Flavor perception and aroma release from model dairy desserts.
Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.
Lethuaut
Laurent
L
INRA-LEIMA, Rue de la Géraudière, BP 71627, 44326 Nantes Cedex 3, France.
Weel
Koen G C
KG
Boelrijk
Alexandra E M
AE
Brossard
Chantal D
CD
D002351:Carrageenan / Q000032:analysis; D003611:Dairy Products / Q000032:analysis*; D005421:Flavoring Agents; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012677:Sensation; D013395:Sucrose / Q000032:analysis; D013649:Taste
D005421:Flavoring Agents; D013395:Sucrose; D002351:Carrageenan