Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
| Autor: | Anne Meynier, Chantal Brossard, Benoı̂t Bousseau, Geneviève Llamas, Florence Rousseau, Laurent Lethuaut, Claude Genot |
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| Přispěvatelé: | ProdInra, Migration, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2005 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
food.ingredient Sucrose 030309 nutrition & dietetics Dairy industry Applied Microbiology and Biotechnology Sensory analysis 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Food science Aroma 0303 health sciences [SDV.SA] Life Sciences [q-bio]/Agricultural sciences Chromatography biology Food additive 04 agricultural and veterinary sciences Sweetness biology.organism_classification 040401 food science Carrageenan Partition coefficient chemistry Food Science |
| Zdroj: | International Dairy Journal International Dairy Journal, Elsevier, 2005, 15 (5), pp.485-493 |
| ISSN: | 0958-6946 |
| Popis: | Sweetness–aroma interactions were investigated in model dairy desserts varying in sucrose concentration, aroma concentration and in textural characteristics using different textural agents ( κ -, ι -, λ -carrageenans and an equal-mix of the three). Overall intensities of sweetness and aroma perceptions were evaluated by sensory analysis and apparent partition coefficients of aroma compounds were measured by static headspace—GC. Sweetness–aroma interaction was characterised by a non-reciprocal relationship. Concentration of aroma had no impact on sweetness intensity, whatever be the sucrose concentration or textural characteristics of desserts, whereas varying texture or sucrose concentration modified aroma intensity. However, effects on aroma assessment were effective only when aroma concentration was the highest. In this condition, use of λ -carrageenan or increasing sucrose concentration from 25 to 50 g kg −1 enhanced aroma intensity, but no extra enhancement was observed when sucrose concentration was 100 g kg −1 . As the air–dessert partition coefficient remained constant, impact of textural characteristics and sweetness variation on aroma perception did not result from physico-chemical interaction. |
| Databáze: | OpenAIRE |
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