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AbstractAlgal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions. [ABSTRACT FROM AUTHOR]

Proton transfer reaction‐time‐of‐flight‐mass spectrometry (PTR‐ToF‐MS or PTR‐MS) is an analytical chemistry technique that can be used for measuring the concentration of volatile organic compounds directly in the subjects' noses (nosespace, in vivo analysis) during a tasting and over time. It can be combined with temporal sensory methods such as temporal dominance of sensations (TDS) or temporal check all that apply (TCATA) in order to obtain simultaneous sensory and physico‐chemical signals. This paper aims to provide a methodology to analyze in vivo PTR‐MS and temporal sensory data and illustrate it on a real dataset. First, relevant pretreatments of PTR‐MS data were established, including breathing correction, blank periods removal, and standardization. Then, a statistical multiblock analysis was presented: the regularized generalized canonical correlation analysis (RGCCA). The versality of the approach was demonstrated, as it can be used to answer most of problematics (exploratory or supervised). Finally, this methodology is illustrated on a dataset of PTR‐MS and TDS or TCATA data collected simultaneously. In this study, 16 semitrained subjects evaluated three chocolates in TDS and TCATA on six flavor attributes (Spicy, Cocoa, Woody, Fruity, Roasty, and Dry Fruits) with two replicates for each sensory method. Results showed that TCATA and TDS gave similar results, but TDS was shown to slightly better preserve the PTR‐MS observed product configuration than TCATA. All computing tools developed in this work are freely available. [ABSTRACT FROM AUTHOR]

This study aimed to clarify the physical characteristics and aroma releases of spice pastes prepared using micro wet stone-milling. Coriander seeds were wet milled with water, and the effects of milling loops and the solid to water ratio on particle size and phase separation were investigated. The increase in milling loops and solid ratio decreased the phase separation and improved the stability of the paste. Fluorescence microscopic imaging of the paste showed that oil droplets were dispersed in the water phase, suggesting that the oil contained in the seeds had been released through the milling process. To clarify the aroma release from the coriander seed paste during heating, the amounts of β-linalool and camphor released into the headspace were quantified. This was compared to the aroma release from the mixture of dry ground coriander powder and water. The release of aroma components from the paste was lower than that of the powder-water mixture, and comparison between different pastes suggested that the more stable the paste, the lower the release of aroma components. These results indicate that the dispersion stability of solids and oil droplets in spice pastes may affect the release behavior of aroma components. [ABSTRACT FROM AUTHOR]

Flavor substances play an important role in foods, but their stability is poor, and they are susceptible to external environments, causing their loss or deterioration. The application of encapsulation and controlled release can effectively improve the stability and release characteristics of flavor substances. Cellulose-based materials are widely used in the encapsulation and controlled release of flavor substances as wall materials, material reinforcing phases or interfacial stabilizers due to their wide range of sources and excellent properties. This article summarizes the classification of cellulose-based materials, the characteristics of flavor encapsulation technology, the interaction between cellulose-based materials and flavor substances and the mechanism and regulatory strategies of flavor release, and discusses recent trends and future prospects for the application of cellulose-based materials in the encapsulation and controlled release of flavor compounds, which will provide a theoretical reference for the application of cellulose-based materials in sustained and controlled release of flavor compounds.

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, EC). Saliva and food bolus from 16 healthy subjects were collected during oral processing, and analyzed for saliva flow rate, total saliva protein content, saliva pH, conductivity, saliva and sodium, and taste components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Masticatory simulator refers to a mechanical device that mimics the physiological structure of human oral cavity, chewing control and functions. A masticatory simulation device has advantages of not being affected by ethics, time, or environment, and is capable of providing direct experimental verification of the dynamics of food's oral breakdown, bolus reorganization, and the release of flavor compounds. This article mainly introduces oral physiology and its simulation methods, so as to provide effective scientific basis and reference factors for the construction of masticatory simulator. At the same time, based on the principle of oral chewing, this article introduces the design principle, ideas and instrument test methods of masticatory simulator equipment applied in various fields, and focuses on the preliminary classification of existing masticatory simulator devices based on the application of equipment. It is hoped to facilitate the selection and application of masticatory simulator for researchers in different research fields.

