Analysis of Taste and Aroma

by Jackson, J. F.; Linskens, H. F.

• ISBN13: 9783540417538
• ISBN10: 3540417532
• Format: Hardcover
• Copyright: 2001-12-01
• Publisher: Springer Nature

Summary

The series Molecular Methods of Plant Analysis launches the former 'Modern Methods' into the 'molecular' era with this volume on "Taste and Aroma". Analysis of the plant components interacting with these two senses, so important for the very survival of human beings and, in more recent times, the key to their enjoyment of life as well, is presented with examples of the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis.Some recent advances in plant analysis technology embrace amongst others the use of electroantennography in the detection of physiologically important flower volatiles. An introductory chapter explains what we know about the molecular biology of human taste and aroma receptors, as this has implications for the analysis of plant components interacting with these receptors. As the first volume in the molecular series, this book lays the foundation for others to come.

Table of Contents

Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products	1	(6)
J.F. Jackson
Introduction	1	(1)
Taste Buds and Receptor Cells	1	(1)
Taste Receptors	2	(1)
Taste Receptor Expression Patterns	2	(1)
Conclusions for Taste Modality	3	(1)
Aroma Detection in Mammals	3	(1)
Model for the Olfactory System	4	(1)
Conclusions for Aroma Perception in Humans	4	(3)
References	5	(2)
Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation	7	(22)
A. Aharoni
A.P. O'Connell
Introduction	7	(2)
The Microarray Method	9	(5)
Principle	9	(1)
Microarray Procedure	9	(1)
Array Fabrication	9	(1)
Preparation of Targets and Hybridization	10	(2)
Image Analysis and Data Extraction and Mining	12	(1)
Key Microarray Applications	12	(1)
Monitoring Gene Expression (mRNA Abundance)	12	(1)
DNA Variation	13	(1)
Arrays Containing Other Types of Bio-molecules	14	(1)
Strawberry and Flavor Formation	14	(4)
Strawberry Fruit	14	(1)
Main Flavor and Aroma Components in Strawberry and Their Biosynthesis	15	(3)
Alcohol Acyltransferases and Ester Formation	18	(1)
From Expression to Function: Identification of Strawberry AAT (SAAT)	18	(5)
Gene Expression During Development and Ripening	18	(1)
Identification of the SAAT Gene	19	(1)
SAAT Encodes the Ester-Forming Enzyme from Strawberry Fruit	20	(3)
Other Candidate Genes Associated with Flavor Formation in Strawberry	23	(1)
Conclusion and Future Prospects	23	(6)
References	25	(4)
Testing for Taste and Flavour of Beer	29	(18)
T. Yonezawa
T. Fushiki
Introduction	29	(1)
Characteristics of Taste and Flavour Compounds in Beer	30	(8)
Taste and Flavour Substances in Beer	30	(1)
Threshold	31	(1)
Flavour Units	31	(1)
Bitterness from Hops	32	(1)
Hop Aroma	33	(1)
Alcohols	33	(1)
Acids	34	(1)
Esters	34	(1)
Ketones and Aldehydes	34	(2)
Sulfur Compounds	36	(1)
Some Notes on Thresholds	37	(1)
Effects of Carbonation	38	(1)
Sensory Testing for Taste and Flavour of Beer	38	(5)
Descriptive Terminology	38	(1)
Standard Terminology for Beer Flavour	39	(1)
Descriptive Test	39	(2)
Difference Tests	41	(1)
Bias in Sensory Verdicts	41	(1)
Application of Taste Sensor	41	(1)
Preference Test	42	(1)
Drinkability Test	42	(1)
Conclusions	43	(4)
References	44	(3)
Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants	47	(22)
K. Maehashi
S. Arai
Introduction	47	(1)
Bitterness of Peptides from Soybean Protein	48	(3)
