Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters

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 pat...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of agricultural and food chemistry 2006-03, Vol.54 (5), p.1814-1821
Hauptverfasser: Mestres, Montserrat, Kieffer, Rolf, Buettner, Andrea
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 1821
container_issue 5
container_start_page 1814
container_title Journal of agricultural and food chemistry
container_volume 54
creator Mestres, Montserrat
Kieffer, Rolf
Buettner, Andrea
description 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. Keywords: Time-intensity; chewing position; saliva; tooth; PTR-MS; mastication; TA; gel-texture
doi_str_mv 10.1021/jf0517501
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_67709326</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>19566422</sourcerecordid><originalsourceid>FETCH-LOGICAL-a502t-810277cf42b017e575f40b2c8e0928b2f498a6162888ea42c0f4412ca6b9c8273</originalsourceid><addsrcrecordid>eNqF0cFuEzEQBuAVAtFQOPAC4AtIHBZsZ732coPQNkiVCDSFozXrjJMNm3WwvaK5ceUFeMA-SU03Si9InCx5Pv3j8WTZU0ZfM8rZm7WlgklB2b1sxASnuWBM3c9GNBVzJUp2lD0KYU0pVULSh9kRKwUt1ViNsj9fsEUISKBbkBl6g9vYuI44S07iateS932EzkFEsuh90y1vIdiInkxcF_rNwX9b4Y7MvIvYdOQM2_D2-tdvkvLhVtQYfyJ2ZI5XsffQDh1Xu9C41i0bk25m4GGDKTo8zh5YaAM-2Z_H2eXpyXwyzc8_nX2cvDvPQVAec5XGl9LYgteUSRRS2ILW3CikFVc1t0WloGQlV0ohFNxQWxSMGyjryigux8fZyyF3692PHkPUmyYYbFvo0PVBl1LSaszL_0JWibIsOE_w1QCNdyF4tHrrmw34nWZU_92WPmwr2Wf70L7e4OJO7teTwIs9gJA-yHroTBPunBRVxQVNLh9cEyJeHergv6cJxlLo-exCV9PP4_nX6an-kPzzwVtwGpY-ZV5e8PQiyqgUKo186Awm6LXrfZfW8I8RbgA2RsHe</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19566422</pqid></control><display><type>article</type><title>Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters</title><source>MEDLINE</source><source>ACS Publications</source><creator>Mestres, Montserrat ; Kieffer, Rolf ; Buettner, Andrea</creator><creatorcontrib>Mestres, Montserrat ; Kieffer, Rolf ; Buettner, Andrea</creatorcontrib><description>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. Keywords: Time-intensity; chewing position; saliva; tooth; PTR-MS; mastication; TA; gel-texture</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0517501</identifier><identifier>PMID: 16506838</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Adult ; Biological and medical sciences ; Butyrates - chemistry ; ethyl butanoate ; Female ; Food industries ; food intake ; Fundamental and applied biological sciences. Psychology ; gels ; Gels - chemistry ; Humans ; Male ; Mastication ; Milk and cheese industries. Ice creams ; Milk Proteins - chemistry ; odor compounds ; Odorants ; odors ; saliva ; Salivation ; Smell ; Taste ; texture ; whey protein ; Whey Proteins</subject><ispartof>Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1814-1821</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a502t-810277cf42b017e575f40b2c8e0928b2f498a6162888ea42c0f4412ca6b9c8273</citedby><cites>FETCH-LOGICAL-a502t-810277cf42b017e575f40b2c8e0928b2f498a6162888ea42c0f4412ca6b9c8273</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0517501$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0517501$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,782,786,2767,27083,27931,27932,56745,56795</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=17599250$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16506838$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mestres, Montserrat</creatorcontrib><creatorcontrib>Kieffer, Rolf</creatorcontrib><creatorcontrib>Buettner, Andrea</creatorcontrib><title>Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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. Keywords: Time-intensity; chewing position; saliva; tooth; PTR-MS; mastication; TA; gel-texture</description><subject>Adult</subject><subject>Biological and medical sciences</subject><subject>Butyrates - chemistry</subject><subject>ethyl butanoate</subject><subject>Female</subject><subject>Food industries</subject><subject>food intake</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gels</subject><subject>Gels - chemistry</subject><subject>Humans</subject><subject>Male</subject><subject>Mastication</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - chemistry</subject><subject>odor