J.P. Roozen's research while affiliated with Wageningen University & Research and other places

Publications (149)

Article
SummaryA dilution test determining the occurrence of basic tastes in apple wine and hard cider showed sourness, sweetness and bitterness to be present. For selection of assessors a bitterness standard was defined as a taste difference between two apple wines. Ranking and paired comparison tests were used for analysis of bitterness levels. Additions...
Article
Different types of carrageenans and carboxymethyl celluloses were used as additives (5 g/kg) for minced fillets of cod. Samples of these treatments were stored at −18°C for 10 weeks and were evaluated at regular intervals for pH, water holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde. Except Kappa carrag...
Article
Fish fluid was obtained by centrifuging minced fillets of whiting and used to study the effects of several treatments on TMAO-ase activity during storage at — 18°C. Additional experiments were carried out with the whole mince. When the fish fluid or mince was heated for 1 min at 80°C or more, the production of dimethylamine and formaldehyde ceased....
Article
Locus bean gum, Xanthan, Iota carrageenan and a combination of Locus bean gum and Xanthan were used as additives (5 g/kg) in minced fillets of whiting. Samples of these treatments were stored at –18°C for 3 months and were evaluated at regular intervals for pH, water-holding capacity, texture, extractable myosin, color change and formation of dimet...
Article
Iota carrageenan, carboxymethyl cellulose and xanthan were used as additives (5 g/kg) in the manufacture of different types of minced fish products (fish chips and fish sticks). Samples of these products were stored at — 18°C and were evaluated at regular intervals for weight loss, fat uptake, physical properties, formation of dimethylamine and for...
Article
Tempe was made according to a laboratory method giving the Indonesian product. At several stages samples were taken, trypsin inhibitors were extracted with different procedures (high pH, salt) and purified with affinity chromatography. A standard assay method for trypsin inhibitors showed large differences in the activity of the extracts. The purif...
Article
The model mouth system was developed to study in vitro aroma release and considers sample volume, volume of the mouth, temperature, salivation, and mastication. In-nose analysis was conducted in vivo using real-time proton transfer reaction mass spectrometry methodology. Several experiments were carried out to determine the influence of oral condit...
Article
The bitterness of a saponin mixture (containing saponin B and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponin in a ratio of 1:4) and saponin B obtained from dry peas were established by a trained panel using line scaling. Both saponins were found to be bitter. However, the saponin mixture, and hence DDMP saponin, was found to be si...
Article
Full-text available
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 asse...
Article
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...
Article
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 spec...
Chapter
Foods are composed of both volatile and non-volatile substances. Some of these compounds contribute to the flavor of foods, in which case they affect its aroma, taste, texture or mouthfeel perception. The flavor stimuli occur when chemicals from the food come into contact with sensory receptor cells in the nose (odor/aroma) and mouth (taste), or wh...
Article
Full-text available
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...
Article
Full-text available
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 f...
Article
The antioxidative activity of sage and oregano either dissolved in ethanol or homogenised with olive oil as a carrier was evaluated in salad dressings. These samples were stored in the dark at ambient temperature and at 40 C, and with light exposure at ambient temperature. Sage and oregano extracts were encapsulated in liposomes by ultrasonificatio...
Article
The release of volatile compounds from a cream style dressing, which consisted of a thickening agent dispersed in the water phase of an oil in water (o/w) type of emulsion, was studied by the purge-and-trap (PT), dynamic head space mastication (DHM) and dynamic headspace (DH) model systems for diacetyl and 2-heptanone as two volatile compounds. Big...
Article
Volatiles of five different parts of lovage (leaves, stems, flowers, seeds, and roots) were isolated by dynamic headspace (DHS) method and analyzed by GC-FID and GC-olfactometry (GC-O) techniques. In total, 98 compounds were identified in the samples, of which 41 are reported as lovage volatiles for the first time. Qualitative differences in the co...
Article
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...
Article
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 conjugat...
