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Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

机译:了解脂肪,蛋白质和唾液对调味冰淇淋中香气释放的影响

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摘要

The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high fat level a small increase of aroma release was observed by the addition of saliva, which was explained by a salting out effect, due to the presence of proteins and salts in the saliva. These findings confirmed that the interactions between salivary proteins and aroma compounds occurring in aqueous solutions are not observed in emulsions.
机译:在冰淇淋样品中研究了十四种芳香化合物在脂肪和蛋白质上的含量和类型变化后的释放曲线。通过使用创新的唾液反应器的固相微萃取气相色谱法监测体外香气释放,该反应器在温度控制下模仿了人类的咀嚼。结果表明,脂肪类型对香气释放的影响小于脂肪水平。脂肪含量低的冰淇淋比脂肪含量高的冰淇淋释放出更多的疏水性香气化合物。在低脂肪水平下,具有较低蛋白质含量的冰淇淋中会释放出更多的香气化合物。在高脂肪水平下,由于唾液中蛋白质和盐的存在,通过添加唾液观察到香气释放的少量增加,这可以通过盐析效应来解释。这些发现证实在乳液中未观察到唾液蛋白与芳香化合物在水溶液中的相互作用。

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