Flavor Engineering - A Methodology To Predict Sensory Qualities of Flavored Products

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Ana Monteiro (Author) FEUP; Patrícia Costa (Author) FEUP; José Miguel Loureiro (Author) FEUP; Alírio E. Rodrigues (Author) FEUP

Journal

Title: Industrial and Engineering Chemistry Research

Vol. 57 No. 23

Pages: 8115-8123

ISSN: 0888-5885

Indexing

ISI Web of Science

Scopus

ProQuest

Scientific classification

CORDIS: Technological sciences > Engineering > Chemical engineering

FOS: Engineering and technology > Chemical engineering

Other information

DOI: 10.1021/acs.iecr.8b00527

Abstract (EN): A simple methodology able to predict the sensory quality of flavored products based on their gas phase composition together with psychophysical models and olfactory descriptors is proposed. Fruit juices (lemon, peach, pineapple, apple, and mango) were studied as an example of flavored products. The gas phase composition of each pure fruit juice was assessed using headspace and chromatographic techniques. Results revealed that the proposed methodology can be applied for the evaluation of the dominant olfactive families of pure fruit juices, as well as for binary and ternary fruit juices mixtures. The validation of this technique was performed through a sensorial evaluation (consumers), and a good agreement was achieved when compared their findings with those of the theoretical data.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9