Understanding fat, proteins and saliva impact on aroma release from flavoured ice-creams
| Autor: | Elisabeth Guichard, Charfedinne Ayed, Sara Martins, Ann-Marie Williamson |
|---|---|
| Přispěvatelé: | ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC), University of Nottingham, UK (UON), Unilever Research and Development, Unilever, Projet Ice cream |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Ice cream
Saliva Chromatography Gas Food chemistry Solid-phase microextraction Analytical Chemistry 0404 agricultural biotechnology Saliva reactor Phase (matter) fat Humans Food science Aroma Volatile Organic Compounds Gas chromatography saliva Chromatography biology Chemistry Salting Proteins food and beverages 04 agricultural and veterinary sciences General Medicine Solid phase microextraction biology.organism_classification Lipids 040401 food science Flavoring Agents [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition Aroma release ice-cream Salting out protein [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2018, 267, pp.132-139. ⟨10.1016/j.foodchem.2017.10.127⟩ 15. Weurman Flavour Research Symposium 15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 27 p |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.10.127⟩ |
| Popis: | Publication également référencée sous le numéro WOS:000437803400018; 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. |
| Databáze: | OpenAIRE |
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