Sweetness analysis

Morie, G. P., and T. R. Sweet Analysis of Mixtures of Aluminium, Gallium and Indium by Solvent Extraction and Gas Chromatography. Anal. Chem. 37, 1552 (1965). 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Mondello et al. (54) have developed some applications of on-line HPLC-HRGC and HPLC-HRGC/MS in the analysis of citrus essential oils. In particular, they used LC-GC to determine the enantiomeric ratios of monoterpene alcohols in lemon, mandarin, bitter orange and sweet orange oils. LC-GC/MS was used to study the composition of the most common citrus peel, citrus leaf (petitgrain) and flower (neroli) oils. The oils were separated into two fractions, i.e. mono- and sesquiterpene... 

This approach did not seem to be as satisfactory for those sulfamates having heteroatom substituents (hetero-sulfamates). Spillane suggested that the various electronic effects of the hetero-atoms probably introduce an additional variable that is apparently absent, or constant, for the carbosulfamates. Because molecular connectivity correlates structure with molecular volume and electronic effects, Spillane included molecular connectivity, (computed for the entire molecule, RNHSOO to the four variables, x, y, z, and V, and applied the statistical technique of linear-discrimination analysis to 33 heterosulfamates (10 sweet, 23 not sweet). A correlation of >80% was obtained for the x, z, x subset 5 of the 33... 

Fig. 41.—Regression Analysis " of Relative Sweetness of Compounds as Numbered in Table XXVI.

Both MS and NMR coupling to HPLC have been employed for the analysis of p-carotene isomers and determination of lutein and zeaxanthin isomers in spinach, sweet com, and in retina. Capillary high performance hquid chromatography with stop flow connected to NMR (600 MHz) was used for stracture elucidation of all-trans deoxylutein 11 and its isomers.Efforts are in progress to eliminate the remaining major drawbacks such as obligatory use of deuterated solvents in the mobile phase, poor sensitivity, and low throughput of HPLC-NMR analyses. 

Silva, J.C., Denny, R., Dorschel, C., Gorenstein, M.V., Li, G.Z., Richardson, K., Wall, D., Geromanos, S.J. (2006). Simultaneous qualitative and quantitative analysis of the escher-ichia coli proteome a sweet tale. Mol. Cell. Proteomics 5, 589-607. 

The fifth was a molecular biologist, who smiled sweetly and pointed out that all the others had missed the point. The frog jumps because of the biochemical properties of its muscles. The muscles are largely composed of two interdigitated filamentous proteins, actin and myosin, and they contract because the protein filaments slide past each other. This property of the actin and myosin is dependent on the amino acid composition of the two proteins, and hence on chemical, and thus on physical properties. In the last analysis, the molecular biologist insisted, following James Watson, we are all nothing but subatomic particles. 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Bartke, N., Fischbeck, A., Humpf, H. U. (2006). Analysis of sphingolipids in potatoes Solanum tuberosum L.) and sweet potatoes Ipomoea batatas (L.) Lam.) by reversed phase high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESl-MS/MS). Mol. Nutr. Food Res., 50,1201-1211. 

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