Search results for "Progressive profiling"

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Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

2017

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …

Olfactory perceptionAdultMalecrumb[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV]Life Sciences [q-bio]FlourcrustreleaseGas Chromatography-Mass SpectrometryBolusYoung Adult0404 agricultural biotechnologyHumansFood scienceProgressive profilingAromaFlavorTriticum2. Zero hungerprofileVolatile Organic CompoundssalivaChromatographybreakdownbiologyChemistrydigestive oral and skin physiologySensory analysesfood and beverages04 agricultural and veterinary sciencesBreadreaction-mass-spectrometrybiology.organism_classificationOlfactory Perception040401 food scienceFlavorTasteOdorantsimpactFemaleGas chromatography–mass spectrometryflavor compoundstexture[SDV.AEN]Life Sciences [q-bio]/Food and NutritionProton transfer reaction-mass spectrometry (PTR-MS)Food Science
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