Abstract
The sampling parameters to simulate retronasal aroma during the mastication of white bread has been optimized using a retronasal aroma simulator (RAS) to compare the retronasal bread aroma with the conventional headspace aroma. The volatile composition in breath was compared with that in the effluent from a RAS using proton transfer reaction mass spectrometry, and the optimized RAS parameters were as follows: 2.5 g of bread sample, 250 mL of buffer, 1 L/min of N2 gas stream, 350 rpm of rotating speed, and 38 °C of water jacket temperature. The increased sensitivity and high reproducibility of RAS enabled detailed measurements of flavor release in the mouth during the mastication of bread. The simulated retronasal aroma was compared with the conventional headspace aromas by gas chromatography/olfactometry (GC/O), and the results demonstrated that the caramel note odorant of 2,5-dimethyl-4-hydroxy-3(2H)-furanone was found to show the highest contribution to the headspace aroma; however, it showed little contribution to the simulated retronasal aroma. These differences appeared to be caused by the volume of buffer added in RAS experiments. The odorant concentrations in the RAS effluent were found to decrease with the increase of the buffer volume, and the decreasing rates appeared to be associated with the chemical types of odorants. Flavor release of typical odorants in a RAS was measured at various ratios of buffer volume, and the results indicated that flavor release in mouth appeared to be influenced by the physicochemical properties of odorants. The results would help flavor chemists to make better prediction of bread aroma in mouth during the mastication.
Similar content being viewed by others
References
Acree, T. E. (1997). GC/olfactometry. Analytical Chemistry News & Features, 69, 170A–175A.
Acree, T. E., Barnard, J., & Cunningham, D. G. (1984). A procedure for the sensory analysis of gas chromatographic effluents. Food Chemistry, 14, 273–286.
Arthur, C. L., & Pawliszyn, J. (1990). Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical Chemistry, 62, 2145–2148.
Bicchi, C., Drigo, S., & Rubiolo, P. (2000). The influence of fibre coating in headspace–solid phase microextraction–gas chromatography (HS-SPME-GC) analysis of aromatic and medicinal plants. Journal of Chromatography. A, 892, 469–485.
Buettner, A., Beer, A., Hannig, C., Settles, M., & Schieberle, P. (2002). Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Quality and Preference, 13, 497–504.
Buettner, A., & Schieberle, P. (2000). Exhaled odorant measurement (EXOM)—A new approach to quantify the degree of in-mouth release of food aromacompounds. Lebensmittel-Wissenschaft und Technologie, 33, 553–559.
Czerny, C., & Schieberle, P. (2002). Important aroma compounds in freshly ground wholemeal and white wheat flour—Identification and quantitative changes during sourdough fermentation. Journal of Agricultural and Food Chemistry, 50, 6835–6840.
De Kimpe, N. G., Stevens, C. V., & Keppens, M. A. (1993). Synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component. Journal of Agricultural and Food Chemistry, 41, 1458–1461.
Deibler, K. D., Acree, T. E., & Lavin, E. H. (1999). Solid phase microextraction application in gas chromatography/olfactometry dilution analysis. Journal of Agricultural and Food Chemistry, 47, 1616–1618.
Deibler, K. D., Lavin, E. H., Linforth, R. S. T., Taylor, A. J., & Acree, T. E. (2001). Verification of a mouth simulator by in vivo measurements. Journal of Agricultural and Food Chemistry, 49, 1388–1393.
Deibler, K. D., Llesca, F. M., Lavin, E. H., & Acree, T. E. (2004). Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis. Flavour and Fragrance Journal, 19, 518–521.
Elemore, J. S., & Langley, K. R. (1996). Novel vessel for the measurement of dynamic flavor release in real time from liquid foods. Journal of Agricultural and Food Chemistry, 44, 3560–3563.
Gasperi, F., Gallerani, G., Boschetti, A., Biasioli, F., Monetti, A., Boscaini, E., et al. (2001). The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry. Journal of the Science of Food and Agriculture, 81, 357–363.
Grosch, W., & Schieberle, P. (1997). Flavor of cereal products—A review. Cereal Chemistry, 74, 91–97.
