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

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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-06, Vol.51 (12), p.3636-3642
Main Authors: Roberts, Deborah D, Pollien, Philippe, Antille, Nicolas, Lindinger, Christian, Yeretzian, Chahan
Format: Article
Language:English
Subjects:
Absorption
Animals
Biological and medical sciences
Dietary Fats - analysis
Dietary Fats - metabolism
flavor
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
headspace analysis
Humans
lipid content
Lipid Metabolism
Lipids - analysis
Mass Spectrometry
Methods of analysis, processing and quality control, regulation, standards
Milk - chemistry
Milk - metabolism
milk fat
odor compounds
Odorants - analysis
Random Allocation
skim milk
Taste - physiology
Volatilization
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 panelists. These same panelists 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. Keywords: Proton transfer reaction mass spectrometry; quantification; milk; flavor release; partition coefficient; masking; correlation; lipid; SPME
ISSN:0021-8561
1520-5118
DOI:10.1021/jf026230+