What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix. (1st June 2022)

• Record Type: Journal Article
• Authors: Thomas, Christine F.; Ritter, Jana; Mayer, Nicole; Nedele, Ann-Kathrin; Zhang, Yanyan; Hinrichs, Jörg
• Is Part Of: Food chemistry. Volume 378(2022)
• Publication Date: 2022-06-01
• Subjects: Maize thiazolin, 1-(4, 5-dihydro-1, 3-thiazol-2-yl)ethanone (PubChem CID: 169110) -- Diacetyl, butane-2, 3-dione (PubChem CID: 650) -- Ethyl vinyl ketone, pent-1-en-3-one (PubChem CID: 15394) -- Ethyl butanoate (PubChem CID: 7762) -- Allyl isothiocyanate, 3-isothiocyanatoprop-1-ene (PubChem CID: 5971) -- Methyl salicylate, methyl 2-hydroxybenzoate (PubChem CID: 4133) -- d-Camphor, (1R, 4R)-1, 7, 7-trimethylbicyclo[2.2.1]heptan-2-one (PubChem CID: 159055) -- Thymol, 5-methyl-2-propan-2-ylphenol (PubChem CID: 6989) -- 2-Dodecenal, (E)-dodec-2-enal (PubChem CID: 5283361) -- Limonene, 1-methyl-4-prop-1-en-2-ylcyclohexene (PubChem CID: 22311); Aroma release -- Foam -- Dairy matrix -- Kinetics -- Aroma-matrix interaction -- Hydrophobicity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131956
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A foamed fat-free dairy matrix spiked with ten aroma compounds was studied. Very hydrophobic compounds were released more intensely from foamed matrix. Compounds of intermediate hydrophobicity were release less intensely from foam. Sensory perception study confirmed significant differences for some compounds. Abstract: When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the aroma release, it was our goal to understand the physico-chemical background of this effect. Therefore, ten aroma compounds were added to a foamed acidified dairy matrix (4% milk protein, 1% gelatin, 60% gas volume). We simulated oral temperature conditions in a simplistic way through incubation at 40 °C and analyzed aroma release using headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry. Significantly more highly hydrophobic aroma compounds were released from the foamed matrix than the unfoamed matrix, while compounds of intermediate hydrophobicity were released more from unfoamed matrix. The effect was independent from foam collapse and persisted for hours afterwards. Analytical results were complemented by orthonasal and retronasal sensory perception studies, which confirmed significant differences between aroma release behavior from foamed foods.