Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Lethuaut, Laurent; Brossard, Chantal; Meynier, Anne; Rousseau, Florence; Llamas, Geneviève; Bousseau, Benoı̂t; Génot, Claude

doi:10.1016/j.idairyj.2004.09.002

Cited by 43 publications

(56 citation statements)

References 24 publications

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“…Thus, in other studies, no or minor physico-chemical interactions between aroma and structuring compounds were revealed (e.g. whey protein, gelatine, starch, pectin, carrageenan, hydroxypropylmethyl cellulose) (Baek, et al, 1999;Déléris et al, 2011;González-Tomás et al, 2007;Hollowood et al, 2002;Lethuaut et al, 2004;Lethuaut et al, 2005;Mei, Reineccius, Knighton, & Grimsrud, 2004;Weel et al, 2002).…”

Section: Texture-aroma Interactionsmentioning

confidence: 89%

“…In other cases, a structuring agent had no effect on aroma intensity (González-Tomás, Bayarri, Taylor, & Costell, 2007;Lethuaut et al, 2005;Tournier et al, 2009).…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

“…Overall, they can occur when taste and aroma compounds are at supra-or subthreshold concentrations, and depend on the food matrix studied (Labbe & Martin, 2009;Labbe, Rytz, Morgenegg, Ali, & Martin, 2007;Lethuaut et al, 2005;Marks, Shepard, Burger, & Chakwin, 2012).…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

“…In other cases, aroma did not interfere with taste intensity (e.g. 'apple' notes did not influence sweetness perception; Lethuaut et al, 2005). Lastly, aroma can increase the perception of taste: (1) 'vanilla' 'caramel' or various 'fruity' notes increased sweetness (Boakes & Hemberger, 2012;Burseg, Camacho, Knoop, & Bult, 2010;Labbe, Damevin, Vaccher, Morgenegg, & Martin, 2006;Tournier et al, 2009), (2) 'cocoa' notes boosted bitterness (Labbe et al, 2006), and (3) 'meat', 'fish', and 'cheese' notes enhanced saltiness (Lawrence, Salles, Septier, Busch, & ThomasDanguin, 2009;Nasri, Beno, Septier, Salles, & Thomas-Danguin, 2011).…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

“…Concerning the effect of texture on aroma perception, it has been shown that increasing the viscosity of liquid systems or the hardness of gel-like systems tends to reduce the intensity of their aroma (Baek, Linforth, Blake, & Taylor, 1999;Boland, Delahunty, & van Ruth, 2006;Bult et al 2007;Ferry et al, 2006;Gierczynski, Laboure, & Guichard, 2008;Hollowood, Linforth, & Taylor, 2002;Juteau, Tournier, & Guichard, 2004;Lethuaut et al, 2004;Lethuaut et al, 2005;Mestres, Moran, Jordan, & Buettner, 2005;Saint-Eve et al, 2011;Weel et al, 2002). In other cases, a structuring agent had no effect on aroma intensity (González-Tomás, Bayarri, Taylor, & Costell, 2007;Lethuaut et al, 2005;Tournier et al, 2009).…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

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

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et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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Section: Texture-aroma Interactionsmentioning

confidence: 89%

“…In other cases, a structuring agent had no effect on aroma intensity (González-Tomás, Bayarri, Taylor, & Costell, 2007;Lethuaut et al, 2005;Tournier et al, 2009).…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

Section: Taste-aroma Interactionsmentioning

confidence: 99%

Section: Taste-aroma Interactionsmentioning

confidence: 99%

Section: Texture-aroma Interactionsmentioning

confidence: 99%

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

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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show abstract

Sweetness and aroma perceptions in model dairy desserts: an overview

et al. 2005

Self Cite

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Model dairy desserts, with four textures (obtained by the varying nature of the carrageenan), three sucrose levels and three aroma levels (a blend of four aroma compounds: ethyl pentanoate, amyl acetate, hexanal, (E)-2-hexenal) were evaluated by a 19-person panel to study sensory perceptions and their interactions. Sweetness intensity varied with the texture of the dessert and could be modelled from the formulation. This impact of texture on taste perception probably originated from physicochemical interactions: the apparent mass transfer coefficients of sugars, but not the water self-diffusion coefficient, varied with texture in agreement with changes in sweetness intensity. Perception of the aroma did not change the sweetness and the impact of the texture on sweetness but the intensity of the aroma changed with sweetness and texture. For each aroma compound, air-dessert partition coefficients did not depend on sucrose or textural agent and the averaged profile of in vivo aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factor influencing aroma perception, whatever the texture of the desserts; a small impact of texture, linked with the initial rate of aroma release in the mouth, was evidenced.

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Sweetness and other sensory properties of model fruit drinks: does viscosity have an impact?

2014

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show abstract

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Cited by 43 publications

References 24 publications

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

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

Sweetness and aroma perceptions in model dairy desserts: an overview

Sweetness and other sensory properties of model fruit drinks: does viscosity have an impact?

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