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The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
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The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception Isabelle Délérisa, Anne Saint-Evea, Etienne Sémonb, Jean Luc Le Quéréb, Hervé Guillemina and Isabelle Souchona a
INRA, UMR 782 INRA-AgroParisTech Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France b INRA, UMR 1324 INRA/AgroSup Dijon/CNRS/Université de Bourgogne Centre des Sciences du Goût et de l’Alimentation (CSGA), Dijon, France
2.1 INTRODUCTION The effects of product structure on aroma release result from the combination of physicochemical (entrapment of aroma compound in product structure and/or obstruction to their mass transport) and physiological (modification of oral behavior) phenomena [1]. Most of the time, increasing product viscosity or firmness results in decreasing aroma release and perception, even if some contradictory results exist. In the literature, only a few studies have focused on perception over time by applying the time-intensity sensory method and proposed some relations with the dynamics of in vivo aroma release. The objective of the present study was to evaluate the impact of candy structure on the dynamics of in vivo aroma release and to propose some relationship with temporal sensory perception (temporal dominance of sensations, TDS, method). The use of instrumental and sensory methods in parallel constitutes an original approach to better understanding aroma release and perception, and to identifying some relationships between these two phenomena.
2.2 MATERIALS AND METHODS Four candies with different structures were prepared by modifying their gelatin content (0%, 2%, 5%, and 15% v/v). The concentration of other V. Ferreira and R. Lopez (Eds): Flavour Science. DOI: http://dx.doi.org/10.1016/B978-0-12-398549-1.00002-7
© 2014 2013 Elsevier Inc. All rights reserved.
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constituents (glucose syrup, sucrose, citric acid, red dye) remained constant. Products were flavored diacetyl, ethyl hexanoate, and (Z)-hex-3-en1-ol. In vivo aroma release kinetics was measured using a high-sensitivity PTR-MS. Measurements were performed using the multiple ion detection mode on m/z 83 (Z-3-hexen-1-ol), m/z 87 (diacetyl), and m/z 145 (ethyl hexanoate) with a dwell time per mass of 0.1 s. Twelve panelists were specifically trained to perform sensory analyses in parallel with in vivo measurements. The air room was first analyzed for a period of 10 s. Then, after positioning the sampling device in the two nostrils, each panelist’s breath was analyzed for 30 s. For liquid product, panelists were asked to sip 20 mL of product from a straw and to consume it as they would normally. For gelled samples, panelists put 4 g in their mouth and let the sample melt. The time of the first swallow was noted. More details concerning the protocol are described in Déléris et al. [2]. Maximal intensities Imax, times tmax at which Imax occurred, and areas under the curve (AUC) were extracted from each individual release curve for both the oral phase of consumption (phase 1) and the phase after swallowing (phase 2). Sensory analysis was performed simultaneously with nose-space measurements using the TDS method [3]. Six aroma and taste attributes were selected: sweet, sour, strawberry, peach, green grass, and butter. During product tasting, subjects had to choose the dominant attribute in the list at a given time and were free to select an attribute several times. Data were collected on a computer screen with FIZZ software.
2.3 RESULTS Release kinetics were rather similar for all ions, with a slight increase in released amount between products with 0% and 2% of gelatin, a similar shape for release kinetics for products with 2% and 5% of gelatin, and a clear decrease in the released amount for the 15% gelatin product (Figure 2.1). The initial release rate was also impacted, decreasing as gelatin content increased. Before the first swallow, for m/z 83 ((Z)-hex-3-en-1-ol) and 87 (diacetyl), the 2%, 5%, and 15% gelatin samples had the most intense release, whereas only the 15% gelatin product released the highest amount of aroma compounds. Concerning m/z 145 (ethyl hexanoate), no significant difference between products was noticed on the Imax1 parameter, and both 5% and 15% gelatin samples released a higher amount of aroma compound (higher AUC1) than the other two products. After the first
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
(A)
(C)
11
(B)
(D)
Figure 2.1 Mean release of ion 83 ((Z)-hex-3-en-1-ol), ion 87 (diacetyl), and ion 145 (ethyl hexanoate) obtained by in vivo measurements with PTR-MS, and mean duration of the dominant perception measured with the DTS method (boxes) during the consumption of candies. The vertical dashed line indicates the mean time at which the first swallow occurred.
