Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat

Roberts, Deborah D.; Pollien, Philippe; Antille, Nicolas; Lindinger, Christian; Yeretzian, Chahan

doi:10.1021/jf026230+

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat
Authors:	Roberts, Deborah D. Pollien, Philippe Antille, Nicolas Lindinger, Christian Yeretzian, Chahan
DOI:	10.1021/jf026230+
Published in:	Journal of Agricultural and Food Chemistry
Volume(Issue):	51
Issue:	12
Page(s):	3636
Pages to:	3642
Issue Date:	2003
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Columbus
ISSN:	0021-8561 1520-5118
Language:	English
Subjects:	Headspace; Sensory; Fat; Nosespace
Subject (DDC):	664: Food technology
Abstract:	The goal of this study was to better understand the correspondence between sensory perception and in-nose compound concentration. Five aroma compounds at three different concentrations increasing by factors of 4 were added to four matrixes (water, skim milk, 2.7% fat milk, and 3.8% fat milk). These were evaluated by nosespace analysis with detection by proton transfer reaction mass spectrometry (PTR-MS), using five panellists. These same panellists evaluated the perceived intensity of each compound in the matrixes at the three concentrations. PTR-MS quantification found that the percent released from an aqueous solution swallowed immediately was between 0.1 and 0.6%, depending on the compound. The nosespace and sensory results showed the expected effect of fat on release, where lipophilic compounds showed reductions in release as fat content increases. The effect is less than that observed in headspace studies. A general correlation between nosespace concentration and sensory intensity ratings was found. However, examples of perceptual masking were found where higher fat milks showed reductions in aroma compound intensity ratings, even if the nosespace concentrations were the same.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5419
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

Files in This Item:

There are no files associated with this item.

Show full item record

Roberts, D. D., Pollien, P., Antille, N., Lindinger, C., & Yeretzian, C. (2003). Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry, 51(12), 3636–3642. https://doi.org/10.1021/jf026230+

Roberts, D.D. et al. (2003) ‘Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat’, Journal of Agricultural and Food Chemistry, 51(12), pp. 3636–3642. Available at: https://doi.org/10.1021/jf026230+.

D. D. Roberts, P. Pollien, N. Antille, C. Lindinger, and C. Yeretzian, “Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat,” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, pp. 3636–3642, 2003, doi: 10.1021/jf026230+.

ROBERTS, Deborah D., Philippe POLLIEN, Nicolas ANTILLE, Christian LINDINGER und Chahan YERETZIAN, 2003. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry. 2003. Bd. 51, Nr. 12, S. 3636–3642. DOI 10.1021/jf026230+

Roberts, Deborah D., Philippe Pollien, Nicolas Antille, Christian Lindinger, and Chahan Yeretzian. 2003. “Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat.” Journal of Agricultural and Food Chemistry 51 (12): 3636–42. https://doi.org/10.1021/jf026230+.

Roberts, Deborah D., et al. “Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat.” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, 2003, pp. 3636–42, https://doi.org/10.1021/jf026230+.