title: Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.
abstract: A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or β-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min), high-temperature treatment left the proteins essentially unchanged. IBT addition gave a dominant, green tomato flavor that masked the intrinsic odor of the WPC-80 hydrolysate but enhanced bitter flavor. The sensory IBT odor intensity was determined by oil level (5-30%) and pH; pH 4.0 gave higher IBT odor than pH 6.5. The green (IBT) odor release correlated with the sensory viscosity (p = 0.001) and with instrumentally determined complex modulus (p = 0.001), but not to the dressings' microstructure. The presence of small (<<1.5 µm) oil particles that were difficult to identify from images may explain why no correlation between green odor and microstructure was found. Headspace analysis significantly detected differences in the release of IBT from the different protein types: WPC-80 dressings released the most and β-lactoglobulin the least amounts of IBT into headspace. As this difference in release of IBT among proteins could not be verified by sensory analysis, it may bear no relevance for perception.
authors: Mills DA Sofienberggt 19, Sofienberg, 0506 Oslo, Norway.
authors: K F
authors: KF
authors: Christiansen
authors: E
authors: E
authors: Olsen
authors: G
authors: G
authors: Vegarud
authors: T
authors: T
authors: Langsrud
authors: P
authors: P
authors: Lea
authors: J E
authors: JE
authors: Haugen
authors: B
authors: B
authors: Egelandsdal
mesh_terms: D000704:Analysis of Variance; D055598:Chemical Phenomena; D004655:Emulsions; D005421:Flavoring Agents / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry; D018551:Solanum lycopersicum / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D009812:Odorants; D013844:Thiazoles / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D005421:Flavoring Agents; D007782:Lactoglobulins; D008894:Milk Proteins; D013844:Thiazoles; D000067816:Whey Proteins; C059127:2-isobutyl-1,3-thiazole