Influence of Textural Modification of Gel Food by Hydrocolloids to Flavor Perception
Article Sidebar
Published:
Oct 29, 2019
Keywords:
gel food hydrocolloids texture modification flavor perception
Main Article Content
Abstract
Flavor perception happens during food consumption. It is directly related to flavor release from food. There are factors affecting rate of flavor release include volatile compounds’ concentration, compositions, and structures of the foods. Therefore, texture modification of food can unavoidably affect flavor perception. Gel foods are textural modified by many methods, which using hydrocolloids to modify the texture is a common one. Each hydrocolloid gives different gel textures, which make them different in flavor release profiles since the food structures are changed. The occurrence of physical entrapments of flavors and/or interactions between flavors and food components can decrease the release of flavors from the foods. The gel food models should not be complex ones and should show various textures. Dairy-consisted gel food is usually selected as a model for several studies. The direct injection mass spectrometry (DIMS) is normally used to study the effect of food component and/or food texture on the release of flavors during mastication. In addition, using both instrumental and sensory evaluation techniques can help us be able to accurately understanding the release and perception of flavors in food and can further use in food product developments.
Article Details
How to Cite
Wongprasert, T., & Suppavorasatit, I. (2019). Influence of Textural Modification of Gel Food by Hydrocolloids to Flavor Perception. Journal of Food Technology, Siam University, 14(2), 95–107. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/192787
Issue
Section
บทความวิชาการ (Academic Article)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
[1] Guichard, E. (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International. 18(1): 49–70.
[2] Gierczynski, I., Guichard, E. and Laboure, H. (2011). Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. Flavour and Fragrance Journal, 26: 141-152.
[3] Paravisini, L. and Guichard, E. (2017). Aroma release during in mouth. In: Guichard, E., Salles, C., Morzel, M., and Bon, A. M. (Eds.), Flavor: From food to perception. John Wiley & Sons, Ltd.
[4] Aguilera, J.M. and Park, D.J. (2016). Texture-modified foods for elderly: Status, technology and opportunities. Trends in Food Science & Technology. 57: 156-164.
[5] Cichero, J. (2016). Adjustment of food textural properties for elderly patients. Journal of Texture Studies. 47(4) 277-283.
[6] Trachootham, D., Songkaew, W., Hongsachum, B., Wattana, C., Changkluengdee, N., Karapoch, J., et al. (2015). Nutri-jelly may improve quality of life and decrease tube feeding demand in head and neck cancer patients. Support Care Cancer. 23: 1421-1430.
[7] van Olphen, H. and Mysels, K.J. (1975). International Union of Pure and Applied Chemistry. Commission I.6: Colloid and surface chemistry. La Jolla, CA: Theorex.
[8] Williams, P.A. and Phillips, G.O. (2000). Handbook of hydrocolloids. Cambridge: Woodhead Publishing Ltd.
[9] Funami, T. (2011). Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology. Food Hydrocolloids. 25(8): 1904-1914.
[10] Funami, T., Hiroe, M., Noda, S., Asai, I., Ikeda, S. and Nishinari, K. (2007). Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations. Food Hydrocolloids. 21(4): 617-629.
[11] Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., et al. (2009). Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride. Food Hydrocolloids. 23(2): 548-554.
[12] Noda, S., Funami, T., Nakauma, M., Asai, I., Takahashi, R., Al-Assaf, S., et al. (2008). Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium. Food Hydrocolloids. 22(6): 1148-1159.
[13] Gunning, A.P., Kirby, A.R., Ridout, M.J., Brownsey, G.J. and Morris, V.J. (1996). Investigation of gellan networks and gels by atomic force microscopy. Macromolecules. 29: 6791-6796.
[14] Gunning, A.P. and Morris, V.J. (1990). Light scattering studies of tetramethyl ammonium gellan. International Journal of Biological Macromolecules. 12(6): 338-341.
[15] Morris, E.R. (1993). Food hydrocolloids, structures, properties, and functions. New York: Plenum Press.
