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Food Chem

Title:		What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix
Author(s):		Thomas CF; Ritter J; Mayer N; Nedele AK; Zhang Y; Hinrichs J;
Address:		"Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany. Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de"
Journal Title:		Food Chem
Year:		2022
Volume:		20220104
Issue:
Page Number:		131956 -
DOI:		10.1016/j.foodchem.2021.131956
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the aroma release, it was our goal to understand the physico-chemical background of this effect. Therefore, ten aroma compounds were added to a foamed acidified dairy matrix (4% milk protein, 1% gelatin, 60% gas volume). We simulated oral temperature conditions in a simplistic way through incubation at 40 degrees C and analyzed aroma release using headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry. Significantly more highly hydrophobic aroma compounds were released from the foamed matrix than the unfoamed matrix, while compounds of intermediate hydrophobicity were released more from unfoamed matrix. The effect was independent from foam collapse and persisted for hours afterwards. Analytical results were complemented by orthonasal and retronasal sensory perception studies, which confirmed significant differences between aroma release behavior from foamed foods"
Keywords:		"Gas Chromatography-Mass Spectrometry *Odorants/analysis Perception Solid Phase Microextraction *Volatile Organic Compounds/analysis 2-Dodecenal, (E)-dodec-2-enal (PubChem CID: 5283361) Allyl isothiocyanate, 3-isothiocyanatoprop-1-ene (PubChem CID: 5971) A;"
Notes:		"MedlineThomas, Christine F Ritter, Jana Mayer, Nicole Nedele, Ann-Kathrin Zhang, Yanyan Hinrichs, Jorg eng England 2022/01/20 Food Chem. 2022 Jun 1; 378:131956. doi: 10.1016/j.foodchem.2021.131956. Epub 2022 Jan 4"