High-throughput screening for aroma production in food fermentations.

A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms-substrate fermentations for production of 68 target aroma compounds. Based on the number of hits identified by GC-MS, 50 fermentations were repeated at 50-mL scale in flasks. Comparison of GC-MS data showed that scaling up from MTP to flask did not generally result in large differences between the volatile profiles, even with a wide variety of substrates (juice, food slurry and food side-streams) and microorganisms (yeast, bacteria and fungi) used.

Flavor-protein interactions for four plant proteins with ketones and esters.

The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and chickpea, with whey as a reference. An increase in protein concentration led to a decrease in flavor compound in the headspace as measured with atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS).

Non-linear rheology reveals the importance of elasticity in meat and meat analogues.

The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were used to reveal similarities in and differences between rheological responses of meat and meat analogues (especially chicken analogues).

Dynamic flavor release from chewing gum: Mechanisms of release.

Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release.

A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions.

Flavor perception is directly related to the concentration of aroma compounds in the headspace above a food matrix before and during consumption. With the knowledge of flavor partition coefficients, the distribution of aroma compounds within the food matrix and towards the headspace can be calculated. In this study static headspace measurements and modelling are combined to predict flavor partitioning of a wide range of flavor compounds above fat-free dairy protein mixture solutions.

Novel Methodology for Measuring Temperature-Dependent Henry's Constants of Flavor Molecules.

A new methodology is presented to measure water-air partition coefficients (Henry's constants) of volatiles, using APCI-MS. Significant advantages over other Henry's constant determination methods include the short measurement and sample preparation time and the possibility for simultaneous measurement of multiple volatiles. The methodology is validated by obtaining good agreement with reliable literature values for a series of 2-ketones.