Progress 12/01/00 to 11/30/03
Outputs
Flavor released from model beverages in a Retronasal Aroma Simulator (RAS) was measured. Factors studied affected the odorants differently. Many interactions between factors were found, indicating that the amount of an odorant volatilized was dependent on the values of more than one factor. The effects indicate a complexity governed by chemical interactions, kinetics, surface characteristics, etc. The lack of predictable factors demonstrates the importance of well established representative techniques to empirically measure flavor release such as the RAS. Average accuracy was higher for the orthonasal than the retronasal route. When one odorant was presented orthonasally and a different odorant retronasally, identification accuracy orthonasally became worse. This indicates the two route responses interact such that orthonasal responses are degraded if the odorant arriving by these two routes are different. This suggests that when foods are modified by events in the
mouth the resultant released can not only be directly perceived retronasally but also may produce responses that modify perception of orthonasal odorants.
Impacts
RAS has proven to be an important tool in studying flavor release. The unexpected interaction on perception of odorants from the retronasal and orthonasal routes has powerful implications for understanding the importance and role of retronasal olfaction.
Publications
- Sun, B. C. and Halpern, B. P. 2002. Asymmetric interactions between heterogeneous retronasal orthonasal odorant pairs Chemical Senses, 27:web
- Sun, B. C.; Halpern, B. P 2001. Retronasal and orthonasal odorant interactions: masking. Chemical Senses. 26:1103.
- Deibler, K. D. 2001. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. Doctorate dissertation, Cornell University.
- Deibler, K. D.; van Ruth, S. M. 2002. Simulation of mouth conditions for flavor analysisIn Current Protocols in Food Analytical Chemistry, Volume 1, Supplement 2; Wrolstad, R. E., Acree, T. E., An, H., Decker, E. A., Penner, M. H., Reid, D. S., Schwartz, S. J., Shoemaker, C. F., Sporns, P., Eds.; John Wiley & Sons, Inc.: New York, Vol. 1.
- Deibler, K. D.; Lavin, E. H.; Acree, T. E. 2002. Solid phase microextraction application in GC/olfactometry dilution analysis In Analysis of Taste and Aroma; Jackson, J. F., Linskens, H. F., Eds.; Springer: Berlin, Vol. 21; pp 239-248.
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Progress 01/01/01 to 12/31/01
Outputs
Phase I, subsection A (chemical analysis of homogeneous food system) was completed. Flavor released from model beverage systems in a Retronasal Aroma Simulator (RAS) was measured using solid phase microextraction (SPME) and gas chromatography mass spectrometry (GC-MS). Treatments, including temperature, air flow, percent acidity, pH, in addition to odorant, sweetener and solvent concentrations, were varied over values commonly used in commercial products. Concentration, airflow, and the interaction of these two factors, affected most compounds consistently. The remaining factors affected the odorants differently. Increasing volatility of some compounds by increasing any of the ingredient concentrations may result in "salting out" due to competition for water; however, this does not explain the selectivity of the effects observed or the suppression of some compounds with increased ingredient concentration. Many interactions between factors were found, indicating that
the amount of an odorant volatilized was dependent on the values of more than one factor. The primary significance of interactions between factors is that they create complicated influences from factors. Thus the effects from an individual factor cannot be evaluated in isolation. Due to the complexity of the interactions, further evaluations are necessary to make meaningful conclusions about the nature of interactions. As expected, a 10 fold increase in concentration "caused" a consistent 10 fold increase for all odorants. The effects of the physical factors were mostly independent of interactions and predictable. Increasing the air flow rate over the sample would have a dilution like effect on the gas phase unless the compound had a high volatilization rate, in which case the concentration in the headspace would remain constant or increase. Thus the effect of air flow rate on a compound was dependent on the kinetics of volatilization specific to each compound. Since the odorants were
present in solution at low concentrations, the ideal gas law could be used to predict the effect that temperature would have on volatility. All of the compounds except the terpenes exhibited a behavior consistent with this prediction. The remaining effects indicate a complexity governed by chemical interactions, kinetics, surface characteristics, etc. The lack of predictable factors for evaluating the effect of ingredients on the volatility of flavors demonstrates the importance of well established representative techniques to empirically measure flavor release. This project exemplified the complexity that the compositional mixture creates in affecting volatility. Flavor release is both dependent on the mixture composition and the individual odorant. Industry can use the methodology established here to predict how formulation changes will influence the aroma chemistry of their specific product.
Impacts
(N/A)
Publications
- No publications reported this period
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