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Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat
- Source :
- Journal of Agricultural and Food Chemistry. 51:3636-3642
- Publication Year :
- 2003
- Publisher :
- American Chemical Society (ACS), 2003.
-
Abstract
- The goal of this study was to better understand the correspondence between sensory perception and in-nose compound concentration. Five aroma compounds at three different concentrations increasing by factors of 4 were added to four matrixes (water, skim milk, 2.7% fat milk, and 3.8% fat milk). These were evaluated by nosespace analysis with detection by proton transfer reaction mass spectrometry (PTR-MS), using five panellists. These same panellists evaluated the perceived intensity of each compound in the matrixes at the three concentrations. PTR-MS quantification found that the percent released from an aqueous solution swallowed immediately was between 0.1 and 0.6%, depending on the compound. The nosespace and sensory results showed the expected effect of fat on release, where lipophilic compounds showed reductions in release as fat content increases. The effect is less than that observed in headspace studies. A general correlation between nosespace concentration and sensory intensity ratings was found. However, examples of perceptual masking were found where higher fat milks showed reductions in aroma compound intensity ratings, even if the nosespace concentrations were the same.
- Subjects :
- food.ingredient
Solid-phase microextraction
Mass Spectrometry
Absorption
Random Allocation
chemistry.chemical_compound
food
Skimmed milk
Animals
Humans
Aroma compound
Proton-transfer-reaction mass spectrometry
Aroma
Flavor
Sensory
Chromatography
biology
food and beverages
General Chemistry
Lipid Metabolism
biology.organism_classification
Dietary Fats
Lipids
Headspace
Partition coefficient
Milk
chemistry
Fat
Nosespace
Taste
Odorants
Volatilization
General Agricultural and Biological Sciences
664: Lebensmitteltechnologie
Quantitative analysis (chemistry)
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 51
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....4f8702b3ee865a61d5d275d0fca44133
- Full Text :
- https://doi.org/10.1021/jf026230+