Article
Chemistry, Applied
Dongsheng Luo, Xin Pan, Wentao Zhang, Shuang Bi, Jihong Wu
Summary: The study found that treatment with glucose oxidase (GOD) can improve the aroma quality of melon juice by inhibiting the release of cooked off-odor components and reducing the loss of characteristic odor compounds. This is achieved through the oxidation and hydrophobic effects of the reaction products (hydrogen peroxide and gluconic acid) of GOD treatment, which also suppress Maillard reactions, degradation, and oxidation reactions to maintain the characteristic odor attributes.
Article
Food Science & Technology
Verena Gruneis, Kerstin Schweiger, Claudia Galassi, Corinna M. Karl, Julia Treml, Jakob P. Ley, Jurgen Konig, Gerhard E. Krammer, Veronika Somoza, Barbara Lieder
Summary: The study found that the structure of the carbohydrate has a stronger impact on the regulation of blood glucose levels than the perceived sweetness, especially when using the sweet taste inhibitor lactisole.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Acoustics
Fakhreddin Salehi, Helia Razavi Kamran, Kimia Goharpour
Summary: In this study, ultrasonic pre-treatment and edible coating treatment were used to optimize osmosis dehydration of grapefruit slices. The process parameters, including sonication pre-treatment time, xanthan-gum-based edible coating, and sucrose concentration, were examined and optimized. The experimental data showed that the weight reduction, moisture loss, sucrose absorption, and shrinkage of the grapefruit slices were affected by the sonication time, sucrose concentration, and xanthan levels.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Collins Ogutu, Sylvia Cherono, Charmaine Ntini, Lu Wang, Yuepeng Han
Summary: This study compared cultivated and wild coffee beans in Kenya and found that the improved flavor of commercial varieties is associated with increased accumulation of trigonelline and sucrose, and decreased accumulation of caffeine and chlorogenic acid. Trigonelline is considered one of the main flavor precursors.
Article
Food Science & Technology
Jiawen Duan, Shiqi Yang, Honghua Li, Dan Qin, Yi Shen, Hehe Li, Jinyuan Sun, Fuping Zheng, Baoguo Sun
Summary: Soy sauce aroma type baijiu (SSAB) is characterized by its unique flavor profile, but the key aroma compounds have not been identified. This study offers insights for the analysis of these compounds and lays a theoretical foundation for enhancing the quality of SSAB.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xueqian Su, Yixiang Xu, Zhiyuan Xu, Ken Hurley, Yiming Feng, Yun Yin
Summary: In this study, CAPSUL (R), a modified food starch, was used to encapsulate hop essential oil (HEO) through spray drying. The resulting microcapsules demonstrated favorable physicochemical properties and release performance, significantly enhancing and stabilizing the aroma of non-alcoholic hop tea products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Christine F. Thomas, Jana Ritter, Nicole Mayer, Ann-Kathrin Nedele, Yanyan Zhang, Joerg Hinrichs
Summary: This study aimed to investigate the effect of foaming on aroma release, and found that highly hydrophobic aroma compounds were released more from the foamed matrix, while compounds of intermediate hydrophobicity were released more from the unfoamed matrix. This effect was independent of foam collapse and persisted for hours.
Review
Food Science & Technology
Dandan Pu, Yimeng Shan, Juan Wang, Baoguo Sun, Youqiang Xu, Wangang Zhang, Yuyu Zhang
Summary: The dynamic and complex characteristics of the oral environment pose challenges for controlling aroma release during food consumption and require better design of food sensory quality. Individual variance is a key factor in aroma release and perception. Developing an intelligent chewing simulator and focusing on key odorants perceived from the retronasal cavity are important research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Martijn Weterings, Igor Bodnar, Remko M. Boom, Michael Beyrer
Summary: We have developed a new methodology for measuring aroma release and investigated the impact of mass transfer coefficients on aroma release. The results show that the mass transfer coefficient for the liquid phase follows a power law relation with agitation and the overall aroma release is influenced by factors such as thermodynamic equilibrium partition coefficient and mass transfer coefficients for the liquid and gas phases. This methodology is important for understanding aroma release in real life and speeding up new product development.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Katy Su, Marine Brunet, Daniel Festring, Charfedinne Ayed, Tim Foster, Ian Fisk
Summary: Microstructure design of protein-polysaccharide phase separated gels can affect aroma release, and addition of sucrose can impact phase separation, flavor distribution, and aroma release in food products.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Hatsue Moritaka, Ayako Itazu, Yoshiyuki Okamura, Masako Fuwa, Miki Ishihara, Katsuyoshi Nishinari
Summary: Experiments were conducted to collect aroma compounds in the mouth through one nostril. Different molecular weights of agarose gels and various aroma compounds were used as samples. The release rate of aroma compounds was investigated with the number of chewing cycles and the type of agarose gel. The results showed that the release value increased with more chewing cycles, and the effect varied depending on the molecular weight of the agarose gel.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Tiantian Tian, Junyong Sun, Dianhui Wu, Jianbo Xiao, Jian Lu
Summary: This study aimed to identify taste-active compounds and aroma-active compounds in greengage wines from different regions, and established a predictive model for their sensory properties. It was found that specific compounds contribute significantly to the characteristic taste and flavor of greengage wine, providing new insights into the relationship between chemistry and wine sensory attributes.
Article
Food Science & Technology
Maria Perez-Jimenez, Carolina Munoz-Gonzalez, Maria Angeles Pozo-Bayon
Summary: The study investigates the oral release behavior of wine aroma compounds using an in-mouth headspace sorptive extraction procedure. Results show that different chemical classes of aroma compounds exhibit distinct trends in oral release behavior. Esters and linear alcohols show rapid losses in the mouth with low oral persistence, while terpenes, lactones, and C-13 norisoprenoids demonstrate more stable release patterns and higher oral persistence.
Article
Food Science & Technology
Zuobing Xiao, Xinyi Jiang, Yunwei Niu
Summary: This study explored the interaction between sweet protein and aroma for the first time, and found its impact on the flavor of fruit juice. Through the analysis of volatile substances, adsorption capacity, and ultraviolet spectrum, the study results showed that sweet protein interacts with some volatile compounds, mainly through hydrophobic, hydrogen bonds, and electrostatic interactions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Marion Emorine, Chantal Septier, Christophe Martin, Sylvie Cordelle, Etienne Semon, Thierry Thomas-Danguin, Christian Salles
Summary: Strategies have been developed to reduce salt content in food products in response to the negative effects of salt overconsumption on health. The study combined two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds in cream-based snacks. Concentrating salt in the outer layer of a multilayer product was found to be the optimal solution for taste intensity. The heterogeneous salt distribution decreased aroma compound release and aroma intensity in different ways based on the distribution of salt and added aroma in the food matrix.