RESUMO
Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed chocolate products due to their potential positive health benefits. The odor-important compounds and sensory characteristics of minimally processed (unroasted) and conventionally roasted dark chocolates were determined by gas chromatography-olfactometry, aroma extract dilution analysis (AEDA), and stable isotope dilution analysis (SIDA). Except for acetic acid, all odorants had higher odor-activity values (OAVs) in roasted chocolate. Acetic acid, developed during fermentation and drying, had the highest OAV in both chocolates but was better preserved in unroasted chocolate. Compounds making a greater aroma impact on roasted chocolate compared with unroasted chocolate included dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, and 3-methylbutanal. Nine significant sensory attributes in unroasted and roasted chocolates were identified. Vinegar (aroma) and roasted (aroma and aroma by mouth), sweet (taste), and hardness (texture) attributes differed between unroasted and roasted chocolates. The results of this study enforce the embracement of low thermal processes to showcase the inherent flavor potential of cacao beans but also to support the concept of chocolate "terroir" by potentially preserving important aroma compounds developed during fermentation.
Assuntos
Cacau , Chocolate , Compostos Orgânicos Voláteis , Chocolate/análise , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Cromatografia Gasosa , OlfatometriaRESUMO
Thermal processing is used to produce most commercial pet foods and treats to improve safety, shelf life, nutritional characteristics, texture, and nutrient digestibility. However, heat treatments can degrade protein quality by damaging essential amino acids, as well as contribute to the Maillard reaction. The Maillard reaction forms melanoidins that favorably improve food qualities (e.g., color, flavor, aroma), but also form Maillard reaction products (MRP) and advanced glycation end-products that may negatively affect health. Because commercial pet diets are frequently fed to domestic cats and dogs throughout their lifetimes, it is critical to quantify MRP concentrations and understand the variables that influence their formation so future diets may be formulated with that in mind. Because few research studies on MRP in pet diets have been conducted, the goals of this study were to measure the MRP in commercial pet foods and treats, estimate pet MRP intake, and correlate MRP with dietary macronutrient concentrations. Fifty-three dry and wet dog foods, dog treats, and cat foods were analyzed for dry matter, organic matter, crude protein, acid-hydrolyzed fat, total dietary fiber, and gross energy using standard techniques. MRP were analyzed using high-performance liquid chromatography and gas chromatography-mass spectrometry. Data were analyzed using the Mixed Models procedure of SAS 9.4. Dry foods had lower reactive lysine concentrations and reactive lysine: total lysine ratios (indicator of damage) than wet foods. Wet foods had more fructoselysine (FRUC) than dry foods; however, dry dog treats contained more FRUC than wet dog treats. The greatest 5-hydroxymethyl-2-furfural (HMF) concentrations were measured in dry and wet dog foods, whereas the lowest HMF concentrations were measured in dry and wet cat foods. Based on dietary concentrations and estimated food intakes, dogs and cats fed wet foods are more likely to consume higher carboxymethyllysine and FRUC concentrations than those fed dry foods. However, dogs fed wet foods are more likely to consume higher HMF concentrations than those fed dry foods. In cats, those fed dry foods would consume higher HMF concentrations than those fed wet foods. We demonstrated that pet foods and treats contain highly variable MRP concentrations and depend on diet/treat type. In general, higher MRP concentrations were measured in wet pet foods and dry treats. While these findings are valuable, in vivo testing is needed to determine if and how MRP consumption affect pet health.
When heat is applied to food, the structure of sugars and proteins are rearranged. Some of the newly formed compounds are Maillard reaction products (MRP). The Maillard reaction can form melanoidins that improve color, flavor, and aroma, but can also lead to the loss of essential amino acids and the formation of advanced glycation end-products that may negatively affect animal health. Most commercial pet foods and treats are heated to improve safety, shelf life, nutritional characteristics, texture, and nutrient digestion, but MRP formation can be a problem. Because commercial pet foods are fed to domestic cats and dogs throughout their entire lives, quantifying MRP and understanding the variables that influence their formation is critical. The goals of this study were to determine the amount of MRP in commercial pet foods and treats, estimate MRP ingestion in pets, and correlate MRP with dietary macronutrient concentrations. Wet foods and dry treats contained more fructoselysine than dry foods, while dry foods contained more 5-hydroxymethyl-2-furfural. According to our findings, wet diets will result in higher total MRP, carboxymethyllysine, and fructoselysine intake than dry diets. While these findings are valuable, in vivo testing is needed to determine if and how MRP consumption affect pet health.
