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Aroma
Kinds of Aroma Terms modified by Aroma Selected AbstractsSENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS,JOURNAL OF SENSORY STUDIES, Issue 1 2004SUNTAREE VARA-UBOL ABSTRACT The sensory characteristic "beany" is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1-10 ppm. [source] EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMAJOURNAL OF SENSORY STUDIES, Issue 4 2002J.-X. GUINARD ABSTRACT We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory-specific satiety. In a first experiment, 35 young, normal-weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch-flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon-flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon-flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma. [source] INFLUENCE OF GLASS SHAPE ON WINE AROMAJOURNAL OF SENSORY STUDIES, Issue 1 2002J.F. DELWICHE ABSTRACT Differences in the physical shape of glasses could potentially influence proportions of aromatic compounds trapped in the headspace of a wine glass, altering the perception of a wine. Blindfolded, naïve subjects assessed the aroma of a California Cabernet Sauvignon presented in 4 different glasses. Two of these were from a speciality line of crystal wine glasses, one designed for Chardonnay, the other for Bordeaux/Cabernet Sauvignon. A restaurant-style wine glass and a leaded crystal goblet were the remaining vessels used. The nonexpert judges assessed wine aroma for total intensity, fruitiness, vinegariness, oakiness, and mustiness, as well as liking. The only significant difference found in the aroma intensity ratings was for the Bordeaux glass, which was rated as having a significantly lower total intensity than the other three glasses. However, several significant correlations were found between the attribute intensity ratings and physical characteristics of the glasses. This suggests that the glass does have a limited, but subtle, impact upon the olfactory experience of wines. [source] Effect of fermentation on free and bound volatile compounds of orange juiceFLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2009Gang Fan Abstract Aroma is one of the most important attributes of orange wine quality. The volatile compounds in orange wine mainly derive from oranges, yeast fermentation and compounds released from odourless glycosidic precursors present in the orange. In this study, free volatile compounds in orange juice and wine made from Citrus sinensis (L). Osbeck cv. Washington Sanguine were analysed by SPME-GC,MS. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolysed by almond , -glucosidase. Totals of 31 and 19 free volatiles were identified in orange juice and wines, respectively. Terpenes were the most abundant compounds in orange juice, while esters were quantitatively the dominant group in orange wine and most of them were compounds newly formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate. In total, 11 and three released bound volatiles were found in orange juice and wine, respectively, and most of them were not found in free form. Only ethyl 3-hydroxyhexanoate and cis -carveol were found present in both the free and bound forms of orange juice. Copyright © 2009 John Wiley & Sons, Ltd. [source] Aroma of minor tropical fruitsFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2005M. R. B. Franco Abstract Publications on the volatile composition of some minor tropical fruits, i.e. acerola, cupuaçu, soursop, bacuri, genipap, umbu-cajá, araçá-boi, camu-camu, umbu, murici and cashew apple, are reviewed. Differences observed in the volatile composition of a same fruit could be due to the methodology and[sol ]or to different cultivars or geographical regions. Bound volatiles can also be liberated during the extraction procedures under drastic conditions. Copyright © 2005 John Wiley & Sons. Ltd. [source] Aroma, touch and well-being: following the mind to wellnessINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 3 2004J. C. Brahms Fragrances have been used since ancient times to deliver a variety of benefits. The term aromatherapy was first coined in the 1920s by a French chemist named Rene-Maurice Gattefossé, referring specifically to the use of natural fragrance essential oils to treat injury and disease. More recently, the discovery that touch is an important part of healthy human development has led to a greater understanding of its role as an essential part