Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Delivery of flavours from food matrices
    Ruth, S.M. van; Roozen, J.P. - \ 2010
    In: Food Flavour Technology / Taylor, A.J., Linforth, R.S.T., Oxford : Wiley-Blackwell - ISBN 9781405185431 - p. 190 - 206.
    Roozen, J.P. - \ 2006
    De Volkskrant (2006).
    Aroma release under oral conditions
    Roozen, J.P. ; Ruth, S.M. van - \ 2006
    In: Flavour science : recent advances and trends / Bredie, W.L.P., Petersen, M.A., Amsterdam [etc] : Elsevier (Developments in food science 43) - ISBN 9780444527424 - p. 403 - 409.
    Modeling panel detection frequenties by queing system theory: An application in gas chromatography olfactrometry.
    Bult, J.H.F. ; Putten, B. van; Schifferstein, H.N.J. ; Roozen, J.P. ; Voragen, A.G.J. ; Kroeze, J.H.A. - \ 2004
    Perception and Psychophysics 66 (2004)7. - ISSN 0031-5117 - p. 1125 - 1146.
    rehydrated french beans - signal-detection-theory - sniffing port analysis - odor thresholds - vigilance decrement - bell peppers - flavor - identification - detectability - probability
    In continuous vigilance tasks, the number of coincident panel responses to stimuli provides an index of stimulus detectability. To determine whether this number is due to chance, panel noise levels have been approximated by the maximum coincidence level obtained in stimulus-free conditions. This study proposes an alternative method by which to assess noise levels, derived from queuing system theory (QST). Instead of critical coincidence levels, QST modeling estimates the duration of coinciding responses in the absence of stimuli. The proposed method has the advantage over previous approaches that it yields more reliable noise estimates and allows for statistical testing. The method was applied in an olfactory detection experiment using 16 panelists in stimulus-present and stimulus-free conditions. We propose that QST may be used as an alternative to signal detection theory for analyzing data from continuous vigilance tasks.
    Gas chromatography-olfactometry analysis and its importance in food quality control: influence of assessors' training and sampling methods on gas chromatography-olfactometry data
    Ruth, S.M. van; Roozen, J.P. - \ 2004
    Advances in Experimental Medicine and Biology 542 (2004). - ISSN 0065-2598 - p. 155 - 165.
    sniffing port analysis - odorants
    Protein-flavour interactions in relation to development of novel protein foods
    Heng, L. ; Koningsveld, G.A. van; Gruppen, H. ; Boekel, M.A.J.S. van; Vincken, J.P. ; Roozen, J.P. ; Voragen, A.G.J. - \ 2004
    Trends in Food Science and Technology 15 (2004)3-4. - ISSN 0924-2244 - p. 217 - 224.
    pea pisum-sativum - bovine serum-albumin - soy protein - beta-lactoglobulin - saponin content - soyasaponin-i - functional-properties - mass-spectrometry - binding - model
    Proteins are known to interact with relatively small molecules such as flavour compounds and saponins, and may thus influence the taste perception of food. In this study, the interactions of flavour volatiles with pea proteins, and the effects of heat on these interactions were investigated. The presence of saponins, which are non-volatile flavour compounds, was also explored. Saponins are known to contribute to the bitterness in pea and were found to interact with proteins. Pea proteins, legumin (11S) and vicilin (7S), were used for interaction studies with aldehydes and ketones using static headspace-gas chromatography (SH-GC). The binding of various flavour compounds as a function of concentration was studied at pH 7.6 and pH 3.8. Vicilin binds both aldehydes and ketones at pH 7.6 and pH 3.8. Legumin only showed binding to aldehydes at pH 7.6 and no binding to aldehydes or ketones at pH 3.8. The effect of heat on vicilin-flavour interactions was studied at pH 7.6. Heating of vicilin seemed to lead to a decrease in the binding of aldehydes and ketones to the protein. In addition, the presence of saponins in hulled pea flour was identified by high performance liquid chromatography and mass spectrometry (HPLC-MS) and three groups of saponins, A, B and DDMP saponins were found to be present, with group B saponins dominating. (C) 2003 Elsevier Ltd. All rights reserved.
    The influence of monoterpene synthase transformation on the odour of tabacco.
