6533b824fe1ef96bd1281332
RESEARCH PRODUCT
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
Anne Saint-eveEtienne SémonIsabelle SouchonIsabelle DélérisJean-luc Le QuéréHervé Guilleminsubject
0303 health sciencesbiology030309 nutrition & dieteticsChemistrymedia_common.quotation_subjectfood and beveragesSensory system04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLiquid product03 medical and health sciences0404 agricultural biotechnologyPerceptionEating behaviorTemporal perceptionBiological systemAromaProton-transfer-reaction mass spectrometrymedia_commondescription
This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been established, essentially between temporal parameters.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2014-01-01 |