23-6

S. A. KIMMEL¹, R. Norwat, A. Harmon, and A. Mohar. (1) McCormick and Co., Inc., 204 Wight Ave, Hunt Valley, MD 21031

When solvents are used in flavor development, they are generally chosen on the basis of aromatic chemical solubility and/or finished application. Data describing the effect of solvent on flavor delivery in common applications can lead to development of improved flavor delivery systems.

The objective of this work was to determine the effect of flavoring solvent and cereal base on flavor intensity and volatile partitioning of aromatic ester chemicals.

A cocktail containing a known amount of ester compounds dissolved in three solvents; propylene glycol (PG), water/PG and ethanol was applied to two different cereal bases. Preheated (37°C) simulated saliva was added to ground cereal. Following equilibration in a warming oven (37°C), volatiles were extracted from the headspace using solid phase micro extraction (SPME) and analyzed with gas chromatography followed by mass spectroscopy. Parallel sensory testing was conducted with the cereal using a forced choice test with 24 trained panelists. Panelists were asked to rank the samples in order of decreasing flavor intensity.

Significant differences in volatile release within a cereal base were observed among different solvent systems. Differences in volatile release between cereal bases were also observed. Flavor perception in cereal was also dependent on solvent and cereal base but varied when compared to instrumental measurements was not in line with analytical measurements. Specific ester response across treatments and information on additional sensory attributes will be presented.

This study demonstrates solvent and base effect volatile release and flavor perception in cereal. This information can lead to the development of improved flavor delivery systems.