Progress 10/01/07 to 08/31/09
Outputs
OUTPUTS: Research was conducted in the context of graduate education. PARTICIPANTS: Alicia Holt TARGET AUDIENCES: Food Science Industry/Academia PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The influence of aroma compound structure and acidulants on the aroma release profile and the flavor perception of hard candy were investigated. In aqueous model systems, the addition of aroma compounds separately versus as a mixture resulted in an aroma release profile that was more rapid and higher in concentration; particularly for aroma compounds with a similar molecular structure. However, the addition of an acidulant to the models did suppress the aroma release for the separate flavor addition technique; although the release profile was still higher in concentration in comparison to the mixture flavor addition technique. Similarly, in hard candy, the aroma release monitored by breath analysis was higher in concentration and was perceived to be more intense by a sensory panel for the separate versus mixture flavor dosed sample formulated with malic acid. In summary, interactions between the flavor compounds themselves were reported to influence the flavor performance of hard candy.
Publications
- No publications reported this period
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Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: In chewing gum, the release profile of cinnamaldehyde and sorbitol during the initial phase of chewing gum mastication were reported to be correlated, which was in contradiction to the log cP model. Transient hemi-acetal reactions as a mode of flavor delivery are suggested and supported by tandem mass spectrometry. The increased polarity of these cinnamaldehyde-sorbitol reaction products resulted in a more rapid release rate for cinnamaldehyde than would be predicted by the log cP method. Different flavor solvents uniquely influenced flavor delivery in chewing gum. A relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties based on solvent interactions. In dispersions, solid lipid particles had a weaker interaction with flavor compounds the liquid oil particles. In starch models, flavor interactions were related to water solubility. PARTICIPANTS: Rajesh Potineni (graduate student) Supratim Ghosh (graduate student) Onanong Tapanapunnitiku (graduate student) John Coupland (co-PI) Don Thompson (co-PI) TARGET AUDIENCES: Food/Pharmaceutical Industry, academia PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
An improved understanding of flavor delivery mechanisms in food/confections were defined. This information was used to leverage new research funds for further graduate education.
Publications
- Potineni, R.V. and D.G. Peterson. 2008. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. J. Agric. Food Chem. 56, 3260-3267.
- Potineni, R.V. and D.G. Peterson. 2008. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. 2008. J. Agric. Food Chem. 56, 3254-3259.
- Tapanapunnitikul, O., S. Chaiseri, D. Peterson, and D. Thompson. 2008. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. J. Agric. Food Chem. 56, 220-226.
- Ghosh, S., D.G. Peterson, and J.N. Coupland. 2008. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. Food Biophysics. 3:335-343.
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Progress 10/01/07 to 12/31/07
Outputs
OUTPUTS: Research and data analysis was conducted in the form of graduate education.
PARTICIPANTS: Devin G Peterson, Principal Investigator, In Hee Cho, Post-Doc
TARGET AUDIENCES: Food Science Industry/Academia
Impacts
Dietary phenolic compounds have reported in preliminary experiments in influence flavor development in processed foods.
Publications
- No publications reported this period
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