swallow, the shape of aroma release kinetics remained similar, with a more intense and more significant release of aroma compounds from products with 2% and 5% gelatin than with 0% or 15% gelatin for the three ions. The signal durations for m/z 83 and m/z 87 were similar for 0%, 2%, and 5% gelatin products, but increased (1.7-fold and 1.4-fold, respectively) for the 15% gelatin product. Regarding m/z 145, products with 0% and 2% gelatin were the least persistent.
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Considering sensory results, the global duration of the dominance period (all sensory attributes taken together) increased linearly with gelatin content, varying from 43 s for the 0% gelatin sample to 140 s for the 15% gelatin sample. The dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex: the “strawberry” note was also evaluated as dominant at some consumption times, but was preceded by the “green” note for the 2% gelatin sample or by the “butter” note for the 5% gelatin and 15% gelatin samples.
2.4 DISCUSSION AND CONCLUSION Using all these results, the main role of product structure was highlighted. Before the first swallow, the amount of aroma release was higher for 15% gelatin product than for other products for all three ions, probably because of a much longer residence time for the product with the longest melting time. Aroma release was more intense for products with intermediate gelatin contents (2% and 5% gelatin); even if the residence times in the mouth for these products were shorter than for the 15% gelatin product, aroma compounds were probably more easily and more rapidly released from these less strong gels. For the liquid sample, the combination of a short residence time in the mouth and a limited retention of the aroma compound (no three-dimensional network) induced the fastest release. After the first swallow, aroma release appeared to be less intense for 0% and 15% gelatin products than for the two others; this was probably related to product structure. The liquid nature of the 0% gelatin sample induces the lowest thickness of product deposit in the pharyngeal cavity, leading to the lowest aroma release. For the 15% gelatin product, the long residence time in the mouth before swallowing probably implied a higher amount of aroma release during this period and thus limited the amount of aroma compound available for release after swallowing, in spite of a thickest deposit on the mucosa. We assumed that the most pertinent parameters to compare both datasets were the dominance duration and the sequences of sensory attributes for sensory parameters, and the tmax value for each ion and the comparison of signal levels (intensity ratio) between ions for instrumental data. Mean sensory dominances are represented, together with mean release kinetics for each product, in Figure 2.1. For the 0% gelatin sample, the “strawberry” attribute was the only one mentioned, probably because of the
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
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early release of ethyl hexanoate (m/z 145) and the very short product residence time in the mouth. The “strawberry” perception coincided perfectly with swallowing. As the gelatin content increased, perception became more complex and occurred increasingly earlier before swallowing – such as with aroma release. In the case of the 2% gelatin sample, the appearance of the “green” attribute during the first 17 s after swallowing can be directly related to the release of m/z 83 ((Z)-hex-3-en-1-ol), which was more significant in this product than in the other three (highest Imax2 and AUC2). For the 5% and 15% gelatin samples the “green” note was not perceived as dominant, probably because of both the lowest level of release of m/z 83 and also an increase in the released amount of m/z 87 (diacetyl, “butter” note), favored by an increase in residence time in the mouth. These results enabled the establishment of some links between the temporal parameters of sensory and release data.
REFERENCES [1] A. Buettner, J. Beauchamp, Chemical input – Sensory output: Diverse modes of physiology-flavour interaction, Food Qual. Pref. 21 (8) (2010) 915–924. [2] I. Déléris, A. Saint Eve, F. Dakowski, E. Sémon, J.L. Le Quéré, H. Guillemin, et al., The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception, Food Chem. 127 (2011) 1615–1624. [3] A. Saint Eve, I. Déléris, M. Panouillé, F. Dakowski, S. Cordelle, P. Schlich, et al., How texture influences aroma and taste perception over time in candies, Chem Perc. 4 (1–2): pp. 32–41.
