Handbook of Flavor Characterization

Kathryn D. Deibler, Jeannine Delwiche

Sensory and physiology of flavour: methods, approaches and caveats for functionally evaluating olfaction and chemesthesis; sensory analysis and analytical flavour chemistry - some missing links; when are oral cavity odorants available for retronasal olfaction? ; similarity and diversity in flavour perception. Relating physical measures with flavour perception: difficulty in measuring what matters - context effects; measuring the sensory impact of flavour mixtures using controlled delivery; nosespace analysis with proton-transfer-reaction mass spectrometry - intra- and interpersonal variability; correlation between sensory time-intensity and SPME analysis of fruity flavour in model food emulsions. Gas chromotography - olfactometry: new flavour compounds from orange essence oil. ; heat-induced changes in aroma components of holy basil (ocimum sanctum L.); interactions of selected flavour compounds with selected dairy products; challenges in analyzing difficult flavours; nose to text - voice recognition software for GC-O. Comparisons of techniques, methods and models: headspace sampling - a critical part in evaluating true gas phase concentrations; meat aroma analysis - problems and solutions; analysis of flavour compounds from microwave popcorn using supercritical fluid CO2 followed by dynamic/static headspace techniques; representative sampling of volatile flavour compounds - the model mouth combined with gas chromatography and direct mass spectrometry. Real time analaysis of flavour components: on-line monitoring of the Maillard reaction; optimizing release of flavour in purge and trap analysis using humidified purge gas and inverse gas chromatography; novel mass spectrometric techniques for monitoring aroma volatiles; identification of volatile compounds using combined GC-EI-API-MS