Study Notes Food Function & Property | FCH22308 | Wageningen

Table of Contents
3.1 sampling............................................................................. 3
Part1. Sample extraction...........................................................4
1.1 What is pre-extraction................................................................4
1.2 extraction..................................................................................5
Factor affect extraction....................................................................5
PI calculation..................................................................................5
Type of extraction method...............................................................6
Part2. Sample pre-treatment.....................................................9
2.1 Liquid-liquid extraction..............................................................9
2.2 Solid phase extraction (SPE).....................................................11
Part 3seperation: chromatography...........................................12
3.1 NP (adsorption)........................................................................12
2.RP(partictioning chromatography)...............................................15
3.2 ion-exchange(Anion/ cation exchange)...............................................................17
What factor will affect the efficiency of elution ?......................................................18
Application................................................................................................................ 18

gel permeation chromatography SEC..............................................19
Summary of liquid chromatography................................................20
isocratic and gradient elution.........................................................21
Why we will use gradient elution for different type of chromatography
....................................................................................................22
Part4 detection ESI-MS............................................................23
Electrospray-Ionization-Mass spectrometry (ESI-MS).......................23
Requirement of using ESI_MS.........................................................23
Benefit of ESI-MS...........................................................................24
Unit conversion.............................................................................24
Graph analysis for HPSEC...............................................................25
Graph for HPAEC............................................................................26
Graph for size-exclusion.................................................................27




1

,How does food flavor being perceived

Flavor= taste+ aroma +chemesthesis

Aroma Taste Chemiesthesis
Perceptio 1. Ortho nasally: by - Taste - Chemical sense
n/ sniffing receptor is of touch
definition 2. Retro nasally involved in Eg. Hotness of
recognize the chili pepper
basic taste: Coldness
sweet, of menthol in
sour,salty, peppermint
bitter and
umami

Type of -small -predominantly - predominantly
molecule -mostly hydrophobic small small
Volatility Volatile Most of them are Most of them are
non-volatile non-volatile




2

, 3.1 sampling
- What do you want to know (measure)?
- Is the sample that you take representative?: for aroma compound
in seal bottle!, for solid in the middle of the sample
- Has the sample/material been properly stored?




Problem formulation

- Which compounds?
- What are their physical/chemical properties?
- Approximate concentration?
- Other (interfering) compounds present?
- Quantitative or qualitative results?
- What accuracy and precision are required?
- Control samples available?




3