Assuntos
Doenças do Gato , Doenças do Cão , Gatos , Cães , Animais , Produtos Finais de Glicação Avançada , Ração Animal/análise , Lisina/análise , Nutrientes/metabolismo , Dieta/veterinária , Reação de Maillard , Furaldeído/análise , DigestãoRESUMO
Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.
Assuntos
Ácido Clorogênico , Coffea , Antioxidantes , Ácido Clorogênico/análise , Café , TailândiaRESUMO
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography-mass spectrometry-olfactometry (MD-GC-MS-O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound was done by stable isotope dilution analysis (SIDA) in a variety of oak-aged spirits, including bourbon, rye, Tennessee whiskey, scotch, rum, and tequila. The content of rotundone was found to increase as a function of years of barrel aging for 4-, 8-, and 12-year-old bourbons obtained from the same manufacturer, thus confirming its origin to be from oak. In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.
Assuntos
Bebidas Alcoólicas/análise , Aromatizantes/análise , Quercus/química , Sesquiterpenos/análise , Madeira/químicaRESUMO
Solvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a "clean" aroma extract to avoid the loss of labile aroma compounds or the formation of thermally generated artifacts during gas chromatographic (GC) analysis. However, SAFE is both time consuming and labor intensive, especially when applied repeatedly for quantitation by stable isotope dilution analysis (SIDA), which requires the addition of isotopes within specific mass ratio ranges relative to target analytes. The streamlined approach described herein allows for accurate quantitation of odor-active components in liquor products with a single SAFE operation. The quantitative results achieved by this method are nearly identical for most odor-active components, except for specific semi-volatile constituents not recovered well by SAFE (e.g., vanillin and syringaldehyde in oak-aged liquors). The streamlined approach provides a simple and convenient way to expedite the careful and exhaustive study of the flavor chemistry of aged liquors.
RESUMO
The quantitation of three Strecker aldehydes-2-methypropanal (2-MP), 2-methylbutanal (2-MB), and 3-methylbutanal (3-MB)-from rice bran protein hydrolysate (RBPH) prepared under various conditions were investigated. The preparation conditions included hydrolysis time (0, 0.25, 2, 4, or 8 h), pH adjustment (pH 4.0, 7.0, or 10.0), and sugar addition (sucrose, glucose, or fructose). These conditions provide a significant potential for aroma generation from the Strecker degradation and Maillard reaction. The Strecker aldehyde quantitation was performed using gas chromatography (GC) with cryo-focusing technique. These combined techniques encourage the precise 2-MB and 3-MB quantitation. The highest concentrations of three Strecker aldehydes were found in RBPH that was prepared by alcalase hydrolysis at 4 h with fructose addition (RBPH-F) and adjusted to pH 7.0 before spray drying. Thirty-nine aroma-active compounds of RBPH-F were discovered using solid-phase microextraction coupled with GC-olfactometry.
Assuntos
Aldeídos/química , Oryza/química , Proteínas de Plantas/química , Aldeídos/isolamento & purificação , Cromatografia Gasosa , Hidrólise , Reação de Maillard , Odorantes/análise , Hidrolisados de Proteína/química , Microextração em Fase SólidaRESUMO
The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and "chicory-like" note was also detected in five different commercial ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.
Assuntos
Cichorium intybus/química , Aromatizantes/química , Odorantes/análise , Preparações de Plantas/química , Compostos Orgânicos Voláteis/química , Cromatografia Gasosa-Espectrometria de Massas , Olfatometria , Raízes de Plantas/químicaRESUMO
Influence of heat pump drying (HP at 40, 45 and 50⯰C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aroma of brewed coffee from SD was similar to HP, but differed from TD. Concentrations of 30 important odorants were compared for SD, HP (50⯰C) and TD brewed coffees. 2-Furfurylthiol, a key odorant of coffee, was at the same level in SD and HP coffees and lowest in TD samples. Principal component analysis (PCA) separated SD from HP and TD, based on the concentrations of 23 odorants. Combined results of sensory and chemical analyses showed that in comparison to SD, HP was superior to TD for preserving overall flavor quality.
