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Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat

Authors :
Nicolas Antille
Chahan Yeretzian
Deborah D. Roberts
Christian Lindinger
Philippe Pollien
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.

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+