Gelatin-sucrose gels containing the same amount of flavor compounds present as either suspended droplets or homogenously distributed in the gel (dissolved) were eaten, and the in vivo flavor release was studied using atmospheric pressure chemical ionization-mass spectrometry. The maximum intensity of release was higher from all droplet-containing samples as compared with the dissolved sample (by a factor of 4-2500-fold). When the flavor was dispersed as a greater number of smaller droplets rather than one 1 microL droplet, the intensity of in vivo release was slightly lower. The release of 16 of the flavor compounds varied in their Log P (range 0.26-4.83) and vapor pressure (Log vapor pressure ranged from -1.09 to 1.99). The differences in release for flavors present as either droplets or dissolved in the gel matrix were strongly influenced by both of these factors. This suggested a different mechanism for flavor release from droplets as compared to the classical partition mechanism established for dissolved flavors.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf071104x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Objectives: To explore the medication rules of traditional Chinese medicine (TCM) and mechanism of action of hub herb pairs for treating insomnia.
Methods: Totally 104 prescriptions were statistically analyzed. The association rule algorithm was applied to mine the hub herb pairs.
Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction.
Food Chem
January 2025
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address:
The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors.
View Article and Find Full Text PDFImpact of irradiation conditions on therapy of Lewis lung carcinoma in mice using glucose-ethylenediamine carbon dots.
BMC Cancer
January 2025
Taras Shevchenko National University of Kyiv, 64/13, Volodymyrska Street, Kyiv, 01601, Ukraine.
Background: nowadays, the photoacoustic imaging is in the mainstream of cancer theranostics. In this study the nanoparticles with previously proven photoacoustic imaging properties, i.e.
View Article and Find Full Text PDFCharacterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method.
Food Res Int
January 2025
Key Laboratory of Modern Preparation of TCM, Ministry of Education, Institute for Advanced Study, Jiangxi University of Chinese Medicine, Nanchang 330004, China. Electronic address:
Polyvinylpyrrolidone K30 was used as the templating agent, and ammonium bicarbonate was used as the pore-forming agent to make porous mannitol and porous lactose by the template and pore-forming agent method, respectively. Compared with the template method, the porous particles prepared by the pore-forming agent method have larger pore diameter (320.276 nm and 250.
View Article and Find Full Text PDFCharacterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis.
Food Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!