Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

Molecules

Joshua Mesurolle¹  Anne Saint-Eve²  Isabelle Déléris¹ 

[1] INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France; E-Mails:;AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France

关键词: dairy gels;    fruit piece hardness;    descriptive profile;    temporal dominance of sensations;    flavor release;    proton transfer reaction-mass spectrometry;   

DOI  :  10.3390/molecules18056035

来源: mdpi

【 摘 要 】

The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.