Flavor profile method

Dale MS, Moylan MS, Koch B, Davis MK (1997) MTBE taste and odor threshold determinations using the flavor profile method. Presented at the Water Quality Technology Conference, 9-13 November 1997, Denver, CO... 

Flavor Description. TypicaHy, a sensory analyst determines if two samples differ, and attempts to explain their differences so that changes can be made. The Arthur D. Litde flavor profile (FP), quantitative descriptive analysis (QDA), and spectmm method are three of the most popular methods designed to answer these and more compHcated questions (30—33). AH three methods involve the training of people in the nominal scaling of the flavor quaHties present in the food being studied, but they differ in their method for quantitation. 

The other significant production method for natural benzaldehyde involves the steam distillation of bitter almond oil which has been derived from the kernels of fmit such as apricots, peaches, cherries, plums, or pmnes. The benzaldehyde product obtained in this fashion is claimed to have a superior flavor profile. The use of peach and apricot pits to produce the more profitable product laettile apparently affects the supply available to natural benzaldehyde producers. 

In this level we specify the input (raw material) and the output (products) of the process. In this chapter, we will focus on single product processes only, but the method is not limited to this. The specification of the outputs includes a specification of the microstructure of the products, as well as other parameters, such as, the flavor profile and the microbiological status of the product. For the product microstructure one should specify the composition of the various phases of the product how the phases are arranged, and the interfacial composition. So for an emulsion one needs to specify ... 

Reineccius, G. 1993. Biases in analytical flavor profiles introduced by isolation method. In Flavor Measurement, 1FT Basic Symposium Series (C.T. Ho and C.H. Manley, eds. pp.61-76). Marcel Dekker, New York. 

Flavor can be evaluated by chemical and sensory evaluation methods. Descriptive methods of sensory evaluation are applied frequently to profile this important quality aspect (Jackson, 2002). To analyze flavor profile, the technique of descriptive analysis has been applied to a variety of beverages including vermouth. 

Preliminary GC analysis revealed that there are more number of peaks in roasted samples compared to plain cashews. Also selective extraction method was found to be slightly superior to the SDE method under the conditions of the experiment adopted in this study. However, the compounds in oven-roasted and oil-roasted samples did not differ much, qualitatively and quantitatively. In total, 26 compounds have been identified in plain cashews and 3 compounds in roasted samples. The identified peaks constituted 70 percent of the total peaks registered in GC analysis of the individual samples. The descriptive flavor profile of the eluting peaks of the plain and roasted samples were studied. Since the flavor isolate from oven roasted cashew nuts contained the flavor components of plain cashews also and since analysis showed that there was not much difference between the flavor constituents of oven-roasted and oil-roasted samples, the aromagram of the oven-roasted cashew nuts (SDE) was taken as representative. Fig.l gives the GC profile of oven roasted cashew nuts and the sensory properties of the numbered peaks are included in Table III. 

Epoxy is used as a lining for water reservoirs, water mains, and home plumbing systems (Heim and Dietrich, 2007a). These applications can impact sensory quality of tap water in food manufacturing, food service operations, and residential homes. This effect may be most noticeable in water but residual aroma and flavor compounds may cause a taint in foods prepared with these water sources. An odor assessment, using a water industry standard flavor profile analysis method, identified a strong relationship between water (simulated tap water, pH 7.7-7.9) stored in epoxy-lined copper pipes for 3-4 days and an odor described... 

The type of descriptive analysis chosen should be based on the variety of products produced by the company. If a company produces only one type of product, a more limited or specific training such as quantitative descriptive analysis described by Stone et al. ( ) may suffice. If a company has a large variety of products, flavor profile training established by the Arthur D. Little Company may be more efficient. Many laboratories combine the best of both methods and develop their own method. The key to success with either method is panel training and the establishment of appropriate terminology. 

A question that should be addressed at this point is the origin of the essential oils and the processing methods. First, the method of extraction, wiA a few exceptions, is steam distillation, but just how different the proportionalities of the compounds are from batch to batch is not elaborated. Neither are the possible changes from season to season taken into account. No consideration has been made as to the possible synergism between the components, if any. And last, it is common knowledge that flavor profiles obtained on extracts made by supercritical fluid extraction show many more products than are obtained by steam distillation. That is, certain compounds are not captured by steam distillation. While these finer points may not be of interest to the flavor market because the public has been conditioned to accept those materials presently available, the implications that these non-captured volatiles may have other uses should not be ignored. 

