Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Essential oils (EOs) are used in several pest management applications. Due to their volatility, EOs may experience bioactivity reduction, thus requiring protection to extend their properties. In the present study, we investigated the inclusion complex formation (IC) of β-cyclodextrin (β-CD) with selected EOs with known tick repellent activity using two co-precipitation methods. ICs were characterized by evaluating EO mass concentration and inclusion efficiency (% IE) and other instrumental methods. Co-precipitation method 2 yielded the highest EO mass concentration (88 ± 6 μg/mg β-CD) for the 1:1 molar ratio geranium Egyptian EO IC. The EO volatile release over time from the ICs was investigated by headspace SPME/GC-MS analysis. ICs were also tested in tick repellency bioassays. ICs reported significant tick repellent activity, with lemongrass IC performing best overall. Method 1 showed the best combination of high mass concentration EO, controlled volatile release, and tick repellency with lemongrass EO. The results demonstrated that β-CD had selectively encapsulated different EOs. Moreover, the formation of ICs may improve EO tick repellent properties protecting the active ingredients and providing a better, long-lasting repellent action. These findings will allow the development of more effective naturally derived repellent products to protect individuals from tick bites and prevent tick-borne illnesses.

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Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

Foods ◽

10.3390/foods9101456 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1456

Author(s):

Thomas Delompré ◽

Louis Lenoir ◽

Christophe Martin ◽

Loïc Briand ◽

Christian Salles

Keyword(s):

Sensory Properties ◽

Minimal Impact ◽

Flavor Perception ◽

Orally Disintegrating Tablets ◽

Oral Nutritional Supplements ◽

Sensory Qualities ◽

Galenic Form ◽

Temporal Dominance ◽

Nose Clip

Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) methods were chosen to characterize the temporal sensory perceptions during the consumption of four ODTs varying in galenic forms and flavoring because of their particularly acute temporality in flavor perception. The ODTs presented common and individual sensory properties, mainly related to their galenic form and to the nature of the active ingredients. The use of a nose-clip to stop retro-nasal airflow showed that flavoring had a minimal impact on the sensory taste qualities of the ODTs. A comparison between the TDS and TCATA results indicates that these tests are capable of providing complementary information on the dynamic sensory qualities of the products studied. Although results were generally similar for both methods, TDS showed a greater number of differences in sensory taste attribute, whereas TCATA was more discriminating. These methods allowed for a better understanding of the evolution of sensory perceptions of these ODTs during their consumption, which could help to optimize masking strategies and develop new products with acceptable sensory properties.

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