The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5′-nucleotides, organic acids, and Na+. Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly (p

The introduction of ultrasonic energy into microwave vacuum drying (MVD) enhances drying efficiency and product quality. To investigate the effect of ultrasonically coupled microwave vacuum (USMVD) drying on the flavor release of shiitake mushrooms, differences in the pore structure of dried mushrooms were analyzed in relation to the flavor of mushroom soup. The results showed that ultrasound mainly changed the pore structure of shiitake mushrooms in the range of 5000-50,000 nm, and the total pore volume of shiitake mushrooms was the largest when the ultrasound amplitude was 70 %. In flavor analysis, 9 volatiles and 7 non-volatiles significantly contributed to flavor differences in shiitake mushroom soup, characterized by increased aroma, umami, and saltiness, along with decreased sourness and astringency. This study offers valuable insights for future research on high-quality drying and processing of edible mushrooms., Competing Interests: Declaration of competing interest The authors declared that they have no conflicts of interest to this work. We declared that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted., (Copyright © 2024. Published by Elsevier Ltd.)

Huangjiu, the national wine of China, has the characteristics of low grain consumption, low alcohol content and high nutrition, which aligns with the world's beverage wine consumption trend. The research on glutinous rice huangjiu from southern China is more extensive, while millet huangjiu from northern China has received less attention, hindering the diversified development of huangjiu. Polysaccharides play an important role in huangjiu's health activity and flavor characteristics. In this study, the polysaccharide components in millet huangjiu were separated and identified for the first time, and the influence of polysaccharides on the flavor release was explored through sensory evaluation, SPME-GC–MS, threshold determination and isothermal titration calorimetry. The millet huangjiu polysaccharide HJ-1 was composed of →3)-α-Man p (1→, α-Man p -(1→, →2,6)-α-Man p -(1→, →3)-α-Xyl p -(1→ and →3)-β-Ara p -(1→. HJ-1 (0.1–1 mg/mL) could regulate the release performance of key flavor compounds in millet huangjiu, inhibit the herbal, fruity and alcoholic aromas, and promote the sweet and rice aromas. Further studies showed that HJ-1 formed complexes with ethyl acetate, acetic acid, 2,3-butanediol and γ-butyrolactone through van der Waals forces and hydrogen bonds, and the process was a spontaneous exothermic entropy reduction reaction. This study provides a new idea for optimizing the overall aroma of huangjiu and improving its sensory quality. [Display omitted] [ABSTRACT FROM AUTHOR]

Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days' storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax. [ABSTRACT FROM AUTHOR]

Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter's critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Peppermint oil-loaded emulsion gels with different properties were prepared. • Emulsion gel composition and crosslinking affected the flavor release profile. • Enzyme-induced emulsion gels were stronger than heat-induced ones. • Faster flavor release was observed for heat-induced emulsion gels. For some food applications, it is desirable to control the flavor release profiles of volatile flavor compounds. In this study, the effects of crosslinking method and protein composition on the flavor release properties of emulsion-filled protein hydrogels were explored, using peppermint essential oil as a model volatile compound. Emulsion-filled protein gels with different properties were prepared using different crosslinking methods and gelatin concentrations. Flavor release from the emulsion gels was then monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS), and sensory evaluation. Enzyme-crosslinked gels had greater hardness and storage modulus than heat-crosslinked ones. The hardness and storage modulus of the gels increased with increasing gelatin concentration. For similar gel compositions, flavor release and sensory perception were faster from the heat-crosslinked gels than the enzyme-crosslinked ones. For the same crosslinking method, flavor release and perception decreased with increasing gelatin concentration, which was attributed to retardation of flavor diffusion through the hydrogel matrix. Overall, this study shows that the release of hydrophobic aromatic substances can be modulated by controlling the composition and crosslinking of protein hydrogels, which may be useful for certain food applications. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.

