Lulu Henson - Profile on Academia.edu (original) (raw)
Papers by Lulu Henson
Effect of chewing gum texture on the release of volatile and non-volatile compounds
Lipid oxidation in food and model system
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal deco... more The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate.U of I OnlyETDs are only available to UIUC Users without author permissio
Antimicrobial polyphosphates in food preparation
A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the meth... more A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the method comprising: adding to the meat, poultry or shellfish product an aqueous solution comprising a polyphosphate and an organic acid and / or a salt of an organic acid; wherein: after the addition of the aqueous solution, the resulting product of meat, shellfish, or poultry contains 0.3% to 7% by weight of organic acid and / or salt thereof and 0.01% to 2% in polyphosphate weight; polyphosphate is a sodium polyphosphate, a potassium polyphosphate, a mixed sodium / potassium polyphosphate, or a mixture thereof; polyphosphate is soluble in water and has a chain length of at least two; and organic acid is an edible organic acid.
Packaging containing fragrance
Food product with flavour encapsulate
Beverage containing mixed sodium potassium polyphosphates
Non-hygroscopic flavor particles
High Potassium Polyphosphate and Method for Its Preparation
Reduced sodium content process cheese and method for making it
Use of antimicrobial polyphosphates in food processing
Antimicrobial Polyphosphates in Food Processing
Beverages containing mixed sodium-potassium polyphosphates
Use of a chewing device to perform a mass balance on chewing gum components
Flavour and Fragrance Journal, 2010
A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us... more A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. High-potency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43–84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9–11% and 14–17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7–10% and 29–40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.
Particules ou liquides à base de cellulose et procédé pour leur préparation et usage
Cellulose-based particles and methods for their preparation and use
Package Containing Fragrance
Method of Producing a Shelf-Stable Citrus Spray-Dry Product
Non-hygroscopic flavor particles
Preparation and use of hydrogels
Propylene Glycol-Free Spray-Dried Compositions and Methods of Producing the Same
The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried com... more The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages and liquid beverage concentrates.
Effect of chewing gum texture on the release of volatile and non-volatile compounds
Lipid oxidation in food and model system
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal deco... more The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate.U of I OnlyETDs are only available to UIUC Users without author permissio
Antimicrobial polyphosphates in food preparation
A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the meth... more A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the method comprising: adding to the meat, poultry or shellfish product an aqueous solution comprising a polyphosphate and an organic acid and / or a salt of an organic acid; wherein: after the addition of the aqueous solution, the resulting product of meat, shellfish, or poultry contains 0.3% to 7% by weight of organic acid and / or salt thereof and 0.01% to 2% in polyphosphate weight; polyphosphate is a sodium polyphosphate, a potassium polyphosphate, a mixed sodium / potassium polyphosphate, or a mixture thereof; polyphosphate is soluble in water and has a chain length of at least two; and organic acid is an edible organic acid.
Packaging containing fragrance
Food product with flavour encapsulate
Beverage containing mixed sodium potassium polyphosphates
Non-hygroscopic flavor particles
High Potassium Polyphosphate and Method for Its Preparation
Reduced sodium content process cheese and method for making it
Use of antimicrobial polyphosphates in food processing
Antimicrobial Polyphosphates in Food Processing
Beverages containing mixed sodium-potassium polyphosphates
Use of a chewing device to perform a mass balance on chewing gum components
Flavour and Fragrance Journal, 2010
A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us... more A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. High-potency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43–84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9–11% and 14–17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7–10% and 29–40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.
Particules ou liquides à base de cellulose et procédé pour leur préparation et usage
Cellulose-based particles and methods for their preparation and use
Package Containing Fragrance
Method of Producing a Shelf-Stable Citrus Spray-Dry Product
Non-hygroscopic flavor particles
Preparation and use of hydrogels
Propylene Glycol-Free Spray-Dried Compositions and Methods of Producing the Same
The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried com... more The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages and liquid beverage concentrates.