| Title: | In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply |
| Author(s): | Gonzalez-Estanol K; Khomenko I; Cliceri D; Biasioli F; Stieger M; |
| Address: | "Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy. Electronic address: karina.gonzalezestanol@wur.nl. Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy. Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy. Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands" |
| DOI: | 10.1016/j.foodres.2023.112726 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In vivo aroma release and perception of complex food matrices have been underexplored. The aims of this study were to investigate the effects of (i) fat and sugar content of chocolate-hazelnut spreads on in vivo aroma release and perception and (ii) carrier addition (bread, wafer) on in vivo aroma release and perception of chocolate-hazelnut spread using dynamic nose space analysis (PTR-ToF-MS) and dynamic sensory analysis (TCATA). Carriers were combined with spreads varying in fat and sugar content and were spiked with five volatile organic compounds (benzaldehyde, filbertone, 2-methylpyrazine, delta-dodecalactone, isovaleraldehyde). TCATA profiles from a consumer panel without in vivo nose space analysis (n = 72) and a trained panel performing in vivo nose space analysis (n = 8, triplicate) were compared. TCATA profiles of the spread-carrier combinations obtained by both panels showed similarly that attributes related to the carriers were perceived at the beginning of consumption, whereas attributes related to the spreads were perceived after swallowing. Significant (p < 0.05) and small differences were observed for the attributes cocoa, creamy, milky, sticky and toffee between both panels. In the evaluated reformulation range, fat and sugar content of chocolate-hazelnut spreads had only a limited effect on in vivo aroma release and perception. In contrast, addition of carriers strongly affected in vivo aroma release and perception for all target molecules. The addition of carriers to spreads generally increased aroma release (duration and intensity of aroma release) and decreased aroma perception. The addition of carriers generally reduced the time to reach maximum intensity compared to when spreads were eaten alone for the five volatile organic compounds while perception decreased. We conclude that the strong effect of carrier addition on in vivo aroma release and perception of chocolate-hazelnut spreads highlights the importance of investigating toppings/spreads accompanied with carriers rather than in isolation" |
| Keywords: | Odorants *Volatile Organic Compounds *Chocolate *Cacao Sugars Perception Aroma perception Aroma release Composite foods Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) Temporal-Check-All-That-Apply (TCATA); |
| Notes: | "MedlineGonzalez-Estanol, Karina Khomenko, Iuliia Cliceri, Danny Biasioli, Franco Stieger, Markus eng Canada 2023/04/23 Food Res Int. 2023 May; 167:112726. doi: 10.1016/j.foodres.2023.112726. Epub 2023 Mar 21" |
