Flavor Release of Diacetyl and 2-Heptanone from Cream Style Dressings in Three Mouth Model Systems.

• ODAKE Sachiko

  Wageningen Agricultural University (at present) Yamanashi Women's Junior College

• ROOZEN Jacques P.

  Wageningen Agricultural University

• BURGER Jack J.

  Quest International Netherlands

抄録

  The release of volatile compounds from a cream style dressing, which consisted of a thickening agent dispersed in the water phase of an oil in water (o/w) type of emulsion, was studied by the purge-and-trap (PT), dynamic head space mastication (DHM) and dynamic headspace (DH) model systems for diacetyl and 2-heptanone as two volatile compounds. Big differences were detected in the quantity of volatiles released by the three models for both diacetyl and 2-heptanone: PT released the most, followed by DHM and DH. Nitrogen gas bubbling in PT and plunger up-and-down motion in DHM mimic mouth movements and promoted volatile release more than DH. The quantity of volatiles released depended on the nitrogen gas flow rate and isolation period with both the PT and the DHM model. Static headspace measurements indicated that no interaction occurred between the volatiles and the dispersion thickening agent, nor between the volatiles and protein of saliva.<br>

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 64 (12), 2523-2529, 2000

  公益社団法人 日本農芸化学会

キーワード

• flavor
• flavor release
• aroma
• volatile
• mastication

詳細情報

• CRID: 1390282681447057024
• NII論文ID: 110002679855
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.64.2523
• COI: 1:CAS:528:DC%2BD3MXmtVOqsw%3D%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 5627678
• PubMed: 11210112
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5627678
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.64.2523
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可