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Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters.
J Agric Food Chem. 2006 Mar 08; 54(5):1814-21.JA

Abstract

The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release patterns were observed by means of PTR-MS. A clear correlation was found between individual-specific consumption patterns and the respective sensory perception. Also, gel texture could be clearly correlated with respective physicochemical release patterns in vivo and to the corresponding retronasal aroma perception.

Authors+Show Affiliations

Mestres M
Facultat d'Enologia, Dept Química Analítica i Orgànica, Universitat Rovira i Virgili, Tarragona, Spain.
Kieffer R
No affiliation info available
Buettner A
No affiliation info available

MeSH

AdultButyratesFemaleGelsHumansMaleMasticationMilk ProteinsOdorantsSalivationSmellTasteWhey Proteins

Pub Type(s)

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

Language

eng

PubMed ID

16506838

Citation

Mestres, Montserrat, et al. "Release and Perception of Ethyl Butanoate During and After Consumption of Whey Protein Gels: Relation Between Textural and Physiological Parameters." Journal of Agricultural and Food Chemistry, vol. 54, no. 5, 2006, pp. 1814-21.
Mestres M, Kieffer R, Buettner A. Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters. J Agric Food Chem. 2006;54(5):1814-21.
Mestres, M., Kieffer, R., & Buettner, A. (2006). Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters. Journal of Agricultural and Food Chemistry, 54(5), 1814-21.
Mestres M, Kieffer R, Buettner A. Release and Perception of Ethyl Butanoate During and After Consumption of Whey Protein Gels: Relation Between Textural and Physiological Parameters. J Agric Food Chem. 2006 Mar 8;54(5):1814-21. PubMed PMID: 16506838.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters. AU - Mestres,Montserrat, AU - Kieffer,Rolf, AU - Buettner,Andrea, PY - 2006/3/2/pubmed PY - 2006/5/9/medline PY - 2006/3/2/entrez SP - 1814 EP - 21 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 5 N2 - The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release patterns were observed by means of PTR-MS. A clear correlation was found between individual-specific consumption patterns and the respective sensory perception. Also, gel texture could be clearly correlated with respective physicochemical release patterns in vivo and to the corresponding retronasal aroma perception. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16506838/Release_and_perception_of_ethyl_butanoate_during_and_after_consumption_of_whey_protein_gels:_relation_between_textural_and_physiological_parameters_ DB - PRIME DP - Unbound Medicine ER -