The study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories on mass transfer, which may help to better explain the results, is lagging behind on these developments. The goal of this review is to get together, in a concise way, the state of the art on fundamental knowledge of mass transfer in aroma release plus creating an extension of theory with a comprehensible classification that is useful for food scientists. The existing mathematical model is simplified and points that have received little attention are identified. An overview of experimental studies that focus on the influence of viscosity on aroma release show that there is heterogeneity in results and no consensus exists on the influence of viscosity. Such heterogeneity may be better understood with the effects of mass transfer. These effects are summarized by describing three implications based on non-proportional relationships between the partition coefficient and (A) the overall mass transfer coefficient, (B) the depletion and saturation time-scales, and (C) the peak value of the aroma concentration in the head space. A classification scheme is made to enable food scientists and technologists to apply the complex description in shorter and simpler terms that can be communicated and compared more easily. The scheme depends on a classification in two dimensions based on a thermodynamic factor, the partition coefficient, and a kinetic factor which divides aroma's and experiments into four different classes. [ABSTRACT FROM AUTHOR]

To easily evaluate the in-mouth release characteristics of beverage odorants from the viewpoint of release rate, the quantitative value ratio (dividing the quantitative value for 10 breaths by that for the first breath) was calculated using the RetronasalFlavor Impression Screening System (R-FISS) for odorants contained in retronasalaroma after drinking. It was expected that this ratio would be large for odorants released slowly and small for odorants released rapidly. The quantitative value ratio for odorants contained in the retronasal aroma when drinking a coffee beverage calculated by the R-FISS had a unique value for each odorant. Odorants with a small quantitative value ratio (sulfurcontaining compounds with a roasty note) may be released in a short time, while odorants with a large quantitative value ratio (pyrazines with a nutty note, phenols with a smoky note) may be continuously released over a long period of time. Therefore, as a result of examining the relationship between the quantitative value ratio in the R-FISS and the time change of the retronasalaroma by real-time measurement, it was found that the concentration of odorants with a small quantitative value ratio decreased quickly after drinking and odorants with a large quantitative value tended to maintain a constant concentration for a long time after drinking. Furthermore, a sensory evaluation by the TemporalDominance of Sensations (TDS) method indicated that the retronasalaroma felt after drinking changed from a roasty note to a nutty, smoky note over time. These findings indicate that the quantitative ratio in the R-FISS can be applied to estimate the in-mouth release characteristics (release rate) for each odorant in beverages. [ABSTRACT FROM AUTHOR]

Cationic flavor microcapsules were synthesized with tetradecyl allyldimethyl ammonium bromide (TADAB) as main shell material by emulsion polymerization. Methyl methacrylate (MMA), polyoxyethylene alkyl ether, and pentaerythritol tetraacrylate (PETRA) were applied as co-monomer, emulsifier and crosslinking agent, respectively. The polymerization reaction was proved by Fourier transform infrared spectroscopy (FTIR). The images of scanning electron microscope (SEM) illustrated that the flavor microcapsules were spherical under the optimum preparation condition. The particle size distribution of the flavor microcapsules was between 2 µm-10 µm and the zeta potential was +39.2 mV at pH 4.48. The thermogravimetric analyses indicated that the volatility of the flavor was effectively suppressed and the thermal stability was improved as the flavor was encapsulated in the microcapsules. When the flavor microcapsules were dispersed in an aqueous surfactant solution containing 20 w% polyoxyethylene alkyl ether, approximately 18% of the flavor was released within the first 30 h, but no flavor was released after 30 h. In an open beaker, the flavor retention of the microcapsules was 56.57% compared to 16.76% of flavor microcapsules broken in advance with mortar. The flavor microcapsules are very well suited for use in detergents or soaps, as they suppress the volatilization of the flavor in case of mechanical breakage and release the flavor well. [ABSTRACT FROM AUTHOR]

