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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 1

DETERMINATION OF RETRONASAL AROMA RELEASE DURING FOOD CONSUMPTION

GIDALARIN TÜKETİLMESİ SIRASINDA RETRONAZAL YOLLA AROMA SALINIMININ BELİRLENMESİ

Tülin EKER
Turgut CABAROĞLU
Journal
Gıda
Pages
64–77
Publication Date
2018-01-15
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, the importance of aroma release from different food matrices and in vivo and in vitro methods used for aroma release were discussed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Volatile organic compounds are responsible of the food flavor.
📊
Key Findings & Data:Consequently, studies on the understanding of the aroma release during food consumption have increased dramatically in recent years.
💡
Conclusion & Impact:In this review, the importance of aroma release from different food matrices and in vivo and in vitro methods used for aroma release were discussed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Aroma · Retronazal aroma salınımı · APCI-MS

Abstract

Volatile organic compounds are responsible of the food flavor. Therefore, they play an important role in food science and technology. Flavor release and perception during consumption are the key factors for flavor quality of the food. Consequently, studies on the understanding of the aroma release during food consumption have increased dramatically in recent years. Mass spectrometry techniques are often used for the analysis of the head-space from the "nasal cavity" and/or "oral cavity" during food consumption. Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) and proton transfer reaction mass spectrometry (PTR-MS) allow real-time measurement of volatiles release during in vivo consumption. For in vitro analysis, conventional gas chromatography-mass spectrometry (GC-MS) techniques are amenable to many laboratories. In this review, the importance of aroma release from different food matrices and in vivo and in vitro methods used for aroma release were discussed.

Özet

Uçucu organik bileşikler gıdanın aromasını oluşturan ve bu sebeple gıda bilimi ve teknolojisi alanında önemli yeri olan maddelerdir. Gıdaların tüketilme sırasındaki aroma salınımı ve bunun algılanması, bir gıdanın son aroma kalitesini belirleyen faktörlerdir. Bu nedenle son yıllarda gıdaların tüketimi sırasında aroma salınımının belirlenmesi konusuna büyük ilgi oluşmuştur. Yapılan araştırmalarda kütle spektrometresi teknikleriyle in vivo koşullarda "burun boşluğu" ve/veya "ağız boşluğundan" alınan havanın analizi yapılmaktadır. Atmosferik basınç kimyasal iyonizasyon-kütle spektrometresi (APCI-MS) ve proton transfer reaksiyon-kütle spektrometresi (PTR-MS) uçucu organik bileşiklerin, gıda tüketimi sırasında eş-zamanlı ölçülmesine imkân vermektedir. In vitro aroma analizi ise her laboratuvarda kullanılabilen geleneksel gaz kromatografisi-kütle spektrometresi (GC-MS) tekniği ile yapılmaktadır. Bu çalışmada, gıdalarda aroma salınımının önemi ve aroma salınımında kullanılan in vivo ve in vitro yöntemler üzerinde durulmuştur.

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Cite This Article

EKER, T., CABAROĞLU, T. (2018). DETERMINATION OF RETRONASAL AROMA RELEASE DURING FOOD CONSUMPTION. Gıda, Cilt: 43 - Sayı: 1, 64–77. https://ajindex.com/articles/39241

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