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Flavor perception and aroma release from model dairy desserts.
J Agric Food Chem. 2004 Jun 02; 52(11):3478-85.JA

Abstract

Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.

Authors+Show Affiliations

Lethuaut L
INRA-LEIMA, Rue de la Géraudière, BP 71627, 44326 Nantes Cedex 3, France.
Weel KG
No affiliation info available
Boelrijk AE
No affiliation info available
Brossard CD
No affiliation info available

MeSH

CarrageenanDairy ProductsFlavoring AgentsHumansOdorantsSensationSucroseTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15161219

Citation

Lethuaut, Laurent, et al. "Flavor Perception and Aroma Release From Model Dairy Desserts." Journal of Agricultural and Food Chemistry, vol. 52, no. 11, 2004, pp. 3478-85.
Lethuaut L, Weel KG, Boelrijk AE, et al. Flavor perception and aroma release from model dairy desserts. J Agric Food Chem. 2004;52(11):3478-85.
Lethuaut, L., Weel, K. G., Boelrijk, A. E., & Brossard, C. D. (2004). Flavor perception and aroma release from model dairy desserts. Journal of Agricultural and Food Chemistry, 52(11), 3478-85.
Lethuaut L, et al. Flavor Perception and Aroma Release From Model Dairy Desserts. J Agric Food Chem. 2004 Jun 2;52(11):3478-85. PubMed PMID: 15161219.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavor perception and aroma release from model dairy desserts. AU - Lethuaut,Laurent, AU - Weel,Koen G C, AU - Boelrijk,Alexandra E M, AU - Brossard,Chantal D, PY - 2004/5/27/pubmed PY - 2004/7/10/medline PY - 2004/5/27/entrez SP - 3478 EP - 85 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 11 N2 - Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15161219/Flavor_perception_and_aroma_release_from_model_dairy_desserts_ DB - PRIME DP - Unbound Medicine ER -