of maintaining wellness. With the growing mainstream acceptance of holistic health care, herbal remedies and nutraceuticals, aromatherapy has become much more broadly defined to include benefits which are strictly cosmetic in nature. Today, a variety of products ranging from candles to dish-washing liquids are marketed with ,aromatherapy' benefits. Although there is no legal definition of aromatherapy in the U.S.A., specific claims can affect whether a product is considered a cosmetic or a pharmaceutical. Outside of the U.S.A., the term aromatherapy itself has very specific connotations which can affect the regulatory status of potential product introductions. In recent years, a number of new tools such as psychophysical measures and brain imaging techniques have greatly enhanced our knowledge of how touch and aromas are interpreted by the mind and body. This symposium will review the current state of our understanding in this area with the objective of providing a clearer understanding of the sometimes subtle differences of the role of fragrance and touch in maintaining well-being and enhancing personal attractiveness vs. those which are pharmacological in nature. [source] Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple JuiceJOURNAL OF FOOD SCIENCE, Issue 4 2005Thomas A. Eisele ABSTRACT: Alicyclobacillus acidoterrestris can produce sufficient guaiacol (methoxyphenol), a metabolic by-product of the bacterium, in apple juice to cause a detectable taint characterized by an antiseptic off-odor or distinct medicinal flavor and lingering aftertaste. Bacterial spoilage may not be visibly detectable. The objective of this study was to determine the best estimate threshold (BET) for detection of guaiacol in water and commercial pasteurized apple juice from concentrate using the forced-choice ascending concentration method of limits with an experienced 17-member sensory panel. The mean BET for aroma detection of guaiacol in water and apple juice was 0.48 ppb and 0.91 ppb, respectively. The mean BET for taste detection of guaiacol in water and apple juice was 0.17 ppb and 0.24 ppb, respectively. Individual aroma BET values ranged from 0.06 ppb to 4.71 ppb guaiacol in water and 0.17 ppb to 4.71 ppb for guaiacol in apple juice. Individual taste BET values ranged from 0.01 ppb to 4.71 ppb for guaiacol in water and apple juice. The taste BET was equal to or lower than the aroma BET for guaiacol in both water and apple juice for all panelists. There was about a 500-fold range in guaiacol taste detection between panelists, with some individuals exhibiting a BET value as low as 10 ppt (trillion). The information should be useful for developing quality assurance sensory methodology to evaluate potential apple juice flavor spoilage by Alicyclobacillus spp. [source] Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in GreeceJOURNAL OF FOOD SCIENCE, Issue 1 2002S. Karagiannis ABSTRACT: Musts from 3 grape varieties were used to elucidate the effect of the presence of grape solids in must on the volatile composition of the resultant white wines. Volatile compounds were analyzed by GC/MS and GC/FPD except H2S, which was measured spectrophotometrically. Increasing quantities of grape insoluble material decreased the substances that enhanced aroma of Savatiano and Batiki wines. Simultaneously, the levels of compounds that degrade wine aroma, when formed in large amounts, were increased. However, in Muscat of Hamburg wines, the levels of some volatiles were not influenced by must turbidity in the same way as in wines of the other cultivars. [source] The Reliable Beauty of Aroma: Staples of Food and Cultural Production among Italian-Australians,THE AUSTRALIAN JOURNAL OF ANTHROPOLOGY, Issue 1 2004Roberta James This paper takes an ethnographic journey into Italian-Australian cultural production through an examination of the Italian term for both the flavour and taste of herbs, aroma. Here, I explore the ways in which staple foods and their commensalities engender staple cultural production without necessarily overdetermining the culture produced. Taking the material indeterminacy of culture as a theoretical starting point, I argue that this is the reliable beauty of aroma as well as is its capacity to capture the realities of culture as lived experience. When culture is approached from this direction, stature is returned to ethnographic subjects as people living lives rather than as automatons of cultural form. From this