Details
| Original language | English |
|---|---|
| Pages (from-to) | 6440-6447 |
| Number of pages | 8 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 22 |
| Publication status | Published - 23 Oct 2002 |
Abstract
A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the reactor and exposed to conditions of temperature, air flow, shear rate, and saliva flow as they occur in the mouth. As the reactor is completely filled before measurements are started, creation of headspace just before sampling start prevents untimely flavor release resulting in real time data. In the first 30 s of flavor release the concentrations of the volatiles can be measured up to four times by on-line sampling of the dynamic headspace, followed by off-line trapping of the samples on corresponding Tenax traps and analysis using GC-TDS-FID. Flavor compounds from different chemical classes were dissolved in water to achieve concentrations typically present in food (micrograms to milligrams per liter). Most of the compounds showed constant release rates, and the summed quantities of each volatile of three 10 s time intervals correlated linearly with time. The entire method of measurement including sample preparation, release, sampling, trapping, thermodesorption, and GC analysis showed good sensitivity [nanograms (10 s)-1] and reproducibility (mean coefficient of variation = 7.2%).
Keywords
- Computerized apparatus, Dynamic flavor release, Mouth conditions, Real time, Reproducibility, Sensitivity
ASJC Scopus subject areas
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In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 22, 23.10.2002, p. 6440-6447.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Computerized apparatus for measuring dynamic flavor release from liquid food matrices
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Banavara, Dattatreya S.
AU - Berger, Ralf G.
PY - 2002/10/23
Y1 - 2002/10/23
N2 - A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the reactor and exposed to conditions of temperature, air flow, shear rate, and saliva flow as they occur in the mouth. As the reactor is completely filled before measurements are started, creation of headspace just before sampling start prevents untimely flavor release resulting in real time data. In the first 30 s of flavor release the concentrations of the volatiles can be measured up to four times by on-line sampling of the dynamic headspace, followed by off-line trapping of the samples on corresponding Tenax traps and analysis using GC-TDS-FID. Flavor compounds from different chemical classes were dissolved in water to achieve concentrations typically present in food (micrograms to milligrams per liter). Most of the compounds showed constant release rates, and the summed quantities of each volatile of three 10 s time intervals correlated linearly with time. The entire method of measurement including sample preparation, release, sampling, trapping, thermodesorption, and GC analysis showed good sensitivity [nanograms (10 s)-1] and reproducibility (mean coefficient of variation = 7.2%).
AB - A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the reactor and exposed to conditions of temperature, air flow, shear rate, and saliva flow as they occur in the mouth. As the reactor is completely filled before measurements are started, creation of headspace just before sampling start prevents untimely flavor release resulting in real time data. In the first 30 s of flavor release the concentrations of the volatiles can be measured up to four times by on-line sampling of the dynamic headspace, followed by off-line trapping of the samples on corresponding Tenax traps and analysis using GC-TDS-FID. Flavor compounds from different chemical classes were dissolved in water to achieve concentrations typically present in food (micrograms to milligrams per liter). Most of the compounds showed constant release rates, and the summed quantities of each volatile of three 10 s time intervals correlated linearly with time. The entire method of measurement including sample preparation, release, sampling, trapping, thermodesorption, and GC analysis showed good sensitivity [nanograms (10 s)-1] and reproducibility (mean coefficient of variation = 7.2%).
KW - Computerized apparatus
KW - Dynamic flavor release
KW - Mouth conditions
KW - Real time
KW - Reproducibility
KW - Sensitivity
UR - http://www.scopus.com/inward/record.url?scp=0037164025&partnerID=8YFLogxK
U2 - 10.1021/jf020231k
DO - 10.1021/jf020231k
M3 - Article
C2 - 12381131
AN - SCOPUS:0037164025
VL - 50
SP - 6440
EP - 6447
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 22
ER -