Tags

Type your tag names separated by a space and hit enter

Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk.
J Agric Food Chem. 2003 Aug 27; 51(18):5437-43.JA

Abstract

Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC). With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected. As little as 1% fat was sufficient to significantly reduce the volatility (GC results) of linalool and orthonasal, but not retronasal, intensity. No effect of fat was found on the rate of linalool release. The linalool perception of the sample containing the greatest amount of fat lasted a shorter time than that of the samples containing less fat; however, the decrease in intensity perception was steeper in lower fat samples. The observed temporal release of linalool partly challenges the often-repeated statement that reduction of fat results in a more rapid and shorter aroma release.

Authors+Show Affiliations

Miettinen SM
Department of Food Technology, University of Helsinki, P.O. Box 27, FIN-00014 Helsinki, Finland. sanna-maija.miettinen@helsinki.fi
Hyvönen L
No affiliation info available
Tuorila H
No affiliation info available

MeSH

Acyclic MonoterpenesAnimalsChromatography, GasFatty Acids, MonounsaturatedLipidsMilkMonoterpenesNoseOdorantsPerceptionPlant OilsRapeseed OilTime FactorsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12926894

Citation

Miettinen, Sanna-Maija, et al. "Timing of Intensity Perception of a Polar Vs Nonpolar Aroma Compound in the Presence of Added Vegetable Fat in Milk." Journal of Agricultural and Food Chemistry, vol. 51, no. 18, 2003, pp. 5437-43.
Miettinen SM, Hyvönen L, Tuorila H. Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. J Agric Food Chem. 2003;51(18):5437-43.
Miettinen, S. M., Hyvönen, L., & Tuorila, H. (2003). Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. Journal of Agricultural and Food Chemistry, 51(18), 5437-43.
Miettinen SM, Hyvönen L, Tuorila H. Timing of Intensity Perception of a Polar Vs Nonpolar Aroma Compound in the Presence of Added Vegetable Fat in Milk. J Agric Food Chem. 2003 Aug 27;51(18):5437-43. PubMed PMID: 12926894.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. AU - Miettinen,Sanna-Maija, AU - Hyvönen,L, AU - Tuorila,H, PY - 2003/8/21/pubmed PY - 2003/10/8/medline PY - 2003/8/21/entrez SP - 5437 EP - 43 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 18 N2 - Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC). With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected. As little as 1% fat was sufficient to significantly reduce the volatility (GC results) of linalool and orthonasal, but not retronasal, intensity. No effect of fat was found on the rate of linalool release. The linalool perception of the sample containing the greatest amount of fat lasted a shorter time than that of the samples containing less fat; however, the decrease in intensity perception was steeper in lower fat samples. The observed temporal release of linalool partly challenges the often-repeated statement that reduction of fat results in a more rapid and shorter aroma release. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12926894/Timing_of_intensity_perception_of_a_polar_vs_nonpolar_aroma_compound_in_the_presence_of_added_vegetable_fat_in_milk_ DB - PRIME DP - Unbound Medicine ER -