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Role of Food Matrices in Sensory Perception of Flavor Compounds

Rolly, Srivastava (2006) Role of Food Matrices in Sensory Perception of Flavor Compounds. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Sensory odor threshold values were lower than taste threshold values for both linalool and a- pinene, due to the difference in orthonasal and retronasal perception of odors. The general pattern showed that both the threshold values were lower for linalool compared to a- pinene, in all the matrices tested. Significant difference (p£0.05) in threshold values was observed among the matrices tested with respect to both the flavor compounds.Lowest threshold values in both odor and taste was found in salt solution followed by those in water for both aroma compounds. Presence of Na+ in water increased the perception of aroma lowering the threshold value. Highest odor and taste threshold values were found in oil matrix for both aroma compounds. Findings of the study with respect to sensory perception were corroborated by instrumental (SPME-GC) data. In case of linalool the threshold values in WPC were lower compared to those in SPI whereas with a- pinene the trend was perceived to be reversed. Odor threshold values in starch gruel were lower compared to those in starch gel. The pattern was similar for both the aroma compounds with linalool exhibiting relatively lower values. The present investigation revealed that food matrices exert differential effect on sensory perception of aroma compounds. The modern sensory analysis requires a trained sensitivity and a reliable, precise and reproducible rating of small, often minute differences in sensory perception this is achieved through stringent grading systems excluding subjective interpretation. Owing to the high sensitivity of the trained human senses, especially the sense of smell, detection of differences can be achieved which would be impossible using chemical methods or physical instruments alone. The consumer’s idea of what quality is often conflicts with that of the manufacturer. Sensory science provides a unique approach to bridge the gap between the two by identifying attributes that are important to the consumer, deciphering the same in terms comprehensible to the manufacturer.
Uncontrolled Keywords: Food Matrices Sensory Perception Flavor Compounds
Subjects: 600 Technology > 08 Food technology
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/453

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