Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium.

By: Ferreira, Vicente
Contributor(s): Lopez, Ricardo
Publisher: San Diego : Elsevier Science & Technology, 2013Copyright date: ©2014Description: 1 online resource (742 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780124017245Subject(s): Flavoring essences -- Congresses.;Flavor -- CongressesGenre/Form: Electronic books. Additional physical formats: Print version:: Flavour Science : Proceedings from XIII Weurman Flavour Research SymposiumDDC classification: 664.5 LOC classification: TP418.F538 2014ebOnline resources: Click to View
Contents:
Front Cover -- Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium -- Copyright Page -- Contents -- Preface -- List of Contributors -- I: Advances in Sensory Science/Psychophysics -- 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State -- 1.1 Introduction -- 1.2 Materials and Methods -- 1.2.1 Model Cheese Preparation -- 1.2.2 Session Procedure -- 1.2.3 Pulmonary Flow Measurement -- 1.2.4 In vivo Aroma Release and Chewing Activity Measurements -- 1.2.5 Satiating Event -- 1.2.6 Data Analysis -- 1.3 Results and Discussion -- 1.4 Conclusion -- References -- 2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per… -- 2.1 Introduction -- 2.2 Materials and Methods -- 2.3 Results -- 2.4 Discussion and Conclusion -- References -- 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics" -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.3 Results -- 3.4 Discussion and Conclusion -- References -- 4. The Impact of Vision on Flavor Perception -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.3 Results -- 4.4 Discussion and Conclusion -- References -- 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Subjects -- 5.2.2 Stimuli -- 5.2.3 Sensory Procedure -- 5.2.4 Data Analysis -- 5.3 Results -- 5.4 Discussion and Conclusion -- Acknowledgement -- References -- 6. Measuring Odor Delivery for Sensory Testing -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.3 Results -- 6.4 Discussion and Conclusion -- References -- 7. Advanced Analytical Sensory Correlation - Towards a Better Molecular Understanding of Coffee Flavor -- 7.1 Introduction -- 7.2 Materials and Methods.
7.2.1 Preparation of Espresso Coffees -- 7.2.2 Instrumental Analysis -- 7.2.3 Sensory Profiling of Espresso Coffees -- 7.2.4 Statistical Methods -- 7.3 Results and Discussion -- References -- 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Multiple Time-Intensity Profiling (mTIP) -- 8.3 Results and Discussion -- 8.4 Conclusion -- References -- 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception -- 9.1 Introduction -- 9.2 Odorant Uptake -- 9.2.1 Inhalation -- 9.2.2 Ingestion -- 9.3 Biotransformation -- In vivo versus In vitro -- 9.4 Physiological Action -- 9.5 Systemic Availability versus Elimination -- References -- II: Effects, Meaning, and Role of Flavor in Nature -- 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data -- 10.1 Introduction -- 10.2 Materials and Methods -- 10.3 Results -- 10.4 Discussion and Conclusion -- Acknowledgement -- References -- 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells -- 11.1 Introduction -- 11.2 Materials and Methods -- 11.2.1 Cell Cultures -- 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS) -- 11.2.3 Wound Healing Assay -- 11.3 Results -- 11.4 Discussion and Conclusion -- Acknowledgement -- References -- 12. Electrophysiological Characterization of Neurotropic Activity of Sideritis Tea Volatiles -- 12.1 Introduction -- 12.2 Materials and Methods -- 12.2.1 Materials -- 12.2.2 Electrophysiology-Two-Electrode Voltage Clamp Technique (TEVC) -- 12.3 Results -- 12.4 Discussion and Conclusion -- Acknowledgement -- References -- 13. Monitoring of Hop Aroma Compounds in an In vitro Digestion Model -- 13.1 Introduction -- 13.2 Materials and Methods -- 13.2.1 In vitro Digestion Model.
13.2.2 Qualitative and Quantitative Analysis -- 13.3 Results -- 13.4 Discussion and Conclusion -- Acknowledgement -- References -- III: Flavor Systems -- 14. Comparison of the Maillard-Derived Aroma Volatiles of Cooked Milled and Brown Rice -- 14.1 Introduction -- 14.2 Materials and Methods -- 14.3 Results -- 14.4 Discussion and Conclusion -- Acknowledgement -- References -- 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing -- 15.1 Introduction -- 15.2 Materials and Methods -- 15.3 Results -- 15.4 Discussion and Conclusion -- Acknowledgement -- References -- 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extrac… -- 16.1 Introduction -- 16.2 Materials and Methods -- 16.3 Results -- 16.4 Discussion and Conclusion -- Acknowledgement -- References -- 17. The Flavor of Elderflower - Species Differentiation via Flavor Compounds -- 17.1 Introduction -- 17.2 Materials and Methods -- 17.3 Results -- 17.4 Discussion and Conclusion -- References -- 18. Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compou… -- 18.1 Introduction -- 18.2 Materials and Methods -- 18.2.1 Samples Storage and Preparation -- 18.2.2 Chemicals -- 18.2.3 HS-SPME -- 18.2.4 GC-MS/FID-Olfactometry -- 18.2.5 Compound Identification -- 18.3 Results -- 18.4 Discussion and Conclusion -- Acknowledgement -- References -- 19. Importance of 3-Alkyl-2-Methoxypyrazines in Red Wines from Spain -- 19.1 Introduction -- 19.2 Materials and Methods -- 19.3 Results and Discussion -- 19.4 Conclusion -- Acknowledgement -- Reference -- 20. Chemical Markers for Bitterness in Whole Wheat Bread -- 20.1 Introduction -- 20.2 Materials and Methods -- 20.2.1 Commercial Breads -- 20.2.2 LC/MS/MS Analysis -- 20.2.3 Sensory Analysis.