This research was conducted to evaluate encapsulated d‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time–intensity method, a model system was developed and time–intensity sensory evaluation was conducted by trained sensory panelists in order to determine the effect of three different matrices (water, water and flavored rock candy, and water with flavored rock candy and citric acid (pH = 3) at three serving temperatures (10, 45, and 75°C) on the perception of d‐limonene release. Results showed that release of d‐limonene from flavored rock candy with acid citric (pH = 3) at 75°C had the highest perceived sensation whereas the matrix of microcapsule in water at 10°C had the lowest perception. On the other hand, increasing the temperature from 10 to 75°C had significant effects on the release and perception of d‐limonene (p <.05). Headspace gas chromatography–mass spectrophotometry confirmed results from time–intensity sensory evaluation, which indicated that the release of d‐limonene increased in the presence of sucrose and citric acid (pH = 3). [ABSTRACT FROM AUTHOR]

[Display omitted] • The combination of aldehydes and phosvitin was influenced by concentration. • Aldehydes binding to phosvitin resulted in fluorescence quenching. • The α-Helix decreased because of the combination of aldehydes and phosvitin. • Non-covalent force was the main binding forces of phosvitin and aldehydes. • The more contribution of Tyr to interaction was proved by molecular docking. The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography–mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E , Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E , Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E , Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage. [ABSTRACT FROM AUTHOR]

Abstract The objective of the current study was to determine whether biopolymer microgels could be used to encapsulate and control the release of allyl methyl disulfide (AMDS), a lipophilic compound in garlic, which has flavoring, anticancer, antioxidant, and antimicrobial properties. AMDS is a volatile compound that is easily lost during food processing, storage, and preparation, which reduces its desirable functional attributes. In this study, AMDS was loaded into oil-in-water emulsions that were then incorporated into biopolymer microgels. These microgels were fabricated by injecting a mixture of AMDS-loaded lipid droplets and sodium alginate into a calcium ion solution. The impact of microgel properties on the amount of AMDS retained during heating from room temperature to boiling for 30 min was determined to simulate cooking conditions. Encapsulation of AMDS-loaded lipid droplets in microgels delayed flavor release appreciably (3-fold longer). The microgels were also found to remain intact throughout the cooking process. Moreover, flavor retention was improved when an optimum level of lipid droplets (around 15%) were included in the microgels, which was attributed to their impact on flavor partitioning and microgel stability. These results suggest that biopolymer microgels may be useful for controlling flavor release during cooking. Graphical abstract Unlabelled Image Highlights • Calcium alginate microgels were used to encapsulate a model garlic flavor • Release of the model garlic flavor during simulated cooking was measured • Encapsulation appreciably delayed flavor release • The alginate beads remained intact during the boiling process [ABSTRACT FROM AUTHOR]

Abstract Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release. The flavor droplets captured in the gum-base are pushed towards the interface by mastication and are responsible for the subsequent release. The flavor molecules dissolved in the gum-base, released by diffusion, are only responsible for the release at very long time scales. It was found that the oil-water partition constant is an important parameter to explain the flavor release, where hydrophobic components show slower and longer release, while more hydrophilic components show more burst release. Graphical abstract Unlabelled Image Highlights • Initial flavor release is primarily induced due to the washing out of the water phase. • Flavor release at later times is caused by release of oil + flavor droplets during mastication. • Release of flavors through diffusion is negligible. • The hydrophobicity of the flavor compound predicts its release from the chewing gum. • Less than 4% of the flavor is released during a 15 min mastication period. [ABSTRACT FROM AUTHOR]

Flavors, being highly volatile compounds used in various circumstance, often require encapsulation to facilitate their handling and processing. Among different encapsulation strategies, molecular inclusion complexation with cyclodextrins through host-guest interactions is one of the most commonly employed approach. This study focuses on the fabrication of different kinds of flavor/cyclodextrin inclusion complexes and the identification of inclusion regularities, as well as the prediction of encapsulation results based on the chemical structures and oil-water partition coefficients of flavors. Meanwhile, the property characterizations of representative inclusion complexes confirm improvements in sustained release ability and flavors stability. These inclusion complexes have potential applications in the fields of food and tobacco processing. Furthermore, we successfully prepare the inclusion products with stable loading capacities and yields in a 100 L reactor, suggesting the significant potential for industrial-scaled production using the preparation method for flavor/cyclodextrin inclusion complexes outlined in this study. [Display omitted] • This study provides a generic strategy to fabricate flavor/cyclodextrin inclusion complexes. • This work suggests a logP-based method for predicting the formation of flavor/cyclodextrin inclusion complexes. • The inclusion complexes of flavor/cyclodextrin have long-term stability and timely release. • The inclusion complexes of flavor/cyclodextrin are of low solvent residue and high safety. [ABSTRACT FROM AUTHOR]

