| Autor: |
Clawson, Andrew R., Linforth, Rob S.T., Ingham, Kate E., Taylor, Andrew J. |
| Zdroj: |
Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; 1996, Vol. 29 Issue: 1-2 p158-162, 5p |
| Abstrakt: |
The aroma of food is commonly analysed by collecting the volatiles in the air above the food (the headspace) and identifying and quantifying the collected compounds by gas chromatography–mass spectrometry. Analysing the headspace of food prior to eating does not take into account changes to the food that occur in the mouth (such as increase in surface area, hydration or phase change), and aroma release under mouth conditions is no longer a simple partition between the food and the air but a more complex phenomenon. For the first time, we have measured (instrumentally) the release of individual aroma compounds from dry cereal foods as they hydrate and have related this to the conditions found in the mouth. It is clear that different aroma profiles exist at different times during eating. This is important as people are capable of perceiving changes in aroma as they eat a food, and we are all familiar with sensations such as the initial burst of aroma on biting food and aftertastes. By measuring aroma release instrumentally, and comparing the pattern of release with sensory perception of the same food, we may begin to understand the subtle factors that affect aroma release and our enjoyment of food. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
Full Text from ScienceDirect