DETERMINATION OF RETRONASAL AROMA RELEASE DURING FOOD CONSUMPTION

Year 2018, Volume: 43 Issue: 1, 64 - 77, 15.01.2018

Tülin Eker , Turgut Cabaroğlu

Abstract

Volatile organic compounds are
responsible of the food flavor. Therefore, they play an important role in food
science and technology. Flavor release and perception during consumption are
the key factors for flavor quality of the food. Consequently, studies on the
understanding of the aroma release during food consumption have increased
dramatically in recent years. Mass spectrometry techniques are often used for
the analysis of the head-space from the "nasal cavity" and/or
"oral cavity" during food consumption. Atmospheric pressure chemical
ionization-mass spectrometry (APCI-MS) and proton transfer reaction mass
spectrometry (PTR-MS) allow real-time measurement of volatiles release during in
vivo consumption. For in vitro analysis, conventional gas
chromatography-mass spectrometry (GC-MS) techniques are amenable to many
laboratories. In this review, the importance of aroma release from different
food matrices and in vivo and in vitro methods used for aroma
release were discussed.

Keywords

Aroma, Retronasal aroma release, APCI-MS, PTR-MS

GIDALARIN TÜKETİLMESİ SIRASINDA RETRONAZAL YOLLA AROMA SALINIMININ BELİRLENMESİ

Abstract

Uçucu organik bileşikler gıdanın aromasını oluşturan ve
bu sebeple gıda bilimi ve teknolojisi alanında önemli yeri olan maddelerdir.
Gıdaların tüketilme sırasındaki aroma salınımı ve bunun algılanması, bir
gıdanın son aroma kalitesini belirleyen faktörlerdir. Bu nedenle son yıllarda
gıdaların tüketimi sırasında aroma salınımının belirlenmesi konusuna büyük ilgi
oluşmuştur. Yapılan araştırmalarda kütle spektrometresi teknikleriyle in
vivo koşullarda "burun boşluğu" ve/veya "ağız
boşluğundan" alınan havanın analizi yapılmaktadır. Atmosferik basınç kimyasal
iyonizasyon-kütle spektrometresi (APCI-MS) ve proton transfer reaksiyon-kütle
spektrometresi (PTR-MS) uçucu organik bileşiklerin, gıda tüketimi sırasında
eş-zamanlı ölçülmesine imkân vermektedir. In vitro aroma analizi ise her
laboratuvarda kullanılabilen geleneksel gaz kromatografisi-kütle spektrometresi
(GC-MS) tekniği ile yapılmaktadır. Bu çalışmada, gıdalarda aroma salınımının
önemi ve aroma salınımında kullanılan in vivo ve in vitro
yöntemler üzerinde durulmuştur.  

Keywords

Aroma, Retronazal aroma salınımı, APCI-MS, PTR-MS

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