Assuntos
Café/química , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Aminoácidos/análise , Coffea/química , Coffea/metabolismo , Dessecação/métodos , Cromatografia Gasosa-Espectrometria de Massas , Análise de Componente Principal , Microextração em Fase Sólida , Açúcares/análise , Temperatura , Compostos Orgânicos Voláteis/isolamento & purificaçãoRESUMO
Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GC-O, while those of intermediate- and semi-volatility were determined by solvent-assisted flavor evaporation-aroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFE-AEDA, (E,E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E,E)-bis-(1-propenyl) disulfide and (E,Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS.
Assuntos
Meliaceae/química , Odorantes/análise , Olfatometria/métodos , Cromatografia Gasosa , Cromatografia Gasosa-Espectrometria de Massas , Temperatura Alta , Técnicas de Diluição do Indicador , Meliaceae/metabolismo , Compostos Orgânicos Voláteis/análise , VolatilizaçãoRESUMO
2-Acetyl-1-pyrroline (2AP) is a popular yet highly unstable aroma compound, which limits its commercial use as a flavoring ingredient. The stability and application of spray-chilled paraffin-coated microcapsules of 2AP zinc chloride complex (2AP-ZnCl2) were investigated in this study. 2AP-ZnCl2 microcapsules (0.081% (w/w) 2AP loading) and unprotected 2AP-ZnCl2 complex were subjected to ambient storage at four different relative humidities (RH; â¼0%, â¼22.5%, â¼43.2% and â¼100%). The results showed that the microcapsules had significantly greater 2AP stability compared with the unprotected complex under all storage conditions studied. A flavor application study using instant rice was also performed to validate the potential effectiveness of using 2AP-ZnCl2 microcapsules as a flavoring agent. Full 2AP recovery was achieved after the cooking process, where the controlled release function of the microcapsules was clearly exhibited. The results demonstrated that microencapsulation of 2AP-ZnCl2 allows for more flexible handling/storage practices and has potential for application by the flavor industry.
Assuntos
Cloretos/química , Aromatizantes/química , Armazenamento de Alimentos/métodos , Pirróis/química , Compostos de Zinco/química , Cápsulas/química , Cromatografia Gasosa-Espectrometria de Massas , Interações Hidrofóbicas e Hidrofílicas , Água/químicaRESUMO
The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose corn starch to complex and stabilize 2AP. The methodology was first optimized using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline, and then applied to 2AP. Complexes were successfully prepared and characterized using X-ray diffraction, gas chromatography, and differential scanning calorimetry. Loadings of up to 0.504 (±0.071)% 2AP were achieved, and storage studies showed that over half of the flavor was retained after 2 weeks at 0% relative humidity. To our knowledge, this is the first demonstration that 2AP can form amylose inclusion complexes and may lead to a method to effectively stabilize this labile aroma compound.
Assuntos
Aromatizantes/química , Pirróis/química , Amido/química , Amilose/química , Varredura Diferencial de Calorimetria , Cromatografia Gasosa , Difração de Raios XRESUMO
This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1-W and R2-W) or with an aqueous 40% ABV solution (R1-E and R2-E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors. Descriptive sensory analysis was conducted on both dilution series and the original rums. Twenty-three attributes were evaluated consisting of eight aroma, four aroma-by-mouth, four mouthfeel, two taste, and five aftertaste terms. Results revealed 18 significant attributes for the R1 series. With the exception of silky mouthfeel, all attributes were rated highest in R1 and lowest in R1-E. The R2 series contained sixteen significant attributes, all of which were rated higher in R2 compared with R2-E. The flavor profiles of the original rums and those diluted with water were very similar, with the diluted rums generally having slightly lower attribute intensities. In contrast, the rums diluted with 40% ABV had significantly different flavor profiles than the original rums. Results indicate that diluting spirits with water may reduce the odor suppression effects of ethanol or enhance flavor release which appears to counteract the flavor dilution effect.
RESUMO
A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications. Use of octacosane as wall material provided a flavor retention of 65.3%. The results from scanning electron microscopy (SEM) and X-ray micro-computed tomography (X-ray micro-CT) indicated desirable morphological characteristics of the matrix type microcapsules. Gas chromatography (GC) and absorbance spectroscopy were used for chemical quantitation of 2AP and ZnCl2, respectively, in the microcapsules. Results revealed no degradation of 2AP occurred as a result of the encapsulation process. This study is the first to demonstrate the feasibility of producing high quality microcapsules from labile flavor complexes by spray-chilling. The use of generally recognized as safe (GRAS) substances, including 2AP and ZnCl2, may allow for widespread commercial use of 2AP as a flavor ingredient.
