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Influence of texture and physical properties on aroma release from dairy products.

机译：质地和物理特性对乳制品香气释放的影响。

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摘要

Overall, this research aims to better understand aroma release, aroma perception and techniques used in these studies. A comparison of mass spectral techniques, atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) and proton transfer reaction-mass spectrometry (PTR-MS), was performed. The linear regions and detection limits for both instruments using common aroma compounds, ethyl butyrate, ethyl isovalerate, and cis-3-hexenol, showed both instruments performed comparably. Both instruments are commonly used in retronasal aroma release studies and were used in other parts of this research.; Next, a study of aroma release from strawberry flavor yogurt examined how the composition of a semi-solid food influences retronasal aroma concentration during consumption. Using PTR-MS for breath analysis, the release of ethyl butyrate, ethyl isovalerate, and cis-3-hexenol was found to be suppressed by the addition of sweeteners, with 55 DE high fructose corn syrup having the greatest effect.; Simultaneous sensory and instrumental studies help to better understand the link between aroma release and perception. Breath analysis (instrumental method) and just noticeable difference sensory analysis were used to determine how much the retronasal concentration of ethyl butyrate must change in order for people to perceive a difference. For ethyl butyrate concentrations ranging from 0 to 4 ppm in 2% sucrose solutions, a 60% change in retronasal ethyl butyrate concentration was required for the sensory panel to perceive a difference in aroma intensity.; To understand real-time aroma release and perception in a complex food, PTR-MS breath analysis and time intensity (TI) analysis were used to study the influence of composition, texture and serving temperature on aroma release from Cheddar cheese. A variety of factors, including cheese hardness, composition and temperature, were used to conduct statistical analysis of the release and perception of anethole, terpinolene, and trans-2-hexenol acetate. It was found that the maximum concentration of aroma in the nosespace and the maximum perceived intensity were influenced by manufacture date. The time to maximum for both nosespace and sensory results was primarily affected by serving temperature.
机译：总的来说，这项研究旨在更好地了解这些研究中所使用的香气释放，香气感知和技术。进行了质谱技术，大气压化学电离质谱（APCI-MS）和质子转移反应质谱（PTR-MS）的比较。两种仪器使用常见的芳香族化合物丁酸乙酯，异戊酸乙酯和顺式3-己烯醇的线性区域和检出限表明两种仪器的性能相当。两种仪器通常用于鼻后香气释放研究，也用于本研究的其他部分。接下来，对草莓味酸奶中的香气释放进行了研究，研究了半固体食物的组成如何影响食用过程中鼻后香气的浓度。使用PTR-MS进行呼吸分析，发现添加甜味剂可抑制丁酸乙酯，异戊酸乙酯和顺式-3-己烯醇的释放，其中55 DE高果糖玉米糖浆的效果最大。同时进行的感官和仪器研究有助于更好地理解香气释放与知觉之间的联系。呼气分析（仪器方法）和明显的差异感官分析被用来确定丁香酸乙酯的鼻后浓度必须改变多少才能使人们感知到差异。对于在2％蔗糖溶液中丁酸乙酯的浓度范围为0至4 ppm，感官小组需要改变鼻后丁酸乙酯浓度的60％，以感知香气强度的差异。为了了解复杂食品中的实时香气释放和感知，使用PTR-MS呼吸分析和时间强度（TI）分析来研究成分，质地和食用温度对切达干酪香气释放的影响。使用各种因素，包括奶酪的硬度，成分和温度，对茴香脑，萜品油烯和反式-2-己烯醇乙酸盐的释放和感知进行统计分析。发现鼻腔中香气的最大浓度和最大感知强度受制造日期的影响。鼻腔和感觉结果达到最大的时间主要受饮用温度的影响。

著录项

  • 作者

    Mei, Jennifer Beth.;

  • 作者单位

    University of Minnesota.;

  • 授予单位 University of Minnesota.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2006
  • 页码 182 p.
  • 总页数 182
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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