Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters

Mestres M, Kieffer R, Büttner A (2006)

Publication Status: Published

Publication Type: Journal article

Publication year: 2006

Journal

Journal of Agricultural and Food Chemistry American Chemical Society

Publisher: American Chemical Society

Book Volume: 54

Pages Range: 1814-1821

Journal Issue: 5

DOI: 10.1021/jf0517501

Abstract

The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release patterns were observed by means of PTR-MS. A clear correlation was found between individual-specific consumption patterns and the respective sensory perception. Also, gel texture could be clearly correlated with respective physicochemical release patterns in vivo and to the corresponding retronasal aroma perception.

Authors with CRIS profile

Andrea Büttner

Involved external institutions

Universitat Rovira i Virgili (URV) ES Spain (ES) Deutsche Forschungsanstalt für Lebensmittelchemie DE Germany (DE)

How to cite

APA:

Mestres, M., Kieffer, R., & Büttner, A. (2006). Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters. Journal of Agricultural and Food Chemistry, 54(5), 1814-1821. https://doi.org/10.1021/jf0517501

MLA:

Mestres, Montse, Rolf Kieffer, and Andrea Büttner. "Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters." Journal of Agricultural and Food Chemistry 54.5 (2006): 1814-1821.

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