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FACTORS AFFECTING ON THE RELEASE OF AROMA COMPOUNDS

Year 2020, Volume: 45 Issue: 2, 204 - 216, 15.01.2020
https://doi.org/10.15237/gida.GD19122

Abstract

Aroma compounds are one of the most important food components which are representing the flavor and quality of a food product. The different thermodynamic and physicochemical properties of aroma compounds have a significant effect on their volatility. Food contains a very complex matrix, such as protein, lipid, carbohydrate and phenolic compounds and aroma compounds interact with these components. As a result, the volatility of the aroma compounds may change. In addition, the texture, viscosity, structure of foods, the products formed as a result of Maillard reaction during processing and/or storage of foods, composition of human saliva and additives like salt affect the volatility of the aroma compounds. In this review; it was aimed to clarify the thermodynamic and physicochemical properties of aroma compounds, the interaction between aroma compounds and food matrix and some other factors how affect the volatility of aroma compounds.

References

  • Ammari, A., Schroen, K. (2018). Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective. J. Agric Food Chem, 66, 9869−9881.Ayed, C., Martins, S.I.F.S., Williamson, A.M., Guichard, E. (2018). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chem, 267, 132–139.
  • Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y., Mousa, A., Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Compr Rev Food Sci Food Saf, 15, 143–182.
  • Baránková, E., Dohnal, V. (2016). Effect of additives on volatility of aroma compounds from dilute aqueous solutions. Fluid Phase Equilibria, 407: 217–223.
  • Bekker, M.Z., Mierczynska-Vasilev, A., Smith, P.A., Wilkes, E.N. (2016). The effects of pH and copper on the formation of volatile sulfurcompounds in Chardonnay and Shiraz wines post-bottling. Food Chem, 207, 148-156.
  • Bezman, Y., Mayer, F., Takeoka, G.R., Buttery, R.G., Ben-Oliel, G., Rabinowitch, H.D., Naim, M. (2003). Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma Compounds. J Agric Food Chem, 51, 722-726.
  • Bigaski Ribeiro, J.C., Granato, D., Masson, M.L., Andriot, I., Mosca, A.C., Salles, C., Guichard, E. (2016). Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. Food Chem, 207, 101–106.
  • Bonneau, A., Boulanger, R., Lebrun, M., Maraval, I., Valette, J., Guichard, É., Gunata, Z. (2018). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem, 239, 806–815.
  • Bortnowska, G., Goluch, Z. (2018). Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll, 85, 51–60.
  • Charles, M., Rosselin, V., Beck, L., Sauvageot, F., Guichard., E. (2000). Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure. J. Agric Food Chem, 48, 1810-1816.
  • Doi, T., Wang, M., McClements, D.J. (2019). Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int, 116, 1–11.
  • Durán-Lara, E.F., López-Cortés, X.A., Castro, R.I., Avila-Salas, F., González-Nilo, F.D., Laurie, V.F., Santos, L.S. (2015). Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices. Food Chem, 168, 464–470.
  • Eker, T., Cabaroğlu, T. (2018). Gıdaların tüketilmesi sırasında retronazal yolla aroma salınımının belirlenmesi. GIDA 43 (1): 64-77, doi: 10.15237/gida.GD17066.
  • Esteban-Fernández, A., Muñoz-González, C., Jiménez-Girón, A., Pérez-Jiménez, M., Pozo-Bayón, M.A. (2018). Aroma release in the oral cavity after wine intake is influenced by wine matrix composition. Food Chem, 243, 125–133.
  • Genovese, A., Caporaso, N., Villani, V., Paduano, A., Sacchi, R. (2015a). Olive oil phenolics compounds affect the release of aroma compounds. Food Chem, 181, 284–294.
  • Genovese, A., Caporaso, N., Luca, L., Paduano, A., Sacchi, R. (2015b.). Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins. J Agric Food Chem, 63, 3838−3850.
  • Genovesea, A., Yang, Ni, Linforth, R., Sacchi, R., Fisk, I. (2018). The role of phenolic compounds on olive oil aroma release. Food Res Int, 112, 319–327.
  • Guo, J., Yue, T., Yuan, Y. (2019). Impact of polyphenols on the headspace concentration of aroma compounds in apple cider. J Sci Food Agric, 99: 1635–1642.
  • Güneşer, O., Yüceer, Y.K. (2010). Gıdalarda aroma maddelerinin belirlenmesinde gaz kromatografisi-olfaktometri (GCO) tekniklerinin kullanılması. GIDA 35 (5): 371-378.
  • Hofmann, T., Czerny, M., Calligaris, S., Schieberle, P. (2001). Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages. J Agric Food Chem, 49, 2382-2386.
  • Hyvönen, L., Linna, M., Tuorila, H., Dijksterhuis, G. (2003). Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat. J. Dairy Sci, 86:1130–1138.
  • Jedlińska, A., Samborska, K., Janiszewska-Turak, E., Witrowa-Rajchert, D., Seuvre, A.M., Voilley, A. (2018). Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. J Food Process Eng, 41:e12872.