Assuntos
Cápsulas/química , Cloretos/química , Aromatizantes/química , Pirróis/química , Compostos de Zinco/química , Alcanos/química , Cápsulas/análise , Cloretos/análise , Cromatografia Gasosa , Interações Hidrofóbicas e Hidrofílicas , Microscopia Eletrônica de Varredura , Pirróis/análise , Microtomografia por Raio-X , Compostos de Zinco/análiseRESUMO
Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography-olfactometry (GCO), gas chromatography-mass spectrometry (GC-MS), and aroma extract dilution analysis (AEDA). Of the 85 odorants detected, ( R)-(-)-carvone was the most potent odorant in all three spearmint oils. Additional predominant odorants in all spearmint oils included eugenol, ethyl ( S)-(+)-2-methylbutanoate, ( E)-ß-damascenone, and (3 E,5 Z)-1,3,5-undecatriene. Forty-six compounds were quantitated using various methods, including 19 by gas chromatography with flame ionization detection (GC-FID), 20 by stable isotope dilution analysis (SIDA), and 14 by GCO dilution analysis. Concentrations were used to calculate the odor activity values (OAVs) for predominant odorants in the oils. Among the compounds quantitated, those with the highest OAVs were ( R)-(-)-carvone, 1,8-cineole, ( E, Z)-2,6-nonadienal, ( E)-ß-damascenone, and (3 E,5 Z)-1,3,5-undecatriene.
Assuntos
Mentha spicata/química , Odorantes/análise , Óleos de Plantas/química , Compostos Orgânicos Voláteis/química , Eugenol/química , Cromatografia Gasosa-Espectrometria de Massas , Norisoprenoides/químicaRESUMO
This study identified and quantitated perceived sensory differences between 7 premium rums and 2 mixing rums using a hybrid of the Quantitative Descriptive Analysis and Spectrum methods. In addition, the results of this study validated the previously developed rum flavor wheel created from web-based materials. Results showed that the use of the rum flavor wheel aided in sensory term generation, as 17 additional terms were generated after the wheel was provided to panelists. Thirty-eight sensory terms encompassing aroma, aroma-by-mouth, mouthfeel, taste and aftertaste modalities, were generated and evaluated by the panel. Of the finalized terms, only 5 did not exist previously on the rum flavor wheel. Twenty attributes were found to be significantly different among rums. The majority of rums showed similar aroma profiles with the exception of 2 rums, which were characterized by higher perceived intensities of brown sugar, caramel, vanilla, and chocolate aroma, caramel, maple, and vanilla aroma-by-mouth and caramel aftertaste. PRACTICAL APPLICATION: These results demonstrate the previously developed rum flavor wheel can be used to adequately describe the flavor profile of rum. Additionally, results of this study document the sensory differences among premium rums and may be used to correlate with analytical data to better understand how changes in chemical composition of the product affect sensory perception.
Assuntos
Bebidas Alcoólicas/análise , Odorantes/análise , Paladar , Adulto , Feminino , Aromatizantes/análise , Manipulação de Alimentos , Humanos , Masculino , Pessoa de Meia-Idade , Adulto JovemRESUMO
Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner. Furthermore, sensory fatigue from the high alcohol content can also hinder lexicon development. This is the first study to create a rum flavor lexicon using web-based material (comprising blogs, company descriptions, and review websites) to minimize the time and cost and to allow for the inclusion of a greater number of rum products. Reviews for over 1000 different rums were utilized, comprising evaluations that described an array of rums, including white, gold, aged, and agricole. Each evaluation was coded for aroma, aroma-by-mouth, and taste attributes using NVivoTM software to amass the sensory terms. Word frequency analysis was conducted on coded attributes. The analysis yielded 147 terms, sorted into 22 different categories. The most prominent terms included vanilla, oak, caramel, fruity, molasses, and baking spices.
Assuntos
Bebidas Alcoólicas/análise , Aromatizantes/análise , Frutas/química , Internet , Vanilla/química , Humanos , Odorantes , PaladarRESUMO
Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation.
