Flavor Release

This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

Preface

xi

Flavor Release: A Rationale for Its Study

1

(7)

Deborah D. Roberts

Andrew J. Taylor

In Vivo and Dynamic Flavor Release Methodology

Techniques for Measuring Volatile Release In Vivo during Consumption of Food

8

(14)

Andrew J. Taylor

Rob S. T. Linforth

Real-Time Flavor from Foods during Eating

22

(11)

B. A. Harvey

M. S. Brauss

Rob S. T. Linforth

Andrew J. Taylor

Flavorspace: Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating

33

(11)

Willi Grab

Hans Gfeller

Wound Response in Plants: An Orchestrated Flavor Symphony

44

(14)

P. Dunphy

F. Boukobza

S. Chengappa

A. Lanot

J. Wilkins

Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry

58

(15)

C. Yeretzian

A. Jordan

H. Brevard

W. Lindinger

Released Oral Malodors Measured by Solid Phase Microextraction-Gas Chromatography Mass Spectrometry

73

(14)

Richard K. Payne

John N. Labows, Jr.

Xiaoyan Liu

Changes in the Concentration of Key Fruit Odorants Induced by Mastication

87

(12)

A. Buettner

P. Schieberle

Release of Non-Volatile Flavor Compounds In Vivo

99

(13)

J. M. Davidson

Rob S. T. Linforth

T. A. Hollowood

Andrew J. Taylor

On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Spectrometry

112

(14)

C. Yeretzian

A. Jordan

H. Brevard

W. Lindinger

Modeling of Flavour Release

Physicochemical Models of Flavor Release from Foods

126

(16)

Kris B. de Roos

Flavor Release from Emulsions and Complex Media

142

(11)

A. Voilley

M. A. Espinosa Diaz

C. Druaux

P. Landy

Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method

153

(13)

Michele Marin

I. Baek

Andrew J. Taylor

Modeling Aroma Release from Foods Using Physicochemical Parameters

166

(13)

Rob S. T. Linforth

E. N. Friel

Andrew J. Taylor

Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium

179

(13)

Marcus Harrison

A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release

192

(9)

Alan Parker

Michele Marin

Modeling Flavor Release from Oil-Containing Gel Particles

201

(11)

Guoping Lian

A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods

212

(18)

Mark E. Malone

Ingrid A. M. Appelqvist

Terry C. Goff

Jenny E. Homan

John P. G. Wilkins

Interactions of Flavor Compounds with Food Components

Interactions of Flavor Compounds with Starch in Food Processing

230

(16)

F. E. Escher

J. Nuessli

B. Conde-Petit

Competition between Aroma Compounds for the Binding on β-Cyclodextrins: Study of the Nature of Interactions

246

(14)

Isabelle Goubet

Jean-Luc Le Quere

E. Semon

A.-M. Seuvre

A. Voilley

Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium

260

(14)

Maria G. Semenova

Anna S. Antipova

Larisa E. Belyakova

Yurii N. Polikarpov

Tamara A. Misharina

Margarita B. Terenina

Rimma V. Golovnya

Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods

274

(8)

Donald S. Mottram

Ian C. C. Nobrega

Infrared Spectroscopic Study of β-Lactoglobulin Interactions with Flavor Compounds

282

(11)

Markus Lubke

Elisabeth Guichard

Jean-Luc Le Quere

Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium

293

(16)

Maria G. Semenova

Anna S. Antipova

Tamara A. Misharina

Margarita B. Terenina

Rimma V. Golovnya

Release of Volatile Oxidation Products from Sunflower Oil and Its Oil-in-Water Emulsion in a Model Mouth System

309

(12)

Saskia M. van Ruth

Jacques P. Roozen

Relative Influence of Milk Components on Flavor Compound Volatility

321

(12)

Deborah D. Roberts

Philippe Pollien

Effect of Beverage Base Conditions on Flavor Release

333

(9)

K. D. Deibler

T. E. Acree

Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release

342

(13)

Marielle Charles

Sandrine Lambert

Philippe Brondeur

Jean-Luc Courthaudon

Elisabeth Guichard

The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels

355

(15)

Elizabeth A. Gwartney

E. Allen Foegeding

Duane K. Larick

Relating Analytical Results to Human Perception

The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels

370

(11)

T. A. Hollowood

Rob S. T. Linforth

Andrew J. Taylor

Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies

381

(14)

I. P. T. Moore

T. M. Dodds

R. P. Turnbull

R. A. Crawford

Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study

395

(10)

G. G. Birch

R. Karim

T. Raymond

Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index

405

(8)

Conor M. Delahunty

Brendan Guilfoyle

Effect of Base and Processing on Flavor Release from Snacks

413

(17)

Bonnie M. King

C. A. A. Duineveld

Release of Odorants from Roasted Coffee

430

W. Grosch

F. Mayer

Indexes

Author Index

440

Subject Index

441

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Summary

Table of Contents

Supplemental Materials