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Conference papers
In vivo aroma release measurements and sensory perception of flavoured milk proteins gels
Abstract : Three mixed milk gels with different structures were formulated. The addition of increasing
concentration of chymosin resulted in an increase in gel hardness evaluated by penetrometry
measurements. The in vivo release of aroma compounds from these gels was studied by
Atmospheric Pressure Chemical Ionisation - Mass Spectrometry (APCI-MS) in Nosespace
configuration and with a panel of fourteen subjects. Aroma release was found to be strongly
affected by structure variation. An increase in gel hardness resulted in an increase in the
amount and the rate of aroma release. In parallel, sensory analysis was performed using the
profile method. Data treatment revealed that the different structures were perceived at the
sensory level and could be described with numerous texture attributes. Intensity of salt
perception was found to decrease from the softer to the harder gel. Overall aroma perception
presented a tendency to decrease with gel hardness. Aroma perception could not be correlated
with aroma release parameters, and cross-modal interactions were not excluded to explain
results.
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02147284
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, June 4, 2019 - 3:39:16 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:03 PM
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, June 4, 2019 - 3:39:16 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:03 PM
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