The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.

Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter's critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.

Chemodiversity in the fingerprint analysis of volatile organic compounds (VOCs) of 35 old and 7 modern apple cultivars determined by proton-transfer-reaction mass spectrometry (PTR-MS) in two different seasons.

Volatile organic compounds (VOCs) are chemical species that play an important role in determining the characteristic aroma and flavor of fruits. Apple (Malus × domestica Borkh.) cultivars differ in their aroma and composition of VOCs. To determine varietal differences in the aroma profiles, VOCs emitted by 7 modern and 35 old apple cultivars were analyzed using Proton Transfer Reaction Mass Spectrometry (PTR-MS). PTR-MS is a rapid, reproducible, and non-destructive spectrometric technique for VOC analysis of single fruits, developed for direct injection analysis. In the present study, we analyzed the differences in the emission of VOCs from single fruits at harvest and after a storage period of 60±10 days, followed by 3 d of shelf life. Our results show that VOC profile differences among apple cultivars were more pronounced after storage than at harvest. Furthermore, chemodiversity was higher in old cultivars compared to modern cultivars, probably due to their greater genetic variability. Our data highlight the importance of storage and shelf life are crucial for the development of the typical aroma and flavor of several apple cultivars. The validity of the method is demonstrated by comparison of two different harvest years.

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.

Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.

Primary organic gas emissions in vehicle cold start events: Rates, compositions and temperature effects.

Identification of air toxics emitted from light-duty gasoline vehicles (LDGVs) is expected to better protect human health. Here, the volatile organic compound (VOC) and intermediate VOC (IVOC) emissions in the high-emitted start stages were measured on a chassis dynamometer under normal and extreme temperatures for China 6 LDGVs. Low temperature enhanced the emission rates (ERs) of both VOCs and IVOCs. The VOC ERs were averaged 5.19 ± 2.74 times higher when the temperature dropped from 23 °C to 0 °C, and IVOCs were less sensitive to temperature change with an enlargement of 2.27 ± 0.19 times. Aromatics (46.75 ± 2.83%) and alkanes (18.46 ± 1.21%) dominated the cold start VOC emissions under normal temperature, which was quite different from hot running emission profiles. From the perspective of emission inventories, changes in the speciated composition of VOCs and IVOCs were less important than that in the actual magnitude of ERs under cold conditions. However, changes in the ERs and emission profiles were equally important at high temperatures. Furthermore, high time-resolved measurements revealed that low temperature enhanced both the emission peak and peak duration of fuel components and incomplete combustion products during cold start, while high temperature only increased the peak concentration of fuel components.

In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry.

Transglutaminase-induced cross-linking has been suggested as a strategy to govern surimi gels' texture. To achieve the aroma regulation of surimi gels by cross-links, surimi gels were treated with microbial transglutaminase to get different cross-linking degrees, and in vivo and in vitro aroma releases were investigated by a proton transfer reaction-mass spectrometry (PTR-MS). Seventeen compounds in surimi gels were detected by PTR-MS. The in vitro release curves of odorants were fitted by a pseudo-first-order kinetics model. As the cross-links increased, most aroma compounds' released concentrations and release rates decreased first, and then increased significantly (P < 0.05) when the cross-linking degree exceed around 35.4%, negatively related to the springiness and the gel strength of surimi gels. However, the in vivo aroma release results showed that the harder surimi gel released fewer aroma compounds. In conclusion, texture affected by cross-links could be a strategy to control the aroma release of surimi gels.

Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.

Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly yeasts and lactic acid bacteria (LAB). Twelve complex sourdough cultures, comprised of mixtures of yeast and bacteria, were propagated using wholemeal flour and used in the production of sourdough breads. The volatile organic compounds (VOCs) present in the sourdough bread crumb were characterised by gas chromatography-mass spectrometry (GC-MS) and proton transfer reaction-mass spectrometry (PTR-MS). Multiple factor analysis (MFA) relating the VOCs and physicochemical features of the sourdough breads (pH, TTA, lactic acid, colour and size) identified three distinct clusters. Cluster 1 was distinguished by VOCs, such as ethanol, 3-methyl-1-butanol, phenylethanol, 2-methyl-1-propanol, acetaldehyde and 2,3-butanedione, along with size related measures and increased production of lactic acid, indicating that yeast activity and homofermentative or facultative heterofermentative LAB were dominant. In contrast, cluster 2 was associated with acetic acid and acetate esters along with acidity related measures indicating a dominance of obligate heterofermentative LAB. Cluster 3 was also related to yeast fermentation activity, but particularly fermentation of lipids with greater production of aldehydes and lactones. The distinct differences between clusters of sourdough breads in their volatile and non-volatile features could be attributed to their fermentation activity and whether the culture was dominated by yeast or the different classes of LAB.

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells.

The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research.

Spatial Uncertainty in Modeling Inhalation Exposure to Volatile Organic Compounds in Response to the Application of Consumer Spray Products.

(1) Background: Mathematical exposure modeling of volatile organic compounds (VOCs) in consumer spray products mostly assumes instantaneous mixing in a room. This well-mixed assumption may result in the uncertainty of exposure estimation in terms of spatial resolution. As the inhalation exposure to chemicals from consumer spray products may depend on the spatial heterogeneity, the degree of uncertainty of a well-mixed assumption should be evaluated under specific exposure scenarios. (2) Methods: A room for simulation was divided into eight compartments to simulate inhalation exposure to an ethanol trigger and a propellant product. Real-time measurements of the atmospheric concentration in a room-sized chamber by proton transfer reaction mass spectrometry were compared with mathematical modeling to evaluate the non-homogeneous distribution of chemicals after their application. (3) Results: The well-mixed model overestimated short-term exposure, particularly under the trigger spray scenario. The uncertainty regarding the different chemical proportions in the trigger did not significantly vary in this study. (4) Conclusions: Inhalation exposure to aerosol generating sprays should consider the spatial uncertainty in terms of the estimation of short-term exposure.

A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity.

The oxidative deterioration of unsaturated lipids fatty acids is a great concern for the food industry as it is associated with the development of rancid off-odors and the reduction of food quality. This work describes the potential use of isothermal microcalorimetry to monitor the oxidation of linoleic acid, an important conjugated fatty acid responsible for the development of rancidity. The heat flow signal developed during the oxidation process reflects a multistep mechanism typical of radical chain reactions. From the analysis of the thermograms, it is possible to identify a period of the reaction that occurs with an order equal to 0.5. This period is correlated with the propagation period of the radical chain reaction. In addition, it allows detecting the early appearance of rancidity notes, as confirmed with the analysis of the samples headspace by Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). The proposed approach was finally applied to compare the capacity of natural and synthetic antioxidants to inhibit the oxidation process of linoleic acid and the occurrence of rancidity. The results presented here show the advantages of microcalorimetry to study oxidation reactions and their control.

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i.e., crumb or crust markers). Utilizing the three laboratory-produced breads, chewing behavior and aroma perception were measured via electromyography and the temporal dominance of sensations method, respectively. The results revealed that the initial levels of crumb markers as well as crumb firmness affected the crumb markers release. Crust markers were released more quickly than crumb markers, leading to different perception dynamics.

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.

The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in which 8 participants scored aroma attribute intensities for the different bread types and subtypes at 3 key stages of oral processing (10, 40, and 100% of individual swallowing time). At these 3 time points, we collected boli from the participants and characterized their volatile profiles using PTR-MS headspace analysis. The results suggest saliva addition dilutes volatile compounds, reducing volatile release during oral processing. Thus, a bread with high porosity and high hydration capacity was characterized by a low volatile release above boli. We examined the relationships between 4 aroma attributes of bread crumb with crust and 24 discriminatory fragment ions found in boli headspace. This study demonstrated for the first time that the perceived aroma of crumb with crust was influenced more by volatile profiles than by crumb texture. It thus contributes to our understanding of aroma perception dynamics and the mechanisms driving volatile release during oral processing in bread.

