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This document contains an overview of 12 chapters on characterizing aroma compounds and their retention and release from food matrices. Chapter 1 discusses human perception of taste compounds and the molecular basis of taste. Chapter 2 covers processing of flavor information by the brain. Chapter 3 is about sensory analysis techniques used to study food flavor. Chapter 4 chooses the correct analytical technique for aroma analysis. The following chapters discuss factors that influence flavor retention and release, including lipids, emulsions, proteins, carbohydrates, and modeling aroma interactions in food. Chapter 12 focuses on flavor release from liquid foods.
This document contains an overview of 12 chapters on characterizing aroma compounds and their retention and release from food matrices. Chapter 1 discusses human perception of taste compounds and the molecular basis of taste. Chapter 2 covers processing of flavor information by the brain. Chapter 3 is about sensory analysis techniques used to study food flavor. Chapter 4 chooses the correct analytical technique for aroma analysis. The following chapters discuss factors that influence flavor retention and release, including lipids, emulsions, proteins, carbohydrates, and modeling aroma interactions in food. Chapter 12 focuses on flavor release from liquid foods.
This document contains an overview of 12 chapters on characterizing aroma compounds and their retention and release from food matrices. Chapter 1 discusses human perception of taste compounds and the molecular basis of taste. Chapter 2 covers processing of flavor information by the brain. Chapter 3 is about sensory analysis techniques used to study food flavor. Chapter 4 chooses the correct analytical technique for aroma analysis. The following chapters discuss factors that influence flavor retention and release, including lipids, emulsions, proteins, carbohydrates, and modeling aroma interactions in food. Chapter 12 focuses on flavor release from liquid foods.
B. Bufe and W. Meyerhof, German Institute of Human Nutrition Potsdam-Rehbruecke, Germany 1.1 Introduction 3 1.2 The sense of taste 4 1.3 The molecular basis of human taste perception 5 1.4 Functional characterisation of taste receptors through calcium imaging 18 1.5 Future trends 26 1.6 Acknowledgment 31 1.7 References 31
2 Processing information about flavour 36
A. Holley, Centre Europeen des Sciences du Gout, France 2.1 Introduction 36 2.2 Reception of odorants and neural processing of olfactory information 37 2.3 Reception of taste compounds and neural processing 43 2.4 Trigeminal chemosensitivity (chemesthesis) 47 vi Contents
2.5 Multimodal interactions and flavour integration 49
2.6 Conclusions and future trends 53 2.7 References 54
3 Sensory analysis of food flavor 62
A. C. Noble, University of California, USA, I. Lesschaeve, Brock University, Canada 3.1 Introduction 62 3.2 Current and developing techniques for sensory analysis 63 3.3 Sensory testing administration 69 3.4 Statistical analysis of data 71 3.5 Relating analytical sensory data to instrumental or consumer preference data 72 3.6 Using sensory data for business decisions 74 3.7 Conclusion 75 3.8 References 75 3.9 Appendix 80
4 Choosing the correct analytical technique in aroma analysis 81
G. Reineccius, University of Minnesota, USA 4.1 Introduction 81 4.2 Obtaining a complete aroma profile 82 4.3 Key components contributing to sensory properties 84 4.4 Off-notes in a food product 87 4.5 Monitor changes in aroma compounds with time 89 4.6 Using instrumental data in sensory predictions 90 4.7 Future trends 92 4.8 Sources of further information 93 4.9 References 95
5 Matching sensory and instrumental data 98
E. M. Qannari, ENITIAA/INRA, France and P. Schlich, Centre Europeen des Sciences du Gout (CESG), France 5.1 Introduction 98 5.2 Investigating the structure of the data sets 99 5.3 Relating sensory to instrumental data 101 5.4 Case study 105 5.5 Conclusion 110 5.6 Acknowledgements Ill 5.7 References Ill Contents vii
Part II Flavour retention and release from the food matrix
6 Flavour retention and release from the food matrix:
an overview 117 A. Voilley, University of Bourgogne, France and I. Souchon, INRA, France 6.1 Introduction 117 6.2 Flavour properties 117 6.3 Diffusion and mass transfer 121 6.4 Main factors influencing the mobility of flavour compounds in food matrices 126 6.5 Conclusion and future trends 129 6.6 References 129
