Food Aroma Evolution

2019 ◽  
Author(s):  
Matteo Bordiga ◽  
Leo M.L. Nollet
Keyword(s):  
Food Aroma

Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

2001 ◽  
Vol 391 (2) ◽  
pp. 303-307 ◽  
Author(s):  
D Kohl ◽  
L Heinert ◽  
J Bock ◽  
Th Hofmann ◽  
P Schieberle
Keyword(s):  
Gas Sensors ◽  
Food Aroma

Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

2010 ◽  
pp. 1-16
Author(s):  
Gaëlle Arvisenet ◽  
Pauline Poinot ◽  
Carole Prost
Keyword(s):  
Volatile Compounds ◽  
In Vitro Studies ◽  
Solid Foods ◽  
Artificial Mouth ◽  
Food Aroma

This chapter deals with the development of “artificial mouths” in food aroma research. After a brief outline on how aroma is perceived in vivo, the need to develop instrumental techniques that reproduce mouth conditions is explained. The devices described in the literature are then presented, and the difficulties and advances in reproducing oral functions, such as mouth temperature, saliva, breathing and mastication, are discussed. Finally, the artificial mouth designed by the authors is presented as well as the improvements it will bring in food aroma research. In particular, this is the first device enabling the aroma of especially hard food to be studied. By means of this technique, volatile compounds contributing to the aroma perception of all kinds of foodstuffs can be identified and a better understanding of the release of aroma during mastication will be possible.

Food aroma partition between packaging materials and fatty food simulants

2001 ◽  
Vol 18 (7) ◽  
pp. 673-682 ◽  
Author(s):  
Pilar Hernandez-MuÑoz ◽  
RamÓn CatalÁ ◽  
Rafael Gavara
Keyword(s):  
Packaging Materials ◽  
Food Simulants ◽  
Fatty Food ◽  
Food Aroma

scholarly journals Food aroma mass transport properties in renewable hydrophilic polymers

2012 ◽  
Vol 130 (4) ◽  
pp. 814-820 ◽  
Author(s):  
M. Pau Balaguer ◽  
Rafael Gavara ◽  
Pilar Hernández-Muñoz
Keyword(s):  
Mass Transport ◽  
Transport Properties ◽  
Hydrophilic Polymers ◽  
Food Aroma

Food Aroma Compounds

2017 ◽  
pp. 297-334 ◽  
Author(s):  
Urszula Tylewicz ◽  
Raffaella Inchingolo ◽  
Maria Teresa Rodriguez-Estrada
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

scholarly journals Analysis of Volatiles in Food Products

Separations ◽  
2021 ◽  
Vol 8 (9) ◽  
pp. 157
Author(s):  
Małgorzata Starowicz
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Solid Phase ◽  
Two Dimensional ◽  
Food Matrix ◽  
Compound Identification ◽  
Active Components ◽  
Food Aroma ◽  
Chemical Groups

The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

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