Hansel, A., Jordan, A., Holzinger, R., Prazeller, P., Vogel, W., & Lindinger, W. (1995). Proton transfer reaction mass spectrometry: On-line trace gas analysis at the ppb level. International Journal of Mass Spectrometry and Ion Processes, 149(150), 609–619.
Hewitt, C. N., Hayward, S., & Tani, A. (2003). The application of proton transfer reaction–mass spectrometry (PTR-MS) to the monitoring and analysis of volatile organic compounds in the atmosphere. Journal of Environmental Monitoring, 5, 1–7.
Jordan, A., Hansel, A., Holzinger, R., & Lindinger, W. (1995). Acetonitrile and benzene in the breath of smokers and non-smokers investigated by proton–transfer reaction mass spectrometry (PTR-MS). International Journal of Mass Spectrometry and Ion Processes, 148, L1–L3.
Lindinger, W., Hansel, A., & Jordan, A. (1998). On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectometry (PTR-MS). International Journal of Mass Spectrometry and Ion Processes, 173, 191–241.
Mayr, D., Märk, T., Lindinger, W., Brevard, H., & Yeretzian, C. (2003). Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry. International Journal of Mass Spectrometry, 223–224, 743–756.
Maga, J. A. (1978). Cereal volatiles: A review. Journal of Agricultural and Food Chemistry, 26, 175–178.
Normand, V., Avison, S., & Parker, A. (2004). Modeling the kinetics of flavour release during drinking. Chemical Senses, 29, 235–245.
Ong, P. K. C., Acree, T. E., & Lavin, E. H. (1998). Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.). Journal of Agricultural and Food Chemistry, 46, 611–615.
Roberts, D. D., & Acree, T. E. (1995). Simulation of retronasal aroma using a modified headspace technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release. Journal of Agricultural and Food Chemistry, 43, 2179–2186.
Roberts, D. D., Pollien, P., & Milo, C. (2000). Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. Journal of Agricultural and Food Chemistry, 48, 2430–2437.
Roberts, D. D., Pollien, P., Antille, N., Lindinger, C., & Yeretzian, C. (2003). Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry, 51, 3636–3642.
Rychlik, M., & Grosch, W. (1996). Identification and quantification of potent odorants formed by toasting of wheat bread. Lebensmittel-Wissenschaft und Technologie, 29, 515–525.
Salim-ur-Rehman Paterson, A., & Piggott, J. R. (2006). Flavour in sourdough breads: A review. Trends in Food Science and Technology, 17, 557–566.
Schieberle, P., & Grosch, W. (1994). Potent odorants of rye bread crust—Differences from the crumb and from wheat bread crust. Zeitschrift für Lebensmitteluntersuchung und –Forschung A, 198, 292–296.
Tani, A., Hayward, S., & Hewitt, C. N. (2003). Measurement of monoterpenes and related compounds by proton transfer reaction–mass spectrometry (PTR-MS). International Journal of Mass Spectrometry, 223–224, 561–578.
Taylor, A. J. (2002). Release and transport of flavors in vivo: Physicochemical, physiological, and perceptual considerations. Comprehensive Reviews of Food Science and Food Safety, 1, 45–57.
Thomas, D. A., & Warburton, W. K. (1965). The preparation of cis- and trans-pent-2-enal. Journal of the Chemical Society, 2988– 3000.
Van Ruth, S. M., Dings, L., Aprea, E., & Odake, S. (2005). Comparison of volatile flavour profiles of kidney beans and soybeans by GC-MS and PTR-MS. Food Science and Technology Research, 11(1), 63–70.
Van Ruth, S. M., Roozen, J. P., & Cozijnsen, J. L. (1994). Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings. In H. Maarse & D. G. van der Heiji (Eds.), Trends in flavour research (pp. 59–64). Amsterdam: Elsevier.
Yamada, Y., & Preston, K. R. (1994). Sponge-and-dough bread: Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. Cereal Chemistry, 71(3), 297–300.
Yeretzian, C., Jordan, A., Badoud, R., & Lindinger, W. (2002). From the green bean to the cup of coffee: Investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology, 214, 92–104.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Onishi, M., Inoue, M., Araki, T. et al. A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication. Food Bioprocess Technol 5, 1228–1237 (2012). https://doi.org/10.1007/s11947-010-0422-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-010-0422-5