vantage, a theoretical preoccupation with order and structure may be seen to hinder rather than enhance an apprehension of ethnographic fact. [source] Lebensmittelverpackungen: Alltäglich und doch unscheinbarCHEMIE IN UNSERER ZEIT (CHIUZ), Issue 2 2007Frank Welle Dr. Abstract Fast alle Lebensmittel werden heute in Verpackungen angeboten. Damit das Aroma des Lebensmittels auch beim Verbraucher ankommt, müssen Verpackungen optimal auf die abgefüllten Lebensmittel abgestimmt sein. Mit speziellen Verbundfolien, Additiven, Sauerstoff- und Lichtbarrieren werden Verpackungen auf die Lebensmittelgruppen abgestimmt. Mit "Aktiven und Intelligenten Verpackungen" wird weiterhin versucht, aktiv die Schlüsselparameter des Qualitätserhalts zu beeinflussen sowie den Lebensweg des verpackten Lebensmittels aufzuzeigen. All diese Entwicklungen dienen dazu, frische Lebensmittel mit einer langen Haltbarkeit und einem hohen Genusswert auf den Markt zu bringen. Almost all foods are nowadays sold in packaging. In order for the aroma and taste of foods to be fully experienced by consumers, packaging systems must be optimally designed for specific types of foods. This is achieved using special laminated films, additives, oxygen barriers and light barriers. "Active and intelligent packaging systems" are also being employed to actively influence key parameters for quality stability and to monitor the life cycle of packaged foods. All these developments are allowing fresh foods with a long shelf-life and high nutritional and enjoyment value to be sold in the marketplace. [source] Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law ExponentsJOURNAL OF FOOD SCIENCE, Issue 4 2008A.J. Pham ABSTRACT:, The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples. [source] High-throughput multiplex microsatellite marker assay for detection and quantification of adulteration in Basmati rice (Oryza sativa)ELECTROPHORESIS, Issue 14 2007Sunil Archak Abstract Basmati rice is a very special type of aromatic rice known world-wide for its extra long grains and pleasant and distinct aroma. Traditional Basmati rice cultivars, confined to Indo-Gangetic regions of the Indian subcontinent, are often reported to be adulterated with crossbred Basmati varieties and long-grain non-Basmati varieties in the export market. At present, there is no commercial scale technology to reliably detect adulteration. We report here a CE-based multiplex microsatellite marker assay for detection as well as quantification of adulteration in Basmati rice samples. The single-tube assay multiplexes eight microsatellite loci to generate variety-specific allele profiles that can detect adulteration from 1% upwards. The protocol also incorporates a quantitative-competitive PCR-based analysis for quantification of adulteration. Accuracy of quantification has been shown to be ±1.5%. The experiments used to develop and validate the methodology are described. [source] Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strainsFEMS MICROBIOLOGY LETTERS, Issue 2 2004Kate S. Howell Abstract The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation. [source] Aroma-impact compounds in Lysimachia foenum-graecum extractsFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2009Na Shu Abstract Two different extraction methods were used to obtain representative extracts from stems and leaves of Lysimachia foenum-graecum, a Chinese plant with a smoky, spicy, green, woody and caramel aroma. An extract was obtained by steam distillation followed by pentane back-extraction. Plants were also extracted with dichloromethane, and the non-volatile compounds were separated from volatiles by high-vacuum distillation (SAFE). Compared to the steam distillate extract, the SAFE-distilled extract was judged to be more similar to the aroma of the starting materials. The aroma-impact compounds of the SAFE extract were then determined using multidimensional GC. From the detection frequencies and the intensities of the peaks, 47 peaks with odour-activity were determined, using an adaptation of the GC,SNIFF method, to have an impact on the overall aroma of the extract. Fifty-four compounds responsible for the peaks presenting odour-activity were identified from mass spectral data, retention indices, olfactory character and co-injection of authentic standards. Copyright © 2008 John Wiley & Sons, Ltd. [source] Odour-active compounds of Jinhua hamFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2008Huanlu