6533b836fe1ef96bd12a1600
RESEARCH PRODUCT
The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
Hervé GuilleminIsabelle SouchonEtienne SémonFanny DakowskiIsabelle DélérisJean-luc Le QuéréAnne Saint-evesubject
dynamic of releaseEATING BEHAVIOUR01 natural sciencesSensory analysisAnalytical Chemistry0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringstructureEating behaviourAromaProton-transfer-reaction mass spectrometryChromatographybiologyaroma compoundsChemistry010401 analytical chemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringfood and beverages04 agricultural and veterinary sciencesGeneral Medicinebiology.organism_classificationgels040401 food sciencePTR-MS0104 chemical sciencesEating behaviorTemporal perceptionperception over timeFood Sciencedescription
; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-08-01 |