Article
The amounts secondary lipid oxidation products formed in vegetable oils, which are available for perception, are determined by both lipid oxidation rates and release from the matrix. In the present work, the influence of fatty acid composition and emulsification on lipid oxidation rates and release were determined during oxidation of vegetable oils...
Article
The release of aroma compounds from rehydrated French beans in an artificial mouth system and in the mouths of 12 assessors was studied by gas chromatography combined with flame ionisation detection and sniffing port detection. In an artificial mouth system, volatile compounds were isolated under mouth conditions, such as temperature, salivation, a...
Article
The essential oils from leaves and flowers of costmary, Balsamita major (L.) Desf. (syn. Chrysanthemum balsamita L.), were analyzed at various phases of plant growth. The highest contents of oil both in leaves and in flowers were determined before full blooming, 1.15 and 1.34% (w/w), respectively. Seventy-eight volatile compounds have been identifi...
Article
The penetration theory of interfacial mass transfer was used to model flavor release from aqueous solutions containing different concentrations of sucrose. The mass transfer coefficient and the gas/solution partition coefficient are the main factors of the model influencing the release in time. Parameters governing the isolation by a purge and trap...
Article
 The influence of medium composition on the release and volatility (vapour/liquid partitioning) of volatile lipid oxidation products was studied in order to explain the differences in composition of volatiles released from oxidised sunflower oil and its 40% oil-in-water emulsion in a model mouth system. Volatile compounds were analysed by gas chrom...
Article
The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil in-water emulsion at 60 degrees C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma c...
Article
The formation of odor active compounds resulting from initial lipid oxidation in sunflower oil-in-water emulsions was examined during storage at 60 degrees C. The emulsions differed in initial pH, that is, pH 3 and 6. The volatile compounds were isolated under mouth conditions and were analyzed by gas chromatography/sniffing port analysis. The lipi...
Article
The antioxidant activity of six synthetic 1,4-dihydropyridine (DHP) derivatives was tested in an azobis-amidinopropane dihydrochloride initiated P-carotene-methyl linoleate peroxidation model system. Radical scavenging activity of the derivatives was estimated by measuring their reactivity with stable N,N-diphenyl-N'-picrylhydrazyl radicals. The an...
Article
The antioxidative activities of six plant extracts (catnip, hyssop, lemon balm, oregano, sage and thyme) were evaluated in sunflower oil and its 20% oil-in-water emulsion in the dark at 60°C. The oxidation process was followed by measuring the formation of primary (conjugated diene hydroperoxides) and secondary (volatile compounds) oxidation produc...
Article
The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable oil and its 40% oil-in-water emulsion at 60°C. The aroma profiles of the oil and the emulsion with and without addition of ascorbic acid or ascorbyl palmitate were compared. The aroma compounds...
Article
Aroma release from a cream style dressing, consisting of a thickening agent dispersed in the water phase of an oil in water (o/w) emulsion, has been studied by a purge-and-trap (PT) and a dynamic headspace mastication (DHM) model using two representative volatile compounds, viz. diacetyl and 2-heptanone. These isolations have been carried out from...
Article
Autoxidation of unsaturated fatty acids causes deterioration of the quality of edible oils and lipid-containing foods. An important problem is the formation of volatile secondary lipid oxidation products during storage and/or processing (Mistry and Min, 1992). The Majority of these volatile compounds are lipophillic and therefore mostly present in...
Article
Mixtures of sucrose and sodium cyclamate were studied to evaluate possible interactive effects between these sweeteners and orange aroma compounds. Equisweet mixtures (10% sucrose equivalent value) of the sweeteners were prepared by taking into account the observed synergistic effects between sucrose and sodium cyclamate. The release of volatile co...
Article
The essential oils from different botanical parts (leaves, stems, flowers, and seeds) of lovage (Levisticum officinale Koch.) were analyzed at various phases of plant growth. The seasonal changes in leaves were less considerable than in the stems. Seeds and flowers possessed the highest yield of oil. α-Terpinyl acetate was found to be the dominatin...
