Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

The influence of temperature was pointed out on the release of aroma compounds from a model dairy dessert and on its rheological behaviour. The recipe chosen for inter-laboratory studies within the programme of COST Action 921 was tested. The custards were flavoured with three aroma compounds belonging to strawberry note. The partition coefficients of three compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol) were determined at three temperatures (12 °C: tasting temperature of refrigerated dairy products, 20 °C: room temperature, and 37 °C: mouth temperature). Two textures of the custards were obtained using kappa- and iota-carrageenan. Penetrometry tests characterized the rheological…