title: Optimising aroma quality in curry sauce products using in vivo aroma release measurements.
abstract: Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful.
authors.affiliation: Research and Development Department, Nichirei Foods Inc., Chiba-shi, Chiba 261-0002, Japan. Electronic address: hatakeyamaj@nichirei.co.jp.
authors.forename: Jun
authors.initials: J
authors.lastname: Hatakeyama
authors.affiliation: Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
authors.forename: James M
authors.initials: JM
authors.lastname: Davidson
authors.affiliation: Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
authors.forename: Avinash
authors.initials: A
authors.lastname: Kant
authors.affiliation: Research and Development Department, Nichirei Foods Inc., Chiba-shi, Chiba 261-0002, Japan.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Koizumi
authors.affiliation: National Food Research Institute, NARO, Tsukuba, Ibaraki 305-8642, Japan.
authors.forename: Fumiyo
authors.initials: F
authors.lastname: Hayakawa
authors.affiliation: Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
authors.forename: Andrew J
authors.initials: AJ
authors.lastname: Taylor
mesh_terms: D030024:Curcuma; D006801:Humans; D008954:Models, Biological; D009812:Odorants / Q000032:analysis*; D012903:Smell; D017365:Spices / Q000032:analysis*
keywords: APCI–MS; Fat content; Flavour matching; MSNose; Spices