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
Hauptverfasser: Mestres, Montserrat, Kieffer, Rolf, Buettner, Andrea
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container_end_page 1821
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
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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. 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source MEDLINE; American Chemical Society Journals
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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