Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator

Food Research International

Volumn 61, Issue , 2014, Pages 100-111

  Genovese, Alessandro ^a   Caporaso, Nicola ^a   Civitella, Alberto ^a   Sacchi, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Aroma release; Espresso; Filtered coffee; Moka; Retronasal aroma simulator (RAS); SPME GC MS

Indexed keywords

ALDEHYDES; BODY FLUIDS; ODORS; VOLATILE ORGANIC COMPOUNDS;

AROMA RELEASE; ESPRESSO; MOKA; RETRONASAL AROMA SIMULATOR (RAS); SPME/GC-MS;

COFFEE;

EID: 84902006025     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.034     Document Type: Article

References (41)

1. Akiyama M., Murakami K., Ikeda M., Iwatsuki K., Wada A., Tokuno K., et al. Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. Journal of Food Science 2007, 72:C388-C396.
2. Akiyama M., Murakami K., Ikeda M., Iwatsuki K., Wada A., Tokuno K., et al. Analysis of freshly brewed espresso using a retronasal aroma simulator and influence of milk addition. Food Science and Technology Research 2009, 15:233-244.
3. Blee N., Linforth R., Yang N., Brown K., Taylor A. Variation in aroma release between panellists consuming different types of confectionary. Flavour and Fragance Journal 2011, 26:186-191.
4. Buettner A. Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Ester and thiols. Journal of Agricultural and Food Chemistry 2002, 50:3283-3289.
5. 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. Journal of Agricultural and Food Chemistry 2002, 50:7105-7110.
6. Caporaso N., Genovese A., Canela M.D., Civitella A., Sacchi R. Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews. Food Research International 2014, 61:152-160.
7. Caprioli G., Cortese M., Cristalli G., Maggi F., Odello L., Ricciutelli M., et al. Optimization of espresso machine parameters through the analysis of coffee by HS-SPME-GC/MS. Food Chemistry 2012, 135:1127-1133.
8. Deibler K.D., Lavin E.H., Linforth R.S.T., Taylor A.J., Acree T.E. Verification of mouth simulator by in vivo measurements. Journal of Agricultural and Food Chemistry 2001, 49:1388-1393.
9. Drobitch R.K., Svensson C.K. Therapeutic drug monitoring in saliva: An update. Clinical Pharmacokinetics 1992, 23:365-379.
10. Foster K.D., Grigor J.M.V., Cheong J.N., Yoo M.J.Y., Bronlund J.E., Morgenstern M.P. The role of oral processing in dynamic sensory perception. Journal of Food Science 2011, 76:R49-R61.
11. Friel E.N., Taylor A.J. Effect of salivary components on volatile partitioning from solution. Journal of Agricultural and Food Chemistry 2001, 49:3898-3905.
12. Genovese A., Piombino P., Gambuti A., Moio L. Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations. Food Chemistry 2009, 114:100-107.
13. Griep M.I., Mets T.F., Collys K., Vogelaere P., Laska M., Massart D.L. Odour perception in relation to age, general health, anthropometry and dental state. Archives of Gerontology and Geriatrics 1997, 25:263-275.
14. Humphrey S.P., Williamson R.T. A review of saliva: Normal composition, flow and function. Journal of Prosthetic Dentistry 2001, 85:162-169.
15. Keller A., Hempstead M., Gomez I.A., Gilbert A.N., Vosshall L.B. An olfactory demography of a diverse metropolitan population. BMC Neuroscience 2012, 13:122.
16. Lindqvist L., Augustinsson K.-B. Esterases in human saliva. Enzymes 1975, 20:277-291.
17. Linforth R., Martin F., Carey M., Davidson J., Taylor A.J. Retronasal transport of aroma compounds. Journal of Agricultural and Food Chemistry 2002, 50:1111-1117.
18. Linforth R., Taylor A.J. Persistence of volatile compounds in the breath after their consumption in aqueous solutions. Journal of Agricultural and Food Chemistry 2000, 48:5419-5423.
19. Lopez-Galilea I., De Pena M., Cid C. Correlation of selected constituents with the total antioxidant capacity of coffee beverages: Influence of the brewing procedure. Journal of Agricultural and Food Chemistry 2007, 55:6110-6117.