2
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception Isabelle Délérisa, Anne Saint-Evea, Etienne Sémonb, Jean Luc Le Quéréb, Hervé Guillemina and Isabelle Souchona a
INRA, UMR 782 INRA-AgroParisTech Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France b INRA, UMR 1324 INRA/AgroSup Dijon/CNRS/Université de Bourgogne Centre des Sciences du Goût et de l’Alimentation (CSGA), Dijon, France
2.1 INTRODUCTION The effects of product structure on aroma release result from the combination of physicochemical (entrapment of aroma compound in product structure and/or obstruction to their mass transport) and physiological (modification of oral behavior) phenomena [1]. Most of the time, increasing product viscosity or firmness results in decreasing aroma release and perception, even if some contradictory results exist. In the literature, only a few studies have focused on perception over time by applying the time-intensity sensory method and proposed some relations with the dynamics of in vivo aroma release. The objective of the present study was to evaluate the impact of candy structure on the dynamics of in vivo aroma release and to propose some relationship with temporal sensory perception (temporal dominance of sensations, TDS, method). The use of instrumental and sensory methods in parallel constitutes an original approach to better understanding aroma release and perception, and to identifying some relationships between these two phenomena.
2.2 MATERIALS AND METHODS Four candies with different structures were prepared by modifying their gelatin content (0%, 2%, 5%, and 15% v/v). The concentration of other V. Ferreira and R. Lopez (Eds): Flavour Science. DOI: http://dx.doi.org/10.1016/B978-0-12-398549-1.00002-7
© 2014 2013 Elsevier Inc. All rights reserved.
9
10
Isabelle Déléris et al.
constituents (glucose syrup, sucrose, citric acid, red dye) remained constant. Products were flavored diacetyl, ethyl hexanoate, and (Z)-hex-3-en1-ol. In vivo aroma release kinetics was measured using a high-sensitivity PTR-MS. Measurements were performed using the multiple ion detection mode on m/z 83 (Z-3-hexen-1-ol), m/z 87 (diacetyl), and m/z 145 (ethyl hexanoate) with a dwell time per mass of 0.1 s. Twelve panelists were specifically trained to perform sensory analyses in parallel with in vivo measurements. The air room was first analyzed for a period of 10 s. Then, after positioning the sampling device in the two nostrils, each panelist’s breath was analyzed for 30 s. For liquid product, panelists were asked to sip 20 mL of product from a straw and to consume it as they would normally. For gelled samples, panelists put 4 g in their mouth and let the sample melt. The time of the first swallow was noted. More details concerning the protocol are described in Déléris et al. [2]. Maximal intensities Imax, times tmax at which Imax occurred, and areas under the curve (AUC) were extracted from each individual release curve for both the oral phase of consumption (phase 1) and the phase after swallowing (phase 2). Sensory analysis was performed simultaneously with nose-space measurements using the TDS method [3]. Six aroma and taste attributes were selected: sweet, sour, strawberry, peach, green grass, and butter. During product tasting, subjects had to choose the dominant attribute in the list at a given time and were free to select an attribute several times. Data were collected on a computer screen with FIZZ software.
2.3 RESULTS Release kinetics were rather similar for all ions, with a slight increase in released amount between products with 0% and 2% of gelatin, a similar shape for release kinetics for products with 2% and 5% of gelatin, and a clear decrease in the released amount for the 15% gelatin product (Figure 2.1). The initial release rate was also impacted, decreasing as gelatin content increased. Before the first swallow, for m/z 83 ((Z)-hex-3-en-1-ol) and 87 (diacetyl), the 2%, 5%, and 15% gelatin samples had the most intense release, whereas only the 15% gelatin product released the highest amount of aroma compounds. Concerning m/z 145 (ethyl hexanoate), no significant difference between products was noticed on the Imax1 parameter, and both 5% and 15% gelatin samples released a higher amount of aroma compound (higher AUC1) than the other two products. After the first
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
(A)
(C)
11
(B)
(D)
Figure 2.1 Mean release of ion 83 ((Z)-hex-3-en-1-ol), ion 87 (diacetyl), and ion 145 (ethyl hexanoate) obtained by in vivo measurements with PTR-MS, and mean duration of the dominant perception measured with the DTS method (boxes) during the consumption of candies. The vertical dashed line indicates the mean time at which the first swallow occurred.
