The dynamics of aroma release during consumption of candies of different structures,and relationship with temporal perception |
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Authors: | Isabelle Déléris Anne Saint-Eve Fanny Dakowski Etienne Sémon Jean-Luc Le Quéré Hervé Guillemin Isabelle Souchon |
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Affiliation: | 1. UMR 782 INRA/AgroParisTech Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, F-78850 Thiverval-Grignon, France;2. UMR 1324 INRA/AgroSup Dijon/CNRS/Université de Bourgogne Centre des Sciences du Goût et de l’Alimentation (CSGA), 17 Rue Sully, F-21065 Dijon, France |
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Abstract: | We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The invivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest invivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters. |
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Keywords: | Aroma compounds Gels Structure Dynamic of release PTR-MS Perception over time Eating behaviour |
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