Flavor Release - ACS Publications - American Chemical Society

Chapter 4

Flavorspace: A Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating 1

Willi Grab and Hans Gfeller

Downloaded by FUDAN UNIV on March 2, 2017 | http://pubs.acs.org Publication Date: September 7, 2000 | doi: 10.1021/bk-2000-0763.ch004

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Givaudan Roure Flavors Ltd. and Givaudan Roure Research Ltd., CH-8600 Dübendorf, Switzerland

The F L A V O R S P A C E method allows the measurement of fast dynamic changes of flavor components reaching the nose during eating of food. F L A V O R S P A C E - measurements are performed on a commercial quadrupole mass spectrometer, equipped with an APCI (Atmospheric Pressure Chemical Ionization) ion source with a modified interface (1). Typical examples show the direct correlation of perceived and measured flavor release. The flavor of fresh strawberries changes during eating within 25 seconds from fruity to green to fatty to woody, a measurable and perceived fact that consumers are normally not aware of. The oral cavity has a discriminating effect on flavor perception: the mucous membrane interacts with polar flavor compounds and mainly influences the aftertaste. During the analysis of crackers with different extraction procedures and with the F L A V O R S P A C E technique, an unknown mass was noted and then identified as the labile compound 2acetyltetrahydro-pyridine by multistage mass spectrometry (MS) . Understanding flavor perception is only possible, when we know the key flavor molecules released in the mouth and active in the nose receptors. A multidimensional approach and a critical interpretation of the analytical results are essential for progress. n

The flavor industry has a strong interest to mimic the flavor of natural foods as closely as possible. Analysis of key components and reconstitution of the natural flavor in combination with the creativity of flavorists was the basis of the flavor business in the past. The quality standard is very high. Customers are asking for more technical solutions which include flavor performance and flavor release. De

© 2000 American Chemical Society

Roberts and Taylor; Flavor Release ACS Symposium Series; American Chemical Society: Washington, DC, 2000.

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Roos (2-6) has developed a useful computer program to calculate matrix interaction factors. It allows the flavorists to adapt a flavor formula to specific applications. Time-intensity studies show large differences between individual persons even under strictly controled conditions. Dynamic flavor release is of interest to understand better flavor perception during eating. Several publications report experiments with an artificial mouth (7,8). Others describe traditional HS sampling to analyze flavors from the mouth (9-11). During the Weurman symposium in Reading, 1996 Taylor and Linforth (12) presented the idea of measuring flavored gas phases with APCI-MS and progress in this field is reviewed in this book. We have developed a system to directly measure fast dynamic changes of the release of flavor components during eating (7). The dynamic composition of the expired air, exhaled from the nose, is measured directly and simultaneously during eating. F L A V O R S P A C E - measurements are performed on a commercially available quadrupole mass spectrometer, equipped with an APCI (Atmospheric Pressure Chemical Ionization) ion source (Figure 1). APCI ion sources are typically designed for the introduction of samples dissolved in water or aqueous solvent mixtures. These systems are frequently used for L C - M S experiments. In order to analyze breath samples, it was necessary to modify the A P C I ion source of the mass spectrometer for the introduction of gas phase samples. A P C I is a soft ionization technique. Molecules ionized by A P C I preponderantly form single charged molecular ions [M+H] with little or no fragmentation. Thus, most of the signals in a mass spectrum can be assigned to pseudomolecular ions. +

Figure 1. Schematic of APCI-MS for breath monitoring Flavor release during eating can be measured in combination with simultaneous control of the sensory impression from breath to breath. Our real-time studies have shown a very fine structure in the release of flavor components. The fast scan rate of the mass spectrometer (two scans per second) allows not only recording the breath frequency, but also the chewing motions of the mouth. Breathing and the timing of a breath with the chewing activity influence the perception and the lasting effect of the flavor. Flavor perception is strongly affected by the way the flavor is transported


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through the oral cavity and the respiratory channels. The purpose of F L A V O R S P A C E - measurements is to analyze rapid changes of the composition of released volatile flavor components and to correlate analytical data with the sensory perception. Experiments with the V A S (Virtual Aroma Synthesizer, a Givaudan Roure owned instrument to deliver controlled quantities of substances into a gas phase) with different interfaces showed a linear relation between the concentration in the gas phase and the A P C I signal response. Under saturation conditions we observe a discrimination and selectivity for certain molecules.

Flavor Release from Strawberry Flavor release and flavor perceptions are subject to constant changes in quantity and quality. Drawert (13), Tressl (14, 75), Jennings (16) and Yamashita (17-20) have shown the chemical changes occurring during maturation of fruits. In 1978, we showed (21) the circadian rhythm of flavor emanation from a ripening strawberry and the fast changes of flavor release when cutting the fruit. Kaiser (22) showed, in several examples, circadian rhythms in odor emanations of flowers. We wanted to study the fast flavor development with cell disruption in vitro and during eating and compare it with strawberry flavored yogurt with the new F L A V O R S P A C E technique. It should allow us to measure fine differences of the flavor profile during consumption of strawberries.