20.2.4 Statistical Analysis -- 20.3 Results and Discussion -- 20.4 Conclusion -- Acknowledgement -- References -- 21. Differences in Chemical Composition of Aroma among Red Wines of Different Price Category -- 21.1 Introduction -- 21.2 Materials and Methods -- 21.2.1 Wine Samples -- 21.2.2 Quantitative Analyses -- 21.2.3 Data Treatment -- 21.3 Results and Discussion -- 21.4 Conclusion -- References -- 22. Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles -- 22.1 Introduction -- 22.2 Materials and Methods -- 22.3 Results -- 22.4 Discussion and Conclusion -- References -- 23. Formation of Beer Volatile Compounds at Different Fermentation Temperatures using Immobilized Yeasts -- 23.1 Introduction -- 23.2 Materials and Methods -- 23.3 Results -- 23.4 Discussion and Conclusion -- Acknowledgement -- References -- 24. Important Aroma Compounds in Salami and Correlations with Biogenic Amines -- 24.1 Introduction -- 24.2 Materials and Methods -- 24.3 Results and Discussion -- Acknowledgement -- References -- 25. Quantitative Analysis of a Wine Lactone Precursor in Wine -- 25.1 Introduction -- 25.2 Materials and Methods -- 25.3 Results and Discussion -- Acknowledgement -- References -- 26. The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC×GC-qMS -- 26.1 Introduction -- 26.2 Materials and Methods -- 26.2.1 Strawberry Samples -- 26.2.2 Headspace SPME -- 26.2.3 GC-MS -- 26.2.4 Comprehensive GC×GC-qMS -- 26.3 Results -- 26.4 Discussion and Conclusion -- Acknowledgement -- References -- 27. Aroma and Flavor Solvent: Impact on the Matrix -- 27.1 Introduction -- 27.2 Materials and Methods -- 27.3 Results -- 27.4 Discussion and Conclusion -- Acknowledgements -- References.
28. Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages -- 28.1 Introduction -- 28.2 Materials and Methods -- 28.3 Results -- 28.4 Discussion and Conclusion -- References -- 29. Aroma and Lipid: Predicting the Impact In vivo -- 29.1 Introduction -- 29.2 Materials and Methods -- 29.3 Results -- 29.4 Discussion and Conclusion -- References -- 30. Role of Aroma-Matrix Interactions on Perception of Structured Emulsions -- 30.1 Introduction -- 30.2 Materials and Methods -- 30.2.1 Materials -- 30.2.2 Methods -- 30.3 Results -- 30.3.1 Impact of Tasting Conditions on Aroma Release and Sensory Perception -- 30.3.2 Impact of Spread Composition on Aroma Release and Sensory Perception -- 30.4 Discussion and Conclusion -- Acknowledgement -- References -- 31. Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfe… -- 31.1 Introduction -- 31.2 Materials and Methods -- 31.2.1 Wine -- 31.2.2 Quantification -- 31.3 Results -- 31.4 Discussion and Conclusion -- References -- 32. Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis anchoita) by SPME-G… -- 32.1 Introduction -- 32.2 Materials and Methods -- 32.3 Results -- 32.4 Discussion and Conclusion -- Acknowledgement -- References -- 33. Effect of Soil Nutrition on Aroma Compound Formation in Organically Grown Apples (cv. Golden Delicious) -- 33.1 Introduction -- 33.2 Materials and Methods -- 33.3 Results -- 33.4 Discussion and Conclusion -- Acknowledgement -- References -- 34. Impact Odorants in Strawberry Vinegars -- 34.1 Introduction -- 34.2 Materials and Methods -- 34.2.1 Reagents and Standards -- 34.2.2 Production of Vinegars -- 34.2.3 Liquid-Liquid Extraction -- 34.2.4 GC-O and GC-MS Analytical Conditions -- 34.2.5 Tentative Identification -- 34.3 Results.
34.4 Discussion and Conclusion.
Summary: Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends.
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Front Cover -- Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium -- Copyright Page -- Contents -- Preface -- List of Contributors -- I: Advances in Sensory Science/Psychophysics -- 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State -- 1.1 Introduction -- 1.2 Materials and Methods -- 1.2.1 Model Cheese Preparation -- 1.2.2 Session Procedure -- 1.2.3 Pulmonary Flow Measurement -- 1.2.4 In vivo Aroma Release and Chewing Activity Measurements -- 1.2.5 Satiating Event -- 1.2.6 Data Analysis -- 1.3 Results and Discussion -- 1.4 Conclusion -- References -- 2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per… -- 2.1 Introduction -- 2.2 Materials and Methods -- 2.3 Results -- 2.4 Discussion and Conclusion -- References -- 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics" -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.3 Results -- 3.4 Discussion and Conclusion -- References -- 4. The Impact of Vision on Flavor Perception -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.3 Results -- 4.4 Discussion and Conclusion -- References -- 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Subjects -- 5.2.2 Stimuli -- 5.2.3 Sensory Procedure -- 5.2.4 Data Analysis -- 5.3 Results -- 5.4 Discussion and Conclusion -- Acknowledgement -- References -- 6. Measuring Odor Delivery for Sensory Testing -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.3 Results -- 6.4 Discussion and Conclusion -- References -- 7. Advanced Analytical Sensory Correlation - Towards a Better Molecular Understanding of Coffee Flavor -- 7.1 Introduction -- 7.2 Materials and Methods.

