Flavour in food Edited by Andree Voilley and Patrick Etievant d^^ CRC Press Boca Raton Boston New York Washington, DC WOODHEAD PUBLISHING LIMITEI Cambridge England Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CBl 6AH England www.woodheadpublishing.com Published in North America by CRC Press LLC 6000 Broken Sound Parkway, NW Suite 300 Boca Raton, FL 33487 USA First published 2006, Woodhead Publishing Limited and CRC Press LLC © 2006, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. 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Project managed by Macfarlane Production Services, Dunstable, Bedfordshire (e-mail: [email protected]) Typeset by Godiva Publishing Services Ltd, Coventry, West Midlands Printed by TJ International Limited, Padstow, Cornwall, England Contributor contact details (* = main contact) 21000 Dijon France Chapter 1 E-mail: [email protected] Dr Bemd Bufe and Professor Wolfgang Meyerhof* Chapter 3 German Institute of Human Nutrition Potsdam-Rehbruecke Professor Ann Noble* Arthur-Scheunert-Alice 114-116 University of California, Davis 14558 Nuthetal One Shields Avenue Germany Davis, CA 95616 USA E-mail: [email protected] E-mail: Bufe(a),mail.dife.de E-mail: [email protected] Dr Isabelle Lesschaeve Chapter 2 CCOVl Biological Sciences Brock University Andre Holley 500 Glenridge Avenue Centre Europeen des Sciences du St Catharines Gout Ontario UMR 5170 CNRS-Universite de Canada Bourgogne-lnra 15 rue Hugues Picardet E-mail: [email protected] xii Contributors Chapter 4 Chapter 7 Professor G. Reineccius Professor Michel OUivon University of Minnesota Physico-Chimie des Systemes Food Science and Nutrition Polyphases 147 F Sc N UMR CNRS 8612 1334 Eckles Ave University Paris-Sud St Paul, MN 55108 5 rue J-B. Clement USA 92296 Chatenay-Malabry France E-mail: [email protected] Tel: 33 1 46 83 56 29 Fax: 33 1 46 83 53 12 Chapter 5 E-mail: [email protected] Professor El Mostafa Qannari* ENITIAA/INRA Unite de Sensometrie et Chimiometrie Chapter 8 Rue de la Geraudiere BP 82 225 Dr Jean-Pierre Dumont 44322 Nantes cedex 03 INRA France Rue de la Geraudiere BP 71627 E-mail: [email protected] 44316 Nantes cedex 3 France Pascal Schlich E-mail: [email protected] Centre Europeen des Sciences du Gout (CESG) Laboratoire d'lnterface Recherche- Chapter 9 Industrie et de Sensometrie (LIRIS) Dr Anne Tromelin*, Isabelle Andriot Campus de I'Universite de Dijon and Dr Elizabeth Guichard 15, rue Hugues Picardet UMR FLAVIC INRA-ENESAD 21000 Dijon Flaveur, Vision et Comportement du France Consommateur INRA Dijon E-mail: [email protected] 17 rue Sully BP 86150 Chapter 6 21065 Dijon Cedex France Professor Andree Voilley* Tel: 33/ (0) 3 80 69 35 12 ENSBANA - Universite de Fax: 33/ (0) 3 80 69 32 27 Bourgogne E-mail: [email protected]; 1 Esplanade Erasme [email protected]; F 21000 Dijon Isabelle. Andriot@dij on. inra.fr France Tel: 03 80 39 66 59 E-mail: [email protected] Contributors xiii Chapter 10 Department of Flavour PO Box 20 Dr Julien Delarue* 6710 BA Ede Laboratoire de Perception Sensorielle The Netherlands et Sensometrie Ecole Nationale Superieure des E-mail: [email protected] Industries Agricoles et E-mail: [email protected] Alimentaires 1 avenue des Olympiades Dr Jack J. Burger 91744 MASSY Cedex Food Science and Technology Centre France Quest International Nederland BV PO Box 2, 1400 CA Bussum E-mail: [email protected] The Netherlands Professor Pierre Giampaoli E-mail: [email protected] Laboratoire de Chimie des Substances Naturelles - aromes, antioxydants, colorants Ecole Nationale Superieure des Chapter 13 Industries Agricoles et Dr R. Linforth* and Professor A. Alimentaires Taylor 1 avenue des Olympiades Food Sciences 91744 MASSY Cedex University of Nottingham France Sutton Bonington Campus Loughborough E-mail: [email protected] Leics LEI2 5RD UK Chapter 11 Tel: 00 44 (0)1159 516153 Fax: 00 44 (0) 1159 516142 Dr Kris B. de Roos E-mail: Givaudan Nederland BV rob ert. linforth@nottingham .ac.uk; PO Box 414 andy .taylor@nottingham. ac .uk 3770 AK Bameveld The Netherlands E-mail: [email protected] Chapter 14 Professor John Prescott School of Psychology Chapter 12 James Cook University PO Box 6811 Dr Alexandra E. M. Boelrijk*, Cairns QLD 4870 Dr Koen G. C. Weel and Professor Australia Gerrit Smit NIZO Food Research E-mail: [email protected] xiv Contributors Chapter 15 Chapter 17 Dr S. Lubbers Dr Anthony Blake UMR FLAVIC INRA-ENESAD Flaveur, Vision et Comportement du E-mail: [email protected] Consommateur INRA Dijon 17 rue Sully BP 86150 Chapter 18 21065 Dijon Cedex Benoist Schaal France Ethology and Sensory Psychobiology Group E-mail: [email protected]; Centre Europeen des Sciences du lubb ers @dij on. inra. fr Gout UMR 5170 CNRS-Universite de Bourgogne-lnra 15 rue Hugues Picardet Chapter 16 21000 Dijon Dr Christian Salles France UMR INRA-ENESAD Flaveur, Vision, Comportement du E-mail: [email protected] consommateur (FLAVIC) 17 rue Sully BP86510 21065 Dijon Cedex France E-mail: [email protected] Preface Flavour is one of the most important characteristics of any food product. Its critical role in determining the way consumers assess food quality has made it a key area of research for the food industry. From its foundation in sensory evaluation and the isolation and analysis of flavour volatiles, flavour science has become a much broader subject aiming to provide a comprehensive understanding of flavour from its generation in food to its perception during eating. This book summarises the most important developments in flavour research and their implications for the food industry. The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. They provide the foundation for Chapter 3 which reviews current practice in the sensory analysis of food flavour. Complementing this chapter, Chapter 4 discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part I links the preceding two chapters by discussing the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. One of the most dynamic aspects of flavour research is in understanding the way flavour compounds are retained within foods and the factors determining the way they are released. Part II reviews key research in this area. After an overview of some of the key factors influencing flavour retention and release, a group of chapters reviews the way key food components influence flavour development, retention and release. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. xvi Preface The final part of the book complements Part II by reviewing what we now know about how humans experience flavour release, together with some of the key factors influencing this process. Chapter 13 summarises the exciting research that has been done to understand the process of flavour release in the mouth. Other chapters then review the way texture-aroma and odour-taste interactions influence this process. Other chapters consider the way psycholo­ gical factors, the development of flavour perception during infancy and learnt flavour preferences affect the way we perceive and evaluate flavour. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. We hope it will be a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.