In-mouth flavour release from milk proteins

Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior

“…On the one hand, previous studies showed no effect of different texturizing agents (CMC, carrageenan, starch, pectin and gelatine) on maximum intensity and/or cumulative area data obtained from in vivo monitoring of flavor release (Aprea, Biasioli, Gasperi, Märk, & van Ruth, 2006;Lethuaut, Weel, Boelrijk, & Brossard, 2004;Mie, Reineccius, Knighton, & Grimsrud, 2004). On the other hand, some studies have shown a significant reduction of in-mouth flavor release due to the presence of CMC (Kühn, Delahunty, Considine, & Singh, 2009) and better flavor release properties from modified starch, which may be due to a salting-out effect (Cayot, Pretot, Doublier, Meunier, & Guichard, 2004;González-Tomás, Bayarri, Taylor, & Costell, 2007). As stated by Ferry et al (2006) differences in some thickener structure solutions (polymeric or globular) can also influence mouthfeel attributes and modify the release of chemical stimuli to the receptors.…”

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

“…An illustration of this phenomenon lies in the study of Hansson et al (2003) in which aroma concentrations in the nose were found to be about twice as high when pectin-containing systems were chewed compared to when they were just being held in the mouth. This could be explained by the variable entrapment of the volatiles within the food matrix according to its destructuration in the mouth (Boland et al, 2006;Déléris et al, 2011;Gierczynski et al, 2008;Hansson et al, 2003;Kühn, Delahunty, Considine, & Singh, 2009;Mestres et al, 2005;Mestres et al, 2006). Biochemical interactions between structuring agents and saliva components could also impact aroma perception.…”

“…Static in vitro extraction of the volatiles released from model matrices has mainly been performed using headspace methods (Boland et al, 2006;Déléris et al, 2011;Lethuaut et al, 2005;Weel et al, 2002;Zafeiropoulou et al, 2012), Solid Phase MicroExtraction (Keršienė et al, 2008;Kühn et al, 2009;Saint-Eve et al, 2009;Ventanas et al, 2010b) and liquid-liquid microextraction or solid phase extraction (Sáenz-Navajas, Campo, Fernández-Zurbano, Valentin, & Ferreira, 2010) (Table 2). Identification and quantification of volatiles has been carried out with GC/FID and/or GC/ MS instruments.…”

In VitroandIn VivoFlavor Release from Intact and Fresh‐Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters

“…The results on the whole therefore show that in vivo release of flavor compounds is a multifaceted process that is affected by both intrinsic (oral physiology, chewing and swallowing pattern heterogeneity of bolus, and so on) and extrinsic factors (cultivars, interindividuals variation) (Kühn and others 2009; Heenan and others 2012). …”