Abstract: There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. Practical applications: To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods. [ABSTRACT FROM AUTHOR]

Bigels with tunable oral sensation and controlled gastrointestinal digestive profiles are highly demanded in the food industry. A binary hydrogel consisting of different mass ratio of konjac glucomannan to gelatin (φ) was designed to fabricate bigels with stearic acid oleogel. The impacts of φ on the structural, rheological, tribological, flavor release, and delivery properties of bigels were investigated. Structural transition of bigels from hydrogel-in-oleogel to bi-continuous, and then to oleogel-in-hydrogel type, as φ increased from 0.6 to 0.8, and then to 1.0–1.2. Enhanced storage modulus and yield stress were achieved along with the increased φ, while the structure-recovery properties of bigel decreased with increased φ. Under all the tested φ, the viscoelastic modulus and viscosity decreased significantly at oral temperatures but maintained the gel state, and the friction coefficient increased along with the increased φ under high chewing degree. Flexible control over the swelling, the lipid digestion and the release of lipophilic cargos were also observed, with the total release of free fatty acids and quercetin significantly reduced with the increased φ. This study presents a novel manipulation strategy to control oral sensation and gastrointestinal digestive profiles of bigels via tuning the fraction of konjac glucomannan in the binary hydrogel. [ABSTRACT FROM AUTHOR]

Food oral mastication is a highly complicated dynamic process which involves multiple sequential or simultaneous operations. Ethical complication and technical difficulties for oral access make in situ studies of food oral processing highly challenging and, therefore, feasible instrumental techniques are highly desirable in order to be able to conduct food oral processing research in vitro instead. In this work, a newly developed mastication simulator equipped with 3D printed teeth, controlling units, and various probes have been developed. The device is capable of simulating chewing actions by using two step motors controlling transverse and longitudinal movements. The mastication units sits inside an airtight and properly temperature controlled chamber made of aluminum alloy. The chamber has various small ports to allow the addition of artificial saliva and access of probes monitoring of the temperature, conductivity and pH of the collected saliva. Fractured food particles can be collected for size distribution analysis and to quantify the kinetics of food mastication. Conductivity and pH of the collected fluid (artificial saliva + food juice) can be measured as a function of mastication time or chewing cycles. Air inside the chamber can be collected regularly for composition analysis so that the kinetics of aroma release of a food can be monitored during mastication. Nuts and food gels have been used for feasibility tests of the device. Results demonstrate that the current design provides a feasible tool for in vitro oral mastication analysis during food oral processing. • A new mastication simulator has been developed. • The simulator enables close monitoring of mastication process of a solid or soft solid food. • A number of mastication parameters can be measured as a function of mastication cycles. • Measured parameters include saliva pH, saliva conductivity, temperature, aroma release and particle size distribution. • Lab-prepared gels and commercial nuts were tested for feasibility analysis. [ABSTRACT FROM AUTHOR]

The application of headspace-solid phase microextraction (HS-SPME) has been widely used in various fields as a simple and versatile method, yet challenging in quantification. In order to improve the reproducibility in quantification, a mathematical model with its root in psychological modeling and chemical reactor modeling was developed, describing the kinetic behavior of aroma active compounds extracted by SPME from two different food model systems, i.e., a semi-solid food and a liquid food. The model accounted for both adsorption and release of the analytes from SPME fiber, which occurred simultaneously but were counter-directed. The model had four parameters and their estimated values were found to be more reproducible than the direct measurement of the compounds themselves by instrumental analysis. With the relative standard deviations (RSD) of each parameter less than 5% and root mean square error (RMSE) less than 0.15, the model was proved to be a robust one in estimating the release of a wide range of low molecular weight acetates at three environmental temperatures i.e., 30, 40 and 60 °C. More insights of SPME behavior regarding the small molecule analytes were also obtained through the kinetic parameters and the model itself.

