Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels
Tyapkova O, Bader-Mittermaier S, Schweiggert-Weisz U, Wurzinger S, Beauchamp J, Büttner A (2014)
Publication Type: Journal article
Publication year: 2014
Journal
Publisher: Elsevier
Book Volume: 55
Pages Range: 336-346
DOI: 10.1016/j.foodres.2013.10.048
Abstract
The influences of sugar replacement with erythritol or erythritol/sucralose on textural properties (hardness and visco-elastic behaviour) and flavour release of low ester pectin gels containing 0.04% or 0.12% (w/w) calcium citrate were analysed. Flavour release of (Z)-hex-3-en-1-ol ( cis-3-hexenol), benzaldehyde, ethyl butanoate and 2-methylpropyl 3-methylbutanoate (isobutyl isovalerate) was determined using proton-transfer-reaction mass spectrometry (PTR-MS).In-vitro studies showed that the replacement of sucrose with erythritol did not influence flavour release, whereas the release tended to be higher and faster for erythritol- or erythritol/sucralose-containing gels during in-vivo measurements. Additionally, different flavour release patterns were obtained between harder and softer pectin gels during in-vivo measurements, while only release of isobutyl isovalerate was significantly different during in-vitro analysis. The sensory analysis exhibited significant differences between the flavoured pectin gels with similar textures, confirming the results of PTR-MS measurements. Generally, flavour perception was reduced with increased gel hardness independently of the nose-space concentrations, reflecting perceptual interactions between texture and flavour. © 2013 Elsevier Ltd.
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Germany (DE)How to cite
APA:
Tyapkova, O., Bader-Mittermaier, S., Schweiggert-Weisz, U., Wurzinger, S., Beauchamp, J., & Büttner, A. (2014). Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels. Food Research International, 55, 336-346. https://dx.doi.org/10.1016/j.foodres.2013.10.048
MLA:
Tyapkova, Oxana, et al. "Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels." Food Research International 55 (2014): 336-346.
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