Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity

283 Pages·2008·22.51 MB·English

by  Hirotoshi Tamura

Food Flavor
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In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
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In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
ACS SYMPOSIUM SERIES 988
Food Flavor
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on 0, 2 Susan E. Ebeler, Editor
5.2 er 3 University of California
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77.1Sept Kikue Kubota, Editor
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Dowublic Gary R. Takeoka, Editor
P Agricultural Research Service, U.S. Department of Agriculture
Sponsored by the
ACS Division of Agricultural and Food Chemistry, Inc.
American Chemical Society, Washington, DC
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
Library of Congress Cataloging-in-Publication Data
Food flavor: chemistry, sensory evaluation, and biological activity / Hirotoshi Tamura...
[et al.], editor; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
p. cm.—(ACS symposium series ; 988)
Includes bibliographical references and index.
01 ISBN 978-0-8412-7411-2 (alk. paper)
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In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
Foreword
The ACS Symposium Series was first published in 1974 to pro­
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purpose of the series is to publish timely, comprehensive books devel­
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In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
Preface
The investigation of nature is an infinite pasture-ground where all may
graze, and where the more bite, the longer the grass grows, the sweeter
is its flavor, and the more it nourishes.
1
org pr00 Aldous Huxley
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on 0, 2 and high-performance liquid chromatography. However, the pasture-
5.2 er 3 ground for new discoveries is still growing and nourishing new flavor
2.4mb chemists and new developments in flavor chemistry. These proceedings,
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Doubli In the first section of this book (Chapters 1-4) the focus is on
P new and improved approaches for identifying and quantifying flavor

compounds. At the time of the symposium and publication of this
proceedings, we are well into the "-omics" (including metabolomics) era
of science; the need to rapidly measure large numbers of compounds
simultaneously while still providing the selectivity and sensitivity needed
to measure flavor compounds present in low ppb and ppt levels is
pushing analytical chemists to the limits of the currently available
technology. As shown in these chapters, developments in multi­
dimensional separations, new chromatographic stationary phases, diverse
sensors for rapidly detecting multiple compounds, and the ability to
xi
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
quantitatively measure interactions between flavors and matrix com­
ponents are among the areas of current and future development.
Flavor chemistry and formation are the focus of the next two
sections (Chapters 5-16). Understanding how agricultural practices and
food processing conditions affect the synthesis and degradation of
flavors is of growing interest as scientists and consumers continue to
recognize that conditions which provide the most stable products for
storage or transportation are not always the same as those conditions that
provide the maximum desirable flavor qualities. New food sources for
modern consumers, often based on foods of indigenous diets, also
continue to contribute to increasing diversity of flavors and unique
1 chemistries. Finally, identification of genes and enzymes involved in
g 00
orpr flavor formation in foods, such as strawberries, will lead to improved
s.8.
s.ac098 varieties of fruits and vegetables as well as coming full circle to
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0010 Although flavor chemists have often previously focused on
October 22, 2008 | doi: 10. aosefr en fscloaurvryor erp nrcotlopyme trrptyioeiusn ngod tfso i ncadhdiadvnriegdseussa la arceso muan pdfoueunrnscdttaisno, dnthi neog fc hhinaotlweler anscegtneisoso ntrhsy a wtp esitcrhci eenoptttihisoetnrs
on 0, 2 flavor compounds and with other nonvolatile matrix components. The
5.2 er 3 fourth section of these proceedings (Chapters 17-21) focuses on these
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Doubli and mouthfeel, but also that many flavor compounds can also provide
P beneficial health effects in preventing degenerative diseases such as heart
disease and cancer.
We hope that readers of these proceedings will come to agree
with Aldous Huxley that the investigation of flavor chemistry is an
infinite pasture-ground that continues to thrive and provide new insights
and challenges for analytical chemists, food scientists, biochemists, and
geneticists working toward the common goal of understanding and
improving food and beverage flavor. We also hope that these chapters
may provide inspiration to a new generation of scientists who will grow
and expand the field even further.
xii
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
Acknowledgments
The symposium and book would not have been possible without
the financial support of: The ACS Division of Agricultural and Food
Chemistry, Inc., Firmenich SA, Japan Tobacco Incorporated, Ogawa &
Company, Ltd., Suntory Ltd., Takasago International Corporation,
Takata Koryo Company, Ltd., and T. Hasegawa Company, Ltd. We are
grateful for their generous contributions.
Hirotoshi Tamura
1 Department of Biochemistry and Food Science
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s.8.
s.ac098 2393 Miki-Cho
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ober 22, 28 | doi: 10. DSuepsaarntm Een. tE obfe Vleitri culture and Enology
Oct00 University of California
on 0, 2 One Shields Avenue
5.2 er 3 Davis, CA 95616
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Doubli 2-1-1 Otsuka
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Bunkyo-ku
Tokyo 112-8610
Japan
Gary R. Takeoka
Western Regional Research Center
Agricultural Research Service
U.S. Department of Agriculture
800 Buchanan Street
Albany, CA 94710
xiii
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
Chapter 1
Comprehensive Two-Dimensional Gas
Chromatography: Application to Aroma and
Essential Oil Analysis
M. D. R. Gomes da Silva1, Z. Cardeal2, and P. J. Marriott3,*
1
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orch 1REQUIMTE, Departamento de Química, Faculdade de Ciências e
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s.ac098 Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
ub8- 2Chemistry Department, ICEx, Federal University of Minas Gerais,
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Doubli spectrometric detection systems by means of fewer interferences
P and thus true mass spectra of the individually isolated
compounds in the 2D space. The development of more accurate
and sensitive quantification methodologies permit improved
characterization of complex samples, or target compounds in
complex matrices. New approaches to isolation of aroma
compounds from the matrix, for olfactory assessment based on
targeted multidimensional GC are possible.
© 2008 American Chemical Society 3
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.
4
Aroma Analysis:
Sampling, hyphenated separations and the multidimensional
approach
Flavor results from compounds that are divided into two broad classes of
compounds: those that are responsible for taste and those that are responsible for
odors, the latter designated as aroma compounds. The matrix can affect
perception of the odor and taste (1). The compounds that are considered as
aroma substances are primarily those that are present in the matrix or sample
headspace in concentrations higher than the odor and/or taste threshold.
Essential oils are mainly obtained by steam distillation or simultaneous
g 001 distillation extraction where temperature and pressure are carefully selected in
orch order to avoid, as far as possible, loss of volatile compounds by thermal
s.8.
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ub8- been developed in order to analyze trace levels of certain important taste- and odor-
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5.2 er 3 coated bar prior to GC or multi-dimensional GC analysis (8-10).
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detection system choice are usual analytical criteria (12). Hyphenation of the GC
separation step with spectroscopic techniques is often required for absolute
component identification. Thus high resolution GC (HRGC) in tandem with
Fourier transform infrared (HRGC-FTIR) is a very powerful identification tool.
Nevertheless it demands very high solute concentrations and quantitative
component separations for collection of sufficiently clean spectra (13). HRGC-
MS is nowadays the most popular hyphenated technique aimed towards the
characterization and identification of complex volatile sample constituents.
Nevertheless, notwithstanding the continuous development of instrumentation,
techniques and analytical methods in the field of GC and MS, total separation of
all the compounds of a mixture and their unique identification is still either
impractical or physically unachievable because of the high sample complexities
In Food Flavor; Tamura, H., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2008.