Source: UNIV OF MINNESOTA submitted to
IMPROVED FOOD FLAVORINGS THROUGH CONTROLLED RELEASE
 
PROJECT DIRECTOR: Reineccius, G. A.
 
PERFORMING ORGANIZATION
FOOD SCIENCE & NUTRITION
UNIV OF MINNESOTA
ST PAUL,MN 55108
 
NON TECHNICAL SUMMARY: Foods lose their desirable flavor during storage which limits shelf-life. We have expanded this project to determine some of the basic factors influencing the "release" of encapsulated aroma compounds. "Release" may be defined as release in a food during manufacturing and subsequent storage, or during the eating process. Flavor release during processing may be very important to the stability of the flavoring. Early release of the flavoring may subject the flavoring to undue processing stresses resulting in flavor loss. Release during eating is key to perception. If a flavoring is encapsulated too well and is not fully released when eating, the flavoring is not perceived. The results of this study shed light on both release aspects and thus will prove helpful to food processors in the optimal delivery of flavorings to the final consumer.
 
OBJECTIVES: The primary objective is to investigate novel ways to add controlled release properties to various encapsulated flavorings. The flavorings will generally be prepared by spray drying and then secondary processing techniques will be used to add a controlled release property to them.
 
APPROACH: Apply new technologies for the coating of encapsulated flavorings with substances that provide controlled release properties. Initially we will be investigating the use of vapor phase deposition methods. Prepare spray dried flavorings using a tower spray dryer with a single fluid atomizer which would give us denser (> 1.1 g/cc absolute density), more easily coated particle compared to other dryer systems. Evaluate the efficacy of coating spray dried flavorings based on chemically modified starch, gum acacia and maltodextrin.
 
CRIS NUMBER: 0001746 SUBFILE: CRIS
PROJECT NUMBER: MIN-18-018 SPONSOR AGENCY: NIFA
PROJECT TYPE: HATCH PROJECT STATUS: REVISED MULTI-STATE PROJECT NUMBER: (N/A)
START DATE: Oct 1, 2007 TERMINATION DATE: Sep 30, 2012

GRANT PROGRAM: (N/A)
GRANT PROGRAM AREA: (N/A)

CLASSIFICATION
Knowledge Area (KA)Subject (S)Science (F)Objective (G)Percent
501501020002.170%
501501020202.130%

CLASSIFICATION HEADINGS
KA501 - New and Improved Food Processing Technologies
S5010 - Food
F2020 - Engineering
F2000 - Chemistry
G2.1 - Expand Domestic Market Opportunities


RESEARCH EFFORT CATEGORIES
BASIC 20%
APPLIED 80%
DEVELOPMENTAL (N/A)%

KEYWORDS: encapsulated flavor

PROGRESS: Jan 1, 2011 TO Dec 31, 2011
OUTPUTS: Work focused on the characterization and delivery of flavoring materials in foods. Project 1: Characterization methodology - The feasibility of using non-targeted volatile and non-volatile analysis to predict the intensities of various flavor attributes was tested on mandarin juice. Forty-six mandarin juices, from different cultivars and hybrids and harvest seasons, were characterized by both instrumental and descriptive sensory analyses. Volatiles and non-volatiles were analyzed by headspace solid-phase micro extraction gas chromatography and solid-phase extraction ultra-high performance liquid chromatography - time of flight mass spectrometry, respectively. The developed methods were a compromise between the number of compounds extracted and detected, throughput, and repeatability. The capability of distinguishing samples based on mass spectral information collected from the different instruments using chemometrics was determined. Project 2: Cold Hardy Wine Flavor - Frontenac (Vitis spp. MN 1047) is a recently introduced, cold-hardy red winegrape that is currently the most planted cultivar in much of the Upper Midwest. Through descriptive analysis, a set of aroma attributes common to red Frontenac table wines has been described, but the volatile compounds responsible for the characteristic sensory notes of the product have not been investigated. In order to identify these odor active compounds., eight Frontenac table wines were evaluated using stir bar sorptive extraction combined with concurrent gas chromatography-olfactometry-mass spectrometry. Eight panelists evaluated the gas chromatographic effluent using qualitative detection frequency analysis. Project 3: Flavor Delivery in Chewing Gums - A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (Ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer. The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds.released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin as well as high-potency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using liquid chromatography-mass spectrometry. PARTICIPANTS: Charve, Josephine, Plotto, Anne, Chen, Chi, Hegeman, Adrian, Mansfield, Anna-Katharine, Schirle-Keller, Jean-Paul, Bringas-Lantigua, M., Exposito-Molina, I., Lopez-Hernandez, O., Pino, J.A. Krause, Andrea, Henson, Lulu TARGET AUDIENCES: This work is aimed at providing the food and flavor industries methods to characterize, predict and improve the flavor quality of their products. This will ultimately result in higher (flavor) quality foods being delivered to the consumer. PROJECT MODIFICATIONS: None

IMPACT: 2011-01-01 TO 2011-12-31 Project 1: Characterization methodology - Compositional variations across mandarin juice samples and their sensory profile were correlated using partial least squares regression, from which predictive models of sensory quality were developed. The explanatory and predictive performances of the models were improved when combining all instrumental data into one single data set as opposed to individual ones, thereby indicating that each individual subset conveyed complementary information and the fact of merging them improved the overall description of the sensory profile. The best A model was obtained with mid-level data fusion, for which a preliminary variable selection was done. The predictive power of the selected model was tested using a calibration and prediction sample sets (38 and 8 juices, respectively). A fairly robust model was obtained and a strong relationship between instrumental and sensory measurements was observed. The resulting model showed that prediction of sensory scores was possible for a majority of the sensory descriptors, demonstrating the applicability of using a data-driven approach to predict flavor irrespective of whether the chemical identity of the instrumental signals was known or not. The best predictions were obtained for the attributes grapefruit, sour, fruity non-citrus, orange and pumpkin/fatty, whereas tangerine, bitter and floral yielded the poorest ones. Project 2: Cold Hardy Wine Flavor - Twenty-four volatiles were identified in odor regions perceived by panelists, including five alcohols, 14 esters, one lactone, two acids, and two volatile phenols. The identities of twenty-three of these were confirmed by linear retention index data in separate analyses, and 23 were quantified in runs using a known concentration of internal standards. Similar analyses of wines produced from V. riparia clone #89, a parent of Frontenac, found 16 volatiles common to Frontenac wines. This work has characterized some of the key aroma compounds that give this grape wine its characteristic flavor. Project 3) Flavor Delivery in Chewing Gums - The model volatiles initially added to the chewing gum were found to be distributed in two or three fractions: the masticated gum (43-84%); the simulated saliva (Ethyl butyrate and isoamyl acetate were recovered from the water at 9-11% and 14-17%, respectively), and the gas phase (Ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7-10% and 29-40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device can be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.

PUBLICATION INFORMATION: 2011-01-01 TO 2011-12-31
Bringas-Lantigua, M, Exposito-Molina, I., Reineccius, G.A., Lopez-Hernandez, O. and Pino, J.A. 2011. Influence of spray-dryer air temperatures on encapsulated mandarin oil. Drying Technology, 29(5), 520-526.

PROJECT CONTACT INFORMATION
NAME: Reineccius, G. A.
PHONE: 612-624-3201
FAX: 612-625-5272