7.2.1 Preparation of Espresso Coffees -- 7.2.2 Instrumental Analysis -- 7.2.3 Sensory Profiling of Espresso Coffees -- 7.2.4 Statistical Methods -- 7.3 Results and Discussion -- References -- 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Multiple Time-Intensity Profiling (mTIP) -- 8.3 Results and Discussion -- 8.4 Conclusion -- References -- 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception -- 9.1 Introduction -- 9.2 Odorant Uptake -- 9.2.1 Inhalation -- 9.2.2 Ingestion -- 9.3 Biotransformation -- In vivo versus In vitro -- 9.4 Physiological Action -- 9.5 Systemic Availability versus Elimination -- References -- II: Effects, Meaning, and Role of Flavor in Nature -- 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data -- 10.1 Introduction -- 10.2 Materials and Methods -- 10.3 Results -- 10.4 Discussion and Conclusion -- Acknowledgement -- References -- 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells -- 11.1 Introduction -- 11.2 Materials and Methods -- 11.2.1 Cell Cultures -- 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS) -- 11.2.3 Wound Healing Assay -- 11.3 Results -- 11.4 Discussion and Conclusion -- Acknowledgement -- References -- 12. Electrophysiological Characterization of Neurotropic Activity of Sideritis Tea Volatiles -- 12.1 Introduction -- 12.2 Materials and Methods -- 12.2.1 Materials -- 12.2.2 Electrophysiology-Two-Electrode Voltage Clamp Technique (TEVC) -- 12.3 Results -- 12.4 Discussion and Conclusion -- Acknowledgement -- References -- 13. Monitoring of Hop Aroma Compounds in an In vitro Digestion Model -- 13.1 Introduction -- 13.2 Materials and Methods -- 13.2.1 In vitro Digestion Model.

13.2.2 Qualitative and Quantitative Analysis -- 13.3 Results -- 13.4 Discussion and Conclusion -- Acknowledgement -- References -- III: Flavor Systems -- 14. Comparison of the Maillard-Derived Aroma Volatiles of Cooked Milled and Brown Rice -- 14.1 Introduction -- 14.2 Materials and Methods -- 14.3 Results -- 14.4 Discussion and Conclusion -- Acknowledgement -- References -- 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing -- 15.1 Introduction -- 15.2 Materials and Methods -- 15.3 Results -- 15.4 Discussion and Conclusion -- Acknowledgement -- References -- 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extrac… -- 16.1 Introduction -- 16.2 Materials and Methods -- 16.3 Results -- 16.4 Discussion and Conclusion -- Acknowledgement -- References -- 17. The Flavor of Elderflower - Species Differentiation via Flavor Compounds -- 17.1 Introduction -- 17.2 Materials and Methods -- 17.3 Results -- 17.4 Discussion and Conclusion -- References -- 18. Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compou… -- 18.1 Introduction -- 18.2 Materials and Methods -- 18.2.1 Samples Storage and Preparation -- 18.2.2 Chemicals -- 18.2.3 HS-SPME -- 18.2.4 GC-MS/FID-Olfactometry -- 18.2.5 Compound Identification -- 18.3 Results -- 18.4 Discussion and Conclusion -- Acknowledgement -- References -- 19. Importance of 3-Alkyl-2-Methoxypyrazines in Red Wines from Spain -- 19.1 Introduction -- 19.2 Materials and Methods -- 19.3 Results and Discussion -- 19.4 Conclusion -- Acknowledgement -- Reference -- 20. Chemical Markers for Bitterness in Whole Wheat Bread -- 20.1 Introduction -- 20.2 Materials and Methods -- 20.2.1 Commercial Breads -- 20.2.2 LC/MS/MS Analysis -- 20.2.3 Sensory Analysis.