Article
Mixtures of sucrose and sodium cyclamate (Na-cycl) were studied in the presence of orange aroma. Equisweet mixtures of the sweeteners were composed, which accounted for the observed synergistic effects between sucrose and Na-cycl. Sensory perceptions of combinations of these mixtures and an orange aroma were further described by quantitative descri...
Article
The suitability of Beidler's mixture equation for mixtures of sucrose and maltitol as well as for mixtures of sucrose and aspartame was examined in the presence of an orange aroma. The mean scores for the attribute sweet remained constant for each combination of sucrose and maltitol and for each combination of sucrose and aspartame. Therefore, Beid...
Article
For product development reasons two types (A and B) of rubber rings, used on clasps of swing top beer bottles, were investigated for the presence of volatile compounds, which could affect the taste/odour of the packed beer due to (vapour phase) migration. Samples were incubated under different conditions and, after dynamic headspace sampling, analy...
Article
Classical analyses for volatile flavors (headspace or distillation/extract methods) give information on either the volatiles present in the air above a food before eating or the total volatile composition of the food. When foods are eaten, however, many changes take place (such as hydration/dilution with saliva, increase in surface area, etc.) that...
Article
Influence of saliva composition and volume on flavour release from rehydrated French beans (Phaseolus vulgaris) was studied in three types of mouth model systems; dynamic headspace (DH), dynamic headspace and mastication (DHM) and a purge-and-trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionization dete...
Article
The influence of rehydration conditions on the flavour of French beans (Phaseolus vulgaris) was evaluated. Dried French beans were rehydrated in closed and open flasks at 100 C for 0, 5, 10, 15, 30, 45 and 60 min. The odour active volatile compounds were released in a mouth model system and determined by gas chromatography/sniffing port analysis (G...
Article
The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-/3-methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual prop...
Article
Sucrose can be substituted by intense sweeteners to lower the calorie content of soft drinks. Although the sweetness is kept at the same level as much as possible, the flavour of the product often changes. This change could be due to both the mechanism of sensory perception and interactive effects of the aroma compounds. Several types of interactio...
Article
The influence of rehydration conditions on the flavour of French beans (Phaseolus vulgaris) was evaluated. Dried French beans were rehydrated in closed and open flasks at 100 degrees C for 0, 5, 10, 15, 30, 45 and 60 min. The odour active volatile compounds were released in a mouth model system and determined by gas chromatography/sniffing port ana...
Article
Flavour release from three rehydrated vegetables: French beans, red bell peppers, and leeks, was studied directly in the mouth of 12 assessors (oral vapour) and in three mouth model systems; purge-and-trap, and dynamic headspace with and without mastication. Volatile compounds were analysed by gas chromatography and mass spectrometry, which resulte...
Article
The flavours of rehydrated diced French beans, red bell peppers and leeks were characterised by gas chromatography/sniffing port analysis (GC/SP) of volatile compounds released in a mouth model system, and by descriptive sensory analysis. Volatile compounds were identified by combined gas chromatography/mass spectrometry. In French beans, bell pepp...
Article
The aroma of fresh and hot-air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot-air drying decreased levels of the odor compounds (Z)-3-hexenal, 2-heptanone, (Z)-2-hexenal, (E)-2-hexenal, hexanol, (Z)-3-hexanol, (E)-2-hexenol, and linalool, which have green, vegetable-like, fruity, and floral notes, while...
Article
The influence of storage conditions on the flavour of stored French beans after rehydration was evaluated by gas chromatography—sniffing port analysis (GC-SP) and GC-mass spectrometry of volatile compounds, and by quantitative descriptive analysis (QDA) and hedonic sensory evaluation. The dried beans were stored at three water activities (aw), two...
Article
The influence of hot-air drying on the composition of both volatile and non-volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly after drying, while the levels of sucrose, malic, fumaric, and cis-aconitic acid increased. Glucose...
Article
The effect of artificial saliva components on flavour release from dehydrated diced red bell peppers (Capsicum annuum) was studied in a mouth model system. This measured the dynamic headspace under oral conditions, such as temperature, volume of the mouth, salivation, and mastication (DHM). The results were compared with a dynamic headspace (DH) an...