swallow, the shape of aroma release kinetics remained similar, with a more intense and more significant release of aroma compounds from products with 2% and 5% gelatin than with 0% or 15% gelatin for the three ions. The signal durations for m/z 83 and m/z 87 were similar for 0%, 2%, and 5% gelatin products, but increased (1.7-fold and 1.4-fold, respectively) for the 15% gelatin product. Regarding m/z 145, products with 0% and 2% gelatin were the least persistent.
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Considering sensory results, the global duration of the dominance period (all sensory attributes taken together) increased linearly with gelatin content, varying from 43 s for the 0% gelatin sample to 140 s for the 15% gelatin sample. The dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex: the “strawberry” note was also evaluated as dominant at some consumption times, but was preceded by the “green” note for the 2% gelatin sample or by the “butter” note for the 5% gelatin and 15% gelatin samples.
2.4 DISCUSSION AND CONCLUSION Using all these results, the main role of product structure was highlighted. Before the first swallow, the amount of aroma release was higher for 15% gelatin product than for other products for all three ions, probably because of a much longer residence time for the product with the longest melting time. Aroma release was more intense for products with intermediate gelatin contents (2% and 5% gelatin); even if the residence times in the mouth for these products were shorter than for the 15% gelatin product, aroma compounds were probably more easily and more rapidly released from these less strong gels. For the liquid sample, the combination of a short residence time in the mouth and a limited retention of the aroma compound (no three-dimensional network) induced the fastest release. After the first swallow, aroma release appeared to be less intense for 0% and 15% gelatin products than for the two others; this was probably related to product structure. The liquid nature of the 0% gelatin sample induces the lowest thickness of product deposit in the pharyngeal cavity, leading to the lowest aroma release. For the 15% gelatin product, the long residence time in the mouth before swallowing probably implied a higher amount of aroma release during this period and thus limited the amount of aroma compound available for release after swallowing, in spite of a thickest deposit on the mucosa. We assumed that the most pertinent parameters to compare both datasets were the dominance duration and the sequences of sensory attributes for sensory parameters, and the tmax value for each ion and the comparison of signal levels (intensity ratio) between ions for instrumental data. Mean sensory dominances are represented, together with mean release kinetics for each product, in Figure 2.1. For the 0% gelatin sample, the “strawberry” attribute was the only one mentioned, probably because of the
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
13
early release of ethyl hexanoate (m/z 145) and the very short product residence time in the mouth. The “strawberry” perception coincided perfectly with swallowing. As the gelatin content increased, perception became more complex and occurred increasingly earlier before swallowing – such as with aroma release. In the case of the 2% gelatin sample, the appearance of the “green” attribute during the first 17 s after swallowing can be directly related to the release of m/z 83 ((Z)-hex-3-en-1-ol), which was more significant in this product than in the other three (highest Imax2 and AUC2). For the 5% and 15% gelatin samples the “green” note was not perceived as dominant, probably because of both the lowest level of release of m/z 83 and also an increase in the released amount of m/z 87 (diacetyl, “butter” note), favored by an increase in residence time in the mouth. These results enabled the establishment of some links between the temporal parameters of sensory and release data.
REFERENCES [1] A. Buettner, J. Beauchamp, Chemical input – Sensory output: Diverse modes of physiology-flavour interaction, Food Qual. Pref. 21 (8) (2010) 915–924. [2] I. Déléris, A. Saint Eve, F. Dakowski, E. Sémon, J.L. Le Quéré, H. Guillemin, et al., The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception, Food Chem. 127 (2011) 1615–1624. [3] A. Saint Eve, I. Déléris, M. Panouillé, F. Dakowski, S. Cordelle, P. Schlich, et al., How texture influences aroma and taste perception over time in candies, Chem Perc. 4 (1–2): pp. 32–41.