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The effect of distilled water or brine sample suspensions was examined to measure the effect on headspace composition. According to the report, “The SPME fiber coated with 50/30 μm DVB/CAR-PDMS afforded the highest extraction efficiency, particularly when the samples were extracted at 60°C for 15 min under dry conditions with toluene as an internal standard.” The authors extracted and identified 45 compounds, dominated by previously known odoractive components. The authors reported that their cocoa product analysis was remarkably reproducible and sensitive, and that more research of the chocolate making process is underway to further analyze flavor/odor volatile compounds.
Other topics discussed: The mechanisms of perceived pleasantness; Flavor preference learning; Color-flavor relationship in flavor perception; Study claims to elucidate fragrance-allergic contact dermatitis link; Special Report: Triggering Controlled Release of Fragrance or Flavor; Encapsulated Systems; Moisture as a Trigger in Encapsulated Systems; Heat and Other Triggers; Mild Chemical Reactions as Triggers; Concluding Comments
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.