The Experts below are selected from a list of 2358 Experts worldwide ranked by ideXlab platform
Elisabeth Guichard - One of the best experts on this subject based on the ideXlab platform.
-
role of pulp in Flavor Release and sensory perception in orange juice
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Barbara Rega, Nicole Fournier, Sophie Nicklaus, Elisabeth GuichardAbstract:This work elucidates the role of suspended solids in sensorial perception and Flavor Release in orange juice. The coarsest pulp (insoluble particles with a diameter of >2 μm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of <2 μm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular interactions with cloud macromolecules. The amount and the size of the suspended solids critically modified not only the texture perception but also the odor and the overall Flavor perception, including the “freshly squeezed” and the “artificial Flavor” descriptors. The addition of a natural pulp to low-pulp juices increase...
-
measurement of aroma compound self diffusion in food models by dosy
Magnetic Resonance in Chemistry, 2004Co-Authors: Thierry Gostan, Elisabeth Guichard, Céline Moreau, Alexandre Juteau, Marcandre DelsucAbstract:Self-diffusion measurement of solutes in polymer gels has been investigated using pulsed gradient spin echo NMR spectroscopy. However, few data are available on the self-diffusion of small solutes in natural polysaccharide polymers used as thickeners in the food industry. Since aroma diffusion in food matrices could have an impact on Flavor Release, this is an interesting and economic challenge. Diffusion ordered spectroscopy (DOSY) resolves diffusion data for each component in complex mixtures. We used DOSY with the inverse Laplace transform approach with the maximum entropy algorithm to investigate diffusion of two aroma compounds, ethyl butanoate and linalool, in an ι-carrageenan matrix as the food model. We showed that the self-diffusion coefficient values of small molecules in a polysaccharide matrix could be easily extracted using this method. We then investigated the impact of the gelling state of ι-carrageenan matrices on the self-diffusion of ethyl butanoate. Copyright © 2004 John Wiley & Sons, Ltd.
-
Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and Flavor compounds with an application to emulsions.
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Marjorie Fabre, And V. Aubry, Elisabeth GuichardAbstract:Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the Release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of Flavor Release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma Release from the different milk protein mixtures and then from oil/water emulsions made with these proteins. The highest difference between the Release in different proteins was observed for ethyl hexanoate, which has a great affinity for β-lactoglobulin. Ethyl hexanoate is thus less Released from models and emulsions containing this protein. Keywords: Flavor compounds; milk p...
-
Flavor Release from salad dressings: sensory and physicochemical approaches in relation with the structure.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Marielle Charles, Valerie Rosselin, Laurence Beck, François Sauvageot, Elisabeth GuichardAbstract:The effect of process and formulation on sensory perception and Flavor Release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and Flavor Release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids significantly increase when droplet size increases, whereas those of other compounds such as limonene or benzaldehyde significantly decrease. The dispersion of the droplet size has a small effect on Flavor perception, and the effect of the increase of the amount of emulsifier is noticed only by instrumental analysis. K...
Hamed Mirhosseini - One of the best experts on this subject based on the ideXlab platform.
-
the effect of prime emulsion components as a function of equilibrium headspace concentration of soursop Flavor compounds
Chemistry Central Journal, 2014Co-Authors: Kok Whye Cheong, Wai Yee Joannekam, Nazimah Hamid, Azizah Osman, Hamed Mirhosseini, Mahiran BasriAbstract:Perceptions of food products start when Flavor compounds are Released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of Flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and Flavor compounds. The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop Flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile Flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop Flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the Release of volatile Flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall Flavor Release through its hydrophobic interactions with volatile Flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the Flavor Release of Flavor compounds when used as individual emulsifier than as a mixture. Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile Flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable Flavor Release profile.
-
influence of pectin and cmc on physical stability turbidity loss rate cloudiness and Flavor Release of orange beverage emulsion during storage
Carbohydrate Polymers, 2008Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Arezou Aghlara, Salmah Yusof, Boo Huey ChernAbstract:In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and Flavor Release of orange beverage emulsion was investigated during six months storage. From the turbidity loss rate results, the orange beverage emulsions containing 4.5% and 1.5% (w/w) pectin showed the highest and least storage stability, respectively. In contrast to the first two months storage, the replacement of both supplementary emulsion components resulted in a significant (p < 0.05) increase in turbidity loss rate of all orange beverage emulsions, thus indicating a decrease in capability of beverage emulsion to maintain the cloudiness during storage. The cloudiness of all samples significantly (p < 0.05) decreased during storage. The differences between the volatile Release behaviors of target volatile compounds from orange beverage emulsions having different formulations indicated that the overall volatile Flavor Release was strongly influenced by the emulsion composition. This finding may be explained by the interactions between emulsion matrix and volatile Flavor compounds. The Release contents of most of target Flavor compounds were significantly (p < 0.05) decreased during storage, especially for the aldehyde compounds studied (i.e. octanal, decanal, neral, geranial).
-
effect of arabic gum xanthan gum and orange oil on Flavor Release from diluted orange beverage emulsion
Food Chemistry, 2007Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Salmah YusofAbstract:The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile Flavor compounds Released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile Flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p 0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall Flavor Release.
Salmah Yusof - One of the best experts on this subject based on the ideXlab platform.
