Journal
FOOD CHEMISTRY
Volume 378, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131985
Keywords
Flavor perception; Filtration; Thin-film microextraction; Sparkling beverage; Droplet; Sample preparation
Funding
- Natural Science and Engineering Research Council (NSERC) of Canada
- GERSTEL
Ask authors/readers for more resources
This study provides a comprehensive understanding of flavor perception in effervescent drinks by considering both gas and droplet phase. A combination of thermal desorption and GC-MS techniques was used to quantify the odorants in the beverage.
YY The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not consider this combination, and focus on the odor-active components in the liquid or gas phase, separately. To cover this aspect, a filter from pyrolyzed polyacrylonitrile fiber was packed inside thermal desorption unit liner and used for trapping droplet-bound odorants. Additionally, polydimethylsiloxane coated thin-film was applied for extraction of gas-phase aroma. Following trapping/extraction, the devices were desorbed and compounds were separated using GC-MS. The odorants in commercial sparkling beverages were quantified immediately after opening the bottle to mimic real-life conditions of the consumer's experience of the flavor. The reported results provide a more comprehensive understanding of flavor perception in effervescent drinks by considering both gas and droplet phase.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available