Interactions of volatiles

Interaction of volatile and nonvolatile constituents in foods results in flavor modifications of varying intensities. The effects of 5 -nucleotides on the flavor threshold of octanal (23) and the effects of acid, sugar, and pectin on the flavor threshold of limonene (24) have been studied in orange juice. 

Meininghaus, R., Salthammer, T. and Knoppel, H. (1999) Interaction of volatile organic compounds with indoor materials-a small-scale screening method. Atmospheric Environment, 33, 2395-401. 

Strong interaction of volatile aldehydes occur naturally in soy protein products (9). Arai et al. (10) found that 1-hexanal is one of the major odorants of soybean and that this aldehyde interacts readily with soy protein. In order to determine whether the interaction is enhanced by denaturation of protein, Arai et al. (9) did three experiments under different conditions. In the first experiment (I), an acid-precipitated fraction of... 

King, B.M., Solms, J. (1982). Interactions of volatile flavour compounds with propyl gallate and other phenols as compared with caffeine. J. Agric. Food Chem., 30, 838-840. 

So far, we have considered the interactions of volatile flavouring substances with individual classes of food components (carbohydrates, proteins, amino acids, lipids, inorganic salts, fruit acids, purine alkaloids, phenolic compounds and ethanol), and without the involvement of a second class. In the following section we shall look at more complex mixtures, and at a few foodstuffs [1,6,12,20,22,32,53,60-63],... 

Table 5.10 summarizes the types of interactions of volatile flavouring substances with individual food components. This summary reveals that some reactions which take place at molecular level are known in qualitative terms while others are still unknown. Quantitatively speaking, no exact prognoses can be made about the interactions. 

King, B.M. and Solms, J. Interactions of Volatile Flavor Compounds with Caffeine, Chlorogenic Acid and Naringin. In Flavour 81 (Schreier, P, ed.), Berlin, Walter de Grayter, pp. 707-716 (1981)... 

King B.M. and Solms J. (1981) Interactions of volatile flavor compounds with caffeine, chlorogenic acid and naringin. In Flavour 81. 3rd Weurman Symp. (Munich, Germany 28-30.4.1981), P. Schreier (Ed.), W. de Gruyter, 707-16. 

Solms, J., Osman-Ismail, R, Beyler, M. 1973. The interaction of volatiles with food components. Canadian Institute of Food Science and Technology Journal, 6 A10-A16. 

Volatile decomposition products from autoxidized linoleic acid and methyl linoleate were characterized for their intense aroma and flavor impact by capillary gas chromatography-olfactometry. This technique involves sniffing the gas chromatograph effluent after stepwise dilution of the volatile extract. The most intense volatiles included hexanal, c/ -2-octenal, /ra. s-2-nonenal, l-octene-3-one, 3-octene-2-one and trans-l-ociQmX (Table 4.2). This analytical approach does not, however, consider the effects of complex interactions of volatiles occurring in mixtures produced in oxidized food lipids. 

Examples are the interaction of volatile chromium species with various cathode materials. The influences of design, air steam, current density, and so on, can only be adapted by using stack testing. Many of the results obtained so far were first observed within a stack and subsequently single-cell tests have been established to understand the basic reaction mechanisms and dependences. 

SoLMS, J., F. OsMAN-ISMAiL, and M. Beyeler Interaction of Volatiles with Food Components. Can. Inst. Food Sci. Technol. 6, A10 (1973). 

Olfaction is the sensory component resulting from the interaction of volatile food components with olfactory receptors in the nasal cavity. We generally speak of the aroma or odor of a food. The stimulus for this sensation can be orthonasaL (the odor... 

The interaction of volatile fatty acids with xenobiodcs in the rumen, which produces nonabsorbable complexes. 

B King, J Solms. Interactions of volatile flavor compounds in model food systems using benzyl alcohol as an example. J Agric Food Chem 27 1331-1334, 1979. 

B King, J Solms. Interaction of volatile flavor compounds with caffeine, chlorogenic acid, and naringin. In P Schreier, ed. Flavour 81. New York de Gruyter, 1981, pp 707-716. 

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