Article
Extracts of green bell peppers (Capsicum annuum cv. Mazurka) were analyzed for the presence of lipoxygenase (LOX). A pH optimum of 5.5-6.0 was obtained, and enzyme activity was 100% and 51% inhibited by 10 mM n-propyl gallate and 340 μM 5,8,11,14-eicosatetraynoic acid (ETYA), respectively. When bell peppers ripened from green to completely red, LOX...
Article
Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of the fruits. The different bell pepper samples obtained had several odor...
Article
Bell pepper C. annuum cv. Mazurka and cv. Evident, at three maturation stages, were evaluated sensorily on flavor attributes. Green bell peppers scored mainly on the attributes bitterness, grassy, cucumber, and green bell pepper aroma, whereas the attributes sweetness, sourness, and red bell pepper aroma were distinctive for the red ones. Sugars an...
Article
Interactions between packaging materials and foodstuffs can affect food quality, e.g. on flavour aspects. There are three main phenomena: migration, permeation and absorption. Several flavour compounds of an artificially flavoured drink yoghurt were absorbed by its high density polyethylene bottle. Selective absorption can disturb the delicate bala...
Article
Cultivated, cut and commercially dried red bell peppers (origins Chile, Hungary, and Turkey) were rehydrated and then evaluated by descriptive and hedonic panels. The types of pepper did not differ significantly in sensory values for the attributes cucumber, cooked vegetables, burned, mushrooms, bell pepper, fruity, grassy/green vegetables, fresh,...
Article
Commercial mineral waters packed in polyethylene-lined aluminium/cardboard packages were incubated at 40°C and sensorially evaluated for intensities of the descriptors: synthetic, musty, sickly, metallic, astringent and dry. Tasting of these samples with the use of nose clips diminishes the intensities of the descriptors significantly, except for d...
Article
Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg−1 oil) and yoghurts (1–30 g kg−1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg−1 for the emulsions and from 36 to 171 g kg−1 for the yoghurts. S...
Article
Artificially flavoured commercial drink yoghurts with different flavours, and their packaging material, high density polyethylene (HDPE), were studied for absorption of volatile compounds, using a dynamic headspace technique. Volatiles were identified by combined gas chromatography and mass spectrometry. Short chain carbon compounds seemed to remai...
Article
Different types of polystyrene used in packaging were tested for styrene monomer migration into corn oil. Several blends of general-purpose polystyrene with different amounts of high-impact polystyrene demonstrated a linear increase of migration of styrene with increasing amount of high-impact polystyrene in the polymer. Faster migration was found...
Article
Buffered saline extraction, affinity chromatography, and Folin-BSA protein assay were used consecutively to provide a combined method for analysis of trypsin inhibitors and lectins in white kidney beans (Phaseolus vulgaris, var. Processor). The method was tested by following the decrease of both antinutritional factors by germination of the beans f...
Article
A panel of 48 assessors evaluated a taint in water, packed in test pouches made of low density polyethylene (LDPE) lined aluminium. This panel agreed upon eight descriptive attributes (in Dutch): metallic (metaal), syn thetic (synthetisch), dry (droog), rough (stroef), astringent (wrang), musty (muf), sickly (wee) and penetrating (doordringend). Fo...
Article
Different types of polystyrene packaging material were tested for styrene monomer migration into corn oil using three sampling methods: immersion sampling, vapour phase sampling and utilization of sampling cells. For high-impact-grade polystyrene, immersion sampling resulted in the highest level of migrated styrene monomer. Vapour phase sampling wa...
Article
Polystyrene packaging material taint was sensorily evaluated in cocoa powder for drinks and chocolate flakes using short-cut signal detection measures on differences between control and test samples and on recognition of styrene. No differences were observed in cocoa powder for drinks and plain chocolate flakes treated with 0.5 dm2 polystyrene of 1...
Article
The sensory profile of a particular food product depends on the context of sensations of the products with which that particular product is compared. This implies that the profile obtained is only valid for the period of time during which the physicochemical composition of each of the investigated products remains constant. This disadvantage can be...