[16] Aguilera, J.M. and Park, D.J. (2016). Texture-modified foods for elderly: Status, technology and opportunities. Trends in Food Science & Technology. 57: 156-164.
[17] Godshall, M.A. (1997). How carbohydrates influence food flavor. Food Technology. 51(1): 63–67.
[18] Boland, A.B., Delahunty, C.M. and van Ruth, S.M. (2006). Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry. 96(3): 452–460.
[19] Suppavorasatit, I., De Mejia, E.G. and Cadwallader, K.R. (2011). Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. Journal of Agricultural and Food chemistry. 59(21): 11621-11628.
[20] Suppavorasatit, I., Lee, S.Y. and Cadwallader, K.R. (2013). Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science, 78(1): C1-C7.
[21] Kunarayakul, S., Thaiphanit, S., Anprung, P. and Suppavorasatit, I. (2018). Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids. 79: 197-207.
[22] Reineccius, R. (2006). Flavor chemistry and technology (2nd ed.). New York: Taylor & Francais Group.
[23] Arvisenet, G., Voilley, A. and Cayot, N. (2002). Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylose and amylopectin. Journal of Agricultural and Food Chemistry, 50(25): 7345–7349.
[24] Langourieux, S. and Crouzet, J. (1994). Study of aroma compounds-polysaccharides interactions by dynamic exponential dilution. Lebensmittel-Wissenschaft und -Technologie. 27(6): 544–549.
[25] Lubbers, S., Decourcelle, N., Martinez, D., Guichard, E. and Tromelin, A. (2007). Effect of thickeners on aroma compound behavior in a model dairy gel. Journal of Agricultural and Food Chemistry. 55(12): 4835–4841.
[26] Ayed, C., Lubbers, S., Andriot, I., Merabtine, Y., Guichard, E. and Tromelin, A. (2014). Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels. Food Research International. 62: 846–859.
[27] Chana, A., Tromelin, A., Andriot, I. and Guichard, E. (2006). Flavor release from iota-carrageenan matrix: a quantitative structure-property relationships approach. Journal of Agricultural and Food Chemistry. 54(10): 3679–3685.
[28] Bylaite, E., Ilgunaite, Z., Meyer, A.S. and Adler-Nissen, J. (2004). Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. Journal of Agricultural and Food Chemistry. 52(11): 3542–3549.
[29] Juteau, A., Doublier, J.L. and Guichard, E. (2004). Flavor release from iota-carrageenan matrices: A kinetic approach. Journal of Agricultural and Food Chemistry. 52(6): 1621–1629.
[30] Suppavorasatit, I., Cadwallader, K. R. (2010). Chemistry, Texture, and Flavor of Soy: American Chemical Society.
[31] Cayot, N., Taisant, C. and Voilley, A. (1998). Release and perception of isoamyl acetate from a starch-based food matrix. Journal of Agricultural and Food chemistry. 46(8): 3201-3206.
[32] Tromelin, A., Merabtine, Y., Andriot, I., Lubbers, S. and Guichard, E. (2010). Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach. Flavour and Fragrance Journal. 25(6): 431–442.
[33] Famelart, M. H., Tomazewski, J., Piot, M. and Pezennec, S. (2004). Comprehensive study of acid gelation of heated milk with model protein systems. International Dairy Journal. 14(4): 313–321.
[34] O’Neill, T.E. (1996). Flavor-Food Interactions. Washington, DC: American Chemical Society.
[35] Gierczynski, I., Laboure, H., Guichard, E. (2008). In vivo aroma release of milk gels of different hardnesses: Inter-individual differences and their consequences on aroma perception. Journal of Agricultural and Food Chemistry. 56: 1697-1703.
[36] Tournier, C., Sulmont-Rosse, C., Semon, E., Vignon, A., Issanchou, S. and Guichard, E. (2009). A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms. International Dairy Journal. 19: 450-458.
[37] van Ruth, S.M., Witte, L. and Uriarte, A.R. (2004). Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethylcellulose. Journal of Agricultural and Food Chemistry. 52: 8105-8110.