20. Lopez-Galilea I., Fournier N., Cid C., Guichard E. Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure. Journal of Agricultural and Food Chemistry 2006, 54:8560-8566.
21. Michishita T., Akiyama M., Hirano Y., Ikeda M., Sagara Y., Araki T. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network. Journal of Food Science 2010, 75:S477-S489.
22. Petracco M. Technology IV: Beverage preparation: brewing trends for the new millennium (Chapter 7). Coffee. Recent development 2001, 140-162. Blackwell Science Ltd., Oxford. R.J. Clarke, O.G. Vitzthum (Eds.).
23. Prinz J.F., de Wijk R.A. Effects of bite size on the sensory properties of vanilla custard desserts. Journal of Sensory Studies 2007, 22:273-280.
24. Rabe S., Krings U., Berger R.G. Initial dynamic flavour release from sodium chloride solutions. European Food Research and Technology 2003, 218:32-39.
25. Rabe S., Krings U., Berger R.G. Dynamic flavor release from sucrose solutions. Journal of Agricultural and Food Chemistry 2003, 51:5058-5066.
26. Rabe S., Krings U., Berger R.G. In vitro study of the influence of physiological parameters on dynamic in mouth flavour release from liquids. Chemical Senses 2004, 29:153-162.
27. Rabe S., Krings U., Zorn H., Berger R.G. Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions. Lipids 2003, 38:1075-1084.
28. Rabe S., Linforth R.S.T., Krings U., Taylor A.J., Berger R.G. Volatile release from liquids: A comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data. Chemical Senses 2004, 29:163-173.
29. Ratnayake W.M.N., Hollywood R., O'Grady E., Stavric B. Lipid content and composition of coffee brews prepared by different methods. Food and Chemical Toxicology 1993, 31:263-269.
30. Roberts D.D., Acree T.E. Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry. Journal of Agricultural and Food Chemistry 1996, 44:3919-3925.
31. Ruijschop R., Burgering M., Jacobs M., Boelrijk A. Retro-nasal aroma release depends on both subject and product differences: A link to food intake regulation?. Chemical Senses 2009, 34:395-403.
32. Ruijschop R., Zijlstra N., Boelrijk A., Dijkstra A., Burgering M., de Graaf C., et al. Effects of bite size and duration of oral processing on retro-nasal aroma release - Features contributing to meal termination. British Journal of Nutrition 2011, 105:307-315.
33. 2 and sugar) on aroma release and perception of mint-flavored carbonated beverages. Journal of Agricultural and Food Chemistry 2009, 57:5891-5898.
34. Salles C., Chagnon M.C., Feron G., Guichard E., Laboure H., Morzel M., et al. In-mouth mechanisms leading to flavor release and perception. Critical Reviews in Food Science and Nutrition 2011, 51:67-90.
35. Semmelroch P., Grosch W. Studies on character impact odorants on coffee brews. Journal of Agricultural and Food Chemistry 1996, 44:537-543.
36. Taylor A.J. Release and transport of flavors in vivo: Physicochemical, physiological, and perceptual considerations. Comprehensive Reviews in Food Science and Food Safety 2002, 1:45-57.
37. 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. Journal of Agricultural and Food Chemistry 2001, 49:2409-2413.
38. van Ruth S.M., Roozen J.P. Influence of mastication and saliva on aroma release in a model mouth system. Food Chemistry 2000, 71:339-345.
39. van Ruth S.M., Roozen J.P. Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: Volatility and release under mouth conditions. European Food Research and Technology 2000, 210:258-262.
40. Voirol E., Daget N. Comparative study of nasal and retronasal olfactory perception. Lebensmittel-Wissenschaft und Technologie 1986, 19:316-319.
41. Zijlstra N., de Wijk R.A., Mars M., Stafleu A., de Graaf C. Effect of bite size and oral processing time of a semisolid food on satiation. American Journal of Clinical Nutrition 2009, 90:269-275.