compounds</subject><subject>Odorants</subject><subject>odors</subject><subject>saliva</subject><subject>Salivation</subject><subject>Smell</subject><subject>Taste</subject><subject>texture</subject><subject>whey protein</subject><subject>Whey Proteins</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0cFuEzEQBuAVAtFQOPAC4AtIHBZsZ732coPQNkiVCDSFozXrjJMNm3WwvaK5ceUFeMA-SU03Si9InCx5Pv3j8WTZU0ZfM8rZm7WlgklB2b1sxASnuWBM3c9GNBVzJUp2lD0KYU0pVULSh9kRKwUt1ViNsj9fsEUISKBbkBl6g9vYuI44S07iateS932EzkFEsuh90y1vIdiInkxcF_rNwX9b4Y7MvIvYdOQM2_D2-tdvkvLhVtQYfyJ2ZI5XsffQDh1Xu9C41i0bk25m4GGDKTo8zh5YaAM-2Z_H2eXpyXwyzc8_nX2cvDvPQVAec5XGl9LYgteUSRRS2ILW3CikFVc1t0WloGQlV0ohFNxQWxSMGyjryigux8fZyyF3692PHkPUmyYYbFvo0PVBl1LSaszL_0JWibIsOE_w1QCNdyF4tHrrmw34nWZU_92WPmwr2Wf70L7e4OJO7teTwIs9gJA-yHroTBPunBRVxQVNLh9cEyJeHergv6cJxlLo-exCV9PP4_nX6an-kPzzwVtwGpY-ZV5e8PQiyqgUKo186Awm6LXrfZfW8I8RbgA2RsHe</recordid><startdate>20060308</startdate><enddate>20060308</enddate><creator>Mestres, Montserrat</creator><creator>Kieffer, Rolf</creator><creator>Buettner, Andrea</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20060308</creationdate><title>Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters</title><author>Mestres, Montserrat ; Kieffer, Rolf ; Buettner, Andrea</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a502t-810277cf42b017e575f40b2c8e0928b2f498a6162888ea42c0f4412ca6b9c8273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Adult</topic><topic>Biological and medical sciences</topic><topic>Butyrates - chemistry</topic><topic>ethyl butanoate</topic><topic>Female</topic><topic>Food industries</topic><topic>food intake</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gels</topic><topic>Gels - chemistry</topic><topic>Humans</topic><topic>Male</topic><topic>Mastication</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - chemistry</topic><topic>odor compounds</topic><topic>Odorants</topic><topic>odors</topic><topic>saliva</topic><topic>Salivation</topic><topic>Smell</topic><topic>Taste</topic><topic>texture</topic><topic>whey protein</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mestres, Montserrat</creatorcontrib><creatorcontrib>Kieffer, Rolf</creatorcontrib><creatorcontrib>Buettner, Andrea</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mestres, Montserrat</au><au>Kieffer, Rolf</au><au>Buettner, Andrea</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-03-08</date><risdate>2006</risdate><volume>54</volume><issue>5</issue><spage>1814</spage><epage>1821</epage><pages>1814-1821</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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. Keywords: Time-intensity; chewing position; saliva; tooth; PTR-MS; mastication; TA; gel-texture</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16506838</pmid><doi>10.1021/jf0517501</doi><tpages>8</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0021-8561
ispartof Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1814-1821
issn 0021-8561
1520-5118
language eng
recordid cdi_proquest_miscellaneous_67709326
source MEDLINE; ACS Publications
subjects Adult
Biological and medical sciences
Butyrates - chemistry
ethyl butanoate
Female
Food industries
food intake
Fundamental and applied biological sciences. Psychology
gels
Gels - chemistry
Humans
Male
Mastication
Milk and cheese industries. Ice creams
Milk Proteins - chemistry
odor compounds
Odorants
odors
saliva
Salivation
Smell
Taste
texture
whey protein
Whey Proteins
title Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-08T15%3A05%3A01IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Release%20and%20Perception%20of%20Ethyl%20Butanoate%20during%20and%20after%20Consumption%20of%20Whey%20Protein%20Gels:%E2%80%89%20Relation%20between%20Textural%20and%20Physiological%20Parameters&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Mestres,%20Montserrat&rft.date=2006-03-08&rft.volume=54&rft.issue=5&rft.spage=1814&rft.epage=1821&rft.pages=1814-1821&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf0517501&rft_dat=%3Cproquest_cross%3E19566422%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=19566422&rft_id=info:pmid/16506838&rfr_iscdi=true