  • Jeleń, H., Gracka, A. (2016). Characterization of aroma compounds: structure, physico‐chemical and sensory properties: From Food to Perception, Guichard, E., Salles, C., Morzel, M., Le Bon, A.M. (Editors), Chapter 6, John Wiley & Sons Ltd, the UK, pp. 126−153.
  • Kim, M.J., Ju, H.K., Kim, Y., Yoo, S.H., Kim, Y.S. (2016). Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration. Food Hydrocoll, 52, 343-349.
  • Lee, L.W., Liu, X., Elsa Wong, W.S., Liu, S.Q. (2017). Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocoll, 66, 128-135.
  • Lorrain, B., Tempere, S., Iturmendi, N., Moine, V., Revel, G., Teissedre, P.L. (2013). Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level. Food Chem, 140, 76–82.
  • Ma, R., Tian, Y., Zhang, H. Cai, C., Chen, L., Jin, Z. (2019). Interactions between rice amylose and aroma compounds and their effect on rice fragrance release. Food Chem, 289, 603–608.
  • Maarse, H.(ed.) (1991). Volatile Compounds in Foods and Beverages. Marcel Dekker, Inc., the USA, 737 p.
  • Miettinen, S.M., Tuorila, H., Piironen, V., Vehkalahti, K.,Hyvönen, L. (2002). Effect of Emulsion Characteristics on the Release of Aroma As Detected by Sensory Evaluation, Static Headspace Gas Chromatography, and Electronic Nose. J Agric Food Chem, 50, 4232-4239.
  • Muñoz-González, C., Feron, G., Brulé, M., Canon, F. (2018). Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches. Food Chem, 240, 275–285.
  • Paravisini, L., Guichard, E. (2016). Interactions between aroma compounds and food matrix: Flavour: From Food to Perception, Guichard, E., Salles, C., Morzel, M., Le Bon, A.M. (editors), Chapter 9, John Wiley & Sons Ltd, the UK, pp. 208−234.
  • Perez-Jiménez, M., Chaya, C., Pozo-Bayón, M.A. (2019). Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Food Chem, 285, 147–155.
  • Piombino, P., Moio, L., Genovese, A. (2019). Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int, 116, 548–558.
  • Ployon, S., Morzel, M., Canon, F. (2017). The role of saliva in aroma release and perception. Food Chem, 226, 212–220.
  • Rayne, S., Forest, K. (2016). pH dependent partitioning behaviour of food and beverage aroma compounds between air-aqueous and organic-aqueous matrices. Flavour Fragr J, 31, 228–234.
  • Reineccius, G. (2005). Flavor Chemistry and Technology. 2nd Edition, CRC Press, Boca Raton, the USA, 250 p.
  • Rodríguez-Bencomo, J.J., Muñoz-González, C., Andújar-Ortiz, I., Martín-Álvarez, P.J., Moreno-Arribas, M.V., Pozo-Bayόn, M.A. (2011). Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis. J Sci Food Agric, 91: 2484–2494.
  • Saifullah, M., Shishir, M.R.I., Ferdowsi, R., Rahman, M.R.T., Vuong, Q.V. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends Food Sci Technol, 86, 230–251.
  • Sánchez-López, J.A., Ziere, A., Martins, S.I.F.S., Zimmermann, R., Yeretzian, C. (2016). Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth. J Breath Res, 10 036005.
  • Seuvre, A.M., Espinosa Díaz, M. A., Voilley, A. (2000). Influence of the food matrix structure on the retention of aroma compounds. J Agric Food Chem, 48, 4296-4300.
  • Seuvre, A.M., Voilley, A. (2017). Physico-Chemical Interactions in the Flavor-Release Process. In: Springer Handbook oƒ Odor, Buettner, A. (Ed.), Springer International Publishing, Switzerland, pp. 273-295.
  • Sgorbini, B., Cagliero, C., Liberto, E., Rubiolo, P., Bicchi, C., Cordero, C. (2019). Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task. J Agric Food Chem, 67, 1619−1630.
  • Steen, I., Waehrens, S.S., Petersen, M.A., Münchow, M., Bredie, W.L.P. (2017). Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chem, 219, 61–68.
  • Tamaru, S., Igura, N., Shimoda, M. (2018). Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem, 239, 712–717.
  • Tarrega, A., Yven, C., Semon, E., Mielle, P., Salles, C. (2019). Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach. Foods, 8, 106.
  • Tavel, L., Moreau, C., Bouhallab, S., Li-Chan, E.C.Y., Guichard, E. (2010). Interactions between aroma compounds and beta-lactoglobulin in the heat-induced molten globule state. Food Chem, 119(4): 1550–1556.
  • Tromelin, A., Merabtine, Y., Andriot, I., Lubbers, S., Guichard, E. (2010). Retention–release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure–activity/property relationships approach. Flavour Fragr J, 25, 431–442.
  • Tsitlakidou, P., Loey, A.V., Methven, L., Elmore, J.S. (2019). Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chem, 284, 125–132.
  • Wang, K., Arntfield, S.D. (2015). Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces. Food Res Int, 77, 1–9.
  • Wang, K., Arntfield, S.D. (2016). Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins. Food Chem, 211, 235–242.
  • Wang, K., Arntfield, S.D. (2017). Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins. Flavour Fragr J, 32, 92–101.
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AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER

