Flavour and food matrix interactions - The physics behind flavours and the importance of product formulation on flavour release
48 important questions on Flavour and food matrix interactions - The physics behind flavours and the importance of product formulation on flavour release
Where are the aroma compounds in an emulsion?
How are viscosity and perceived intensity of volatile and non-volatile compounds related?
How do milk, yogurt and cheese differ in their product characteristics?
- Milk: smoothness
- Yogurt: thickness, creaminess and smoothness
- Cheese: creamy, hard and firm
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How do milk, yogurt and cheese differ in their perceptions and sensations?
- Milk: sweet flavour notes due to lactones and aromatic compounds present
- Yogurt: more acidic due to carbonyl compounds and acids (lactic acid) present
- Cheese: salty due to carboxylic acids and ketones
For what cheese was the maximum intensity of the volatile ester ethyl butanoate the highest? Soft or hard cheese?
How are residence time in the oral mucosa and maximum intensity related?
Why is the maximum intensity in hard cheese higher than in soft cheese?
Why is the maximum intensity in liquid yogurt higher than in thick yogurt?
How is processing related to aroma release?
What happens when flavour molecules are bound to proteins?
Which protein-flavour interactions are reversible? And which irreversible?
- Hydrophobic interactions
- Hydrogen bonds
- Ionic bonds/electrostatic linkages
- Van der Waals forces
- Covalent linkages
- Hydrophobic interactions --> reversible
- Hydrogen bonds --> reversible
- Ionic bonds/electrostatic linkages --> reversible
- Van der Waals forces --> reversible
- Covalent linkages --> irreversible
Why is the flavour-protein interaction depending on the presence of non-volatiles?
Why is the flavour-protein interaction depending on the geometry & nature of the flavour compound?
What are advantages and disadvantages of vegetable proteins?
- Rich nutritional profile
- Worldwide available
- Low production cost
Disadvantage:
- Off-notes such as bitterness and astringency
How can protein off-flavours be removed?
How does heat treatment of a protein affect the binding and headspace?
Most aroma compound tend to be lipophilic. T/F
Flavour release is affected by:
- Nature of the flavour
- Availability of flavour in the mouth
- Flavour concentration in the food
- All
- Nature of the flavour
- Availability of flavour in the mouth
- Flavour concentration in the food
- All
The majority of flavour compounds is hydrophilic. T/F
Binding can take place between:
- Present aroma compounds
- Other food ingredients
- Added aroma compounds
- All
- Present aroma compounds
- Other food ingredients
- Added aroma compounds
- All
Free fatty acids and phospholipids influence aroma release. T/F
The increase of sucrose or salt concentration:
- Increases release of some aroma compounds from the matrix
- Decreases release of some aroma compounds from the matrix
- Has no effect
- Increases release of some aroma compounds from the matrix
- Decreases release of some aroma compounds from the matrix
- Has no effect
A flavour compound can possess multiple functional groups that can react differently with proteins. T/F
Non volatile compounds can compete with flavours to bind to the protein. T/F
If you increase the fat content of a food system, what happens to the maximum intensity and release of lipophilic compounds?
What does a low and high logP mean?
High logP --> more lipophilic
In a fat continuous matrix, what is the logP of the compound released more rapidly into the headspace?
Is logP always the trigger to determine the release of flavour molecules to the headspace?
What happens to the water activity when sugar/salt is added and why?
How is sugar/salt addition related to flavour release?
If the logP is high, is salt/sugar addition promoting flavour release?
How is vapour pressure related to flavour release?
Flavour release or retention is affected by:
- Intrinsic chemical properties of the flavour (hydrophobicity, hydrophilicity (logP value)
- Volatility (vapour pressure)
- The composition of the medium (lipid, protein, salt, sugar, etc.)
- Environmental conditions (temperature, pH)
What does a negative logP mean?
What does a logP of zero mean?
What does a positive logP mean?
What does OAV stand for?
How can OAV be calculated?
Cin food = concentration of odourant in the food matrix
Cthreshold = perception threshold of the odourant in air
How are molecular weight and threshold related?
Which 2 threshold should you differentiate between?
- Detection threshold --> analytical measurements
- Recognition threshold --> concentration at which humans describe and recognise the odour
Even a low concentration (at ppm level) can contribute to the aroma of a food. T/F
OAV is proportional to perceived intensity. T/F
The affinity of flavours to the lipid phase depends on:
- Chemical composition
- Chain length
- Degree of saturation
- Sequence of fatty acids
What is the difference in flavour release in low- and full-fat?
High-fat --> lower maximum intensity for longer time
How can the location of the functional group of the flavour molecule change the binding ability?
How can the shape of the flavour molecule change the binding ability?
- Shape --> might influence the contact area between the aroma compounds and the proteins binding site --> modify protein-flavour affinity
- Spherical shape --> can promote steric hindrance and minimise its accessibility to the hydrophobic pockets of the protein
How can pH change the binding ability?
- Acid pH (low):
- Protein denaturation --> increase on aroma release.
- Not enough hydrophobic for the flavour molecule to bind
- Neutral pH:
- Increase in protein-protein hydrophobic interactions --> aroma release decrease
- New hydrophobic patches where flavours can bind
- Alkaline pH (high):
- Aroma release increases due to the formation of aldol condensation products
- Protein residues with lower pKa values might react more rapidly
How are chain length and binding ability related?
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