[38] Gonzales-Tomas, L., Bayarri, S., Taylor, A.J. and Costell, E. (2007). Flavour release and perception from model dairy custards. Food Research International. 40: 520-528.
[39] Lethuaut, L., Weel, K.C.G., Boelruk, A.E.M. and Brossard, C.D. (2004). Flavor perception and aroma release from model dairy dessert. Journal of Agricultural and Food Chemistry. 52(11): 3478-3485.
[40] Saint-Eve, A., Martin, N., Guillemin, H., Semon, E., Guichard, E. and Souchon, I. (2006). Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry. 54(20): 7794-7803.
[41] Mestres, M., Moran. N., Jordan, A. and Buettner, A. (2005). Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. Journal of Agricultural and Food Chemistry. 53(2): 403-409.
[42] Mestres, M., Kieffer, R. and Buettner, A. (2006). Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters . Journal of Agricultural and Food Chemistry. 54(5): 1814-1821.
[43] Weel, K.G.C., Boelrijk, A.E.M., Alting, A.C., van Mil, P.J.J.M., Burger, J.J. Gruppen, H., et al. (2002). Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. Journal of Agricultural and Food Chemistry. 50(18): 5149-5155.
[44] Biasioli, F., Yeretzian, C., Märk, T.D., Dewulf, J. and Van Langenhove, H. (2011). Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis. TrAC Trends in Analytical Chemistry. 30(7): 1003–1017.
[45] Ellis, A.M. and Mayhew, C.M. (2014). Proton transfer reaction mass spectrometry: principles and applications. Chichester (Great Britain): John Wiley & Sons, Inc.
[46] Buettner, A. (2004). Investigation of potent odorants and after odor development in two Chardonnay wines using the buccal odor screening system (BOSS). Journal of Agricultural and Food Chemistry. 52(8): 2339–2346.
[47] Clark, C.C. and Lawless, H.T. (1994). Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. Chemical Senses. 19(6): 583–594.
[48] Sokolowsky, M. and Fischer, U. (2012). Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis. Analytica Chimica Acta. 732: 46–52.
[49] Baek, I., Linforth, R.S., Blake, A. and Taylor, A.J. (1999). Sensory Perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chemical Senses. 24(2): 155-160.
[50] Di Monaco, R., Su, C., Masi, P. and Cavella, S. (2014). Temporal Dominance of Sensations: A review. Trends in Food Science & Technology. 38(2): 104–112.
[51] Pineau, N., Cordelle, S. and Schlich, P. (2003). Temporal dominance of sensations: a new technique to record several sensory attributes simultaneously over time. In Abstract book of 5th Pangborn Sensory Science Symposium, 121. July 20-24, 2003, Boston, MA, USA.
[2] Gierczynski, I., Guichard, E. and Laboure, H. (2011). Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. Flavour and Fragrance Journal, 26: 141-152.
[3] Paravisini, L. and Guichard, E. (2017). Aroma release during in mouth. In: Guichard, E., Salles, C., Morzel, M., and Bon, A. M. (Eds.), Flavor: From food to perception. John Wiley & Sons, Ltd.
[4] Aguilera, J.M. and Park, D.J. (2016). Texture-modified foods for elderly: Status, technology and opportunities. Trends in Food Science & Technology. 57: 156-164.
[5] Cichero, J. (2016). Adjustment of food textural properties for elderly patients. Journal of Texture Studies. 47(4) 277-283.
[6] Trachootham, D., Songkaew, W., Hongsachum, B., Wattana, C., Changkluengdee, N., Karapoch, J., et al. (2015). Nutri-jelly may improve quality of life and decrease tube feeding demand in head and neck cancer patients. Support Care Cancer. 23: 1421-1430.
[7] van Olphen, H. and Mysels, K.J. (1975). International Union of Pure and Applied Chemistry. Commission I.6: Colloid and surface chemistry. La Jolla, CA: Theorex.
