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Registros recuperados: 15 | |
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Saint-Eve, A.; Martin, N.; Guillemin, H.; Sémon, E.; Guichard, E.; Souchon, I.. |
The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical... |
Tipo: Journal Article |
Palavras-chave: DAIRY PROTEINS; AROMA RELEASE; TEXTURE; PERCEPTION; APCI-MS. |
Ano: 2006 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f0266ae8&uri=/notices/prodinra1/2008/11/ |
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Registros recuperados: 15 | |
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