Methods in plant foliar volatile organic compounds research.

Plants are a major atmospheric source of volatile organic compounds (VOCs). These secondary metabolic products protect plants from high-temperature stress, mediate in plant-plant and plant-insect communication, and affect our climate globally. The main challenges in plant foliar VOC research are accurate sampling, the inherent reactivity of some VOC compounds that makes them hard to detect directly, and their low concentrations. Plant VOC research relies on analytical techniques for trace gas analysis, usually based on gas chromatography and soft chemical ionization mass spectrometry. Until now, these techniques (especially the latter one) have been developed and used primarily by physicists and analytical scientists, who have used them in a wide range of scientific research areas (e.g., aroma, disease biomarkers, hazardous compound detection, atmospheric chemistry). The interdisciplinary nature of plant foliar VOC research has recently attracted the attention of biologists, bringing them into the field of applied environmental analytical sciences. In this paper, we review the sampling methods and available analytical techniques used in plant foliar VOC research to provide a comprehensive resource that will allow biologists moving into the field to choose the most appropriate approach for their studies.

Xylem-transported glucose as an additional carbon source for leaf isoprene formation in Quercus robur.

• In order to test whether xylem-transported carbohydrates are a potential source for isoprene biosynthesis, [U- 13 C]-labelled α- d -glucose was fed via cut ends of stems into the xylem of Quercus robur seedlings and the incorporation of 13 C into isoprene emitted was studied. Emission of 13 C-labelled isoprene was monitored in real time by proton-transfer-reaction mass spectrometry (PTR-MS). • A rapid incorporation of 13 C from xylem-fed glucose into single (mass 70) and double (mass 71) 13 C-labelled isoprene molecules was observed after a lag phase of approx. 5-10 min. This incorporation was temperature dependent and was highest (up to 13% 13 C of total carbon emitted as isoprene) at the temperature optimum of isoprene emission (40-42°C), when net assimilation was strongly reduced. • Fast dark-to-light transitions led to a strong single or double 13 C-labelling of isoprene from xylem-fed [U-13C]glucose. During a period of 10-15 min up to 86% of all isoprene molecules became single or double 13 C-labelled, resulting in a 13 C-portion of up to 27% of total carbon emitted as isoprene. • The results provide evidence that xylem-transported glucose or its degradation products can potentially be used as additional precursors for isoprene biosynthesis and that this carbon source becomes more important under conditions of limited photosynthesis.

Advanced online monitoring of cell culture off-gas using proton transfer reaction mass spectrometry.

Mass spectrometry has been frequently applied to monitor the O2 and CO2 content in the off-gas of animal cell culture fermentations. In contrast to classical mass spectrometry the proton transfer reaction mass spectrometry (PTR-MS) provides additional information of volatile organic compounds by application of a soft ionization technology. Hence, the spectra show less fragments and can more accurately assigned to particular compounds. In order to discriminate between compounds of non-metabolic and metabolic origin cell free experiments and fed-batch cultivations with a recombinant CHO cell line were conducted. As a result, in total eight volatiles showing high relevance to individual cultivation or cultivation conditions could be identified. Among the detected compounds methanethiol, with a mass-to-charge ratio of 49, qualifies as a key candidate in process monitoring due to its strong connectivity to lactate formation. Moreover, the versatile and complex data sets acquired by PTR MS provide a valuable resource for statistical modeling to predict non direct measurable parameters. Hence, partial least square regression was applied to the complete spectra of volatiles measured and important cell culture parameters such as viable cell density estimated (R² = 0.86). As a whole, the results of this study clearly show that PTR-MS provides a powerful tool to improve bioprocess-monitoring for mammalian cell culture. Thus, specific volatiles emitted by cells and measured online by the PTR-MS and complex variables gained through statistical modeling will contribute to a deeper process understanding in the future and open promising perspectives to bioprocess control.