6533b871fe1ef96bd12d26d1
RESEARCH PRODUCT
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure
Beck LGuichard EMarielle CharlesRosselinSauvageot Fsubject
Whey proteinSTRUCTURESensory systemSensory profile01 natural sciencesGas Chromatography-Mass Spectrometrychemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceDroplet sizeFlavorAromaComputingMilieux_MISCELLANEOUSLimonenebiology010401 analytical chemistrytechnology industry and agriculturefood and beverages04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food scienceDietary Fats0104 chemical sciencesFlavoring AgentschemistryTasteEmulsionsGeneral Agricultural and Biological SciencesDispersion (chemistry)description
The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids significantly increase when droplet size increases, whereas those of other compounds such as limonene or benzaldehyde significantly decrease. The dispersion of the droplet size has a small effect on flavor perception, and the effect of the increase of the amount of emulsifier is noticed only by instrumental analysis. K...
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2000-01-01 |