Many of the regularly consumed foods are composite foods, which consist of multiple components differing in composition and properties, i.e. toppings and condiments combined with vegetables or potatoes, sauces and spreads combined with bread or crackers. The characteristics of each component can differ considerably and may influence physically and chemically flavour release and sensory perceptions of the other components. Characterizing composite foods has recently gained interest not only due to their increased sensory complexity, but also because composite foods are more representative of the natural consumption context and may be a way to address eating behaviours issues. An optimal experimental approach for the investigation of the flavour evolution of composite food during oral processing is the combining of dynamic sensory methods with simultaneous nose-space analysis by high sensitivity direct injection mass spectrometry. In this work we discuss two case studies related to important food combinations: i) the influence of different carriers on the flavour release and perception of extra virgin olive oil (EVO); ii) investigation of the effect of food structure and composition on aroma release and sensory perception of chocolate-hazelnut spreads. In both cases Temporal-Check-All-That-Apply (TCATA) was coupled with in vivo nose space analysis using a commercial PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometer, Ionicon Analytik, Innsbruck, Austria). In the first case study 2 different EVO oils were tested alone and with 2 carriers (bread and chickpea) by 10 panellists wearing a glass nosepiece connected to the PTR–ToF–MS with a ( PEEK tube (50 cm at room temperature and then heated at 110°C). In the second case study three different formulation of chocolate-hazelnut spread varying in fat and sugar content (high fat/high sugar; high fat/low sugar; low fat/high sugar) together with 2 carriers (bread and wafer) were evaluated by 8 subjects. The spreads were spiked with 5 aroma compounds (Benzaldehyde, Filbertone, δ-decalactone, Isovaleraldehyde, 2-methylpyrazine). For this study a heatable nosepiece system (Ionicon Analytik, Innsbruck, Austria) was used for nosespace analysis. In both case studies the effects of different products, addition of carriers and interindividual differences were observed. We are currently working on the investigation of the relationship between volatile release during nosespace analysis and sensory response.

Combination of in-vivo nosespace analysis and dynamic sensory methods for better understanding of flavour release and sensory perception of composite foods

ACS Spring Meeting 2021

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