Year 2020, Volume: 45 Issue: 2, 204 - 216, 15.01.2020
https://doi.org/10.15237/gida.GD19122

Abstract

Aroma maddeleri, bir gıda ürününün lezzetini ve kalitesini belirleyen en önemli gıda bileşenlerinden birisidir. Aroma maddelerinin farklı termodinamik ve fizikokimyasal özelliklere sahip olmaları uçuculuklarını önemli derecede etkilemektedir. Gıdalar protein, yağ, karbonhidrat ve fenolik bileşikler gibi çok karmaşık bir matrisi içermekte ve aroma maddeleri, matrisi oluşturan bu bileşenler ile karşılıklı etkileşimlerde bulunmaktadır. Bunun sonucu olarak aroma maddelerinin bulunduğu ortamda uçuculukları da değişmektedir. Bunun yanı sıra gıdaların tekstürü, viskozitesi, yapısı, işlenmesi ve/veya depolanması sırasında meydana gelen Maillard reaksiyonu sonucu oluşan ürünler, tükürük bileşimi ve tuz gibi katkı maddeleri de aroma maddelerinin uçuculuklarına etki etmektedir. Bu derlemede; aroma maddelerinin termodinamik ve fizikokimyasal özelliklerinin, aroma maddeleri ile gıda matrisi arasında oluşan etkileşimlerin ve diğer bazı faktörlerin aroma maddelerinin uçuculuğuna nasıl etki yaptığının aydınlatılması amaçlanmıştır.

