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The absorption of aroma compounds in seals during the bottling of wine and the migration of these aroma compounds into the subsequent bottling process is a major problem in the German wine industry. In order to meet the legal requirements, for example, the seals used up to now have to be replaced with more expensive alternatives. However, these alternatives are not suitable for every area of application. An alternative to this is the use of modified ethylene-propylene-diene-rubber seals, which have a lower aroma compound carry-over. In a research project, new and inexpensive ethylene-propylene-diene-rubber seals were developed which minimise migration into the subsequent filling process. The seal material and the surface of the seals were modified. Within the scope of the research, compounds of different fillers were prepared and examined for their migration properties of critical aroma compounds. Furthermore, the influence of the degree of crosslinking, the ethylene content of the basic rubbers used, the plasticisers used and the influence of the surface roughness of the seals were also examined. The seals were coated using low-pressure plasma in order to describe the migration of selected aroma compounds depending on the surface properties. In addition to the migration properties, the influence of the fillers used on mechanical properties such as elongation at break and compression set was also measured, since seals have to fulfil a wide range of requirements. By means of statistical test planning, the observation was carried out in effect and contour diagrams in order to create an optimised sealing material on the basis of the resources used.

Introduction: During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is not an evidence-based practice, as no literature proves this. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products. Methods: Three chewing gums with different cooling intensity were chewed for 3 min by a trained panel and evaluated for overall cooling, nose tingling, mouth burning, minty aroma, and sweetness. After the sample tasting, the following different palate cleansers were proposed: low-salt breadstick, whole milk, milk chocolate, white chocolate, and sunflower oil, compared with the resting time (control). The residual sensations were measured for the next 15 min. Results: Breadstick and seed oil are the most effective palate cleansers on overall cooling carry-over. White chocolate seems to be effective on mint aroma, but this is likely to be due to its strong flavour, masking other perceptions. Moreover, both white and milk chocolates affect negatively the sweetness perception, by increasing it soon after the consumption, and even impacting on the next sample evaluation. Conclusions: None of the palate cleansers were able to fully re-establish the oral environment after 15 min. Therefore, further studies on combinations, or on repeated use of the same palate cleanser, are proposed. Implications: The use of an effective palate cleanser can reduce the time for product testing and increase data precision. Finding a proper palate cleanser for minty products is a strategy to optimise sensory evaluations in confectionery industry. [ABSTRACT FROM AUTHOR]

BACKGROUND The use of different extraction techniques - solid phase microextraction (SPME) and solvent assisted flavour evaporation (SAFE) - can deliver different aroma profiles and it is essential to determine which is most suitable to extract the aroma compounds from dry fermented sausages. RESULTS Forty-five aroma-active compounds were detected by SPME and SAFE, with 11 of them reported for the first time as aroma compounds in dry fermented sausages: ethyl 3-hydroxy butanoate, trimethyl pyrazine, d-pantolactone, isobutyl hexanoate, ethyl benzoate, α-terpineol, ethyl 3-pyridinecarboxylate, benzothiazole, 2,3-dihydrothiophene, methyl eugenol, γ-nonalactone. The aroma concentration and odour activity values (OAVs) were calculated. Flavour reconstitution analyses were performed using 20 odorants with OAVs above 1 obtained from the SAFE and SPME extracts to prepare the aroma model. CONCLUSION SPME and SAFE techniques were complementary and necessary to reproduce the overall dry fermented sausage aroma. The final aroma model included the odorants from both extraction techniques (SPME and SAFE) but it was necessary to incorporate the compounds 2,4-decadienal ( E, E), benzothiazole, methyl eugenol, α-terpineol, and eugenol to the final aroma model to evoked the fresh sausage aroma although a lowest cured meat aroma note was perceived. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]