-
influence of pectin and cmc on physical stability turbidity loss rate cloudiness and Flavor Release of orange beverage emulsion during storage
Carbohydrate Polymers, 2008Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Arezou Aghlara, Salmah Yusof, Boo Huey ChernAbstract:In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and Flavor Release of orange beverage emulsion was investigated during six months storage. From the turbidity loss rate results, the orange beverage emulsions containing 4.5% and 1.5% (w/w) pectin showed the highest and least storage stability, respectively. In contrast to the first two months storage, the replacement of both supplementary emulsion components resulted in a significant (p < 0.05) increase in turbidity loss rate of all orange beverage emulsions, thus indicating a decrease in capability of beverage emulsion to maintain the cloudiness during storage. The cloudiness of all samples significantly (p < 0.05) decreased during storage. The differences between the volatile Release behaviors of target volatile compounds from orange beverage emulsions having different formulations indicated that the overall volatile Flavor Release was strongly influenced by the emulsion composition. This finding may be explained by the interactions between emulsion matrix and volatile Flavor compounds. The Release contents of most of target Flavor compounds were significantly (p < 0.05) decreased during storage, especially for the aldehyde compounds studied (i.e. octanal, decanal, neral, geranial).
-
effect of arabic gum xanthan gum and orange oil on Flavor Release from diluted orange beverage emulsion
Food Chemistry, 2007Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Salmah YusofAbstract:The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile Flavor compounds Released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile Flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p 0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall Flavor Release.
Nazimah Hamid - One of the best experts on this subject based on the ideXlab platform.
-
the effect of prime emulsion components as a function of equilibrium headspace concentration of soursop Flavor compounds
Chemistry Central Journal, 2014Co-Authors: Kok Whye Cheong, Wai Yee Joannekam, Nazimah Hamid, Azizah Osman, Hamed Mirhosseini, Mahiran BasriAbstract:Perceptions of food products start when Flavor compounds are Released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of Flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and Flavor compounds. The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop Flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile Flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop Flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the Release of volatile Flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall Flavor Release through its hydrophobic interactions with volatile Flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the Flavor Release of Flavor compounds when used as individual emulsifier than as a mixture. Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile Flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable Flavor Release profile.
-
influence of pectin and cmc on physical stability turbidity loss rate cloudiness and Flavor Release of orange beverage emulsion during storage
Carbohydrate Polymers, 2008Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Arezou Aghlara, Salmah Yusof, Boo Huey ChernAbstract:In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and Flavor Release of orange beverage emulsion was investigated during six months storage. From the turbidity loss rate results, the orange beverage emulsions containing 4.5% and 1.5% (w/w) pectin showed the highest and least storage stability, respectively. In contrast to the first two months storage, the replacement of both supplementary emulsion components resulted in a significant (p < 0.05) increase in turbidity loss rate of all orange beverage emulsions, thus indicating a decrease in capability of beverage emulsion to maintain the cloudiness during storage. The cloudiness of all samples significantly (p < 0.05) decreased during storage. The differences between the volatile Release behaviors of target volatile compounds from orange beverage emulsions having different formulations indicated that the overall volatile Flavor Release was strongly influenced by the emulsion composition. This finding may be explained by the interactions between emulsion matrix and volatile Flavor compounds. The Release contents of most of target Flavor compounds were significantly (p < 0.05) decreased during storage, especially for the aldehyde compounds studied (i.e. octanal, decanal, neral, geranial).
-
effect of arabic gum xanthan gum and orange oil on Flavor Release from diluted orange beverage emulsion
Food Chemistry, 2007Co-Authors: Hamed Mirhosseini, Nazimah Hamid, Salmah YusofAbstract:The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile Flavor compounds Released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile Flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p 0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall Flavor Release.
Clare Wilkinson - One of the best experts on this subject based on the ideXlab platform.
-
texture of semi solids sensory and instrumental measurements on vanilla custard desserts
Food Quality and Preference, 2003Co-Authors: Rene A De Wijk, Leo J Van Gemert, M E J Terpstra, Clare WilkinsonAbstract:A trained panel developed a set of sensory attributes describing Flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" could be recognized in the resulting sensory space. The commercial custard desserts were well distributed along the rough-creamy dimension but not along the melting-thick dimension. In a second study, model custards were used that varied in levels and type of thickener (carrageenan and starch) and fat content. This resulted in a better distribution of the custard desserts across the sensory space, and in a confirmation of the two main sensory dimensions. The melting-thick dimension was primarily related to thickener content and to the viscosity measured instrumentally. The rough-creamy/soft dimension was primarily related to fat content. High fat custards produced less sensations of dryness and roughness, more sensations of Flavor, and more sensations of creamy and fatty mouth and after feel than their zero-fat containing counterparts. This was confirmed by PLS modeling that showed a good prediction of creamy/soft mouth feel sensations from a combination of Flavor/taste sensations (creamy and fatty Flavors and absence of bitter/chemical and sickly Flavors), mouth feel sensations (thickness and fattiness) and after feel sensations (fatty coating and absence of roughness). It is argued that possible mechanisms by which fat affects the attributes that are part of this dimension include lubrication (friction) and Flavor Release. © 2003 Elsevier Science Ltd. All rights reserved. Chemicals/CAS: carrageenan, 9000-07-1, 9049-05-2, 9061-82-9, 9064-57-7; starch, 9005-25-8, 9005-84-9