Flavor Profiling Using Comprehensive Mass Spectrometry Analysis of Metabolites in Tomato Soups.

Trained sensory panels are regularly used to rate food products but do not allow for data-driven approaches to steer food product development. This study evaluated the potential of a molecular-based strategy by analyzing 27 tomato soups that were enhanced with yeast-derived flavor products using a sensory panel as well as LC-MS and GC-MS profiling. These data sets were used to build prediction models for 26 different sensory attributes using partial least squares analysis.

Systematic selection of competing metabolomics methods in a metabolite-sensory relationship study.

Introduction: The relationship between the chemical composition of food products and their sensory profile is a complex association confronting many challenges. However, new untargeted methodologies are helping correlate metabolites with sensory characteristics in a simpler manner. Nevertheless, in the pilot phase of a project, where only a small set of products are used to explore the relationships, choices have to be made about the most appropriate untargeted metabolomics methodology.

Amount of ingested custard dessert as affected by its color, odor, and texture.

The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard"), and upper, from which a custard was viewed and/or smelled ("upper custard") compartments. Ingested and upper custards were either the same or different. Bite size was defined as the weight of custard sucked out of the lower compartment during a single suck through an 11-mm diameter straw.