Qualitative methods that are used for determination of the color and flavor profiles of saffron have been reviewed by Sampathu et al [14], Separation of crocetin glycosyl esters by HPLC is referred by Pfander and Rychener [15], Pfander and Wittwer [16,17], Pfister [18], Sujata et al [4], Tarantilis et al [19] and Solinas and Cicheli [20]. A pretreatment of crude ethanol extract of stigmata by gel filtration on a G-50 column prior to HPLC is reported by Pfander and Rychener [15]. This treatment is necessary to... 

The three available industrial methods for the production of HVPs are [35] (1) enzymatic reactions in which bitter peptides are formed (2) alkaline hydrolysis, which typically results in an unacceptable flavor profile and unbalanced amino acid content and (3) acid hydrolysis, which is the most preferred method that is cost effective and yields a range of good flavors. 

Methods of adjustments Paired difference Category (internal) Flavor profile... 

There are six or seven other descriptive analysis methods described in the sensory literature. The methods include Flavor Profile (CairuCTOSS and Sjdstrom, 1950) or its current version. Spectrum Analysis (Meilgaard et al., 2006), Texture Profile (Brandt et al., 1963), Free Choice Profiling (Williams and Arnold, 1985), and its successor Hash Descriptive Analysis (Dairou and Sieffermann, 2002). There are other methods described in the literature, but all appear to be based on methods previously described. 

The primary focus of current method development, as described by Dairou and Sieffermann (2002), has been to avoid the long and costly process of nsing traditional methods. In the case of the Flavor and Texture Profile methods, both of which specified 14 weeks to select and train a panel, such a time frame is too long in today s business environment. One of the reasons for developing the QDA method was this unusually long time requirement to develop a panel. The QDA method reduced that time to 8 days (or sessions) and the data collection time depended on the number of products and replications. It was also developed as a quantitative method and incorporated the repeated trials to allow for the various analyses already described. A Flavor Profile test required a single session because no data are obtained only a consensus judgment, a summary of the subjects opinions reported by the PL who, by the way, also functioned as a subject. 

Piggott, J. R. and Watson, M. P. (1992). A comparison of free-choice profiling and the repertory grid method in the flavor profiling of cider. Journal of Sensory Studies, 7, 133-145. 

Nahon et al. [12,14] used both sensory and instrumental methods to study the influence of sweetener type on aroma release from beverages. Their work showed that sweetener type influences both instrumental and sensory flavor profiles. Unfortunately, they did not find that the instrumental data supported the sensory data, i.e., there were no significant differences in the instrumental data for the aroma compounds expected to cause the observed change in specific sensory attributes (orange flavor). In addition, they did not find a significant effect of NaCyclamate on volatile release... 

More recently, supercrilical COj has been used for this purpose. Extraction may be carried out at low temperature (O to 10°C) and high pressure (8-80 atm). Under these conditions CO2 hquefies to become a nonpolar selective solvent, which is odorless, tasteless, colorless, easily ranoved without residues and is nonflammable. Capital investment in the plant is high, but the extraction is claimed to be more effective with the added advantage that there are no solvent residues, no off-odors, low monoterpene hydrocarbon levels, more top-notes and more back-notes giving a fuller but different profile than with traditional extraction methods [20-25]. The higher cost and different flavor profile obtained with supercritical CO2 has limited the use of this technique despite its inherent advantages. 

In consequence, neither method is fuUy satisfactory — the traditional approach is too dependent on the subjective experience of the flavorist and is time consuming, while the purely analytical approach results in an incomplete or unbalanced profile due generally to the limitations of the analytical method. The most satisfactory approach is a combination of both approaches using all available analytical data and technological know how combined with an artistic interpretation of the flavor profile. This calls for the subjective judgment of the flavorist based on knowledge, practical experience of flavorants, and a creative flair. 

The present study showed significant differences in volatile flavor profiles of a model food and a real food as a result of sampling method (SH, DH, MM) and analysis technique (GC-FID, GCMS, APcI-TOFMS, PTRMS). 

The objective of modern flavor analysis is to qualitatively and quantitatively determine the flavor profile imparted by nature and thus to identify those substances responsible for the flavor of a food. In recent years, a combination of sensory methods and instrumental analytical procedures has made a major contribution toward reaching this objective. Thanks in particular to the concept of odor activity value, which has been steadily refined at the German Research Institute for Food Chemistry in Garching (Technical University of Munich) during the past decade, it is today possible to make well-founded statements about the odor activity of volatile flavor compounds in foods (112-116). With the aid of the odor activity value concept, it is possible to identify those components of the extremely complicated flavor profiles that are of key importance for the specific flavor of a food. 

Knowledge of chemical structure, pharmacokinetics, and metabolic pathways provides a method to assess the safety of flavoring substances that lack a full safety testing profile using data from structurally related substances which have been adequately tested for toxicity. 

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