References

  • Ammari, A., Schroen, K. (2018). Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective. J. Agric Food Chem, 66, 9869−9881.Ayed, C., Martins, S.I.F.S., Williamson, A.M., Guichard, E. (2018). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chem, 267, 132–139.
  • Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y., Mousa, A., Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Compr Rev Food Sci Food Saf, 15, 143–182.
  • Baránková, E., Dohnal, V. (2016). Effect of additives on volatility of aroma compounds from dilute aqueous solutions. Fluid Phase Equilibria, 407: 217–223.
  • Bekker, M.Z., Mierczynska-Vasilev, A., Smith, P.A., Wilkes, E.N. (2016). The effects of pH and copper on the formation of volatile sulfurcompounds in Chardonnay and Shiraz wines post-bottling. Food Chem, 207, 148-156.
  • Bezman, Y., Mayer, F., Takeoka, G.R., Buttery, R.G., Ben-Oliel, G., Rabinowitch, H.D., Naim, M. (2003). Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma Compounds. J Agric Food Chem, 51, 722-726.
  • Bigaski Ribeiro, J.C., Granato, D., Masson, M.L., Andriot, I., Mosca, A.C., Salles, C., Guichard, E. (2016). Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. Food Chem, 207, 101–106.
  • Bonneau, A., Boulanger, R., Lebrun, M., Maraval, I., Valette, J., Guichard, É., Gunata, Z. (2018). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem, 239, 806–815.
  • Bortnowska, G., Goluch, Z. (2018). Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll, 85, 51–60.
  • Charles, M., Rosselin, V., Beck, L., Sauvageot, F., Guichard., E. (2000). Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure. J. Agric Food Chem, 48, 1810-1816.
  • Doi, T., Wang, M., McClements, D.J. (2019). Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int, 116, 1–11.
  • Durán-Lara, E.F., López-Cortés, X.A., Castro, R.I., Avila-Salas, F., González-Nilo, F.D., Laurie, V.F., Santos, L.S. (2015). Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices. Food Chem, 168, 464–470.
  • Eker, T., Cabaroğlu, T. (2018). Gıdaların tüketilmesi sırasında retronazal yolla aroma salınımının belirlenmesi. GIDA 43 (1): 64-77, doi: 10.15237/gida.GD17066.
  • Esteban-Fernández, A., Muñoz-González, C., Jiménez-Girón, A., Pérez-Jiménez, M., Pozo-Bayón, M.A. (2018). Aroma release in the oral cavity after wine intake is influenced by wine matrix composition. Food Chem, 243, 125–133.
  • Genovese, A., Caporaso, N., Villani, V., Paduano, A., Sacchi, R. (2015a). Olive oil phenolics compounds affect the release of aroma compounds. Food Chem, 181, 284–294.
  • Genovese, A., Caporaso, N., Luca, L., Paduano, A., Sacchi, R. (2015b.). Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins. J Agric Food Chem, 63, 3838−3850.
  • Genovesea, A., Yang, Ni, Linforth, R., Sacchi, R., Fisk, I. (2018). The role of phenolic compounds on olive oil aroma release. Food Res Int, 112, 319–327.
  • Guo, J., Yue, T., Yuan, Y. (2019). Impact of polyphenols on the headspace concentration of aroma compounds in apple cider. J Sci Food Agric, 99: 1635–1642.
  • Güneşer, O., Yüceer, Y.K. (2010). Gıdalarda aroma maddelerinin belirlenmesinde gaz kromatografisi-olfaktometri (GCO) tekniklerinin kullanılması. GIDA 35 (5): 371-378.
  • Hofmann, T., Czerny, M., Calligaris, S., Schieberle, P. (2001). Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages. J Agric Food Chem, 49, 2382-2386.
  • Hyvönen, L., Linna, M., Tuorila, H., Dijksterhuis, G. (2003). Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat. J. Dairy Sci, 86:1130–1138.
  • Jedlińska, A., Samborska, K., Janiszewska-Turak, E., Witrowa-Rajchert, D., Seuvre, A.M., Voilley, A. (2018). Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. J Food Process Eng, 41:e12872.
  • Jeleń, H., Gracka, A. (2016). Characterization of aroma compounds: structure, physico‐chemical and sensory properties: From Food to Perception, Guichard, E., Salles, C., Morzel, M., Le Bon, A.M. (Editors), Chapter 6, John Wiley & Sons Ltd, the UK, pp. 126−153.
  • Kim, M.J., Ju, H.K., Kim, Y., Yoo, S.H., Kim, Y.S. (2016). Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration. Food Hydrocoll, 52, 343-349.
  • Lee, L.W., Liu, X., Elsa Wong, W.S., Liu, S.Q. (2017). Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocoll, 66, 128-135.
  • Lorrain, B., Tempere, S., Iturmendi, N., Moine, V., Revel, G., Teissedre, P.L. (2013). Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level. Food Chem, 140, 76–82.
  • Ma, R., Tian, Y., Zhang, H. Cai, C., Chen, L., Jin, Z. (2019). Interactions between rice amylose and aroma compounds and their effect on rice fragrance release. Food Chem, 289, 603–608.
  • Maarse, H.(ed.) (1991). Volatile Compounds in Foods and Beverages. Marcel Dekker, Inc., the USA, 737 p.
  • Miettinen, S.M., Tuorila, H., Piironen, V., Vehkalahti, K.,Hyvönen, L. (2002). Effect of Emulsion Characteristics on the Release of Aroma As Detected by Sensory Evaluation, Static Headspace Gas Chromatography, and Electronic Nose. J Agric Food Chem, 50, 4232-4239.
  • Muñoz-González, C., Feron, G., Brulé, M., Canon, F. (2018). Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches. Food Chem, 240, 275–285.
  • Paravisini, L., Guichard, E. (2016). Interactions between aroma compounds and food matrix: Flavour: From Food to Perception, Guichard, E., Salles, C., Morzel, M., Le Bon, A.M. (editors), Chapter 9, John Wiley & Sons Ltd, the UK, pp. 208−234.
  • Perez-Jiménez, M., Chaya, C., Pozo-Bayón, M.A. (2019). Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Food Chem, 285, 147–155.
  • Piombino, P., Moio, L., Genovese, A. (2019). Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int, 116, 548–558.
  • Ployon, S., Morzel, M., Canon, F. (2017). The role of saliva in aroma release and perception. Food Chem, 226, 212–220.
  • Rayne, S., Forest, K. (2016). pH dependent partitioning behaviour of food and beverage aroma compounds between air-aqueous and organic-aqueous matrices. Flavour Fragr J, 31, 228–234.
  • Reineccius, G. (2005). Flavor Chemistry and Technology. 2nd Edition, CRC Press, Boca Raton, the USA, 250 p.
  • Rodríguez-Bencomo, J.J., Muñoz-González, C., Andújar-Ortiz, I., Martín-Álvarez, P.J., Moreno-Arribas, M.V., Pozo-Bayόn, M.A. (2011). Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis. J Sci Food Agric, 91: 2484–2494.
  • Saifullah, M., Shishir, M.R.I., Ferdowsi, R., Rahman, M.R.T., Vuong, Q.V. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends Food Sci Technol, 86, 230–251.
  • Sánchez-López, J.A., Ziere, A., Martins, S.I.F.S., Zimmermann, R., Yeretzian, C. (2016). Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth. J Breath Res, 10 036005.
  • Seuvre, A.M., Espinosa Díaz, M. A., Voilley, A. (2000). Influence of the food matrix structure on the retention of aroma compounds. J Agric Food Chem, 48, 4296-4300.
  • Seuvre, A.M., Voilley, A. (2017). Physico-Chemical Interactions in the Flavor-Release Process. In: Springer Handbook oƒ Odor, Buettner, A. (Ed.), Springer International Publishing, Switzerland, pp. 273-295.
  • Sgorbini, B., Cagliero, C., Liberto, E., Rubiolo, P., Bicchi, C., Cordero, C. (2019). Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task. J Agric Food Chem, 67, 1619−1630.
  • Steen, I., Waehrens, S.S., Petersen, M.A., Münchow, M., Bredie, W.L.P. (2017). Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chem, 219, 61–68.
  • Tamaru, S., Igura, N., Shimoda, M. (2018). Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem, 239, 712–717.
  • Tarrega, A., Yven, C., Semon, E., Mielle, P., Salles, C. (2019). Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach. Foods, 8, 106.
  • Tavel, L., Moreau, C., Bouhallab, S., Li-Chan, E.C.Y., Guichard, E. (2010). Interactions between aroma compounds and beta-lactoglobulin in the heat-induced molten globule state. Food Chem, 119(4): 1550–1556.
  • Tromelin, A., Merabtine, Y., Andriot, I., Lubbers, S., Guichard, E. (2010). Retention–release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure–activity/property relationships approach. Flavour Fragr J, 25, 431–442.
  • Tsitlakidou, P., Loey, A.V., Methven, L., Elmore, J.S. (2019). Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chem, 284, 125–132.
  • Wang, K., Arntfield, S.D. (2015). Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces. Food Res Int, 77, 1–9.
  • Wang, K., Arntfield, S.D. (2016). Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins. Food Chem, 211, 235–242.
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There are 56 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Serkan Selli

