Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
Karina Gonzalez-Estanol,
Michele Pedrotti,
Mònica Fontova-Cerdà
et al.
Abstract:This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols… Show more
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