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A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

100%

Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Korczak J., Jelen H. H.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

195-202

This paper investigates the effectiveness of electronic nose with subsequent principal component analysis (PCA) treatment of data for differentiation of food samples of varied odour quality caused by lipid oxidation. Samples were evaluated for off-flavours with an electronic nose and a sensory analysis and for Totox value. Volatile compounds of fresh samples and samples subjected to storage test at 60°C were isolated with a static headspace technique. The results suggest that the electronic nose could help to supplement the sensory analysis. Models based on partial least-squares analysis were able to predict the oxidized flavour attribute of samples, with correlation coefficients ranging from 0.66 to 0.99. Based on elaborated methods and data treatment with PCA it was possible to distinguish between different food samples and monitor the formation of off-flavours associated with lipid oxidation.

2

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

100%

Bortnowska G.

Nauki Inżynierskie i Technologie

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2018

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nr 3(30)

Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners.

3

Storage quality of low ethylene producing apples

100%

Colgan R., Stow J., Marchese A., Nidzovic S., Else M.

Journal of Fruit and Ornamental Plant Research

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2006

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tom 14

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nr Suppl.2

84%

Korus J.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

The method of preparation of coacervates of maize, potato and tapioca starch with citronellal, ethyl cinnamate, limonene or menthol used as model flavours, was described in this work. Obtained coacervates were produced by slow freezing of starch pastes with the mentioned flavours. Coacervates were examined e.g. by gas chromatography, thermogravimetry, EPR (Electron Paramagnetic Resonance). Received results showed, that type of starch does not determine the level of protection of the capsulated flavours, thus durability of the microcapsules. In this research, mostly physical properties of the encapsulated substances, like boiling temperature, had the influence on the durability of the microcapsules.

12

Wpływ metod restytucji mrożonych frytek ziemniaczanych na profilowanie ich aromatu

67%

Mozolewski W., Gatarska A., Lazicki T.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2012

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nr 266

13

Metody restytucji mrożonych frytek czynnikiem kształtującym ich profil smakowy

67%

Mozolewski W., Warminska M., Dabrowska A.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2012

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nr 266

14

Sensory characteristics of two parsley (Petroselinum sativum ssp. crispum L.) cultivars depending on storage conditions

67%

Sitarek M., Radzanowska, Wtulich J., Dobrzynski J., Gajewski M.

Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture

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2015

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tom 36

15

Breeding for flavour of fresh market tomato: sources for increasing acid content

67%

Mata M. C. S., Hurtado M. C., Ripolles S. R., Galiana-Balaguer L., Isasa M. E. T., Vinals F. N.

Acta Physiologiae Plantarum

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2000

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tom 22

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nr 3

16

Experimental characteristics of dough freezing and products obtained from frozen doughs

67%

Kozlowicz K., Kluza F.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2001

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tom 04

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nr 2

Wheat and wheat-rye doughs, including those modified with ingredients, were frozen at -30°C in air recording their temperature with a digital thermometer. After preliminary baking the following were determined: dough and bakery efficiency, crump mass density, bakery volume, baking, total baking loss and crust-crump ratio. The rheological assessment was made after TPA test, while organoleptic evaluation included: bakery appearance, colour, crust thickness, elasticity, crump porosity, taste and flavour.

17

Sequencing of caprine alpha-S1 casein cDNAs confirms the accuracy of the RT-PCR approach for detecting of the variants of the gene

67%

Tokarska M., Kosowska B., Wiench M., Zdrojewicz Z., Kryczek I.