Headspace measurements of fresh strawberries in a vessel: One strawberry was placed in a spice mill and the headspace allowed to equilibrate for 5 minutes prior to the start of the analysis (Figure 2). A continuous airflow from the mill through the APCI source replaced the exhausted air with ambient air (A). This led to a dilution effect of the headspace flavor. The mill was then activated for one second (B). This destroyed the fruit cells immediately, increased the surface area and flavor components were released. Figure 2 shows mass chromatograms of components that are present in the headspace of strawberry fruit. The concentration of m/z 117 begins to drop as soon as the analysis starts and it re-equilibrates at a lower level. We observe almost the same behavior after smashing the fruit. We can conclude, that this component occurs in the fruit cells. It is released and it evaporates immediately. The signal m/z 152 shows a different behavior: it remains at a higher level than the very volatile components (hexenal and ethylbutyrate). This component also exists in the cells, but the affinity to the fruit matrix is quite strong. The signal m/z 99 (hexenal) develops with time. This component is not present in the entire fruit. It forms after the destruction of the cell walls. Lipid oxidation of cell lipids starts with cell disruption and reaches the maximum after 100 seconds.


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Figure 2. Release of volatiles from a strawberry. A. Headspace of intact strawberry. B. Headspace after 1 second maceration. The traces are: m/z 99 hexenal, m/z 117 ethylbutyrate, m/z 152 methylanthranilate, RIC total ion current. Thex-axis scale is scan number (2 per second)._ (Reproduced with permission from reference 1. Copyright 1999 Deutsche Forschungsanstalt fuer Lebensmittelchemie.) Breath-by-breath analysis of volatile flavor release during eating Eating a strawberry is a relatively quick process. In order to get reliable mass spectral data, the mass spectrometer has to be scanned with scantimes below one sec/scan. The response of the recorded mass chromatograms depends on the various compositions of the volatile flavor compounds. In general, we can discern compounds that are released immediately with the first bite (volatile esters like methylbutyrate m/z 103, butylacetate, ethylbutyrate etc. m/z 117), compounds that are released immediately too, but maximizing later (furaneolmethylether m/z 143, methylanthranilate m/z 152) and compounds that are generated during mastication (hexenal m/z 99). The mass trace m/z 59 (acetone) monitors breath frequency. Acetone is always present in exhaled air from human beings. The quality of the correlation of analytical data and the sensory impression improves with increasing number of analyses. The following approach, performed with one strawberry (Senga Sengana), points out, that real time breath-to-breath



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analysis is a powerful method indeed. The flavorist described the change in sensory perception during eating from breath to breath. The sensory perception correlates well with the analytical data: Within 25 seconds, the flavor of a strawberry changes completely. In the first breath of section 5a, just volatile fruity esters (m/z 103, m/z 117, m/z 131, m/z 145) appear. The second breath (5b) shows a small amount of furaneolmethylether (m/z 143) besides the esters. With the third breath (5c) hexenal (m/z 99) appears with the typical green note. Hexenal reaches a maximum of intensity within the fourth breath (5d) whereas the intensity of the fruity esters begins to drop. The fatty and metallic tasting substances (2,4-decadienal, 4,5-epoxy-2-decenal) are not detectable by this method. After swallowing, all components disappear with the exception of polar components like furaneolmethylether. In other experiments, we could also prove the lingering effect of furaneol and methylanthranilate. ο Ί 5 100

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Figure 3. Breath by breath release of volatiles during eating of a strawberry. Actions: 3.) Strawberry in mouth, regular breathing, 4.) Chewing without crunching, regular breathing, 5.) Chewing, crunching, swallowing, regular breathing. Ions: m/z 59: acetone; m/z 99: hexenal; m/z 103: methylbutyrate; m/z 117: ethylbutyrate, butylacetate, m/z 131 isoamylacetate, ethylvalerate, isopropylbutyrate; m/z 143 furaneolmethylether, hexenylacetate; m/z 145 butylbutyrate, ethylcaproate, hexylacetate; RIC total ion current. Sensory impression from breath-to breath: 3) no flavor; 4) fruity; 5a) fruity; 5b) fruity, estery, fermented; 5c) estery, fermented, then green; 5d) green apple; 5e) fatty, metallic; 5f) metallic, woody, x-axis: number of spectra (2/sec)

(Reproduced with permission from reference 1. Copyright 1999 Deutsche Forschungsanstalt fuer Lebensmittelchemie.)

