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Effects of texture and temperature on the kinetic of aroma release from model dairy custards

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Title: Effects of texture and temperature on the kinetic of aroma release from model dairy custards
Authors: Lubbers, Samuel s.lubbers@agrosupdijon.fr, Butler, Emma1
Source: Food Chemistry. Nov2010, Vol. 123 Issue 2, p345-350. 6p.
Subjects: Textures, Chemical kinetics, Dairy products, Food aroma, Taste testing of food, Simulation methods & models, Rheology, Solid phase extraction
Abstract: Abstract: The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME analysis) were simultaneously followed, using a mouth simulator. The custard with the lowest texture level showed the highest kinetic release for all aroma compounds studied. With fast increase of temperature (10–25°C), the decrease in viscosity of the custards and its impact on flavour release seemed to be less important than the heat transfer inside the products and its effect on partition of aroma compounds. [Copyright &y& Elsevier]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 51437735
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effects of texture and temperature on the kinetic of aroma release from model dairy custards
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  Data: <searchLink fieldCode="AR" term="%22Lubbers%2C+Samuel%22">Lubbers, Samuel</searchLink><i> s.lubbers@agrosupdijon.fr</i><br /><searchLink fieldCode="AR" term="%22Butler%2C+Emma%22">Butler, Emma</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Nov2010, Vol. 123 Issue 2, p345-350. 6p.
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  Data: <searchLink fieldCode="DE" term="%22Textures%22">Textures</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+kinetics%22">Chemical kinetics</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+products%22">Dairy products</searchLink><br /><searchLink fieldCode="DE" term="%22Food+aroma%22">Food aroma</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+testing+of+food%22">Taste testing of food</searchLink><br /><searchLink fieldCode="DE" term="%22Simulation+methods+%26+models%22">Simulation methods & models</searchLink><br /><searchLink fieldCode="DE" term="%22Rheology%22">Rheology</searchLink><br /><searchLink fieldCode="DE" term="%22Solid+phase+extraction%22">Solid phase extraction</searchLink>
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  Label: Abstract
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  Data: Abstract: The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME analysis) were simultaneously followed, using a mouth simulator. The custard with the lowest texture level showed the highest kinetic release for all aroma compounds studied. With fast increase of temperature (10–25°C), the decrease in viscosity of the custards and its impact on flavour release seemed to be less important than the heat transfer inside the products and its effect on partition of aroma compounds. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
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  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2010.04.041
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      – Code: eng
        Text: English
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        PageCount: 6
        StartPage: 345
    Subjects:
      – SubjectFull: Textures
        Type: general
      – SubjectFull: Chemical kinetics
        Type: general
      – SubjectFull: Dairy products
        Type: general
      – SubjectFull: Food aroma
        Type: general
      – SubjectFull: Taste testing of food
        Type: general
      – SubjectFull: Simulation methods & models
        Type: general
      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Solid phase extraction
        Type: general
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      – TitleFull: Effects of texture and temperature on the kinetic of aroma release from model dairy custards
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              Text: Nov2010
              Type: published
              Y: 2010
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