Technological University Dublin ARROW@TU Dublin Doctoral Tourism and Food 2013 Innovative Food Product Development using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation Mark Traynor Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tourdoc Part of the Food Chemistry Commons, and the Food Microbiology Commons Recommended Citation Traynor, M. (2013).Innovative food product development using molecular gastronomy: a focus on flavour and sensory evaluation. Doctoral thesis. Technological University Dublin. doi:10.21427/D7BG85 This Theses, Ph.D is brought to you for free and open access by the Tourism and Food at ARROW@TU Dublin. It has been accepted for inclusion in Doctoral by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavour and Sensory Evaluation THESIS SUBMITTED TO DUBLIN INSTITUTE OF TECHNOLOGY IN FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY Mark Traynor, BA School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology. Supervisors: Dr. Róisín Burke & Dr. Catherine Barry-Ryan ABSTRACT The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these volatiles. Salt was found to significantly influence (p ≤ 0.05) headspace emission of isoamyl acetate. The pairing of novel foods (banana and bacon (B+BN), banana and basmati rice (B+R), and banana and olive oil (B+O)) was investigated as an important sensory phenomenon with a key interest in determining how different components in the selected food pairings (both volatile and non-volatile) affect and interact with other components to influence sensory perception. Consumer sensory evaluation (n = 85) showed that B+R and B+BN were significantly more acceptable (p ≤ 0.05) pairings than B+O. Correlation of descriptive sensory analysis (n = 28) and organic volatile profiling was conducted to try to elucidate the hedonic results. Two ice cream product recipes were formulated to provide a matrix for the two preferred novel food pairings (B+R and B+BN). Product acceptability was assessed using two consumer panels representing general and specific markets. Significant differences (p ≤ 0.05) between hedonic results of the two panels suggest that the B+R ice cream may be more suited to a general retail product, whereas the B+BN ice cream may be more suited to a selective culinary market. i DECLARATION I certify that this thesis which I now submit for examination for the award of Doctor of Philosophy, is entirely my own work and has not been taken from the work of others, save and to the extent that such work has been cited and acknowledged within the text of my work. This thesis was prepared according to the regulations for postgraduate study by research of the Dublin Institute of Technology and has not been submitted in whole or in part for another award in any Institute or University. The work reported in this thesis conforms to the principles and requirements of the Institute's guidelines for ethics in research. The Institute has permission to keep, lend or copy this thesis in whole or in part, on condition that any such use of the material of the thesis be duly acknowledged. Signature __________________________________ Date _______________ ii ACKNOWLEDGMENTS Firstly I would like to thank my two supervisors, Dr. Róisín Burke and Dr. Catherine Barry Ryan. Thank you for seeing potential in me and guiding me through this PhD with great patience and understanding. I could not have asked for better supervisors, you both went above and beyond for me, I owe a debt of gratitude to you both. A very special thanks to Dr. Jesus Maria Frías Celayeta (DIT), Dr. Nigel Brunton (UCD) and Dr. Maurice O’Sullivan (UCC), without your expertise, guidance and assistance I would certainly not have completed this work. I would like thank all the postgraduate and postdoctoral, past and present, whom which offered assistance and friendship when needed. I am also very grateful to the technical staff that assisted me throughout the PhD; Noel Grace, Tony Hutchinson, Jyothi Nair and Plunkett Clarke. A very special word of thanks to Denis Benson, for his technical support, but more so for his friendship and for making me laugh. You are a very good friend to me, stay well. I would like to thank a very special friend, whom without her support and friendship through thick and thin. I would certainly not have gotten to where I am today, thank you Dr. Sabrina Cox, I owe you so much. I would also like to thank the Steve Doody and Warren Kelly of TRX studios, thank you for getting me into incredible physical shape and keeping my mind focused throughout the writing of the dissertation. What you are doing in your gym is ground breaking and unique. Many thanks to some very special friends for their support and for the laughs. Thanks to Ubi, Bren, Crispy, Conor, Tina and Willy. You are the best friends anyone could have asked for, the laughs we had kept me going through it all. A very special thanks to my best friends who are currently down under, Timo and Phil, thanks for all iii the encouragement and support (via Skype). To a very special person, Catherine Truman, thank you for being a second mother to me, I’d be lost without you. My deepest thanks to my two best friends, Neill Brennan and Claire Rodden, thank you for all the good times, long may they continue. I would like to convey my life long gratitude to the people who are closest to me. Thanks to my uncles and aunts, in particular John O’Dea and Anne O’Dea, you have been so good to me throughout my entire life. I would like to thank my grandmother Maeve O’Dea for your continuous support, also to my grandparents who have passed, Paddy O’Dea, Francis Traynor and Betty Traynor, our time spent together has influenced me greatly. To my nieces and nephews, Colm, Cian, Lexi, Patrick and Chloe, I love you very much, you are very special to me and provided me with the distractions I needed to keep going. A very special thanks my sister Laura Hoey for being the best sister I could have asked for. To my brother Stephen, thank you and to my sisters in law, Cheryl and Elena, you are like sisters to me and I love you very much. Last but not least, to my parents, words cannot convey my gratitude. You have done so much for me, I hope I have made you proud and continue to. I could not have completed this PhD without the support of all these people mentioned, I am very lucky. iv List of abbreviations A Absorbance AAS Absorption spectrometry ANOVA Analysis of variance AOAC Association of Official Analytical Chemists APLSR ANOVA-partial least squares regression Asym Final emulsion droplet diameter aw Water activity B Banana BN Bacon B+BN Banana and bacon food pairing B+R Banana and basmati rice food pairing B+O Banana and extra virgin olive oil food pairing CA California CAR Carboxen CCF Central Composite Faced Centred experimental design cm Centimetre C5 Carbon number 5 C6 Carbon number 6 C9 Carbon number 9 DIT Dublin Institute of Technology DDW Distilled deionized water v DS Mean emulsion droplet diameter DVB Divinylbenzene D32 Sauter number e Slope EU European Union eV Electron volt FAO Food and Agricultural Organisation FCP Free Choice Profiling FEMA Flavour and Extract Manufacturers Association FDA Food and Drugs Administration F-value Fisher test value g Gram g/ 100 g Grams per 100 grams g/ Kg Grams per kilogram GC/MS Gas chromatography mass spectrometry GMF Genetically modified food GPA Generalised Procrustes Analysis GRAS Generally recognised as safe H Height HC Height of cream layer in emulsion HE Initial emulsion height in the tube HS Height of sedimentation phase in emulsion HS-SPME Headspace solid-phase microextraction vi HNO3 Nitric acid Inc. Incorporated INRA French National Institute of Agricultural Research ISO International Organisation for Standardisation k Number of factors in RSM l Path length L Litre LLE Liquid-liquid extraction lrc Natural logarithm transformation of first order rate constant LSD Fishers Least Squared Difference Ltd. Limited M Molar m Metre MA Massachusetts MCO Multi criterion optimisation mg Milligram ml Millilitre mL/minute Millilitres per minute mm Millimetre MSG Monosodium glutamate n Number of subjects NaCl Sodium chloride vii NaOH Sodium hydroxide NC North Carolina NIST National Institute of Standards and Technology Nls Nonlinear least squares O Extra virgin olive oil OVAT One variable at a time O.D. Container diameter P Probability PA Pennsylvania PDMS Polydimethylsiloxane pH Power of hydrogen pKa Acid dissociation constant plc Private limited company ppb Parts per billion ppm Parts per million PTFE Polytetrafluoroethylene