Search results for: flavour-science-proceedings-from-xiii-weurman-flavour-research-symposium

Flavour Science

Author : Vicente Ferreira
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This book presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics, and metabolomics.

Flavour Science

Author : Vicente Ferreira
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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

Flavour Science

Author : Anne Saint-Eve
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The aim of this study was to quantify the effects of sugar and CO2 contents on the sensory and physicochemical properties of mint-flavored carbonated beverages, combining sensory and instrumental dynamic methods. Sensory results revealed that the presence of CO2 increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released more aroma compounds in the nose space than non-carbonated ones. Sugar content increased aroma perception only in the case of non-carbonated beverages, highlighting the existence of sensory interactions between sweet and aroma perceptions. For carbonated beverages, sugar content had an impact on aroma release, but not on aroma perception.

Flavour Science

Author : Isabelle Déléris
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This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been established, essentially between temporal parameters.

Flavour Science

Author : Anja Heinlein
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An in vitro digestion procedure was applied to assess the stability of aroma compounds from hop oil or beer in the human gastrointestinal tract. The focus was on substances that have been previously described as possessing sedative properties, or are at least suspected to have these properties due to structural features. While some compounds showed high stability under the simulated physiological conditions, others underwent transformations to a great extent. Especially interesting was the formation of linalool and α-terpineol from several different aroma compounds.

Flavour Science

Author : Miriam Kort
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The Flavour Analysis Department of TNO Triskelion specializes in the analysis of off-flavors in food and feed products, packaging materials, household equipment, air contaminants, etc. It has extensive experience within contract research for industries all over Europe. Its approach is to find the source of the off-flavor using the human nose and GC-MS olfactometry (GC-MS-O) equipment. Thanks to the depth of our experience, most of the problems can be solved within a short period of time (24/7 hours when necessary). After identifying the source, the industry is advised on the human health implications and also how to prevent the same off-flavor problem in the future.

Flavour Science

Author : Nicole Yang
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Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid the dispersion of small quantities of aroma compounds into foods either through enhancing mixing phenomena, changing partition coefficients or by delivering small droplets of aroma enriched solvent to the product. Within this chapter, the choice of flavor solvent is shown to impact the microstructure of shortcake biscuits.

Wine Tasting

Author : Ronald S. Jackson
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Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience. Presents worked examples of complex statistics applied to wine tasting Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices Discusses various types, purposes and organization of wine tastings Cautions about design errors that could invalidate data interpretation Explains practical details on wine storage and the problems that can occur, both during and following bottle opening

Flavour Science

Author : Martin Steinhaus
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Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.

Flavour Science

Author : Christine Messner
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Sensory differentiation of blueberries from eight highbush cultivars grown in the UK was related to flavor volatile composition. A two-phase descriptive sensory analysis was used: initial FCP to understand the range of descriptors used by consumers to differentiate the fruit and a subsequent conventional profiling by trained assessors using a consensus vocabulary to generate a multivariate product space describing relationships between the cultivars. A generalized Procrustes analysis product was obtained for aroma volatiles, extracted by headspace solid-phase microextraction (HS-SPME), and analyzed by gas chromatography linked mass spectrometry (GC/MS). Sensory information on cultivar aroma characters could be correlated with differences in aroma volatiles.