Tags

Type your tag names separated by a space and hit enter

Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis.
J Agric Food Chem. 2005 Jan 26; 53(2):403-9.JA

Abstract

The influence of gel texture on retronasal aroma release during mastication was followed by means of real-time proton-transfer reaction mass spectrometry and compared to sensory perception of overall aroma intensity. A clear correlation was found between individual-specific consumption patterns and the respective physicochemical release patterns in vivo. A modified data analysis approach was used to monitor the aroma changes during the mastication process. It was found that the temporal resolution of the release profile played an important role in adequate description of the release processes. On the basis of this observation, a hypothesis is presented for the observed differences in intensity rating.

Authors+Show Affiliations

Mestres M
Deutsche Forschungsanstalt fuer Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
Moran N
No affiliation info available
Jordan A
No affiliation info available
Buettner A
No affiliation info available

MeSH

AdultFemaleGelsHumansMaleMasticationMilk ProteinsNoseOdorantsPerceptionVolatilizationWhey Proteins

Pub Type(s)

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

Language

eng

PubMed ID

15656680

Citation

Mestres, Montserrat, et al. "Aroma Release and Retronasal Perception During and After Consumption of Flavored Whey Protein Gels With Different Textures. 1. in Vivo Release Analysis." Journal of Agricultural and Food Chemistry, vol. 53, no. 2, 2005, pp. 403-9.
Mestres M, Moran N, Jordan A, et al. Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. J Agric Food Chem. 2005;53(2):403-9.
Mestres, M., Moran, N., Jordan, A., & Buettner, A. (2005). Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. Journal of Agricultural and Food Chemistry, 53(2), 403-9.
Mestres M, et al. Aroma Release and Retronasal Perception During and After Consumption of Flavored Whey Protein Gels With Different Textures. 1. in Vivo Release Analysis. J Agric Food Chem. 2005 Jan 26;53(2):403-9. PubMed PMID: 15656680.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. AU - Mestres,Montserrat, AU - Moran,Noelia, AU - Jordan,Alfons, AU - Buettner,Andrea, PY - 2005/1/20/pubmed PY - 2005/3/18/medline PY - 2005/1/20/entrez SP - 403 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 2 N2 - The influence of gel texture on retronasal aroma release during mastication was followed by means of real-time proton-transfer reaction mass spectrometry and compared to sensory perception of overall aroma intensity. A clear correlation was found between individual-specific consumption patterns and the respective physicochemical release patterns in vivo. A modified data analysis approach was used to monitor the aroma changes during the mastication process. It was found that the temporal resolution of the release profile played an important role in adequate description of the release processes. On the basis of this observation, a hypothesis is presented for the observed differences in intensity rating. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15656680/Aroma_release_and_retronasal_perception_during_and_after_consumption_of_flavored_whey_protein_gels_with_different_textures__1__in_vivo_release_analysis_ DB - PRIME DP - Unbound Medicine ER -