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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-03, Vol.54 (5), p.1814-1821 |
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| container_end_page | 1821 |
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| container_issue | 5 |
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| 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 |
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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. 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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 |
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| 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 |
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