Song Abstract Using DHS, SAFE, GC,O and GC,MS, the odour-active compounds of Jinhua ham were identified and ranked according their odour potencies. For DHS, the ham powder was purged with a nitrogen stream at a flow rate of 50 ml/min for 25 min, 5 min and 1 min, respectively. The effluent of sample headspace was trapped by a Tenax tube, which was placed onto the vessel for GC,O. The most important odorants (FD factor = 125) in Jinhua ham headspace were ethyl 2-methylbutanoate/ethyl 3-methylbutanoate, hexanal, 1-hexen-3-one, 1-octen-3-one, 2-acetyl-1-pyrroline and 2-methoxyphenol, followed by the following odorants (FD factor = 25): 3-methyl butanal, dimethyl trisulphide, 1-nonen-3-one, butanoic acid, phenylacetaldehyde, 3-methylbutanoic acid, 2-methyl(3-methyldithio)furan, , -nonalctone and 4-methylphenol (p -cresol). For SAFE, the ham powder was extracted with diethyl ether, distilled by SAFE and then separated into neutral/basic and acidic fractions. Both fractions were subjected to AEDA. The relatively high-odour impact compounds (Log3FD Factor ,5) of the N/B fraction of SAFE extract of Jinhua ham were 1-octen-one, ethyl 3-methylbutanoate, methional, phenylacetaldehyde, 2-phenylethanol, (E)-4,5-epoxy-(E)-decenal, p -cresol (4-methylphenol); 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, decanal, (E,Z)-2,6-nonadienal and (E,E)-decadienal. The important odorants of the Ac fraction of SAFE extract of Jinhua ham were butanoic acid, 3-methylbutanoic acid, hexanoic acid, phenylacetic acid and an unknown. It was shown that the aroma of Jinhua ham consisted of a variety of compounds having different odour properties; a single compound could not characterize the aroma of Jinhua ham. Copyright © 2008 John Wiley & Sons, Ltd. [source] Encapsulation and release of a fluorescent probe, khusimyl dansylate, obtained from vetiver oil by complex coacervationFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2008A. S. Prata Abstract The essential oil of vetiver [Vetiveria zizanoides (L.) Nash ex. Small] is widely used in the perfume industry, owing to its pleasant, long-lasting, woody aroma. If this substance can be encapsulated in microparticles so that its release can be controlled, the effective duration of its properties should be extended for a much longer period of time. The present study was thus designed to investigate the encapsulation of this vetiver essential oil in microparticles. Since the detection of the effective release of such a complex mixture from these microparticles into the receiving medium can be problematic, an identifiable probe can be released with it to facilitate evaluation of the progression of the release process. Zizanoic acid is one of the compounds found in vetiver oil which depreciates its sensorial quality. This acid was thus extracted and reduced to the corresponding alcohol, khusimol, which was combined with dansyl chloride to form a fluorescent ester, khusimyl dansylate (KD). The vetiver oil and the fluorescent probe were then encapsulated (100:1) in microparticles produced by the complex coacervation of gum Arabic and gelatin. The microparticles showed spherical shape, multinuclear distribution of the core material and high encapsulation efficiency (95%). Two versions of these microparticles, moist and freeze-dried ones, were tested for the release of the KD into an ethanol medium. The moist particles released the whole KD after 5 h, although only 80% of the fluorescent probe was released with the freeze-dried microparticles at that time, probably due to the constriction caused by freeze-drying. The release of the components of vetiver oil, under the same experimental conditions, was followed, in parallel, by gas chromatography and the results obtained were compared and discussed. Copyright © 2007 John Wiley & Sons, Ltd. [source] Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plantsFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2007M. Consuelo Díaz-Maroto Abstract The composition of volatile oil extracts of pennyroyal (Mentha pulegium L.) plants was investigated by gas chromatography,mass spectrometry. Those volatiles responsible for the characteristic minty and pungent aroma of this plant were determined by gas chromatography,olfactometry. Volatile oil extracts were found to be rich in oxygenated monoterpenes, mainly pulegone and piperitone oxide, followed by isopulegol, piperitone and piperitenone. Major monoterpenes hydrocarbons were limonene and , -pinene, while sesquiterpenoids were detected in low levels. With respect to the aroma characteristics, pulegone was found to have an intense mint, balsamic and pungent aroma. Other compounds with minty notes were isopulegone, piperitol and 1,8-cineole. Copyright © 2006 John Wiley & Sons, Ltd. [source] The study of the aroma profile characteristics of durian pulp during storage by the combination sampling method coupled with GC,MSFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2007Zhuo-Min Zhang Abstract In this study, a combination sampling method, including headspace solid-phase micro-extraction (HSSPME), simultaneous distillation extraction (SDE) and steam distillation (SD), were used to study the aroma profile characteristics of durian (Durio zibethinus Murr.) pulp during storage, followed by gas chromatography,mass spectrometric (GC,MS) detection; 26 and 22 aroma volatiles of fresh and deteriorated durian pulps were identified according to different degrees of certainty. Volatile esters were identified as the main aromatic components of durian pulp. Most ethyl esters reduced in concentration during storage, whereas the methyl, propyl and butyl esters increased. Different aroma profile characteristics at the fresh and deteriorated storage phases obtained by HSSPME were specified by principal component analysis (PCA). Five typical aroma volatiles contributing greatly to the difference of aroma profile characteristics of durian pulp at the fresh and deteriorated storage phases were distilled by common model strategy. These compounds are potential bio-markers for durian degradation, but further study is needed. Tentative results suggest that combining HSSPME with conventional volatile isolation methods would yield more representative data on changes in the aroma of durian pulp during storage. Copyright © 2006 John Wiley & Sons, Ltd. [source] Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, SpainFLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2006S. Zamúz Abstract White wines experimentally produced from the white grape variety Albariño from three different areas from Rias Baixas AOC, north-western Spain, have been analysed in this study. The contents of terpenes, C13 -norisoprenoids, alcohols, acetates and ethyl esters were determined by GC,MS. The Albariño wines from O Rosal are characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters; and wines of Condado do Tea show the highest concentrations of C13 -norisoprenids, principally due to the ,-ionone. Two principal components accounting for 90.7% of the total variance were calculated by means of a principal components analysis (PCA), and the graphical representation of these two components allows grouping the wines according their respective origins. Volatile compounds with fruity and floral odours showed the highest odour activity values, contributing in a great measure to the aroma of Albariño wines. Copyright © 2006 John Wiley & Sons, Ltd. [source] Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysisFLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2005Susumu Ishizaki Abstract In an investigation of roasted shrimp odour adsorbed by Tenax TA during the roasting of sun-dried sakuraebi (Sergia lucens Hansen), 31 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by GC,MS analysis. Among these odorants, the following six contributed to roasted shrimp aroma, with high flavour dilution (FD) factors: methanethiol (sulphury); 1-pyrroline (shrimp meat-like); N -(2,-methylbutyl)pyrrolidine (roasted seafood-like); N -(3,-methylbutyl)pyrrolidine (roasted seafood-like); methyl isopropyl disulphide (roasted shrimp meat-like); 3-methylpyridine (fishy, green). Copyright © 2005 John Wiley & Sons, Ltd. [source] Chemical composition and olfactory characterization of essential oils of fruits and seeds of African pear (Dacryodes edulis (G. Don) H. J. Lam) from CameroonFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2005Leopold Jirovetz Abstract The composition of the essential oil of Dacryodes edulis (G. Don) H. J. Lam (Burseraceae) fruits and seeds from Cameroon were investigated by gas chromatographic,spectroscopic (GC,FID and GC,MS) and olfactory methods to identify those volatiles responsible for the characteristic aroma of this commonly known African pear. Monoterpenes, such as , -pinene (fruits/seeds: 22.3/21.5%), , -pinene (13.7/19.7%), limonene (7.2/27.5%) and , -phellandrene (10.8/12.1%) were found to be main compounds of these