6533b838fe1ef96bd12a3bc8
RESEARCH PRODUCT
Effects of texture and temperature on the kinetic of aroma release from model dairy custards
Emma ButlerSamuel Lubberssubject
Mouth conditions[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFlavourFood consumptionRheological behaviour01 natural sciencesAnalytical Chemistry0404 agricultural biotechnologyCustardMilk productsRheologySolid Phase Micro ExtractionFood scienceAromaFlavor2. Zero hungerChromatographySolid phase micro-extractionbiologyChemistry010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesGeneral Medicinebiology.organism_classification040401 food scienceFlavour release0104 chemical sciencesAroma compounds[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
http://www.sciencedirect.com/science/article/B6T6R-4YYRMXD-2/2/9ac9167b05d21ef9ff6dcce684696e13 http://www.elsevier.com/locate/foodchem; International audience; The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME analysis) were simultaneously followed, using a mouth simulator. The custard with the lowest texture level showed the highest kinetic release for all aroma compounds studied. With fast increase of temperature (10-25 °C), the decrease in viscosity of the custards and its impact on flavour release seemed to be less important than the heat transfer inside the products and its effect on partition of aroma compounds.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-11-01 |