bk-2015-1191.ix002

Subject Index

Downloaded by 188.68.3.232 on October 9, 2016 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1191.ix002

A Antioxidant characterization, nanotechnological methods, 209 reactive species (ROS/RNS), detection and scavenging activity determination carbon fiber microelectrode (CFME) modification, 221f cyclic oxidation/reduction mechanism, 220 detection of hydrogen peroxide, 222 glassy carbon electrode (GCE), use, 219 nanoparticle-based methods, 216 oxygen radical absorbance capacity (ORAC) assay, 218 phenolic antioxidants (PhOH), 218f total antioxidant capacity measurement direct seeding of AuNPs, sigmoidal curves, 213f electroanalytical biosensor-based methods, 215 resonance light scattering (RLS) detection system, 214 spectroscopic methods, 211 stopped-flow mixing technique, 214 Aroma compound detection in real-time applications, 237 detection and quantitation, headspace analysis, 240 nosespace analysis, 238 developments, 241 aroma compounds, calibration, 246 improvement in sensitivity, 242 rapid sample throughput, 243 separation of isomers, 244 fastGC-PTR-TOFMS headspace analysis, 245f liquid calibration unit, LCU, 247f PTR-TOFMS instrument, 236f static headspace analysis, 241f real-time PTR-TOFMS nosespace analysis, 239f technology, 235

B Blackcurrant juices, sensory profiles

interactions, PLS regression correlation loadings plot four juice samples, 63f ten juice samples, 64f materials and methods compositional analyses, 59 samples, 58 sensory evaluation, 59 statistical analyses, 59 phenolic compounds, contribution, 57 results and discussion chemical composition and sensory properties, interactions, 62 juices, chemical profiles, 60 juices, sensory profiles, 61 juices averaged within processes, chemical characteristics, 61t Bordeaux dessert wines, flavor, 87 materials and methods, 89 odoriferous zones, 90t omission and recombination tests using wine extract, 90f overripe-orange aroma assessment, omission trials, 97f reconstitution and omission analyses, various samples, 95t sensory evaluation of HPLC fractions, 92t studying sensory interactions, alternative method, 89 triangular tests, aromatic reconstitutions, 92t typicality assessment, omission trials, 98f

C Capsaicin in aqueous and oil-based solutions burn localization, 181 burn localization, determination, 178 problems with heat determination in foods, 172 study design, differences, 180 threshold determination, 171 3-AFC sensory test, experimental design, 174f best estimate thresholds, comparison, 177f

367 Guthrie et al.; The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration ACS Symposium Series; American Chemical Society: Washington, DC, 2015.


aroma in solid food, 31 aroma in water solution, 28 combination of OISE with other strategies, 32 heterogeneity in stimuli distribution, 33 heterogeneity of distribution of salt, 34f ternary cross-modal interactions, 33 conclusion, 37 food matrix composition influence on flavour release and perception, 35 sensory perception of the model cheeses, 36f odour-induced saltiness enhancement (OISE), 29 odour-taste cognitive association, 29 salty taste (OISE), enhancement, 30f

capsaicin in water and in oil, individual thresholds, 176f comparison of capsaicin in water versus oil, 175 data analysis, 175 experimental procedure, 173 panel, 173 scoresheet 3-AFC test, 175t stimuli/sample preparation, 173 thresholds in oil and water, 178 users and nonusers, differences, 179 Chemosensory perception, auditory cues background sound, effects, 48 congruent sound, effects, 44 cross-modal correspondences, 42 auditory and gustatory cues, 43 auditory and olfactory cues, 43, 45f introduction, 41 Cross-modal sensory interactions, 15 aroma concentrations, 17t cheese flavour character, mean difference, 21f cheese flavour intensity, enhancement, 22 data analysis, 19 experimental design, 16 function of NaCl and lactic acid levels, flavour character, 23f mean cheese flavour intensities, 20f results and discussion, 19 sensory and sgo procedures, 18 tastant concentrations, 17t

F

E Effects of background sound gustatory perception taste discrimination, 52 taste intensity, 52 taste pleasantness, 52 olfactory perception odor discrimination, 49 odor intensity, 50 odor pleasantness, 51 odor sensitivity, 50 Effects of congruent sound gustatory perception taste intensity, 48 taste pleasantness, 48 olfactory perception mean ratings of odor pleasantness, 47f odor intensity, 46 odor pleasantness, 46 Enhance saltiness in food

