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Flavour Science

Chapter 105. Identification of a Sweet Taste Enhancing Vanillin Isomer from Mondia whitei via Sensory-Guided Analysis

By: Katharina V. Reichelt,Susanne Paetz,Karen M. Swanepoel,Jakob P. Ley,Gerhard E. Krammer

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Flavour Science

Chapter 105. Identification of a Sweet Taste Enhancing Vanillin Isomer from Mondia whitei via Sensory-Guided Analysis

By: Katharina V. Reichelt,Susanne Paetz,Karen M. Swanepoel,Jakob P. Ley,Gerhard E. Krammer

Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA). Further sensory tests confirmed these findings at low concentrations (0.5mg/L). Higher concentrations did not show the desired effect, probably due to the strong coumarin-like flavor of HMBA. Similar to vanillin, the enhancement mainly results from a congruent flavor effect. Trials with nose clamps clearly reduced the observed effects. In a simple sugar reduced beverage application, however, HMBA was able to partly restore the sweetness of the beverage.

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Page Count

10

Publisher

Elsevier Inc. Chapters

Published Date

ISBN 10

0128067934

ISBN 13

9780128067932

Flavour Science

Chapter 45. Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds

By: Andreas Degenhardt,Margit Liebig,Birgit Kohlenberg,Beate Hartmann,Stefan Brennecke,Uwe Schäfer,Dirk Schrader,Günter Kindel,Stephan Trautzsch,Gerhard E. Krammer

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Flavour Science

Chapter 45. Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds

By: Andreas Degenhardt,Margit Liebig,Birgit Kohlenberg,Beate Hartmann,Stefan Brennecke,Uwe Schäfer,Dirk Schrader,Günter Kindel,Stephan Trautzsch,Gerhard E. Krammer

Model studies have been performed with individual citrus related aroma compounds such as citral, α-terpineol, α-terpinene, and others, in order to de-couple the complexity of citrus flavors. Degradation pathways and transformation rates have been determined for the most relevant compounds leading to the most prominent off-note compound p-methyl acetophenone. Citral is one of the main precursors. Catechins (flavan-3-ols) are often used as antioxidants for stabilization of flavor mixtures. The reactivity of catechins towards aldehydes is underestimated. In our study, we demonstrate the formation of covalent catechin–citral adducts – a reaction that might influence the aroma stability of citrus flavors in the presence of catechins. As a result, the freshness of citrus flavors and stability of key aroma-active substances can be improved, on the result of this study.

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10

Publisher

Elsevier Inc. Chapters

Published Date

ISBN 10

0128067330

ISBN 13

9780128067338