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Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
Food Chem. 2018 Aug 15; 257:172-181.FC

Abstract

Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using Olfactoscan and for their odor-induced sweet taste enhancement in sucrose solution and sugar-reduced fruit juice through sensory tests. Sweetness of the fruit juice odor was significantly enhanced by methyl 2-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate and linalool; sweet perception was significantly enhanced in 7% sucrose solution by ethyl 2-methylbutanoate, furaneol and γ-decalactone, and in 32% sugar-reduced fruit juice by ethyl 2-methylbutanoate. GC/O-AT analysis is a novel, efficient approach to select odorants associated with a given taste. The further screening of taste-associated odorants by Olfactoscan helps to identify the most efficient odorants to enhance a target taste perception and may be used to find new ways to modulate taste perception in foods and beverages.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Barba C
Centre des Sciences du Go슩t et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: carmen.barba@unavarra.es.
Beno N
Centre des Sciences du Go슩t et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
Guichard E
Centre des Sciences du Go슩t et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: elisabeth.guichard@inra.fr.
Thomas-Danguin T
Centre des Sciences du Go슩t et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.

MeSH

BeveragesChromatography, GasFruitGas Chromatography-Mass SpectrometryHumansOdorantsOlfactometrySensory ThresholdsSucrose

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29622195

Citation

Barba, Carmen, et al. "Selecting Odorant Compounds to Enhance Sweet Flavor Perception By Gas Chromatography/olfactometry-associated Taste (GC/O-AT)." Food Chemistry, vol. 257, 2018, pp. 172-181.
Barba C, Beno N, Guichard E, et al. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). Food Chem. 2018;257:172-181.
Barba, C., Beno, N., Guichard, E., & Thomas-Danguin, T. (2018). Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). Food Chemistry, 257, 172-181. https://doi.org/10.1016/j.foodchem.2018.02.152
Barba C, et al. Selecting Odorant Compounds to Enhance Sweet Flavor Perception By Gas Chromatography/olfactometry-associated Taste (GC/O-AT). Food Chem. 2018 Aug 15;257:172-181. PubMed PMID: 29622195.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). AU - Barba,Carmen, AU - Beno,Noelle, AU - Guichard,Elisabeth, AU - Thomas-Danguin,Thierry, Y1 - 2018/02/28/ PY - 2017/10/02/received PY - 2018/02/27/revised PY - 2018/02/27/accepted PY - 2018/4/7/entrez PY - 2018/4/7/pubmed PY - 2018/9/12/medline KW - (E)-β-ionone (PubChem CID: 638014) KW - (E)-β-o-cimene (PubChem CID: 5281553) KW - 2-Phenylethanol (PubChem CID: 6054) KW - Ethyl 2-methylbutanoate (PubChem CID: 24020) KW - Ethyl-butanoate (PubChem CID: 7762) KW - Fruit juice KW - Furaneol (PubChem CID: 3658–77-3) KW - Gas chromatography olfactometry KW - Linalool (PubChem CID: 6549) KW - Methyl 2-methylbutanoate (PubChem CID: 13357) KW - Odor-induced taste KW - Olfactoscan KW - Phenylmethanol (PubChem CID: 244) KW - Sweetness KW - β-Damascenone (PubChem CID: 5366074) KW - γ-Decalactone (PubChem CID: 12813) SP - 172 EP - 181 JF - Food chemistry JO - Food Chem VL - 257 N2 - Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using Olfactoscan and for their odor-induced sweet taste enhancement in sucrose solution and sugar-reduced fruit juice through sensory tests. Sweetness of the fruit juice odor was significantly enhanced by methyl 2-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate and linalool; sweet perception was significantly enhanced in 7% sucrose solution by ethyl 2-methylbutanoate, furaneol and γ-decalactone, and in 32% sugar-reduced fruit juice by ethyl 2-methylbutanoate. GC/O-AT analysis is a novel, efficient approach to select odorants associated with a given taste. The further screening of taste-associated odorants by Olfactoscan helps to identify the most efficient odorants to enhance a target taste perception and may be used to find new ways to modulate taste perception in foods and beverages. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29622195/Selecting_odorant_compounds_to_enhance_sweet_flavor_perception_by_gas_chromatography/olfactometry_associated_taste__GC/O_AT__ DB - PRIME DP - Unbound Medicine ER -