essential oils. A correlation of the identi,ed constituents of the two essential oils of African pear from Cameroon with their single odour impressions is also given. Copyright © 2004 John Wiley & Sons, Ltd. [source] Solid-phase aroma concentrate extraction (SPACEÔ ): a new headspace technique for more sensitive analysis of volatilesFLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2004Masashi Ishikawa Abstract The SPACEÔ (solid-phase aroma concentrate extraction) method is a modi,ed version of the SPME (solid-phase micro extraction) technique for headspace analysis, with increased area of the adsorbent to enable more sensitive analysis of volatiles. The SPACEÔ rod used in the technique is fabricated from stainless steel coated with an adsorbent mixture, consisting mainly of a graphite carbon. Initially, the SPACEÔ rod is ,xed in the head of a closed ,ask, where it adsorbs the aroma. Next, the rod is thermally desorbed on-line with a high-resolution gas chromatography,mass spectrometer (HRGC,MS). In the present experiments, SPACEÔ sampling reproducibility was determined by analysing a standard mixture and roasted coffee beans. The SPACEÔ rod collected the analytes with good reproducibility, with the exception of high polar compounds. Similar analyses of coffee powder were performed by SPME and other methods for comparison with the SPACEÔ method. The SPACEÔ method proved to have superior capabilities with high concentrations, and it produced a well-balanced chromatogram. Copyright © 2004 John Wiley & Sons, Ltd. [source] Coffee ,avour: an overviewFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2004Roberto A. Buffo Abstract This paper is a concise review of the research on coffee ,avour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non-volatile components generated by the process and the chemical reactions responsible for their formation. Volatile compounds signi,cant on the determination of coffee aroma are given according to the most recent research. Finally, the paper discusses the chemical indexes used over the years to characterize coffee ,avour deterioration and estimation of shelf-life. Copyright © 2004 John Wiley & Sons, Ltd. [source] Volatile constituents of fruits of Garcinia dulcis Kurz. from CubaFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2003Jorge Pino Abstract The volatile constituents of rata fruits (Garcinia dulcis Kurz.) growing in Cuba were analysed by GC,MS. Ninety compounds were identi,ed in the aroma concentrate, of which linalool, , -terpineol and hexadecanoic acid were found to be the major constituents. Copyright © 2003 John Wiley & Sons, Ltd. [source] Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography,olfactometryFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2003Mary G. Chisholm Abstract Gas chromatography,olfactometry (GC,O), gas chromatography,mass spectrometry (GC,MS) and preparative column chromatography were used to identify the key odorants present in laboratory-extracted clementine oil from Spain. Almost 50 odorants were identi,ed using GC,O, many of which were unsaturated aldehydes with high odour spectrum values (OSV). , - and , -sinensal, trans -4,5-epoxy-(E)-2-decanal, (E,Z)-2,6-dodecadienal and linalool were found to dominate clementine oil aroma. Enrichment of the oxygenates using preparative column chromatography provided further identi,cation of a total of 50 aldehydes, not all of which were present in the oil at concentrations high enough to produce a response using GC,O. Aldehydes contributed approximately 80% of the total aroma of clementine oil. New odorants not previously reported in clementine oil include many unsaturated aldehydes, trans -4,5-epoxy-(E)-2-decenal, trans -4,5-epoxy-(E)-2-dodecenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 3-hydroxy-4,5-dimethyl-3(2H)-furanone (sotolon) and 1,8-cineole. No single odorant emerged as being characteristic of clementine oil aroma. Copyright © 2003 John Wiley & Sons, Ltd. [source] Isolation and characterization of several aromatic sesquiterpenes from Commiphora myrrhaFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2003Nanqun Zhu Abstract The puri,cation and structure characterization of seven aromatic sesquiterpenes from scented Commiphora myrrha are reported. Their structures were determined on the basis of spectral data, especially of NMR evidence. Among them, compound 1 is a new furanosesquiterpene and compound 2 is identi,ed as a new natural aroma found in