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Computerized apparatus for measuring dynamic flavor release from liquid food matrices
Swen Rabe1, Ulrich Krings, Dattatreya S Banavara
1Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Strasse 14, D-30453 Hannover, Germany.
Journal of Agricultural and Food Chemistry
|October 17, 2002
Summary
A new apparatus accurately measures flavor release in real-time, mimicking oral conditions. This technology provides sensitive and reproducible data on volatile compound release from flavored liquids.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Understanding flavor release is crucial for food product development.
- Simulating oral conditions accurately is challenging for flavor analysis.
Purpose of the Study:
- To design and validate a computer-controlled apparatus for real-time flavor release measurement.
- To analyze volatile compound release under simulated oral conditions.
Main Methods:
- A computer-controlled apparatus with a temperature-controlled hood was developed.
- Headspace volatiles were captured from flavored liquids under simulated oral conditions (temperature, airflow, shear, saliva flow).
- On-line sampling and off-line trapping on Tenax followed by GC-TDS-FID analysis were employed.
Main Results:
- The apparatus enabled real-time measurement of volatile concentrations within the first 30 seconds.
- Most compounds exhibited constant release rates, with quantities correlating linearly with time.
- The method demonstrated good sensitivity (nanograms per 10 seconds) and reproducibility (7.2% CV).
Conclusions:
- The developed apparatus accurately simulates oral conditions for flavor release studies.
- The system provides sensitive and reproducible real-time data on volatile compound release.
- This technology can significantly advance the understanding and development of flavored food products.