Theory for the Bitterness of Protein Hydrolysate	48	(1)
Tastes of Soybean Protein Hydrolysate	48	(2)
Debittering of Peptides	50	(1)
Protein Hydrolysates from Soybean and Other Plant Foods	51	(2)
Fermented Foods	51	(1)
Other Plant Protein Hydrolysates	52	(1)
Acidic Oligopeptides	53	(4)
Taste of α-L-Glutamyl Oligopeptides	53	(1)
Taste Properties of Food Protein Hydrolysates	54	(3)
Isolation of Peptides from Protein Hydrolysate	57	(4)
Enzymatic Digestion	57	(1)
Gel Filtration	57	(2)
Ion-Exchange Chromatography	59	(1)
Group Fractionation	59	(1)
Ion-Exchange Chromatography by a Gradient Elution	60	(1)
Thin Layer Chromatography	60	(1)
Reverse-Phase HPLC	61	(1)
Sensory Evaluation	61	(4)
Detection of Tasty Peptides in Purification Steps	61	(2)
Determination of Recognition Threshold	63	(1)
Synergism Among Savory Peptides	63	(1)
Effect on Five Basic Tastes	64	(1)
Taste Duration-Intensity Curve	64	(1)
Buffer Capacity of Peptide	64	(1)
Conclusions and Vista	65	(4)
References	65	(4)
Hop Aroma Extraction and Analysis	69	(20)
G. Lermusieau
S. Collin
Introduction	69	(3)
Hop Aroma	72	(11)
Terpenic Compounds	72	(5)
Oxidation and Hydrolysis Products from Sesquiterpenes	77	(1)
Alcohols, Carbonyles, Acids and Esters	77	(5)
Hop Aroma Glycosides	82	(1)
Varietal Discrimination of Hop Cultivars According to Their Oil Content	83	(6)
References	86	(3)
Olfactometry and Aroma Extract Dilution Analysis of Wines	89	(34)
V. Ferreira
R. Lopez
M. Aznar
Introduction	89	(1)
A Review of Wine Olfactometry	89	(6)
Wine Olfactometry: An Overview	95	(14)
Methodological Aspects	109	(5)
Headspace or Total Extraction?	109	(1)
Obtaining an Extract	110	(1)
Evaluation of the Representativity of the Extract	111	(1)
Concentration of the Extracts	112	(1)
The Chromatographic System for Olfactometry	113	(1)
Techniques for Processing the Olfactometric Signal	114	(2)
Final Remarks	116	(7)
References	117	(6)
Analysis of Volatile Components of Citrus Fruit Essential Oils	123	(36)
G. Ruberto
Introduction	123	(2)
Chemical Composition of Citrus Peel Essential Oils	125	(9)
Analysis of Citrus Peel Essential Oils	134	(13)
High Resolution Gas Chromatography (HRGC)	134	(1)
High Resolution Gas Chromatography-Mass Spectrometry (HRGC-MS)	135	(3)
High Resolution Gas Chromatography-Fourier Transform IR Spectroscopy (HRGC-FTIR)	138	(3)
Liquid Chromatography-High Resolution Gas Chromatography-Mass Spectrometry (LC-HRGC-MS)	141	(2)
Multidimensional Gas Chromatography (MDGC)	143	(4)
Deterpenation of Citrus Essential Oils	147	(3)
Novel Citrus Fruits	150	(9)
References	153	(6)
Aroma Volatiles in Fruits in Which Ethylene Production is Depressed by Antisense Technology	159	(14)
A.D. Bauchot
D.S. Mottram
P. John
Why Use Antisense Technology to Study Fruit Aroma?	159	(3)
Successful Inhibition of Ethylene Biosynthesis in Fruit	160	(1)
Studying Fruit Aroma in Ethylene-Depleted Fruit	160	(1)
Fruit Volatile Compound Analyses	161	(1)
Methods	162	(6)
Inhibition of Ethylene Biosynthesis: Fruit Transformation	162	(1)
Tissue Regeneration	163	(1)
Agrobacterium Transformation	163	(1)
Generation of Transformed Plants	164	(1)
Production of Hybrids	164	(1)
Volatile Analyses	165	(1)
Solvent Extraction	165	(1)
Headspace Sampling	165	(2)
Gas Chromatography-Mass Spectrometry	167	(1)
Illustration: Our Results	168	(2)
Conclusions	170	(3)
References	171	(2)
Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroantennography	173	(26)
F.P. Schiestl
F. Marion-Poll
Introduction	173	(1)