[8] Williams, P.A. and Phillips, G.O. (2000). Handbook of hydrocolloids. Cambridge: Woodhead Publishing Ltd.
[9] Funami, T. (2011). Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology. Food Hydrocolloids. 25(8): 1904-1914.
[10] Funami, T., Hiroe, M., Noda, S., Asai, I., Ikeda, S. and Nishinari, K. (2007). Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations. Food Hydrocolloids. 21(4): 617-629.
[11] Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., et al. (2009). Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride. Food Hydrocolloids. 23(2): 548-554.
[12] Noda, S., Funami, T., Nakauma, M., Asai, I., Takahashi, R., Al-Assaf, S., et al. (2008). Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium. Food Hydrocolloids. 22(6): 1148-1159.
[13] Gunning, A.P., Kirby, A.R., Ridout, M.J., Brownsey, G.J. and Morris, V.J. (1996). Investigation of gellan networks and gels by atomic force microscopy. Macromolecules. 29: 6791-6796.
[14] Gunning, A.P. and Morris, V.J. (1990). Light scattering studies of tetramethyl ammonium gellan. International Journal of Biological Macromolecules. 12(6): 338-341.
[15] Morris, E.R. (1993). Food hydrocolloids, structures, properties, and functions. New York: Plenum Press.
[16] Aguilera, J.M. and Park, D.J. (2016). Texture-modified foods for elderly: Status, technology and opportunities. Trends in Food Science & Technology. 57: 156-164.
[17] Godshall, M.A. (1997). How carbohydrates influence food flavor. Food Technology. 51(1): 63–67.
[18] Boland, A.B., Delahunty, C.M. and van Ruth, S.M. (2006). Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry. 96(3): 452–460.
[19] Suppavorasatit, I., De Mejia, E.G. and Cadwallader, K.R. (2011). Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. Journal of Agricultural and Food chemistry. 59(21): 11621-11628.
[20] Suppavorasatit, I., Lee, S.Y. and Cadwallader, K.R. (2013). Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science, 78(1): C1-C7.
[21] Kunarayakul, S., Thaiphanit, S., Anprung, P. and Suppavorasatit, I. (2018). Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids. 79: 197-207.
[22] Reineccius, R. (2006). Flavor chemistry and technology (2nd ed.). New York: Taylor & Francais Group.
[23] Arvisenet, G., Voilley, A. and Cayot, N. (2002). Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylose and amylopectin. Journal of Agricultural and Food Chemistry, 50(25): 7345–7349.
[24] Langourieux, S. and Crouzet, J. (1994). Study of aroma compounds-polysaccharides interactions by dynamic exponential dilution. Lebensmittel-Wissenschaft und -Technologie. 27(6): 544–549.
[25] Lubbers, S., Decourcelle, N., Martinez, D., Guichard, E. and Tromelin, A. (2007). Effect of thickeners on aroma compound behavior in a model dairy gel. Journal of Agricultural and Food Chemistry. 55(12): 4835–4841.
[26] Ayed, C., Lubbers, S., Andriot, I., Merabtine, Y., Guichard, E. and Tromelin, A. (2014). Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels. Food Research International. 62: 846–859.
[27] Chana, A., Tromelin, A., Andriot, I. and Guichard, E. (2006). Flavor release from iota-carrageenan matrix: a quantitative structure-property relationships approach. Journal of Agricultural and Food Chemistry. 54(10): 3679–3685.
[28] Bylaite, E., Ilgunaite, Z., Meyer, A.S. and Adler-Nissen, J. (2004). Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. Journal of Agricultural and Food Chemistry. 52(11): 3542–3549.
[29] Juteau, A., Doublier, J.L. and Guichard, E. (2004). Flavor release from iota-carrageenan matrices: A kinetic approach. Journal of Agricultural and Food Chemistry. 52(6): 1621–1629.
[30] Suppavorasatit, I., Cadwallader, K. R. (2010). Chemistry, Texture, and Flavor of Soy: American Chemical Society.