Assuntos
Manipulação de Alimentos , Prunus dulcis/química , Compostos Orgânicos Voláteis/análise , Cromatografia Gasosa , Espectrometria de Massas , OlfatometriaRESUMO
Butyric acid is an important short-chain fatty acid for intestinal health and has been shown to improve certain intestinal disease states. A triglyceride containing 3 butyric acid esters, tributyrin (TB) can serve as a source of butyric acid; however, the need to target intestinal delivery and mitigate unpleasant sensory qualities has limited its use in food. Microencapsulation, the entrapment of one or more cores within a matrix, may provide a solution to the aforementioned challenge. This research primarily focused on the influence of (1) wall material: whey and soy protein isolate (WPI and SPI, respectively) and gamma-cyclodextrin (GCD), (2) wall additives: inulin of varying chain length, and (3) processing method: spray or oven drying (SD or OD, respectively) on the morphological properties and volatile retention of TB within microcapsules. SPI-based microcapsules retained significantly less (P < 0.001) TB compared to WPI-based microcapsules as measured by gas chromatography. The inclusion of inulin in the SD WPI-based microcapsules increased (P < 0.001) TB retention over WPI-based microcapsules without inulin. Inulin inclusion into WPI-based microcapsules resulted in a smoother, minimally-dented, circular morphology as compared to noninulin containing WPI-based microcapsules as shown by scanning electron microscopy. GCD and TB OD microcapsules retained more (P < 0.001) TB (94.5% ± 1.10%) than all other WPI, WPI-inulin, and GCD TB SD microcapsules. When spray dried, the GCD-based microcapsules exhibited (P < 0.001) TB retention than all other microcapsules, indicating the GCD may be unsuitable for spray drying. These findings demonstrate that microencapsulated TB in GCD can lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health.
Assuntos
Ácido Butírico/administração & dosagem , Dessecação/métodos , Composição de Medicamentos/métodos , Alimento Funcional , Triglicerídeos/química , Ácido Butírico/uso terapêutico , Cápsulas/química , Humanos , Enteropatias/tratamento farmacológico , Inulina , Proteínas de Soja , Proteínas do Soro do Leite , gama-CiclodextrinasRESUMO
Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants of intermediate and low volatility were determined by direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) and aroma extract dilution analysis (AEDA). Meanwhile, static headspace dilution analysis (SHDA) and headspace solid-phase microextraction (H-SPME) were used to determine the highly volatile odorants. Results of AEDA indicated the importance (log3FD factor≥6) of five acidic odorants (butanoic acid, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, and 2-phenylacetic acid) and four neutral/basic odorants (3-methylbutanal, (Z)-1,5-octadien-3-one, phenylacetaldehyde, and o-aminoacetophone). Results of SHDA indicated the predominant (log3FD factors≥5) headspace odorants were methanethiol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid. Concentrations for 21 odorants were determined by stable isotope dilution analysis (SIDA), and their odor-activity values (OAVs) were calculated. Among these, methanethiol, 2-methylpropanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid had the highest OAVs (>500). Results of aroma recombination and omission studies revealed the importance of acids, aldehydes, and sulfur-containing compounds to the overall aroma of the Thai fish sauce.
Assuntos
Produtos Pesqueiros/análise , Aromatizantes/química , Odorantes/análise , Compostos Orgânicos Voláteis/química , Animais , Cromatografia Gasosa , Espectrometria de Massas , Olfato , TailândiaRESUMO
The aroma-active compounds in typical cola-flavored carbonated beverages were characterized using gas chromatography-olfactometry and gas chromatography-mass spectrometry. The potent odorants in the top three U.S. brands of regular colas were identified by aroma extract dilution analysis (AEDA). Among the numerous odorants identified, eugenol (spicy, clovelike, sweet) and coumarin (sweet, herbaceous) were predominant in all colas. Other predominant odorants in at least one brand included guaiacol (smoky) and linalool (floral, sweet), while 1,8-cineole (minty, eucalyptus-like) was a moderately potent odorant in all colas. Determination of the enantiomeric compositions indicated that (R)-(-)-linalool (34.5%) was a more potent odorant than the (S)-(+)-enantiomer (65.6%) due to its much lower odor detection threshold. In addition, lemon-lime and cooling attributes determined by sensory descriptive analysis had the highest odor intensities among the eight sensory descriptors. The aroma profiles of the three colas were in good agreement with the potent odorants identified by AEDA.