Commiphora spp. All compounds except 4 were isolated, for the ,rst time, from Commiphora myrrha. Copyright © 2003 John Wiley & Sons, Ltd. [source] Determination of the aroma impact compounds in heated sweet cream butterFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2003D. G. Peterson Abstract This study was conducted to determine which volatile compounds are primarily responsible for the aroma of heated sweet cream butter. Static headspace analysis was used for aroma isolation and gas chromatography,olfactometry (GC,O) for the selection of odour-active components. Quanti,cation of selected odourants was done via purge and trap-GC/mass spectrometry (MS). Nineteen odour-active compounds were detected in the headspace (static) of heated butter (hydrogen sulphide, methanethiol, acetaldehyde, 2,3-butanedione, 1-hexen-3-one, butanoic acid, 3-methylbutanoic acid, 2-heptanone, methional, dimethyl trisulphide, 1-octen-3-one, hexanoic acid, furaneol, , -hexanolactone, nonanal, (E)-2-nonenal, , -octanolactone, skatole and , -decanolactone). Aroma recombination studies followed by sensory analysis indicated that the aroma of our heated butter model was rated the same (similarity) as a heated commercial butter (obtained from local market) in comparison to a heated freshly manufactured butter. The aroma of a heated commercial unsalted butter and a heated butter aroma model of Budin 1 also were signi,cantly less similar than the aroma of our heated butter model in comparison to a heated freshly manufactured butter. Copyright © 2003 John Wiley & Sons, Ltd. [source] Production and sensory characteristics of flavoured soymilk samplesINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003Christina Antwiwaa Nti Abstract The sensory quality characteristics of four flavoured soymilk samples including vanilla, banana, coffee and chocolate were evaluated at varying concentrations of the flavour. This was done to establish the most acceptable flavour and desired concentration for commercial production of soymilk and also to facilitate increased consumption of soymilk for improved nutrition. Hot extraction of the milk from blanched soybeans was achieved by blending in hot water and sieving through muslin cloth. Different concentration levels of the flavours being assessed, namely chocolate, coffee, vanilla and banana, were added. Consumer preference for the various samples was assessed using a nine-point hedonic scale. Addition of flavours was found to improve the sensory characteristics and consumer preference of soymilk. Colour, taste, aroma, mouthfeel and hence overall acceptability of the soymilk samples were improved significantly by the addition of vanilla, banana, coffee and chocolate flavours. The maximum concentrations of the individual flavours for optimal sensory impact were established. Based on the results, the following flavour concentrations are recommended per 100 ml of soymilk: 0.03% vanilla, 0.01% banana, 1.5% coffee and 4% chocolate. [source] A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in TunisiaINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2010OLFA SAMET-BALI Traditional Tunisian Leben (TL) was produced according to the traditional method. Physicochemical and microbiological characteristics and major aromatic compounds were studied and compared to industrial Leben (IL) and experimental Leben (EL). The results show a decrease in lactose content and pH value and an increase in lactic acid during spontaneous fermentation. TL and EL were characterised by higher protein, lactose and ash contents but were less fatty and acidic than IL. Lactic acid bacteria (LAB) and yeasts present in TL were responsible for lactic acid fermentation and aroma development. The LAB and yeast counts in TL were higher than that in EL and IL. Dynamic headspace extraction procedure shows the existence of four major volatile compounds: acetaldehyde, ethanol, diacetyl and acetoin in TL, IL and EL. However, TL has the most important quantity of aroma. [source] Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory qualityINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010Rodrigo Infante Summary Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e-nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e-nose determination. ,Floral' descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E-nose could be used as a reliable tool for characterising the quality of aromatic herbs. [source] | |||||||||||||||||||