20.2.4 Statistical Analysis -- 20.3 Results and Discussion -- 20.4 Conclusion -- Acknowledgement -- References -- 21. Differences in Chemical Composition of Aroma among Red Wines of Different Price Category -- 21.1 Introduction -- 21.2 Materials and Methods -- 21.2.1 Wine Samples -- 21.2.2 Quantitative Analyses -- 21.2.3 Data Treatment -- 21.3 Results and Discussion -- 21.4 Conclusion -- References -- 22. Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles -- 22.1 Introduction -- 22.2 Materials and Methods -- 22.3 Results -- 22.4 Discussion and Conclusion -- References -- 23. Formation of Beer Volatile Compounds at Different Fermentation Temperatures using Immobilized Yeasts -- 23.1 Introduction -- 23.2 Materials and Methods -- 23.3 Results -- 23.4 Discussion and Conclusion -- Acknowledgement -- References -- 24. Important Aroma Compounds in Salami and Correlations with Biogenic Amines -- 24.1 Introduction -- 24.2 Materials and Methods -- 24.3 Results and Discussion -- Acknowledgement -- References -- 25. Quantitative Analysis of a Wine Lactone Precursor in Wine -- 25.1 Introduction -- 25.2 Materials and Methods -- 25.3 Results and Discussion -- Acknowledgement -- References -- 26. The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC×GC-qMS -- 26.1 Introduction -- 26.2 Materials and Methods -- 26.2.1 Strawberry Samples -- 26.2.2 Headspace SPME -- 26.2.3 GC-MS -- 26.2.4 Comprehensive GC×GC-qMS -- 26.3 Results -- 26.4 Discussion and Conclusion -- Acknowledgement -- References -- 27. Aroma and Flavor Solvent: Impact on the Matrix -- 27.1 Introduction -- 27.2 Materials and Methods -- 27.3 Results -- 27.4 Discussion and Conclusion -- Acknowledgements -- References.

28. Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages -- 28.1 Introduction -- 28.2 Materials and Methods -- 28.3 Results -- 28.4 Discussion and Conclusion -- References -- 29. Aroma and Lipid: Predicting the Impact In vivo -- 29.1 Introduction -- 29.2 Materials and Methods -- 29.3 Results -- 29.4 Discussion and Conclusion -- References -- 30. Role of Aroma-Matrix Interactions on Perception of Structured Emulsions -- 30.1 Introduction -- 30.2 Materials and Methods -- 30.2.1 Materials -- 30.2.2 Methods -- 30.3 Results -- 30.3.1 Impact of Tasting Conditions on Aroma Release and Sensory Perception -- 30.3.2 Impact of Spread Composition on Aroma Release and Sensory Perception -- 30.4 Discussion and Conclusion -- Acknowledgement -- References -- 31. Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfe… -- 31.1 Introduction -- 31.2 Materials and Methods -- 31.2.1 Wine -- 31.2.2 Quantification -- 31.3 Results -- 31.4 Discussion and Conclusion -- References -- 32. Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis anchoita) by SPME-G… -- 32.1 Introduction -- 32.2 Materials and Methods -- 32.3 Results -- 32.4 Discussion and Conclusion -- Acknowledgement -- References -- 33. Effect of Soil Nutrition on Aroma Compound Formation in Organically Grown Apples (cv. Golden Delicious) -- 33.1 Introduction -- 33.2 Materials and Methods -- 33.3 Results -- 33.4 Discussion and Conclusion -- Acknowledgement -- References -- 34. Impact Odorants in Strawberry Vinegars -- 34.1 Introduction -- 34.2 Materials and Methods -- 34.2.1 Reagents and Standards -- 34.2.2 Production of Vinegars -- 34.2.3 Liquid-Liquid Extraction -- 34.2.4 GC-O and GC-MS Analytical Conditions -- 34.2.5 Tentative Identification -- 34.3 Results.

34.4 Discussion and Conclusion.

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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