Technology/IT ¦ IDM
project "Influence of foam composition and structure on aroma
release and aroma perception of foamed food systems", which
was carried out 2011 – 2014 within the DFG-AiF Cluster 5 "Protein
foams in food production – mechanism elucidation, modeling and
simulation" in collaboration with the German Research Institute of
Food Chemistry under the direction of Prof. Schieberle.
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March/April 2022 ¦ international-dairy.com · 45
ally, the mouth model considers physicochemical processes alone;
individual physiological differences in saliva, respiration, and mechanical
processing are not considered.
The next step is to investigate how a product should be
foamed (gas content, bubble size) in order to specifically control
aroma perception.
Acknowledgements
These studies were made possible by funding within the project
"Introduction of gas bubbles into fat reduced fermented milk
products to generate a creamy texture with forced release of
aroma compounds upon consumption" (AiF 20529 N), which is
a collaboration between the Department of Soft Matter Science
and Dairy Technology at the University of Hohenheim led by Prof.
Hinrichs and the new Department of Flavor Chemistry led by Jun.-
Prof. Zhang. Our thanks go to the students who supported us with
their bachelor or master thesis in this topic, the staff of the departments
and the PhD students of the previous projects on which
we could build. The idea for this project is based on results of the
Milk
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1 Sensory perception by inhaling through the nose
2 Diffusion: naturally occurring process to compensate for differences
in concentration due to Brownian molecular motion
3 Whether a substance is more likely to dissolve in hydrophilic or
hydrophobic solvents is often expressed as a log P value, which
describes the partition coefficient between water (negative
value) and octanol (positive value). Many aroma substances are
very hydrophobic.
4 The affinity of a substance for the gas phase is expressed by
the saturation vapor pressure p0. Aroma substances are often
highly volatile.
5 Odor sweet, minty, balsamic; key odorant of wintergreen
6 Odor of citrus fruits; key odorant of coriander
Dold, S., C. Lindinger, E. Kolodziejczyk, P. Pollien, S. Ali, J.C. Germain,
S.G. Perin, N. Pineau, B. Folmer, K.H. Engel, D. Barron & C.
Hartmann (2011): Influence of foam structure on the release kinetics
of volatiles from espresso coffee prior to consumption, Journal
of Agricultural and Food Chemistry 59(20): 11196-11203.
Thomas, C. F.; Ritter, J.; Mayer, N.; Nedele, A.-K.; Zhang, Y.; Hinrichs,
J. (2022): What a difference a gas makes: Effect of foaming
on dynamic aroma release and perception of a model dairy matrix.
Food Chemistry 131956.
Thomas, C.F., K.J.F. Thienel, T. Stefan, C.M. Schmidt & J. Hinrichs
(2020): Design of in vitro model to study oral aroma release: Experimental
study and numeric simulation of heat transfer in a foamed
dairy matrix, Journal of Food Engineering 278 109940.
Thomas, C.F., E. Zeh, S. Dörfel, Y. Zhang & J. Hinrichs (2021):
Studying dynamic aroma release by headspace-solid phase microextraction
gas chromatography-ion mobility spectrometry (HSSPME
GC-IMS): method optimization, validation, and application,
Analytical and Bioanalytical Chemistry 413(9): 2577-2586.
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