MEDLINE Journals

    Altering the fat content affects flavor release in a model yogurt system.

    Authors
    Brauss MS, Linforth RS, Cayeux I, et al. 
    Source
    J Agric Food Chem 1999 May; 47(5) :2055-9.
    Abstract

    Flavored yogurts differing in fat content were eaten, and the release of flavor volatiles was measured by monitoring the volatile composition of air from the nose in real time by atmospheric pressure ionization mass spectrometry. Low-fat yogurts (0.2%) were found to release volatiles more quickly and at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogurts with increasing fat content had higher viscosity and lower relative particle size. Lipophilic compounds were more affected by fat for maximum volatile intensity, but not time-to-maximum intensity or persistence. Sensory assessment of the yogurts found significant differences in intensity and speed of onset of flavor, but not overall length of perception.

    Mesh
    Animals
    Dietary Fats
    Lipids
    Mass Spectrometry
    Milk
    Taste
    Volatilization
    Yogurt
    Language

    eng

    Pub Type(s)
    Journal Article Research Support, Non-U.S. Gov't
    PubMed ID

    10552495

    Content Manager
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