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Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.
J Agric Food Chem. 2006 Oct 04; 54(20):7794-803.JA

Abstract

The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical treatment than by protein composition. On the basis of mass transfer analysis, the main physical mechanism which could explain the difference in aroma release would be the surface exchange area developed in the mouth and in the throat.

Authors+Show Affiliations

Saint-Eve A
Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique Paris-Grignon-Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France.
Martin N
No affiliation info available
Guillemin H
No affiliation info available
Sémon E
No affiliation info available
Guichard E
No affiliation info available
Souchon I
No affiliation info available

MeSH

Dietary ProteinsFlavoring AgentsFood HandlingHumansMass SpectrometryMouthNoseOdorantsSensationSmellViscosityYogurt

Pub Type(s)

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

Language

eng

PubMed ID

17002454

Citation

Saint-Eve, Anne, et al. "Flavored Yogurt Complex Viscosity Influences Real-time Aroma Release in the Mouth and Sensory Properties." Journal of Agricultural and Food Chemistry, vol. 54, no. 20, 2006, pp. 7794-803.
Saint-Eve A, Martin N, Guillemin H, et al. Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. J Agric Food Chem. 2006;54(20):7794-803.
Saint-Eve, A., Martin, N., Guillemin, H., Sémon, E., Guichard, E., & Souchon, I. (2006). Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry, 54(20), 7794-803.
Saint-Eve A, et al. Flavored Yogurt Complex Viscosity Influences Real-time Aroma Release in the Mouth and Sensory Properties. J Agric Food Chem. 2006 Oct 4;54(20):7794-803. PubMed PMID: 17002454.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. AU - Saint-Eve,Anne, AU - Martin,Nathalie, AU - Guillemin,Hervé, AU - Sémon,Etienne, AU - Guichard,Elisabeth, AU - Souchon,Isabelle, PY - 2006/9/28/pubmed PY - 2006/12/9/medline PY - 2006/9/28/entrez SP - 7794 EP - 803 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 20 N2 - The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical treatment than by protein composition. On the basis of mass transfer analysis, the main physical mechanism which could explain the difference in aroma release would be the surface exchange area developed in the mouth and in the throat. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17002454/Flavored_yogurt_complex_viscosity_influences_real_time_aroma_release_in_the_mouth_and_sensory_properties_ L2 - https://doi.org/10.1021/jf060849k DB - PRIME DP - Unbound Medicine ER -