Food Aroma Evolution During Food Processing, Cooking, and Aging Food Analysis & Properties Series Editor Leo M.L. Nollet University College Ghent, Belgium This CRC series Food Analysis and Properties is designed to provide state-of- the-art coverage on topics related to the understanding of the physical, chemi- cal, and functional properties of food: including (1) recent analysis techniques on the choice of food components; (2) developments and evolutions in analysis techniques related to food; (3) recent trends in analysis techniques of specific food components and/or a group of related food components. Flow Injection Analysis of Food Additives Edited by Claudia Ruiz-Capillas and Leo M.L. Nollet Marine Microorganisms Extraction and Analysis of Bioactive Compounds Edited by Leo M.L. Nollet Multiresidue Methods for the Analysis of Pesticide Residues in Food Edited by Horacio Heinzen, Leo M.L. Nollet, and Amadeo R. Fernandez-Alba Spectroscopic Methods in Food Analysis Edited by Adriana S. Franca and Leo M.L. Nollet Phenolic Compounds in Food Characterization and Analysis Edited by Leo M.L. Nollet and Janet Alejandra Gutierrez-Uribe Testing and Analysis of GMO-Containing Foods and Feed Edited by Salah E.O. Mahgoub and Leo M.L. Nollet Fingerprinting Techniques in Food Authenticity and Traceability Edited by K.S. Siddiqi and Leo M.L. Nollet Hyperspectral Imaging Analysis and Applications for Food Quality Edited by Nrusingha Charan Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman Ambient Mass Spectroscopy Techniques in Food and the Environment Edited by Leo M.L. Nollet and Basil K. Munjanja Food Aroma Evolution: During Food Processing, Cooking and Aging Edited by Matteo Bordiga and Leo M.L. Nollet For more information, please visit the Series Page: https ://ww w.crc press .com/ Food- Analy sis- Proper ties/ book- serie s/CRC FOODA NPRO Food Aroma Evolution During Food Processing, Cooking, and Aging Edited by Matteo Bordiga Dipartimento Di Scienze Del Farmaco Leo M.L. Nollet University College Ghent (Retired) CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2020 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works International Standard Book Number-13: 978-1-138-33824-1 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materi- als or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica- tion and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Bordiga, Matteo, editor. | Nollet, Leo M.L., 1948- editor. Title: Food aroma evolution : during food processing, cooking, and aging / by Matteo Bordiga and Leo M.L. Nollet. Description: 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551 | Includes bibliographical references. | Summary: “Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.”-- Provided by publisher. Identifiers: LCCN 2019026347 (print) | LCCN 2019026348 (ebook) | ISBN 9781138338241 (hardback) | ISBN 9780429441837 (pdf) Subjects: LCSH: Food--Biotechnology. | Food--Odor. | Food--Sensory evaluation. | Flavor. Classification: LCC TP248.65.F66 F645 2019 (print) | LCC TP248.65.F66 (ebook) | DDC 664/.024--dc23 LC record available at https://lccn.loc.gov/2019026347 LC ebook record available at https://lccn.loc.gov/2019026348 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface ix Editors xi Contributors xiii Section i ARoMA, tASte, AnD FLAVoR Chapter 1 Aroma and Odor 3 Christophe B.Y. Cordella Chapter 2 Flavors and Taste 15 Christophe B.Y. Cordella Chapter 3 Chemical Senses and Flavor Perception 23 Han-Seok Seo Chapter 4 Aroma Compounds (Description, Biosynthesis, and Regulation) 57 Mónika Valdenegro Espinoza, María Fernanda Flores Echeverría, and Lida Fuentes Viveros Chapter 5 Orthonasal and Retronasal Olfaction 99 Pengfei Han and Thomas Hummel Section ii AnALYticAL tecHniQUeS Chapter 6 Extraction Methods of Volatile Compounds from Food Matrices 123 Arthur Luiz Baião Dias, Francisco Manuel Barrales, and Philipe dos Santos Chapter 7 The Role of Gas Chromatography-Based Methodologies for the Understanding of Food Aromas 141 Cátia Martins, Ângelo C. Salvador, and Sílvia M. Rocha v vi Contents Chapter 8 Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems 159 Aoife Power, Vi Khanh Truong, James Chapman, and Daniel Cozzolino Chapter 9 Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages 177 Adriana Marcia Graboski, Sandra Cristina Ballen, Juliana Steffens, and Clarice Steffens Chapter 10 Food Aroma Compounds by Capillary Electrophoresis 193 Raffaella Colombo and Adele Papetti Chapter 11 Proton-Transfer-Reaction–Mass Spectrometry 217 Iuliia Khomenko and Brian Farneti Chapter 12 Stable Isotope Dilution Assay 241 Hans-Georg Schmarr Section iii PRinciPLeS oF PRoceSSinG, eVoLUtion, AnD MoDiFicAtion Chapter 13 Food Processing, Cooking, and Aging: A Practical Case Study 261 Emmanuel Bertrand Chapter 14 The Maillard Reaction 281 Joseph Provost Chapter 15 Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies) 293 Lorena de Oliveira Felipe, Bruno Nicolau Paulino, Adones Sales, Gustavo Molina, and Juliano Lemos Bicas Chapter 16 Novel and Emerging Technologies (Benefits and Limitations) 307 Mohammad Hassan Kamani, Hanieh Amani, Amir Yeganehshakib, and Amin Mousavi Khaneghah Section iV ARoMA coMPoUnDS in FooD MAtRiceS Chapter 17 Distillates 337 Paul S. Hughes Chapter 18 Evolution of Beer Aroma 353 Iztok Jože Košir and Miha Ocvirk Chapter 19 Coffee Flavor 365 Sergio Pérez-Burillo, Matteo Bordiga, Silvia Pastoriza, and José A. Rufián-Henares Contents vii Chapter 20 Aroma Evolution in Chocolate Production 383 Roberta Ascrizzi, Luisa Pistelli, and Guido Flamini Chapter 21 Bakery Products 415 Joana Pico and Juan Carlos Diego Chapter 22 Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds 439 Pilar Rubio-Bretón, Maria Rosario Salinas, Ignacio Nevares, Eva Pilar Pérez-Álvarez, Maria del Álamo-Sanza, Sandra Marín-San Román, Gonzalo Luis Alonso, and Teresa Garde-Cerdán Chapter 23 Milk/Dairy 465 Kieran Kilcawley Chapter 24 Meat 487 Mónica Bueno, Thais Devincenzi, and Virginia Celia Resconi Chapter 25 Fish 519 Asghar Amanpour, Gamze Guclu, and Serkan Selli Chapter 26 Fruits and Vegetables 543 Rajnibhas Sukeaw Samakradhamrongthai Chapter 27 Spices and Herbs 569 Alejandro Hernández, Emilio Aranda, Rocío Casquete, Cristina Pereira, and Alberto Martín Chapter 28 Off-Flavors in Alcoholic Beverages: An Overview 595 Rosa Perestrelo, Catarina Silva, and José S. Câmara Section V inFLUenceS on FLAVoR PeRcePtion Chapter 29 Interactions between the Food Matrix and Aroma Compounds in Relation to Perception 625 Elisabeth Guichard Chapter 30 Food Emulsions as Flavor Delivery Systems 651 Like Mao, Yrjö H. Roos, Costas G. Biliaderis, and Song Miao Chapter 31 Relationship between Structure and Odor 679 Valentina Villalobos Coa, Vito Lubes, Johannes Polster, Maria Monteiro de Araújo Silva, and Giuseppe Lubes Chapter 32 Bioactive Potential of Sesquiterpenes 695 Iramaia Néri-Numa, Kele A.C. Vespermann, Carlos H. Carvalho, Bruno Nicolau Paulino, Maria J. Macedo, Gláucia M. Pastore, Juliano Lemos Bicas, and Gustavo Molina Index 719 Preface This book focuses on the description of aroma evolution in several food matrices. Of the five senses, smell is the most “direct.” When we smell the aroma of a delicious dish, the odorous molecules reach the nasal cavity and are captured by the mucous, which contains olfactory receptors. These transmit a message to a specific area of our brain, through the olfactory nerve. This direct contact between the nose and brain explains how a simple smell can trigger an emotion. Furthermore, the olfactory experience influences the taste of food. This is due to two processes, called “orthonasal olfaction” and “retronasal olfaction,” which transform the olfactory signal into one of taste, thus enhancing our perception of flavor. For example, the Maillard reaction helps create smells that are particularly welcome to the palate, on condition that the food contains as little water as possible before being cooked. Actually, boiled foods create some of the least appetizing cooking smells. Conversely, grilled or oven-baked foods are characterized by “good smells”: high temperatures in fact diffuse odorous molecules more effectively. Not just cooking, but also processing (such as fermentation) and aging are respon- sible for food aroma evolution. A comprehensive evaluation of food requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chem- istry of food aroma is concerned with the application and continual development of analytical methods. This aspect, appearing particularly important, is discussed in depth in a dedicated section of the book. The book results in a good mix of referenced research with practical applications, also reporting case studies of the various applications of novel technologies. In the last few years, there have been numerous publications focused on food processing technology. Furthermore, numerous texts and reference books are available on fermented foods such as wine, beer, and cheese. However, none of those sources deal with food aroma evolution during different treatments (such as food processing, cooking, and aging) in a broad spectrum, including the proper analytical methods. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry per- sonals providing up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. The editors are very happy to thank all contributors for their appreciated contribu- tions. They value all the time and energy spent to write the different chapters. Matteo Bordiga, PhD Leo M.L. Nollet, PhD I’m honored to give a special thanks to Matteo for giving me the opportunity to work with him on this project. This work will be a very respected volume in my book series Food Analysis & Properties. Leo M.L. Nollet ix