Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters

机译：蛋奶甜味的释放和感知：食物成分和口服参数的影响

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The influence of oral processing on in vivo flavor release and perception was evaluated for a firm and a soft custard which varied in carboxymethyl cellulose concentrations. The group of sensory assessors could be divided in two, one group rating higher odor/flavor scores for the firmer custard and the other group for the softer custard. In-nose analysis also revealed two groups with one group showing higher in-nose flavor concentrations for the firmer custard, and the other group for the softer custard. The maximum in-nose flavor concentrations were related to the time to swallowing. Both model mouth and static headspace analysis showed higher flavor release from the softer custard. The study showed the importance of time for oral processing on flavor release and perception.

机译：对于羧甲基纤维素浓度不同的硬和软奶油，评估了口服加工对体内风味释放和感知的影响。感觉评估者的组可分为两类，一组对较硬的蛋ust评价较高的气味/风味评分，另一组对较软的蛋ard评价。鼻内分析还显示了两组，其中一组显示出较高的蛋奶中较高的鼻中风味浓度，而另一组显示出较软的蛋奶。最高的鼻内风味浓度与吞咽时间有关。模型口和静态顶空分析均显示较软的蛋奶释放出更高的风味。该研究表明了时间进行口腔处理对释放和感知香气的重要性。

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《Food flavor : Chemistry, sensory evaluation, and biological activity》|2005年|P.243-253|共11页
会议地点 Honolulu HI(US)
作者
Saskia M. van Ruth; Amaya Rey Uriarte; Eugenio Aprea; Elizabeth Sheehan;
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RIKILT-Institute of Food Safety, P.O. Box 230, 6700 AE Wageningen,The Netherlands University College Cork, Western Road, Cork, Ireland;

University College Cork, Western Road, Cork, Ireland Departamento de Teconologia de Alimentos, Universidad Politecnica de Valencia, Apdo. Correos 22012, 46071 Valencia, Spain;

University College Cork, Western Road, Cork, Ireland Istituto Agrario di S. Michele a/A, S. Michele, Via E. Mach 2, 38010 Italy;

University College Cork, Western Road, Cork, Ireland Independent Sensory Services Ltd., Glanmire Estate, Glanmire,County Cork, Ireland;

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正文语种 eng
中图分类食用香料、香精;
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机译：人类食品的口服加工：生理参数，风味刺激的释放与食品风味感知之间的联系
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5. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. [D] . Deibler, Kathryn Diane. 2001

机译：使用鼻后香气模拟器和固相微萃取法测量食品成分对风味释放的影响。
6. Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception [O] . Michael L. Schwieterman, Thomas A. Colquhoun, Elizabeth A. Jaworski, 2010

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7. Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters [O] . Guichard, Elizabeth, Repoux, Marie, Qannari, E.M., 2017

机译：奶酪的香气感知模型不仅可以通过体内香气释放来解释，还可以通过唾液成分和口腔加工参数来解释

Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters

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