Food Aroma Evolution: During Food Processing, Cooking, and Aging

726 Pages·2020·34.71 MB·english

by  Matteo Bordiga

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. The authors and publishers have attempted to trace the copyright holders of all material
reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained.
If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in
any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilm-
ing, and recording, or in any information storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.
copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-
8400. 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