Ozlem Kılıc Buyukkurt

Publication Date January 15, 2020
Published in Issue Year 2020 Volume: 45 Issue: 2

Cite

APA Selli, S., & Kılıc Buyukkurt, O. (2020). AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. Gıda, 45(2), 204-216. https://doi.org/10.15237/gida.GD19122
AMA Selli S, Kılıc Buyukkurt O. AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. The Journal of Food. January 2020;45(2):204-216. doi:10.15237/gida.GD19122
Chicago Selli, Serkan, and Ozlem Kılıc Buyukkurt. “AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER”. Gıda 45, no. 2 (January 2020): 204-16. https://doi.org/10.15237/gida.GD19122.
EndNote Selli S, Kılıc Buyukkurt O (January 1, 2020) AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. Gıda 45 2 204–216.
IEEE S. Selli and O. Kılıc Buyukkurt, “AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER”, The Journal of Food, vol. 45, no. 2, pp. 204–216, 2020, doi: 10.15237/gida.GD19122.
ISNAD Selli, Serkan - Kılıc Buyukkurt, Ozlem. “AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER”. Gıda 45/2 (January 2020), 204-216. https://doi.org/10.15237/gida.GD19122.
JAMA Selli S, Kılıc Buyukkurt O. AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. The Journal of Food. 2020;45:204–216.
MLA Selli, Serkan and Ozlem Kılıc Buyukkurt. “AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER”. Gıda, vol. 45, no. 2, 2020, pp. 204-16, doi:10.15237/gida.GD19122.
Vancouver Selli S, Kılıc Buyukkurt O. AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. The Journal of Food. 2020;45(2):204-16.

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