[31] Cayot, N., Taisant, C. and Voilley, A. (1998). Release and perception of isoamyl acetate from a starch-based food matrix. Journal of Agricultural and Food chemistry. 46(8): 3201-3206.
[32] Tromelin, A., Merabtine, Y., Andriot, I., Lubbers, S. and Guichard, E. (2010). Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach. Flavour and Fragrance Journal. 25(6): 431–442.
[33] Famelart, M. H., Tomazewski, J., Piot, M. and Pezennec, S. (2004). Comprehensive study of acid gelation of heated milk with model protein systems. International Dairy Journal. 14(4): 313–321.
[34] O’Neill, T.E. (1996). Flavor-Food Interactions. Washington, DC: American Chemical Society.
[35] Gierczynski, I., Laboure, H., Guichard, E. (2008). In vivo aroma release of milk gels of different hardnesses: Inter-individual differences and their consequences on aroma perception. Journal of Agricultural and Food Chemistry. 56: 1697-1703.
[36] Tournier, C., Sulmont-Rosse, C., Semon, E., Vignon, A., Issanchou, S. and Guichard, E. (2009). A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms. International Dairy Journal. 19: 450-458.
[37] van Ruth, S.M., Witte, L. and Uriarte, A.R. (2004). Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethylcellulose. Journal of Agricultural and Food Chemistry. 52: 8105-8110.
[38] Gonzales-Tomas, L., Bayarri, S., Taylor, A.J. and Costell, E. (2007). Flavour release and perception from model dairy custards. Food Research International. 40: 520-528.
[39] Lethuaut, L., Weel, K.C.G., Boelruk, A.E.M. and Brossard, C.D. (2004). Flavor perception and aroma release from model dairy dessert. Journal of Agricultural and Food Chemistry. 52(11): 3478-3485.
[40] Saint-Eve, A., Martin, N., Guillemin, H., Semon, E., Guichard, E. and Souchon, I. (2006). Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry. 54(20): 7794-7803.
[41] Mestres, M., Moran. N., Jordan, A. and Buettner, A. (2005). Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. Journal of Agricultural and Food Chemistry. 53(2): 403-409.
[42] Mestres, M., Kieffer, R. and Buettner, A. (2006). Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters . Journal of Agricultural and Food Chemistry. 54(5): 1814-1821.
[43] Weel, K.G.C., Boelrijk, A.E.M., Alting, A.C., van Mil, P.J.J.M., Burger, J.J. Gruppen, H., et al. (2002). Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. Journal of Agricultural and Food Chemistry. 50(18): 5149-5155.
[44] Biasioli, F., Yeretzian, C., Märk, T.D., Dewulf, J. and Van Langenhove, H. (2011). Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis. TrAC Trends in Analytical Chemistry. 30(7): 1003–1017.
[45] Ellis, A.M. and Mayhew, C.M. (2014). Proton transfer reaction mass spectrometry: principles and applications. Chichester (Great Britain): John Wiley & Sons, Inc.
[46] Buettner, A. (2004). Investigation of potent odorants and after odor development in two Chardonnay wines using the buccal odor screening system (BOSS). Journal of Agricultural and Food Chemistry. 52(8): 2339–2346.
[47] Clark, C.C. and Lawless, H.T. (1994). Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. Chemical Senses. 19(6): 583–594.
[48] Sokolowsky, M. and Fischer, U. (2012). Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis. Analytica Chimica Acta. 732: 46–52.
[49] Baek, I., Linforth, R.S., Blake, A. and Taylor, A.J. (1999). Sensory Perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chemical Senses. 24(2): 155-160.
[50] Di Monaco, R., Su, C., Masi, P. and Cavella, S. (2014). Temporal Dominance of Sensations: A review. Trends in Food Science & Technology. 38(2): 104–112.
[51] Pineau, N., Cordelle, S. and Schlich, P. (2003). Temporal dominance of sensations: a new technique to record several sensory attributes simultaneously over time. In Abstract book of 5th Pangborn Sensory Science Symposium, 121. July 20-24, 2003, Boston, MA, USA.