Collection of Floral Scent	174	(3)
Location of Floral Scent Emission	175	(1)
Variation of Scent Emission	175	(1)
Choice of Type and Amount of Adsorbent Material	176	(1)
Gas Chromatography	177	(4)
Fractionation of Samples	177	(1)
Injector Types	178	(1)
Columns	178	(1)
Coupling the GC with the Electroantennographic Detector (EAD)	179	(1)
Split	179	(1)
Heating of the Transfer Line	180	(1)
Air Flow Over the Antenna	180	(1)
Electrophysiology	181	(6)
Olfactory System	181	(1)
EAG	182	(1)
EAG Preparations	182	(1)
Recording an EAG	183	(1)
GC-SSR (GC-SCR)	184	(1)
Technique	184	(1)
Signal Measurement	184	(1)
Overcoming Problems of Low Sensitivity	185	(1)
Comparison of EAG, GC-EAD, and GC-SSR	186	(1)
Behavioural Tests	187	(1)
Attraction Tests	187	(1)
Proboscis Extension	188	(1)
Compilation of Results	188	(1)
Concluding Remarks	188	(11)
References	194	(5)
Analysis of Rhythmic Emission of Volatile Compounds of Rose Flowers	199	(24)
J.P.F.G. Helsper
J.A. Davies
F.W.A. Verstappen
Introduction: Rhythmicity in Emission of Volatile Compounds, How and Why	199	(2)
Rhythmicity in Emitted Volatiles	201	(10)
Methods	201	(1)
Plant Containment	201	(1)
Environmental Conditions	201	(1)
Volatile Adsorption	202	(1)
Volatile Desorption	202	(1)
GC and GCMS Analysis	203	(1)
Calibration Curves	204	(1)
Quantification of Compounds for Which No Authentic Standard Is Available	205	(1)
Recovery of Volatiles in the Experimental Setup from Plant to GCMS	205	(1)
Circadian Rhythmicity in Emission of Volatile Compounds by Rose Flowers: Experimental Results and Discussion	205	(6)
Rhythmicity in Precursors of Emitted Volatiles in Rose Petal Tissue	211	(7)
Introduction	211	(2)
Methods	213	(1)
Plant Material	213	(1)
Assay of Non-glucosylated Fragrance Compounds in Petal Tissue	213	(1)
Assay of Glucosylated Fragrance Compounds in Petal Tissue	214	(1)
Rhythmicity in Petal Concentrations of Precursors of Volatile Compounds: Experimental Results and Discussion	215	(3)
General Conclusion	218	(5)
References	220	(3)
Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method	223	(16)
P.X. Etievant
Introduction	223	(1)
Description of the Finger Span Cross-Modality Matching Principle	224	(2)
Selection and Training	226	(3)
Performance of the Method	229	(3)
Applications	232	(4)
Sample Discrimination Based on Odour Intensity of Constituents	232	(2)
Determination of Stevens' Coefficients	234	(2)
Conclusion	236	(3)
References	236	(3)
Solid Phase Microextraction Application in GC/Olfactometry Dilution Analysis	239	(10)
K.D. Deibler
E.H. Lavin
T.E. Acree
Introduction	239	(3)
Aroma Chemistry	239	(1)
Mouth Simulators	240	(1)
Solid Phase Microextraction	241	(1)
Description of Methods	242	(3)
SPME Initialization	242	(1)
SPME CharmAnalysis	243	(1)
Quantification of SPME	243	(2)
Example of SPME Dilution Analysis	245	(2)
Methods	245	(1)
SPME Extraction	245	(1)
GC Parameters	245	(1)
Optimization of Exposure Time	245	(1)
Dilution Analysis	246	(1)
CharmAnalysis of Coffee	246	(1)
Results of Example	246	(1)
Conclusions	247	(2)
References	248	(1)
RNA Gel Blot Analysis to Determine Gene Expression of Floral Scents	249	(14)
J. Boatright
N. Dudareva
Introduction	249	(2)
RNA Gel Blot Analysis	251	(12)
RNA Isolation	252	(1)
RNA Fractionation by Agarose-6 M Urea Gel Electrophoresis	253	(2)
Preparation of Vertical Agarose-6 M Urea Gel	255	(1)
Gel Electrophoresis	255	(1)
Transfer RNA from Gel to Membrane	256	(1)
Hybridization	257	(2)
References	259	(4)
Subject Index	263