    Tamer, M.K. el; Smeets, M.A.M. ; Holthuysen, N.T.E. ; Lucker, J. ; Tang, A. ; Roozen, J.P. ; Bouwmeester, H.J. ; Voragen, A.G.J. - \ 2003
    Journal of Biotechnology 106 (2003)1. - ISSN 0168-1656 - p. 15 - 21.
    linalool synthase - gene-expression - s-linalool - biosynthesis - plants - cancer
    Monoterpenes are an important class of terpenoids that are commonly present in plant essential oils. These can be extracted from plants and are used in the flavouring and perfumery industry. Monoterpene synthases are the key enzymes in monoterpene biosynthesis, as they catalyse the cyclisation of the ubiquitous geranyl diphosphate (GDP) to the specific monoterpene skeletons. Tobacco is one of the most studied model plants, it can easily and efficiently be transformed, and is a suitable model to study the release of plant volatiles. Thus, we have isolated monoterpene synthases from lemon, transformed tobacco with these cDNAs and have used human panelists to study the change in fragrance of the transgenic in comparison to the wild type plants. In a triangle test, we found that subjects were capable of smelling significant differences between leaf samples. However, as a result of variability in panel ratings, no significant difference between two sets of transgenic flowers and the wild type tobacco flowers was found for the generated attributes in a descriptive test.
    Protein-flavour Interactions in Relation to Development of Novel Protein Foods
    Heng, L. ; Koningsveld, G.A. van; Gruppen, H. ; Boekel, M.A.J.S. van; Vincken, J.P. ; Roozen, J.P. ; Voragen, A.G.J. - \ 2003
    Sensory evaluation of character impact components in an apple model mixture
    Bult, J.H.F. ; Schifferstein, H.N.J. ; Roozen, J.P. ; Boronat, E.D. ; Voragen, A.G.J. ; Kroeze, J.H.A. - \ 2002
    Chemical Senses 27 (2002)6. - ISSN 0379-864X - p. 485 - 494.
    multicomponent odor mixtures - intensity interaction - sub-threshold - taste - identification - suppression - perception - resolution - profiles - quality
    Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute `apple'. As expected, the high impact components increased `apple' ratings, whereas the low character impact component decreased `apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis
    Sensory evaluation of mixtures of sweeteners for soft drinks
    Roozen, J.P. ; Nahon, D.F. - \ 2001
    In: 2nd IUPAC, International Symposium on Sweetners, Hiroshima 13-17 November 2001 Hiroshima : The Int. Union of Pure and Applied Chemistry - p. 119 - 119.
    Sensory acceptability and sweet taste quality of soft drinks
    Roozen, J.P. - \ 2001
    In: Achems, XXIIIrd Annual Meeting, Sarasota 25-29 April 2001 Sarasota, Florida : Association for Chemoreception Sciences - p. 6 - 6.
    The effect of headspace analysis methods on the release of odor active compounds
    Roozen, J.P. - \ 2001
    In: Monell & TOSTQ Sweetness Conference Workshop , Philadelphia 23-24 April 2001. - Philadelphia : Monell Chemical Senses Centre, 2001 - p. 14 - 14.
    Sensory acceptability and sweet taste quality of soft drinks
    Roozen, J.P. - \ 2001
    In: TOSTQ 7, Sweetness Conference Workshop, Dijon 24-25 September 2001. - Dijon : Centre Europeen des Sciences du Gout, 2001 - p. 10 - 10.
    The influence of olfactory concept on the probability of detecting sub- and peri-threshold odorants in a complex mixture
    Bult, J.H.F. ; Schifferstein, H.N.J. ; Roozen, J.P. ; Voragen, A.G.J. ; Kroeze, J.H.A. - \ 2001
    Chemical Senses 26 (2001). - ISSN 0379-864X - p. 459 - 469.
    The headspace of apple juice was analysed to obtain an ecologically relevant stimulus model mixture of apple volatiles. Two sets of volatiles were made up: a set of eight supra-threshold volatiles (MIX) and a set of three sub-threshold volatiles. These sets were used to test the hypothesis that sub-threshold components can change the quality of a familiar smelling mixture of odorants when added to this mixture. In order to test this hypothesis, three successive dilutions of the sub-threshold volatiles were prepared in such a way that the strongest was at the threshold concentration and the two lower concentrations were below the threshold. The detection probabilities of the sub-threshold components in a blank stimulus were compared with the detectabilities in MIX. The sub- and peri-threshold volatiles were detected no better in MIX than in a blank. On the contrary, sub- and peri-threshold volatiles were better detected alone than when added to MIX. However, when the group of subjects was split into two sub-groups, employing either a rough or a detailed concept definition of the target stimulus, respectively, the subjects with highly refined concepts were better able to detect the presence of sub-threshold volatiles in MIX than those with poorly refined stimulus concepts. The effect of stimulus concept definition occurred independently of the proportions of correct detections of sub-threshold volatiles in a blank
    The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings
    Abdalla, A.E. ; Roozen, J.P. - \ 2001
    European Food Research and Technology 212 (2001). - ISSN 1438-2377 - p. 551 - 560.
    Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion : volatility and release under mouth conditions
    Ruths, S.M. van; Roozen, J.P. - \ 2000
    European Food Research and Technology 210 (2000). - ISSN 1438-2377 - p. 258 - 262.
    Release of odour active compounds from oxidised sunflower oil and its oil-in water emulsion
    Ruth, S.M. van; Roozen, J.P. ; Jansen, F.J.H.M. - \ 2000
    In: Frontiers of Flavour Science, Proceedings of the Ninth Weurman Flavour Research Symposium : Frontiers of Flavour Science, the Ninth Weurman Flavour Research Symposium, Freising, Germany, 1999 / Schieberle, P., Engel, K.H., Garching : Deutsche Forschungsans. f. Lebensmittelchemie - ISBN 9783000055560 - p. 292 - 299.
    Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products
    Ruth, S.M. van; Roozen, J.P. ; Jansen, F.J.H.M. - \ 2000
    Nahrung - Food 44 (2000). - ISSN 0027-769X - p. 318 - 322.
    The aroma compositions of oxidised sunflower oil, linseed oil and a blend thereof (85/15) were compared with frequently used indicators for primary and secondary lipid oxidation. Primary lipid oxidation was followed by the formation of conjugated dienes, secondary lipid oxidation by proponal and hexanal formation. Highest concentrations of conjugated dienes and propanal were measured in the linseed oil, followed by the blend and sunflower oil, respectively. Highest concentrations of hexanal were determined in the blend. At similar primary oxidation levels, volatile compounds of the oils were isolated in a model mouth system and subsequently analysed by gas chromatography/sniffing port analysis. Propanal, pentanal, 1-penten-3-one, hexanal, 1-pentanol, octanal, 1-octen-3-one, 1-octen-3-ol and (E,Z)-2,4-heptadienal possessed detectable odours. Comparing the three oils, most aroma compounds and greatest intensities were determined in the blend. Conjugated diene concentrations did not predict the formation of aroma compounds adequately. Although propanal and hexanal concentrations were reasonable indicators for aroma development in linseed and sunflower oil, respectively, neither of the indicators predicted aroma development in all three oils sufficiently.
    Artificial mouth : influence of mastication and saliva on aroma release
    Ruth, S.M. van; Roozen, J.P. - \ 2000
    In: COST Action 96: Interactions of food matrix with small ligands influencing flavour and texture. : COST Action 96 on 'Interactions of food matrix with small ligands influencing flavour and texture., Udine, 1999 / Pittia, P., Guichard, E., Luxembourg : European Communities - ISBN 9789282897713 - p. 116 - 120.
    Influence of mastication and saliva on aroma release in a model mouth system
    Ruth, S.M. van; Roozen, J.P. - \ 2000
    Food Chemistry 71 (2000). - ISSN 0308-8146 - p. 339 - 345.
    The influence of mastication, saliva composition and saliva volume on aroma release from rehydrated diced bell peppers and French beans was studied in a model mouth system. Released volatile compounds were analysed by gas chromatography combined with sniffing port and flame ionisation detection. Compounds were identified by gas chromatography/mass spectrometry, resulting in more than 40 compounds to be identified in each vegetable. Mastication increased release from bell peppers significantly and increased the number of volatile compounds with detectable odours in sniffing port analysis from six to 10 compounds. Addition of artificial or human saliva resulted in the same aroma profile for bell peppers. The amylase activity of artificial saliva consisting of human or porcine -amylase was in the same range as amylase activity in human saliva at 37oC. Bacterial -amylase had lower activity. Human and porcine -amylase in artificial saliva added to rehydrated French beans did not differ significantly in starch breakdown and affected aroma release similarly. Increase in saliva volume decreased release of aroma compounds from rehydrated French beans significantly. The artificial saliva with porcine or human -amylase sufficiently simulated human saliva with regard to aroma release. The three parameters mastication, saliva composition and saliva volume were shown to be important factors in aroma release from rehydrated vegetables.
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