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J Agric Food Chem. 2008 Mar 12;56(5):1697-703. doi: 10.1021/jf0728505. Epub 2008 Feb 14.

In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.

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  • 1Unité Mixte de Recherche Flaveur Vision et Comportement du Consommateur, ENESAD-INRA-UB, 17 rue Sully, BP 86510, 21065 Dijon Cedex, France.

Abstract

The effect of textural modifications of solid milk gels on in vivo aroma release and aroma perception was investigated with a panel of 14 subjects. Great inter-individual differences were observed on aroma-release data, and the consequences of these differences on aroma perception were studied. From a hierarchical cluster analysis performed with several parameters extracted from release curves, the subjects were gathered into two groups, and a specific aroma-release profile was identified for each one. Then, by using a sensory profile, we showed that the intensity of the aroma perception was dependent on the release profile presented by the panelist. Second, we observed that, during the chewing phase, the aroma was perceived as more intense for the firmer gel and for panelists for whom the aroma release begins during the chewing of the product.

PMID:
18271545
[PubMed - indexed for MEDLINE]
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