Flavour release and perception from model dairy custards

The influence of composition on the rheological properties, on the static and in vivo aroma release and on the flavour perception in model systems of strawberry flavoured custard desserts was studied. Eight formulations were prepared varying in the concentration of starch (3 or 4%, w/w) and milk typ...

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Veröffentlicht in:	Food research international 2007-05, Vol.40 (4), p.520-528
Hauptverfasser:	González-Tomás, L., Bayarri, S., Taylor, A.J., Costell, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	APCI–MS carrageenan Custard desserts custards dairy products flavor compounds flavor release flavored milk flavorings Flavour release food composition Fragaria frozen desserts headspace analysis in vivo studies odor compounds Oral shear stress sensation Sensory analysis sensory properties shear stress skim milk starch strawberries volatile organic compounds volatilization whole milk
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