W.W. Some variables affecting composition of headspace aroma. J. Agric. Food Chem 1971, 19:1057-1059.
66. O'Brien Nabors L., Gelardi R.C. Alternative Sweeteners 1991, 1-10. Marcel Dekker, New York, Ny. L. O'Brien Nabors, R.C. Gelardi (Eds.).
67. O'Neill T.E., Kinsella J.E. Binding of alkanone flavors to beta-lactoglobulin: effects of conformational and chemical modification. J. Agric. Food Chem 1987, 35:770-774.
68. Overbosch P., Agterof W.G.M., Haring P.G.M. Flavor telease in the mouth. Food Rev. Int 1991, 7(2):137-184.
69. Pelletier E., Sostmann K., Guichard E. Measurement of interactions between beta-lactoglobulin and flavor compounds (esters, acids, and pyrazines) by affinity and exclusion size chromatography. J. Agric. Food Chem 1998, 46(4):1506-1509.
70. Pionnier E., Chabanet C., Mioche L., Le Quéré J.-L., Salles C. 1. In vivo aroma release during eating of a model cheese: relationships with oral parameters. J. Agric. Food Chem 2004, 52:557-564.
71. Qiz H., Hedges A.R. Flavor technology. Use of cyclodextrins for flavours 1995, 231-243. American Chemical Society, Washington DC. C.T. Ho, C.T. Tan, C.H. Tong (Eds.).
72. Rabe S., Krings U., Banavara D.S., Berger R.G. Computerized apparatus for measuring dynamic flavor release from liquid food matrices. J. Agric. Food Chem 2002, 50:6440-6447.
73. Ragona L., Fogolari F., Zetta L., Perez D.M., Puyol P., De Kruif K., Lohr F., Ruterjans H., Molinari H. Bovine beta-lactoglobulin: Interaction studies with palmitic acid. Prot. Sci 2000, 9(7):1347-1356.
74. Reiners J., Nicklaus S., Guichard E. Interactions between beta-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol. Lait 2000, 80(3):347-360.
75. Roberts D.D., Acree T.E. Simulation of retronasal aroma using a modified headspace technique: investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem 1995, 43:2179-2186.
76. Roberts D.D., Elmore J.S., Langley K.R., Barker J. Effect of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavour compounds under dynamic conditions. J. Agric. Food Chem 1996, 44:1321-1326.
77. Roberts D.D., Pollien P., Antille N., Lindinger C., Yeretzian C. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. J. Agric. Food Chem 2003, 51:3636-3642.
78. Roberts D.D., Pollien P., Watzke B. Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions. J. Agric. Food Chem 2003, 51:189-195.
79. Seuvre A.M., Diaz M.A.E., Voilley A. Influence of the food matrix structure on the retention of aroma compounds. J. Agric. Food Chem 2000, 48(9):4296-4300.
80. Solms J. Interactions of food components. Interactions of non-volatile substances in foods 1986, 189-210. Elsevier Applied Science, London, UK. G.G. Birch, M.G. Lindley (Eds.).
81. Sostmann K., Guichard E. Immobilized beta-lactoglobulin on a HPLC-column: a rapid way to determine protein-flavour interactions. Food Chem 1998, 62(4):509-513.
82. Springett M.B., Rozier V., Barker J. Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems. J. Agric. Food Chem 1999, 47:1125-1131.
83. Taylor A.J. Volatile flavor release from foods during eating. Crit. Rev. Food Sci. Nutr 1996, 36(8):765-784.
84. Taylor A.J., Besnard S., Puaud M., Linforth R.S.T. In vivo measurement of flavour release from mixed phase gels. Biomol. Eng 2001, 17:143-150.
85. Taylor A.J., Linforth R.S.T. Flavour release in the mouth. Trends Food Sci. Tech 1996, 7(12):444-448.
86. Van Ruth S.M., De Vries G., Geary M., Giannouli P. Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds. J. Sci. Food Agric 2002, 82(9):1028-1035.
87. Van Ruth S.M., Grossmann I., Geary M., Delahunty C.M. Interactions between artificial saliva and 20 aroma compounds in water and oil model systems. J. Agric. Food Chem 2001, 49(5):2409-2413.
88. Van Ruth S.M., O'Connor C.H., Delahunty C.M. Relationships between temporal release of aroma compounds in a model mouth system and their physico-chemical characteristics. Food Chem 2000, 71(3):393-399.
89. Van Ruth S.M., Roozen J.P. Influence of mastication and saliva on aroma release in a model mouth system. Food Chem 2000, 71(3):339-345.
90. Van Ruth S.M., Roozen J.P., Cozijnsen J.L. Trends in Flavour Research 1994, 59-64. Elsevier Science, Amsterdam, The Netherlands. H. Maarse, D.G. Van Der Heij (Eds.).
91. Van Ruth S.M., Roozen J.P., Cozijnsen J.L. Changes in flavour release from rehydrated diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems. J. Sci. Food Agric 1995, 67:189-196.
92. Voilley A., Simatos D., Loncin M. Gas phase concentration of volatiles in equilibrium with a liquid aqueous phase. Lebensm. -Wiss. Technol 1977, 10:45-49.
93. Von Sydow E., Moskowitz H., Jacobs H., Meiselman H. Odor-taste interactions in fruit juices. Lebensm. -Wiss. Technol 1974, 7:18-24.
94. Weel K.G., Boelrijk A.E., Burger J.J., Jacobs M.A., Gruppen H., Voragen A.G., Smit G. Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity. J. Agric. Food Chem 2004, 52(21):6572-6577.
95. Weel K.G., Boelrijk A.E., Burger J.J., Verschueren M., Gruppen H., Voragen A.G., Smit G. New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems. J. Agric. Food Chem 2004, 52(21):6564-6571.
96. Weel K.G., Boelrijk A.E.M., Alting A.C., Van Mil P.J.M., Burger J.J., Gruppen H., Voragen A.G.J., Smit G. Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. J. Agric. Food Chem 2002, 50(18):5149-5155.
97. Weel K.G.C., Boelrijk A.E.M., Burger J.J., Claassen N.E., Gruppen H., Voragen A.G.J., Smit G. Effect of whey protein on the in vivo release of aldehydes. J. Agric. Food Chem 2003, 51:4746-4752.
98. Weel K.G.C., Boelrijk A.E.M., Burger J.J., Gruppen H., Voragen A.G.J., Smit G. A protocol for measurement of in vivo aroma release from beverages. J. Food Sci 2003, 68:1123-1128.
99. Wiseman J.J., Mc Daniel M.R. Modification of fruit flavours by aspartame and sucrose. J. Food Sci 1991, 56:1668-1670.
100. Wright K.M., Sprunt J., Smith A.C., Hills B.P. Modelling flavor release from a chewed bolus in the mouth: Part I. Mastication. Int. J. Food Sci. Technol 2003, 38:351-360.
101. Wu S.Y., Perez M.D., Puyol P., Sawyer L. Beta-lactoglobulin binds palmitate within its central cavity. J. Biol. Chem 1999, 274(1):170-174.