Effect of Fat Content on Flavor Delivery during Consumption: an in Vivo Model

Autor:	Nicole Yang, Magalie Cabannes, Louise Hewson, Robert S. T. Linforth, Andrew M. Taylor
Rok vydání:	2010
Předmět:	Models Statistical Fat content Chemistry Flavour food and beverages General Chemistry equipment and supplies Dietary Fats Sensory analysis Orange Flavor Flavoring Agents Data set Eating In vivo Taste Test set Humans Food science General Agricultural and Biological Sciences Flavor
Zdroj:	Journal of Agricultural and Food Chemistry. 58:6905-6911
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf100643d
Popis:	Data from studies of the effect of fat on in vivo flavor release were modeled to generate a predictive model (R(2) = 0.71). The data included a range of values from the literature and 200 new data points giving a total data set of 345 values; of these, 310 values were used as a data set for model development, and the remaining 35 values were used as a test set for model validation. The model could be used to estimate the differences in flavor delivery for samples with two different fat contents. The hydrophobicity of the flavor compounds was represented in the model by including log P. The model may provide a tool to aid in flavor reformulation between samples with different fat contents. Sensory analysis showed that an orange flavor present in a high-fat food could be reformulated for a low-fat food, giving a more similar flavor experience than in the absence of any formulation changes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba34136580acaa49b56ae9190f807310 https://doi.org/10.1021/jf100643d Zobrazit plný text záznamu