7 Lipid-flavour interactions 133
M Ollivon, Paris Sud University, France 7.1 Introduction 133 7.2 How nature uses both types of lipids: the key role of molecular organisation 134 7.3 Classification and properties of lipids 136 7.4 Main types of lipidic structures 143 7.5 Replacing fat by structuring lipids: consequence for flavour retention and release 151 7.6 References 153
8 Emulsion-flavour interactions 156
J-P. Dumont, INRA, France 8.1 Introduction 156 8.2 Remarkable characteristics of emulsions 156 8.3 Behaviour of aroma compounds in emulsions 158 8.4 Improving flavour delivery to the consumer 162 8.5 Future trends 163 8.6 Cross-links 169 8.7 References 170
9 Protein-flavour interactions 172
A. Tromelin, I. Andriot and E. Guichard, INRA, France 9.1 Introduction 172 9.2 Protein structure in relation to flavour binding 173 9.3 Nature and strength of the interactions 182 9.4 Effect of medium on protein-flavour interactions 187 9.5 Perceptive consequences in food systems: some examples . . . 191 9.6 Conclusion and future trends 193 9.7 Sources of further information 194 9.8 References 195 viii Contents
10 Carbohydrate-flavour interactions 208
/ . Delarue and P. Giampaoli, ENSIA, France 10.1 Introduction 208 10.2 Aroma interactions with mono- and disaccharides 208 10.3 Structure of polysaccharides 214 10.4 Interaction mechanisms with aroma compounds 216 10.5 Example of retention in amylaceous matrices and their derivatives 218 10.6 Conclusion 222 10.7 References 224
11 Modelling aroma interactions in food matrices 229
K. B. de Roos, Givaudan, Nederland BV, The Netherlands 11.1 Introduction 229 11.2 Phase partitioning: aroma release under equilibrium conditions 230 11.3 Mass transfer: aroma release under non-equilibrium conditions 234 11.4 Mechanistic modelling of aroma release 239 11.5 Empirical modelling of aroma release 250 11.6 Applications 251 11.7 Future trends 252 11.8 Sources of further information 252 11.9 References 253
12 Flavour release from liquid food products 260
A. E. M. Boelrijk, G. Smit and K. G. C. Weel, NIZO Food Research, The Netherlands and J. J. Burger, Quest International Nederland BV, The Netherlands 12.1 Introduction 260 12.2 In vivo aroma release measurements during drinking of beverages 262 12.3 Physiological factors important for in vivo aroma release from beverages 265 12.4 Development of the artificial throat 266 12.5 Effect of ingredients on aroma release from beverages 271 12.6 Conclusion 277 12.7 Acknowledgements 279 12.8 References 279
Part III Influences on flavour perception
13 The process of flavour release 287
R. Linforth and A. Taylor, Nottingham University, UK 13.1 Introduction 287 Contents ix
13.2 Influence of the foodstuff on flavour release 288
13.3 Losses of flavour molecules after leaving the bolus 292 13.4 The transfer of volatiles to the gas phase in vivo 293 13.5 Aroma delivery to the upper airway and nose 295 13.6 Persistence of flavour release 301 13.7 Future trends 303 13.8 Sources of further information 304 13.9 References 304
14 Genetic influences on taste 308
J. Prescott, James Cook University, Australia 14.1 hitroduction 308 14.2 Individual differences in taste perceptions 309 14.3 PTC/PROP bitterness 311 14.4 The role of taste anatomy 316 14.5 PROP taster differences and flavour perceptions 320 14.6 Conclusion 321 14.7 References 321
15 Texture-aroma interactions 327
S. Lubbers, INRA, France 15.1 Introduction 327 15.2 Influence of rheological behaviour on flavour release 329 15.3 Texture measurements and perceived intensity of aroma 336 15.4 References 341
16 Odour-taste interactions in flavour perception 345
C. Salles, INRA, France 16.1 Introduction 345 16.2 Odour-taste interactions 346 16.3 Origin of odour-taste interactions 350 16.4 Future trends 362 16.5 Source of further information 363 16.6 References 363
17 Tlie learning of Iiuman flavour preferences 369
A. Blake, Firmenich SA, Switzerland 17.1 Introduction 369 17.2 The relationship between cooking and flavour 370 17.3 Flavours and how we experience them 372 17.4 How we learn flavour 383 17.5 Future trends 394 17.6 References 396 X Contents
18 The development of flavour perception from infancy to
adultliood 403 B. Schaal, Centre Europeen des Sciences du Gout, France 18.1 Introduction 403 18.2 Functional value of olfaction in early development 404 18.3 Early functioning of olfaction 410 18.4 Memory and plasticity of olfactory function in early life 420 18.5 Conclusions and future trends 428 18.6 Acknowledgments 430 18.7 References 430