Flavour and Fragrance Journal

Cover image for Vol. 27 Issue 6

Special Issue: Special Issue Part II 13th Weurman Flavour Research Symposium Zaragoza, Spain, 27th – 30th September 2011

November 2012

Volume 27, Issue 6

Pages 397–458

Issue edited by: Vicente Ferreira

  1. Editorial

    1. Top of page
    2. Editorial
    3. Special Issue Papers
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  2. Special Issue Papers

    1. Top of page
    2. Editorial
    3. Special Issue Papers
    1. Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation (pages 398–404)

      Xiaofen Du, Vance Whitaker and Russell Rouseff

      Version of Record online: 10 JUL 2012 | DOI: 10.1002/ffj.3107

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      Nineteen volatile sulphur compounds, VSC's, including ten thioesters and eight alkyl sulphides, were quantified using SPME-GC-pulsed flame photometric detection, PFPD, in twelve Florida strawberry cultivars. The major headspace VSCs in all 12 cultivars were methanethiol and methyl thioacetate, together comprising 77 to 95% of the total VSCs. Concentrations for the 13 major strawberry VSCs were determined at five maturity stages. Pureed fruit produced 10-20 times higher headspace volatiles than intact berries.

    2. Investigation into the metabolism of 1,8-cineole in an intestinal cell culture model and acquisition of its immune-modulatory effect via gene expression analysis (pages 405–413)

      Jakob Müller, Natalie Gruner, Isabella Almstätter, Frauke Kirsch, Andrea Buettner and Michael W Pfaffl

      Version of Record online: 26 SEP 2012 | DOI: 10.1002/ffj.3109

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      Inquiry of the metabolisation of 1,8-Cineole in an intestinal cell culture model and acquisition of its immune-modulatory effect via gene expression analysis.

    3. Combined effect of cheese characteristics and food oral processing on in vivo aroma release (pages 414–423)

      Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron and Elisabeth Guichard

      Version of Record online: 4 AUG 2012 | DOI: 10.1002/ffj.3110

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      In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. An increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. A higher fat content led to a lower amount of nonan-2-one released and a longer persistence of nonan-2-one in the breath.

    4. Identification of compounds responsible for the odorant properties of aromatic caramel (pages 424–432)

      Laurianne Paravisini, Karine Gourrat-Pernin, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, Catherine Dacremont and Elisabeth Guichard

      Version of Record online: 26 SEP 2012 | DOI: 10.1002/ffj.3111

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      The volatile odorant fraction of aromatic caramel was investigated using GC/O and GC/MS analyses. Forty nine aroma compounds were identified, some of them being reported for the first time in caramel. Sensory properties were also evaluated by establishment of descriptive profiles. The relationship between the sensory properties and the GC/O data was modeled by Partial Least Square regression (PLS-R). Heterocyclic compounds, carbocyclic compounds and carboxylic acids appeared to be the main contributors to the caramel odorant properties.

    5. Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring (pages 433–444)

      Damian C. Frank, Graham T. Eyres, Udayasika Piyasiri and Conor M. Delahunty

      Version of Record online: 13 SEP 2012 | DOI: 10.1002/ffj.3113

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      In this study the effects of food matrix structure and composition on real-time aroma release during the consumption of food were systematically characterised using proton transfer reaction mass spectrometry (PTR-MS) and a panel of human subjects. Everyday foods representing a range of liquid, semi-solid and solid states, and varying in texture and composition (fat content) were selected. Target volatiles released during eating were measured in exhaled nostril air and the corresponding sensory stimulus was rated using continuous time intensity (TI). The data provided objective insights into the relationship between food structure and composition and volatile release; application of this approach may help guide the development of novel food products.

    6. Interaction between odorants and proteins involved in the perception of smell: the case of odorant-binding proteins probed by molecular modelling and biophysical data (pages 445–453)

      Jérôme Golebiowski, Jérémie Topin, Landry Charlier and Loïc Briand

      Version of Record online: 5 OCT 2012 | DOI: 10.1002/ffj.3121

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      Molecular modelling approaches (pharmacophore, docking and molecular dynamics) are compared to biophysical data (fluorescence spectroscopy). We examine the predictive capabilities of modelling techniques to reproduce the ranking between weak, medium and good odorants for an odorant binding protein.

    7. Chemical markers for bitterness in wheat bread (pages 454–458)

      Qing Bin, Deshou Jiang, In Hee Cho and Devin G. Peterson

      Version of Record online: 6 OCT 2012 | DOI: 10.1002/ffj.3124

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      Both Maillard- and fermentation-derived compounds were identified as potential chemical markers to predict bitterness of whole-wheat bread. Highly significant correlations (α = 0.01) were observed between the perceived bitterness in the crust and the quantity of 5-(hydroxymethyl)furfural (r2 = 0.93) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one r2 = 0.95). In the crumb, the bitterness was correlated with the amount of l-tryptophan (r2 = 0.91).

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