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the shearing angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.

In this study, encapsulation systems using lactose/whey protein isolate (WPI) (4:1) or lactose/maltodextrin (MD)/WPI (3:1:1 or 1:3:1) mixtures as wall materials and ethyl butyrate (EB) as core materials were produced by spray drying. Wall material consisting of lactose/WPI (4:1) mixtures had the highest encapsulation efficiency for EB during spray drying, while wall materials consisting of lactose/MD/WPI (1:3:1) mixtures had higher encapsulation efficiency compared to wall materials consisting of lactose/MD/WPI (3:1:1) mixtures. The presence of MD in wall systems delayed the crystallisation of amorphous lactose at 0.54–0.76 a w , which decreased the rate of flavor release from encapsulation systems. Furthermore, the magnitudes of modulus changes for wall systems with higher amount of MD was smaller compared to those with lower amount of MD when water content increased. The addition of MD could increase the stiffness of encapsulation systems and thus, reduce molecular mobility of wall materials. Wall systems consisting with lactose/MD (13–17)/WPI (1:3:1) mixtures and lactose/MD (23–27)/WPI mixtures had higher flavor retention than other wall systems after equilibration at high water activity (≥0.54 a w ). [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the relationship between the influence of sweeteners on the in vivo aroma release from beverages and aroma perceptions. Equi-sweet and lemon-flavored model beverages were prepared using sucrose, acesulfame potassium (ACK), aspartame (ASP) and sucralose. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of the model beverages were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 4 trained panelists, and the relationship between the in vivo aroma release and their aroma perceptions was evaluated. As a result of the sensory evaluation using quantitative descriptive analysis, the lemon-like aroma of the beverage containing ACK was perceived to be significantly weaker, while the green aroma of the beverage containing sucralose and the spicy aroma of the beverages containing ASP and sucralose were perceived as significantly stronger than the other beverages. In contrast, there were no in-mouth odorants showing significant differences in their amounts that were common to the 4 panelists. Therefore, it was found that the sweeteners could have a small impact on the in vivo aroma release from the model beverages. These results suggested that differences in aroma quality of the model beverages by the types of sweeteners could result from factors other than the in vivo aroma release. Furthermore, it is highly likely that the taste-aroma interactions caused by the aroma and taste compounds would be one of the factors having a significant impact on the different aroma perceptions of the beverages containing the different sweeteners. [ABSTRACT FROM AUTHOR]

The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.

The flavor release of two egg albumen foams containing different combinations of polyols and bulking agents was investigated in relation to the physicochemical properties of the foams in comparison to a sugar-containing and a sugar-free reference. The in vitro and in vivo release of four flavor compounds, namely ( Z )-hex-3-en-1-ol, benzaldehyde, ethyl butanoate, and 2-methylpropyl 3-methylbutanoate was investigated using proton-transfer-reaction mass spectrometry (PTR-MS). Foam density was highest for the sugar-free reference (294.5 g L −1 ) and lowest for the sugar-containing protein foam (193.2 g L −1 ), whereas egg albumen foams with combinations of polyols and bulking agents revealed medium foam densities (212.2 g L −1 and 217.9 g L −1 ). Flavor release was affected by foam density to a significantly higher extent than by foam firmness, whereby decreased in vitro and increased in vivo flavor release with increased foam density was observed for all compounds. The flavor release data were also in good agreement with the perceived aroma intensities, supporting the role of texture-flavor interactions in perception. This study highlights the impact that complex interactions of physical and chemical properties have on flavor release, with the egg albumen foams representing complex aerated food matrices commonly used for confectionery products. [ABSTRACT FROM AUTHOR]