Flavor Release of Unstable Compounds from Crackers The identification of key flavor ingredients is important to understand the sensory flavor characteristics of food products. Analysis of these key components is sometimes a difficult hurdle to overcome: small traces are covered by larger



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components or unstable molecules with a high flavor impact are destroyed during isolation. Modern analytical tools (e.g. GC-MS), and careful isolation techniques (e.g. headspace, high vacuum distillation) combined with sensory evaluation (e.g. GC-sniffing) allow us to concentrate the analytical effort on the right molecules and to identify them. A normal analysis of the isolated flavor does not really represent the perceived flavor of a food. The selectivity of the extraction methods and instruments distort the real proportions. Careful calibration is necessary to get quantitative answers. The modern food and flavor industry is not only interested in the composition but also in the performance and release of the food flavors to imitate the properties of natural food with manufactured food. The flavor release from food is influenced by two different principles: a static distribution of the flavor into the different phases of a product: solid matrix, hydrophilic or lipophilic liquid phase and the gas phase. This behavior is controlled by the partition coefficients of the molecules. The second principle is a dynamic factor, controlled by the mass transfer through a matrix and interfaces. Both factors influence the perception of the food. During eating the flavor release is even more complicated due to chewing, grinding, wetting / dissolving the food with saliva. Breathing and swallowing strongly influence the perception of the released flavor. Measurement of the dynamic flavor release in very short periods is necessary to understand the sensory properties of food. In this project, we had to monitor the flavor release of flavored commercial crackers based on two different production technologies. During this work, we encountered an unknown ion in the A P C I - M S that could not be correlated with the results of the classical analysis.

Materials and Methods The sample was a commercial corn cracker, flavored with spices and fried with vegetable oil (Mexican Taco Type). The sample was extracted with solvent (methyl tertiary butyl ether, M T B E ) , concentrated and followed by vacuum distillation. In the H E A D S P A C E experiment, we heated the sample (dry and wet) in a purge-and-trap system (Gerstel TDS2) and injected directly into a Hewlett Packard G C D (DBwax, 30mx0.32mm, film: 0.25 μηι) with sniff port outlet). In the F L A V O R S P A C E experiment, we transferred the breath air directly through an interface into the ionization chamber of A P C I - M S (SSQ 710C and L C Q from Finnigan-MAT).

Results The solvent extract (Figure 4) shows the main components from the spices and the higher boiling fatty acids. The HS from thermal desorption of dry crackers (Figure 5.) shows the low boiling volatiles, mainly fat oxidation and Maillard reaction products and the garlic volatiles used as flavoring.


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Figure 4. GC of corn cracker solvent extract. 1 dimethylpyrazine, 2 nonanal, 3 ethyloctanoate, 4 acetic acid, 5 isolongifolene, 6 (E)-2nonenal, 7 caryophyllene, 8 butanoic acid, 9pentanoic acid, 10 diallyltrisulfide, 11 (E,E)-2,4decadienal, 12 hexanoic acid, 13 ethyllactyllactate, 14 hexenoic acid, 15 caryophyllene epoxide, 16 octanoic acid, 17 sorbic acid, 18 nonanoic acid, 19 2-methoxy-4-vinylphenol, 20 decanoic acid, 21 dodecanoic acid

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Figure 5. Headspace of dry corn crackers using direct thermal desorption of volatiles with a Gerstel TDS2 purge and trap system. 1 isovaleraldehyde, 2 toluene, 3 hexanal, 4 diallyldisulfide, 5 limonene, 6 methylpyrazine, 7 allylmethyldisulfide, 8 C-2-pyrazine, 9 dimethyltrisulfide, 10 C-3-pyrazine, 11 diallyldisulfide

Additional experiments with thermal desorption of a sample treated with a small amount of water show a complete different picture than without water (Figure 6.) The total quantity of volatiles is much higher (ca. 15 times). The pattern is comparable to the solvent extract, showing mainly the volatile fatty acids from fat degradation.


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Figure 6. Headspace of corn crackers after 5% water addition using direct thermal desorption of volatiles with a Gerstel TDS2 purge and trap system There are obviously big differences between the isolation methods, which can be explained by their selectivity in volatility and solubility.

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The measurement of breath air from the nose during eating revealed products of the Maillard reaction (pyrazines). A large signal also occurs at m/z=\26 of an unknown molecule with a molecular weight of 125 Da not found in the solvent extract nor in the HS. The isotope distribution of the signal does not indicate a sulfur atom (Figures 7 and 8.). The use of multistage mass spectrometry (MS) on the ion m/z 126 shows the loss of 18, 28 and 42 mass units corresponding to water, ethylene and ketene or propylene respectively (Figure 9.) The comparison with an authentic pure sample of 2-acetyltetrahydropyridine confirmed the proposed structure. We know that this molecule is extremely. The question arises, why it survives storage over months at room temperature in the crackers. There are several possibilities for an explanation: unstable extract, a precursor system or encapsulation in the matrix Downloaded by FUDAN UNIV on March 2, 2017 | http://pubs.acs.org Publication Date: September 7, 2000 | doi: 10.1021/bk-2000-0763.ch004

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The addition of water to crackers at room temperature immediately releases the fresh roasted note. We have measured this release using the F L A V O R S P A C E technology (Figure 10.) δ β 2 £ 100

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Flavor Release - ACS Publications - American Chemical Society

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