Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

[Display omitted] •The main drivers of caramel flavour perception were investigated.•Effects of macromolecules of caramel on in-vitro aroma release were reported for the first time.•Taste properties of non-volatile fractions of aromatic caramel were characterized.•Flavour perception was mainly drive...

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Veröffentlicht in:	Food research international 2017-10, Vol.100 (Pt 1), p.209-215
Hauptverfasser:	Paravisini, Laurianne, Moretton, Cedric, Gouttefangeas, Cecile, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Candy - analysis Dietary Sugars - analysis Dietary Sugars - chemistry Female Flavoring Agents - analysis Food and Nutrition Gas Chromatography-Mass Spectrometry Humans Life Sciences Male Middle Aged Odorants - analysis Taste - physiology Volatile Organic Compounds - analysis Young Adult
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Beschreibung
Zusammenfassung:	[Display omitted] •The main drivers of caramel flavour perception were investigated.•Effects of macromolecules of caramel on in-vitro aroma release were reported for the first time.•Taste properties of non-volatile fractions of aromatic caramel were characterized.•Flavour perception was mainly driven of caramel by taste properties.
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2017.07.003