Limits...
Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages.

Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ - Food Sci Nutr (2014)

Bottom Line: It was proven that the addition of sugar (up to 150 mg kg(-1)) did not have effect on aroma release, while ethanol (up to 40 mg L(-1)) enhanced the aroma release during drinking.The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption.The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages.

View Article: PubMed Central - PubMed

Affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) C/Nicolás Cabrera, 9, 28049, Madrid, Spain.

ABSTRACT
New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was applied to assess the impact of two main ingredients (sugar and ethanol) in these types of beverages on in vivo aroma release. Two aroma-trapping materials (Lichrolut and Tenax) were firstly assayed. Tenax provided higher recovery and lower intra- and inter-trap variability. In in vivo conditions, RATD provided an adequate linear range (R (2) > 0.91) between 0 and 50 mg L(-1) of aroma compounds. Differences in the total aroma release were observed in equally trained panelists. It was proven that the addition of sugar (up to 150 mg kg(-1)) did not have effect on aroma release, while ethanol (up to 40 mg L(-1)) enhanced the aroma release during drinking. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages.

No MeSH data available.


Analysis of retronasal aroma release during the consumption of a wine-derived beverage by using the RATD.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4221834&req=5

fig01: Analysis of retronasal aroma release during the consumption of a wine-derived beverage by using the RATD.

Mentions: A tailor-made retronasal trapping device (RATD) was employed to trap the exhaled breath of the assessors during drinking. This glass device (Pobel, Madrid, Spain) allowed the trapping of exhaled breath during beverage consumption into a polymeric trap thanks to a glass nosepiece coupled to a hollow tube in which the trap was fitted. A vacuum pump connected to a rotameter allowed a steady flow through the trap. A flowmeter allowed us to know the exact flow through the trap. Figure 1 shows a picture of this device.


Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages.

Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ - Food Sci Nutr (2014)

Analysis of retronasal aroma release during the consumption of a wine-derived beverage by using the RATD.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4221834&req=5

fig01: Analysis of retronasal aroma release during the consumption of a wine-derived beverage by using the RATD.
Mentions: A tailor-made retronasal trapping device (RATD) was employed to trap the exhaled breath of the assessors during drinking. This glass device (Pobel, Madrid, Spain) allowed the trapping of exhaled breath during beverage consumption into a polymeric trap thanks to a glass nosepiece coupled to a hollow tube in which the trap was fitted. A vacuum pump connected to a rotameter allowed a steady flow through the trap. A flowmeter allowed us to know the exact flow through the trap. Figure 1 shows a picture of this device.

Bottom Line: It was proven that the addition of sugar (up to 150 mg kg(-1)) did not have effect on aroma release, while ethanol (up to 40 mg L(-1)) enhanced the aroma release during drinking.The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption.The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages.

View Article: PubMed Central - PubMed

Affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) C/Nicolás Cabrera, 9, 28049, Madrid, Spain.

ABSTRACT
New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was applied to assess the impact of two main ingredients (sugar and ethanol) in these types of beverages on in vivo aroma release. Two aroma-trapping materials (Lichrolut and Tenax) were firstly assayed. Tenax provided higher recovery and lower intra- and inter-trap variability. In in vivo conditions, RATD provided an adequate linear range (R (2) > 0.91) between 0 and 50 mg L(-1) of aroma compounds. Differences in the total aroma release were observed in equally trained panelists. It was proven that the addition of sugar (up to 150 mg kg(-1)) did not have effect on aroma release, while ethanol (up to 40 mg L(-1)) enhanced the aroma release during drinking. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages.

No MeSH data available.