Comprehensive analysis of umami compounds by ion-pair liquid chromatography coupled to mass spectrometry.

Unlabelled: An ion-pair LC-ESI-MS method was developed capable of analyzing various reported umami or umami-enhancing compounds, including glutamic acid and 5'-ribonucleotides. The method was validated using tomato and potato samples and showed overall good analytical performance with respect to selectivity, detection limit, linearity, and repeatability. The method was applied to various tomato samples resulting in concentrations of glutamic acid and 5'-ribonucleotides that were in good comparison with literature.

Volatile sulphur compounds in morning breath of human volunteers.

Objective: morning breath contains elevated concentrations of volatile sulphur components (VSCs). Therefore, morning breath is recognised as a surrogate target for interventions on breath quality. Nevertheless, factors influencing morning breath are poorly understood.

Effects of bite size and duration of oral processing on retro-nasal aroma release - features contributing to meal termination.

The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral processing may evoke substantial oral processing per gram consumed and an increase in transit time in the oral cavity. This is expected to result in a higher cumulative retro-nasal aroma stimulation, which in turn may lead to increased feelings of satiation and decreased food intake.

Acute effects of complexity in aroma composition on satiation and food intake.

The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects consumed 2 different strawberry-aromatized sweetened yogurt products (i.e.

Retro-nasal aroma release depends on both subject and product differences: a link to food intake regulation?

It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e.

Cross-modality of texture and aroma perception is independent of orthonasal or retronasal stimulation.

To assess the influence of orthonasal and retronasal stimulation on cross-modal interactions between texture and flavor perception of food, a series of experiments have been conducted. Healthy human subjects were exposed to strawberry aroma pulses delivered by a computer-controlled stimulator based on air dilution olfactometry. Just prior to exposure to the aroma, the human subjects consumed water, custard, or protein gels with different textures without any added aroma.

Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.

Flavor release from French fries was measured with atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) using both assessors (in vivo) and a mouth model system (in vitro). Several volatiles measured with APCI were identified with MS-MS. The effect of frying time, salt addition, and an alternative process using superheated steam was determined on I(max) (maximum intensity of compounds) and on t(max) (time of maximum intensity).