期刊
FOOD CHEMISTRY
卷 127, 期 4, 页码 1615-1624出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.028
关键词
Aroma compounds; Gels; Structure; Dynamic of release; PTR-MS; Perception over time; Eating behaviour
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. (C) 2011 Elsevier Ltd. All rights reserved.
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