Breaking methods have been shown to affect the sensory attributes of tomato paste, including volatile compounds and pectin content. This study aimed to explore the roles of interactions between pectin and aroma active compounds in the flavor release of tomato paste. Based on our results, phenethyl alcohol (PA) was one of the representative aroma active compounds and showed highly negative correlation with pectin content in tomato paste. According to ultraviolet–visible, fluorescence emission spectra and DLS analysis, PA could interact with pectin through hydrophobic and electrostatic interactions. The IGM analysis showed that van der Waals forces played a dominant role in the formation of PA-pectin complexes, which was further confirmed by 1H NMR spectra and MD simulation. Overall, the non-covalent interaction of volatile compounds with pectin remarkably affected their release in tomato paste. These findings provide some insights into methods for improving the sensory quality of tomato paste. [Display omitted] • Volatiles and pectin contents of tomato pastes greatly changed after processing. • PA was one of the representative aroma active compounds in tomato paste. • PA exhibited highly negative correlation with pectin content in tomato paste. • The quenching of PA fluorescence by pectin was based on a static mechanism. • Non-covalent interactions of volatile compounds with pectin affected their release. [ABSTRACT FROM AUTHOR]

[Display omitted] • High internal phase emulsions (HIPE) as fat mimetics based on phytosterol and glycyrrhizic acid (GA) were prepared. • Phytosterol crystals-enriched oil droplets were trapped inside GA fibrillar matrix. • Phytosterol played synergistic role with GA to form double-fiber microstructure. • Controlled-release of lipophilic and hydrophilic meat volatiles was regulated by the microstructure of the HIPE system. Animal fat as the key component of sensory experience impacts texture, juiciness, and aroma pleasantness of meat, which indicates the necessity of designing fat mimetics in meat alternatives. In this study, high internal phase emulsions (HIPE) with tunable flavor release as fat mimetics based on glycyrrhizic acid (GA) and phytosterol were prepared, and the effects of GA and phytosterol concentrations on the microstructural, rheological, and flavor release properties of HIPE were evaluated. Phytosterol crystals-enriched oil droplets were trapped inside the GA fibrillar matrix as stabilizers. HIPE containing higher GA and phytosterol concentrations exhibited smaller droplet size and better viscoelastic attributes. Additionally, phytosterol played a synergistic role with GA to form a double-fiber microstructure at the oil–water interface. This hierarchical microstructure of oil phase, interface and aqueous phase in the HIPE could regulate the release of hydrophilic and lipophilic meat volatiles. HIPE as fat mimetics with unique microstructure have potential applications in meat alternatives. [ABSTRACT FROM AUTHOR]

"Retronasal aroma" refers to the aroma released from food during consumption and traveling through the nose after leaving the mouth. It is closely related to the behavior of odor compounds released from food into the mouth and plays a crucial role in our overall perception of flavor. As a result, research focusing on measuring the behavior of retronasal aroma has gained attention for exploring the relationship between sensory perception and flavor. We attempted to develop a data analysis method that specifically targets a time span of a few seconds to tens of seconds, starting from when food is placed in the mouth during eating and extending to just after swallowing. In this study, we observed a strong correlation between the periodic waveform data derived from performing the third derivative (jerk) on the detection intensity data obtained using a mass spectrometer and the behavior of the detection intensity. Furthermore, by performing a frequency analysis using a fast Fourier transform on the jerk data, it was possible to extract the frequencies that contribute to sensory perception during eating. Furthermore, the reconstructed jerk data derived from the extracted data using the inverse fast Fourier transform provided a clearer explanation of sensory perception during eating. Our algorithm suggests new short-term time-series data applications., (Copyright @ 2023 Takehito Sagawa and Motoshi Sakakura.)

