نتایج جستجو برای: Aroma release

تعداد نتایج: 219421  

2014
Carolina Muñoz-González Juan José Rodríguez-Bencomo Maria Victoria Moreno-Arribas Maria Ángeles Pozo-Bayón

New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was app...

Journal: :Chemical senses 2009
Rianne M A J Ruijschop Maurits J M Burgering Marc A Jacobs Alexandra E M Boelrijk

It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e...

2014
Gilles Feron Charfedinne Ayed El Mostafa Qannari Philippe Courcoux Hélène Laboure Elisabeth Guichard

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese con...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2012
vahid samavati zahra emam-djomeh ali mehdinia mohammad amin mohammadifar

the effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on  partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called complex matrix,...

Journal: :Molecules 2016
Jia-Jia Li Man Dong Yan-Long Liu Lu-Lu Zhang Yan Zhang Zi-Yu Yang Jing-Nan Ren Si-Yi Pan Gang Fan

This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplement...

Journal: :Chemical senses 2011
Isabelle Déléris Anne Saint-Eve Yilin Guo Pascale Lieben Marie-Louise Cypriani Nathalie Jacquet Pascal Brunerie Isabelle Souchon

The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using the method of temporal dom...

Journal: :Journal of agricultural and food chemistry 2009
Clémentine Lauverjat Isabelle Déléris Ioan Cristian Tréléa Christian Salles Isabelle Souchon

Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these interactions were not modified by the product composition or structure. On the contrary, model ...

Journal: :The British journal of nutrition 2008
Rianne M A J Ruijschop Alexandra E M Boelrijk Jacob A de Ru Cees de Graaf Margriet S Westerterp-Plantenga

It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of this study was to investigate if a beverage becomes more satiating when the retro-n...

2009
Carole Tournier Claire Sulmont-Rossé Elisabeth Guichard

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

2015
Carolina Muñoz-González Pedro J. Martín-Álvarez M. Victoria Moreno-Arribas

15 16 The impact of the non-volatile wine matrix composition on the retronasal aroma 17 released during the consumption of wine has been evaluated. For this purpose, a tailored 18 made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath 19 of six panelists previously trained in a specific consumption procedure. Five 20 compositional different wines (white wine, sparkli...

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