Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matri...

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Published inJournal of agricultural and food chemistry Vol. 54; no. 20; pp. 7794 - 7803
Main Authors Saint-Eve, Anne, Martin, Nathalie, Guillemin, Hervé, Sémon, Etienne, Guichard, Elisabeth, Souchon, Isabelle
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 04.10.2006
Subjects
Biological and medical sciences
Dietary Proteins - analysis
Flavoring Agents - analysis
Food engineering
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Humans
Life Sciences
Mass Spectrometry
Milk and cheese industries. Ice creams
Mouth
Nose
Odorants - analysis
Sensation
Smell
Viscosity
Yogurt - analysis
Viscosity
Dairy product
Yogurt
Properties
Real time
Flavor
Texture
Dairy proteins
Milk protein
APCI-MS
Perception
Aroma
aroma release
Release
AROMA RELEASE
PERCEPTION
TEXTURE
DAIRY PROTEINS
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Summary:The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical treatment than by protein composition. On the basis of mass transfer analysis, the main physical mechanism which could explain the difference in aroma release would be the surface exchange area developed in the mouth and in the throat. Keywords: Dairy proteins; aroma release; texture; perception; APCI-MS
Bibliography:ark:/67375/TPS-3GPN0NX6-T
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ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 23
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060849k