The aim of this study was to investigate the influence of milk on the aroma release and aroma perception of coffee. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of black coffee and milk coffee were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 3 trained panelists. As a result, it was found that the amounts of most in-mouth odorants including the potent odorants in brewed coffee did not significantly differ between the black coffee and milk coffee. However, the amounts of furfuryl methyl sulfide (FMS), difurylmethane, and furfuryl pyrrole exhaled through the nostrils during the consumption of milk coffee were significantly lower than those of the black coffee regardless of the panelist. It has been previously indicated that FMS could result from the methylation of 2-furfurylthioI (FFT), one of the most important potent odorants in brewed coffee. Based on these results, FFT and FMS were added to milk coffee so that the amount of FMS exhaled through the nostrils was about the same as that of black coffee, resulting in improved intensity of the coffee-like aroma quality for the milk coffee. The present results suggested that the significantly decreased intensity of the coffee-like aroma quality might result from decreased aroma release of a few odorants, including FFT, by the addition of milk to the coffee. Moreover, it was inferred that the difference in aroma release of FFT would have an especially significant impact on the perception of coffee-like aroma quality between the black coffee and milk coffee. [ABSTRACT FROM AUTHOR]

Effects of oil droplet coalescence on the release of fruity aroma compounds from milk proteins or a modified starch-based solutions and emulsions were studied by static headspace-gas chromatography. While a coalescence promoter, diglycerol ester of oleic acid decreased the release of relatively hydrophobic ethyl pentanoate and ethyl hexanoate from sodium caseinate solution due to incorporation of the flavor compounds into the vesicles formed in the solution, the other coalescence promoter, an amylase did not significantly affect the flavor release from modified starch solution. For emulsions, the release of the hydrophobic flavor compounds was generally decreased as compared to the solutions, indicating that flavor compounds used in this research tend to dissolve into the dispersed oil phase. Coalescence of oil droplets was successfully induced by the coalescence promoters under static conditions. Evaluation of the flavor release from the emulsions exhibiting coalescence revealed that oil droplet coalescence does not necessarily affect the flavor release from oil-in-water emulsions. [ABSTRACT FROM AUTHOR]

A flavor precursor α-ionyl-β- d-glucoside (IG) was synthesized by Koenigs-Knorr method, and its structure was characterized by proton nuclear magnetic resonance spectroscopy, Fourier transform-infrared spectroscopy, and electro spray ionization mass spectroscopy (MS). Thermal degradation behaviors of the intermediate α-ionyl-tetra- O-acetyl-β- d-glucoside (IAG) and IG were analyzed by thermogravimetry and online pyrolysis (Py)-gas chromatography-MS. Flavor release property of IG was investigated with cigarettes as the carrier. The results indicated that fracture temperature of glycosidic bond was about 200 °C for IAG, and was about 190 °C for IG. Py of IAG and IG could generate several aroma compounds such as megastigmatriene, α-ionol, α-ionone, and 3-oxo-α-ionol. IG added in cigarettes could be pyrolyzed to release α-ionol, α-ionone, and 3-oxo-α-ionone, and increase the release amount of megastigmatrienone in mainstream smoke during smoking. The release amount of characteristic flavor components in mainstream smoke remain stable after the cigarette sample with IG placed in standard condition for 30 days, and there was no significant difference in the single puff release amounts, which confirmed the flavor release stability and uniformity of IG under heating treatment. [ABSTRACT FROM AUTHOR]

The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5'-nucleotides, organic acids, and Na + . Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly ( p  < 0.05) during the initial stage of oral processing. There is no significant difference in microstructure, texture, and particle size of meat bolus. The top fifteen differential lipids which including eight phospholipids in all processed samples significantly ( p  < 0.05) correlated with the flavor release. A total of 589 differential proteins were detected in three samples with different chewing times (0, 12, and 30 s). Analysis of the correlations between odorants and 19 differential proteins was performed. Enriched pathways including fatty acid degradation, valine, leucine and isoleucine degradation, glycine, serine and threonine metabolism, and arachidonic acid metabolism were associated with flavor release during oral processing. This study aimed to investigate potential links between flavor release and biological processes during oral processing from a proteomics perspective., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 The Author(s).)

The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria. The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria. [ABSTRACT FROM AUTHOR]