Journal of Applied Genetics

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2001

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tom 42

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nr 4

18

Assessment of storage life of wiener type sausages produced with the addition of aromatized blood plasma and colouring agents

67%

Krysztofiak K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 1

A deterioration of shelf life may be pertained to a lack of appropriate sensory attributes, or the appearance of a health hazard. Meat products are primarily exposed to the action of microorganisms. The rate of changes during storage, which may lead to microbial contamination of products, and changes in their sensory attributes are affected by the properties and microbial contamination levels of raw materials, the nature and conditions of the technological process, the character of the product and the amount and type of additives. However, in case of the tested wiener type sausages, the quality of which was modified by colouring with cured blood or a betanin solution and which were aromatized using a mixture of spices (lovage root, dried garlic, 1.5:1.0:4.0) no accelerated storage changes were observed in comparison to the reference sausage. The applied modifications of the technological process do not mask storage changes in the analysed sausages. A distinct deterioration of sensory quality characteristics preceded by 3 days the alarm level of microbial contamination of sausages (an increase in the total aerobic bacteria counts to the level above 1 x 106).

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The kingdom of flavours

67%

Radzewicz A,.

Polish Food

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2008

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nr 4

43-44

20

Wpływ parametrów mikrokapsułkowania na stabilność aromatu rozmarynowego podczas przechowywania

59%

Janiszewska E., Witrowa-Rajchert D.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

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tom 552

W pracy przedstawiono wpływ parametrów mikrokapsułkowania oraz stężenia i rodzaju zastosowanego nośnika na ilość aromatu rozmarynowego znajdującego się wewnątrz i na powierzchni mikrokapsułek otrzymanych metodą suszenia rozpyłowego. Suszenie przeprowadzono w temperaturze powietrza wlotowego 200°C, przy dwóch strumieniach surowca 1,07·10-6 i 1,33·10-6 m3·s-1. Wykazano, że zastosowanie gumy arabskiej w składzie nośnika powodowało lepsze zachowanie aromatu wewnątrz mikrokapsułek bezpośrednio po procesie suszenia (30-70%) oraz nieznaczną ilość aromatu rozmarynowego na zewnątrz kapsułek (maksymalnie 7%). Na ilość aromatu zawartą zarówno na powierzchni, jak i wewnątrz kapsułek miała wpływ średnica cząstek proszków, zależna od strumienia podawania i rodzaju użytego nośnika. Im średnica była mniejsza, tym więcej aromatu znajdowało się wewnątrz kapsułki. Ścianki proszków na bazie 30% roztworu maltodekstryny szybciej ulegały degradacji, co powodowało szybszą dyfuzję aromatu z wnętrza kapsułki. Ilość aromatu na ich powierzchni po przechowywaniu wyniosła od 3,5 do 3,8%. Natomiast w przypadku 25% roztworu maltodekstryny wartości te nie przekroczyły 0,5%. Po roku przechowywania mikrokapsułki zawierające gumę arabską miały zdecydowanie mniej aromatu na powierzchni niż bezpośrednio po suszeniu. Niezależnie od zastosowanego rodzaju nośnika, po przechowywaniu proszki aromatu rozmarynowego wykazały dużą stabilność.

Ograniczanie wyników

A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Storage quality of low ethylene producing apples

Consumers' perception of new dairy products

Reactions of isothiocyanates may affect flavour and colour of foods

Feasibility study of quality improvement of wiener type sausages produced with blood plasma

Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression

Effects of pre- and postharvest factors and food processing on glucosinolates in Brassica vegetables

Effect of technological parameters on the quality of agglomerated whole milk powder. I. Organoleptic properties and biological value of protein

Relationship between overall texture preference and flavour of stored apples

Microencapsulation of flavours in starch matrix by coacervation method

Wpływ metod restytucji mrożonych frytek ziemniaczanych na profilowanie ich aromatu

Metody restytucji mrożonych frytek czynnikiem kształtującym ich profil smakowy

Sensory characteristics of two parsley (Petroselinum sativum ssp. crispum L.) cultivars depending on storage conditions

Breeding for flavour of fresh market tomato: sources for increasing acid content

Experimental characteristics of dough freezing and products obtained from frozen doughs

Sequencing of caprine alpha-S1 casein cDNAs confirms the accuracy of the RT-PCR approach for detecting of the variants of the gene

Assessment of storage life of wiener type sausages produced with the addition of aromatized blood plasma and colouring agents

The kingdom of flavours

Wpływ parametrów mikrokapsułkowania na stabilność aromatu rozmarynowego podczas przechowywania