0000000001166882

AUTHOR

Chantalle Groeneschild

showing 2 related works from this author

Role of aroma–matrix interactions on perception of structured emulsions

2011

The impact of the composition of spreads on in vivo aroma release and aroma perception was investigated using online proton transfer reaction mass spectrometry (PTR-MS) and sensory methodologies. Consumption of model products spread on bread induced a significant increase in aroma release and better discrimination in aroma perception, compared to when the product was tasted pure from a spoon. Dynamic release of a series of 10 aroma compounds was slower with the increase in solid fat content, and the quantity decreased when proteins were added. Sensory ranking of model products mostly confirmed the release results.

030309 nutrition & dieteticsFat contentmedia_common.quotation_subject[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionMatrix (chemical analysis)03 medical and health sciences0404 agricultural biotechnologyPerceptionFood scienceAromaProton-transfer-reaction mass spectrometryComputingMilieux_MISCELLANEOUSmedia_commonemulsion0303 health sciencesChromatographybiologyChemistryfood and beveragesflavour perception04 agricultural and veterinary sciencesbiology.organism_classification040401 food science[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionaroma releaseEmulsion[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
researchProduct

The flavour of margarines: role of aroma-matrix interactions on perception

2011

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
researchProduct