Analyzing Texture and Flavor During Same Process: An Application Note

1. 2-Methylbutyl acetate (96%)

2. sec-Butylcarbinol (16%)

3. Ethyl hexanoate (108%)

4. n-Hexyl acetate (130%)

5. n-Hexanol (43%)

6. n-Hexyl butyrate (202%)

7. Hexyl 2-methylbutyrate (192%)

8. 6-Methyl-5-hepten-2-ol (58%)

9. Farnesene (264%)

Looking at the first example of these compounds, the 2-Methylbutyl acetate is listed as a food and flavor ingredient according to Sigma-Aldrich, and can be purchased as an additive to foods. The second compound, sec-Butylcarbinol, can be produced during the distillation of alcohol and can be grouped with the fusel oil compounds, which are predominately C3, C4, and C5 aliphatic alcohols. n-Hexyl acetate is an additive in many foods because of its fruity odor. It is present in many fruits and alcoholic beverages and is known to be found in apples and plums. The last example compound, Farnesene, is an essential oil found on the coating of apples and is commonly used in flavoring food and drink.

The fourth figure shows a comparison of two different apples with the first (A) being firm and crispy and the second (B) being soft and juicy. This can be deduced by the sharper, larger first “chew” in the mechanical characteristic curve for apple species A. Subsequent “chews” two through five indicate apple species A to be more firm and crispy.

In addition to the different textures, the compounds released were also different. The last figure shows the compounds released in apple species B as well as the percent increase in these compounds with “chewing.” Apple species B contained two compounds: Butyl acetate and p-Allylanisol, not found in apple species A. p-Allylanisol is a natural organic, phenylpropene

compound found in herbs and used in preparation of fragrances. In addition, compounds sec-Butylcarbinol and Ethyl hexanoate found in apple species A were not identified in apple species B. Thus, the texture and flavor of these two apples will be quite different.

Conclusion

In this application note the apple texture and flavor were determined simultaneously by a “chewing” process. It was found that apples released mostly alcohols and esters. A flavor release evaluation kit can be used as an effective tool for food development. The texture/flavor test can be performed on many different types of foods to copy that homemade cooking feel—regardless of which part of the world “home” originates.

Dr. Clifford is the food and consumer products business unit manager at Shimadzu Scientific Instruments. He can be reached at [email protected]. Dr. Yamaki is an analytical applications development engineer at Shimadzu Corp. He can be reached at [email protected].