Fatty acid sensory property

Chen, S., Bobe, G., Zimmerman, S., Hammond, E.G., Luhman, C.M., Boylston, T.D., Freeman, A.E., Beitz, D.C. 2004. Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. J. Agric. Food Chem., 52, 3422-3428. 

Akin, N., Aydemir, S., Kogak, C., Yildiz, M.C. 2003. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening. Food Chem. 80, 77-83. 

The assignment of each alcohol residue, however, was checked by synthesis starting from the lactone of 2-hydroxyglutaric acid with a two step esterification. Table 1 shows a collection of our results concerning GC-0 evaluation together with retention index and mass spectral data. The sensory properties of compoimd 1 are described as weak, fatty, lactone-like. 

Several treatment agents of wine yeast cell walls, sodium caseinate, gelatin, bentonite were evaluated for their potential to bind with aroma compounds. The loss of sensory properties of wine, especially flavor modification, is partly caused by protein stabilization treatments with fining agents or ultrafiltration processing of wine (IS 14). Yeast cell walls are used in sluggish or stuck wine fermentation the effect on fermentation has been explained by the adsorption of toxic fatty acids present in the growth medium (15). Therefore yeast walls are also assumed to bind aroma compounds. 

Increasing the oleic acid content of milk fat from 26% to over 40% by feeding calcium salts of HOSO containing more than 86% oleic acid at the rate of 7.5% of diet dry matter weight to Holstein cows did not affect the sensory and physicochemical properties of Latin American white cheese (Queso Blanco). There was also no difference (as a result of the modified and improved fatty acid profile) between the firmness of the product from modified milk and that made from normal milk (Aigster et al., 2000). 

The rheological properties of many dairy products are strongly influenced by the amount and melting point of the fat present. The sensory properties of cheese are strongly influenced by fat content but the effect is even greater in butter in which hardness/spreadability is of major concern. The hardness of fats is determined by the ratio of solid to liquid fat which is influenced by fatty acid profile, fatty acid distribution and processing treatments. 

During lipid oxidation, the primary oxidation products that are formed by the autoxidation of unsaturated lipids are hydroperoxides, which have little or no direct impact on the sensory properties of foods. However, hydroperoxides are degraded to produce additional radicals which further accelerates the oxidation process and produce secondary oxidation products such as aldehydes, ketones, acids and alcohols, of which some are volatiles with very low sensory thresholds and have potentially significant impact on the sensory properties namely odor and flavor [2, 3]. Sensory analysis of food samples are performed by a panel of semi to highly trained personnel under specific quarantined conditions. Any chemical method used to determine lipid oxidation in food must be closely correlated with a sensory panel because the human nose is the most appropriate detector to monitor the odorants resulting from oxidative and non-oxidative degradation processes. The results obtained from sensory analyses provide the closest approximation to the consumers approach. Sensory analyses of smell and taste has been developed in many studies of edible fats and oils and for fatty food quality estimation [1, 4, 5]. 

The focus of this chapter is on the chemosensory properties of stearic acid in the human oral cavity. Stearic acid is an eighteen-carbon, saturated fatty acid. As with other long-chain fatty acids, stearic acid is thought to be detected by multiple sensory systems in the human oral cavity [4, 7, 8, 11, 20,22]. 

Several alkyl-branched fatty acids were found to be powerful and characteristic food flavors. 2-Methylbutyric acid is an important constituent of the aroma of cranberry Vaccinium vitis-idaea L.) (77). 3-Methyl-valeric acid and isovaleric acid were identified in tobacco leaves and found to contribute to the distinct sensory properties of Turkish tobacco smoke 590). Isovaleric acid, which has the lowest flavor threshold (0.7 ppm) 522) of all saturated fatty acids, is regarded as an essential flavor component of Limburger cheese (575). ( )-3-Methyl-2-hexenoic acid was recognized as the malodorous component of schizophrenics sweat (579). The undesirable odor of mutton can be attributed to branched-chain and unsaturated fatty acids having 8 to 10 carbon atoms. The 4-methyl-branched acids and in particular 4-methyloctanoic and 4-methyl-... 

In addition to the conditions used for oil recovery, the quality of olive oil is affected by the ripeness of the fruit (overripe fruit is not preferred) and length of storage. In virgin oils there is a relationship between sensory properties and the content of free fatty acids ... 

This group includes industrially produced substances. Esters of sorbitol or saccharose with one or two molecules of fatty acids are used as emulsifiers of fats. Sucrose esters with 5-8 molecules of fatty acids are used as fat substitutes (called Olestra), with the advantage that they have physical properties similar to fat and give the same sensory impression, but they are unusable in the human body and therefore do not supply the body with energy. These substances are described in more detail in the section dealing with food additives (see Section 11.5.2.1.5). 

In many cases, HSI may replace NIR spectrometers to compute concentrations of various compounds or to estimate quality parameters of agricultural and food products. HSI can be used to assess properties as diverse as oil content, moisture, flour yield, softness, sucrose solvent retention capacity, and alpha-amylase activity in grains [26-28] sugar content and maturity of fruits like apple or banana [29-31] drip loss, water-holding capacity, color, pH, and sensory properties of meat [32-39] analysis of mixtures to detect the presence of substances such as, in forages [40], or the concentration of n-3 polyunsaturated fatty acids in designer eggs [41]. 

Chee CP, Djordjevic D, Faraji l,etal. 2007. Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. MUchwissenschaft, 62(l) 66-69. 

Nowadays, food scientists are including in their research and product development equations the production of snacks with minimal fat calories and fat decomposition products to counter contents known to have adverse effects on human health. At the same time they seek to produce snacks with similar sensory properties (flavor, texture, and overall acceptability) compared to the norm. A healthful balance of fatty acids (saturated monounsaturated polyunsaturated and omega 6 omega 3) and the production of snacks free of trans fatty acids are taken into consideration. 

Chilliard, Y. and A. Ferlay, 2004. Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties. Reprod. Nutr. Dev. 44, 467-492. 

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