Food system, structure:function modeling, 313 breakdown rate, correlation early structure, 327f mid structure, 327f 2-component PLS model, 320f early and mid structure and breakdown rate, 326f examination of composition:structure relationships, 328 examination of individual structure:function relationships, 325 Goodness-of-Fit, 322 instrumental measurements, 318 latent variables in model, 323t matrix of inter-correlations among sensory attributes, 321t methods and materials, 317 physically measured breakdown structures, 324f PLSpath model building steps, overview, 316 construction, 315 regression of early struct onto sample composition, 329f results and discussion, 319 sensory measurements, 317 ten sensory attributes, summary statistics, 318t visual representation, 314f



G Generation and integration of food sensations and cognition linking to liking biscuit quality, 136 cheese, 141 chewing gum, 141 coffee, 140 ice cream, 138 olive oil, 141 normalized TDS curves different biscuit formulations, 137f different ice cream formulations, 139f temporal dominance of sensations (TDS), 133 role, 134 temporal liking and TDS, 142

I Identify changes related to freshness of food doping experiment, 274t experimental methods citrus model systems, 270 model generation, 272 pre-processing, 272 pre-processing optimization, 271 sample clean up, 271 UPLC-MS conditions, 271 focus on aging rather than varietal chemistry, 275f good model sensitivity and selectivity, 273f latent classification, 274f results and discussion, 272 untargeted LC/MS techniques (flavoromics), 269 Indan, tetralin, and isochroman musks descriptors selected by pattern recognition GA, 356t experimental dataset, 335 molecular descriptor generation, 336 molecular descriptor selection, 350 odor-structure relationship studies, 333 principal component plot 168 training set compounds and 20 molecular descriptors, 354f 168 training set compounds and 1369 molecular descriptors, 353f 19 validation set samples, projection, 355f

results and discussion, 352 training set compounds, 337t validation set compounds, 348t

L Lycium barbarum L. fruits (Chinese wolfberries) analysis methods, 281 data analysis, 282 FIMS fingerprints, 285f hierarchical clustering analysis (HCA), 289 hierarchical clustering trees, 290f materials and reagents, 281 origin and cultivar, source, 279 principal component analysis (PCA), 284 principal component scores plots, 286f, 287f similarities of wolfberries FIMS, 289t UPLC-MS, 288t similarity analysis, 287 tentatively identified compounds by UPLC-MS, 283t UPLC-MS chromatograms and FIMS fingerprints, 282

M Measuring flavor interactions, fractional omission testing, 77 data analysis, 82 materials original strawberry flavors in PG, preparation, 79 orthonasal omission samples in mineral water, preparation, 80 orthonasal omission samples in PG, preparation, 80 retronasal omission samples in PG, preparation, 80 omission studies, same-different approach, 85 orthonasal testing, 82 orthonasal versus retronasal sensitivity, 84 retronasal testing, 83 sensory testing orthonasal delivery, 81 retronasal delivery, 81 same-different testing, 81


physiological characteristics, median values, 152t protocols, 154 release mechanisms, 163 standardized in vivo release kinetics, example, 161f statistical analysis, 156 in vivo aroma release kinetics, PTR-MS measurements, 155 in vivo experiments, gaseous sample preparation, 153

sensory sessions, 81 subjects, 80 strawberry flavor model, 79t


N Nanoparticle-based antioxidant assays limitations hydrophobic solvents, 226 NP-based techniques, 226 oil-soluble antioxidants, 226 2-Nonen-4-olide chemical formulas and mass spectra, 94f identification and quantification, 91 perceptual interaction phenomena, evidence, 93 session 1, 96 session 2, 98 session 3, 99 Non-homeostatic intake of snack foods densitometric analysis, 123 feeding related behavior, 120 training phase and manganese phase, locomotor activity, 122f locomotor activity, 123 whole brain activity pattern of rats, 120 investigation, study design, 121f localization of brain areas, 125f significantly differently activated brain areas, 124t

P

O Oro-naso-pharyngeal cavities, aroma compounds retention, 147 aroma compound, 149 air/water (Kaw) and air/saliva (Kas) partition coefficients, 151 characteristics, 150t partition properties, 162 aroma release kinetics ion effect, 160 protocol effect, 156 influence of anatomy, physiology, and/or physicochemistry, 163 M.M.S. and N.M.S. protocols, comparision, 159 nature of main mechanisms, summary, 164t normalized release parameters M.M.S protocol, 158t, 160t N.M.ns protocol, 157t panelists, 153

