Page 83 - FoodFocusThailand No.219 June 2024

STRONG QC & QA

(OAV) which is defined as the ratio of the concentration of of their sensory activity by correlating functional data from human
each volatile compound in food over its human sensory studies and taste receptor activation patterns. For example, in
recognition threshold concentration. the study of organoleptic properties of steviol glycosides, the
5. Validation of analytical and sensory data using sweet principles of Stevia Rebaudiana Bertoni could be defined
chemosensory re-engineering experiments. A total on a molecular level. After discovering crucial structural
recombinant of all identified odorants and tastants, each in its components that activated sweet taste receptors by using the
natural concentration as found in the target food product, is SIDA technique and liquid chromatography for quantification,
sensorially compared to the flavor profile of the authentic food new downstream processing procedures were deduced to
product to confirm that all key flavoring compounds have been enable the targeted manufacturing of sensorially preferred Stevia
successfully identified and quantitated. extracts. Moreover, the previous study of the hop-derived bitter
6. Human psychophysical experiments include compounds in hop extracts and beer used the population of
dose-response and time-intensity recordings to examine chemosensory active molecules (Sensometabolome) as a
inter-individual differences in sensory perception. molecular blueprint for visualizing the changes in sensometabolite
7. The study of chemosensory receptors to identify profiles throughout breeding programs, post-harvest
ligand-chemosensory receptor pairs and understand the manufacturing processes, and/or food storage process.
mechanisms of their biological action by combining functional These modern bioinformatics tools aid in the deconvolution
data from human experiments. of the complicated interactions between the individual
chemosensates, allowing for the navigation towards the targeted
Advantages of Sensomics Applications development of taste food products. Sensomics has now
Application of the sensomics approach revealed that many emerged as an essential technology and is frequently employed
previously unknown chemosensates are formed throughout in the sensory evaluation process.
food processing. For instance, taste enhancers have been
found during the thermal processing of beef, formed by
Maillard-type reactions of hexose sugars and L-alanine amino
acids. It was found to enhance human sensitivity for sweet
and umami molecules significantly. The knowledge of such
chemosensory key molecules then led to a better understanding More Information Service Info C011

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