Painting flavor color congruency and odor sensitivity, 4 discussion, 9 experiment protocol, 8 stimulants, 8 subjects, 8 materials and methods congruency test, 5 odorants, 4 panelists, 4 odor detection, 10f olfactory focus task, SO setup, 7f perception, 1 process of perceptual cycling, 3f rabbit-duck ambiguous figure, 2f results, 9 smell and vision, 3 sniff olfactometer (SO), 5 thresholds, 6 Palatability of snack food potato chips molecular determinants, 126 investigated test foods, ranking, 130f preference tests, schedule, 127f relative food intake, two-choice preference tests, 128f, 129f used test foods, composition and energy contents, 127f Partial least squares regression (PLS-R), 301, 306 PCA. See Principal component analysis (PCA) Perception of bitterness and its relation to salivary proteins, 187 PLS. See Projection to latent structures (PLS) PLS-R. See Partial least squares regression (PLS-R) Principal component analysis (PCA), 108 Projection to latent structures (PLS), 272


cooked and fermented flavor, nonvolatile markers, 309 cooked flavor, volatile markers, 307 fermented flavor, volatile markers, 308 methodology, reproducibility, 302 multivariate analysis, 301 non-volatile compounds, chromatogram, 303f observed versus predicted sensory scores, 306f PCA score plot showing separation of juice samples, 305f PLS-R models, quality, 305t preparation, 295 sensory data, 300 strawberries and juices, treatments applied, 296t

Proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOFMS), 235 PTR-TOFMS. See Proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOFMS)


S Sensory attributes essential for food aroma canned coffee, sensory attributes, 109t coffee, 109 data analysis, 108 descriptive sensory analysis basic concept, 106f procedure, 107f discussion, 115 PCA biplot for coffee, 111f samples, 108 sensory attribute proportions, profiles, 110f sensory evaluation, 108 serial dilution sensory analysis (SDSA), 103 basic concept, 105f premise, 104 procedure, 107f soy sauce, 112 PCA biplot of sensory data, 114f PLS loadings, regression coefficients and model fit, 115f sensory attributes, 113t undiluted coffee, sensory profiles, 110f Stevia rebaudiana (Bert.) Bertoni, steviol glycosides activation of receptors, threshold concentration, 203t bitter taste receptors, 203 experimental, 199 functionally expressed human sweet taste receptor, 202f human sensory studies, 200 results and discussion, 200 sweet taste receptor responses, 201 Strawberry juices, 293 chemical analyses, reproducibility, 304t chemical data cooked and fermented flavors, 306 pretreatment, 298, 299f collection of chemical data, 297 data sets, overview, 302 descriptors, 300t marker compounds, selection and identification

T Tasting bitter substances role of salivary proteins, preliminary evidence, 189 saliva composition, 184 salivary peptides, free amino acids, and other metabolites, 185 salivary proteins, 185 tongue structure, 186

U Use of food synthetic colors, 253 azorubine, structure and possible intramolecular rotation, 255f excitation spectra of AZ, 259f experimental procedures azorubine (AZ), fluorescence emission, 256 local versus bulk viscosity, 258 introduction, 254 normalized emission spectra of AZ glycerol, 260f hydrocolloid solutions, 261f normalized fluorescence intensity of AZ, 263f results and discussion, 258 sensitivity of azorubine’s fluorescence intensity to viscosity, 262t


W


Wine, ethyl 2-hydroxy-4-methylpentanoate enantiomers, 67 complex fruity aromatic reconstitutions, 75f concentrations, 70t distribution and concentrations, 70 distribution of esters and acetates with fruity notes, 72t HPLC factionation, distribution of aromatic compounds, 73 materials and methods

aromatic reconstitution, 68 ethyl 2-hydroxy-4-methylpentanoate enantiomer quantification, 69 HPLC fractions, ester and acetate analyses, 69 samples, 68 qualitative odor perception, organoleptic impact, 74 quantitative odor perception direct organoleptic impact, 71 indirect organoleptic impact, 73 sensory analyses, 69


bk-2015-1191.ix002

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