The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

• Published in: Food chemistry Vol. 127; no. 4; pp. 1615 - 1624
• Main Authors: Déléris, Isabelle, Saint-Eve, Anne, Dakowski, Fanny, Sémon, Etienne, Le Quéré, Jean-Luc, Guillemin, Hervé, Souchon, Isabelle
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.08.2011; Elsevier
• Subjects: Aroma compounds; Biological and medical sciences; candy; Dynamic of release; Eating behaviour; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; gelatin; Gels; headspace analysis; ingestion; Life Sciences; mass spectrometry; mass transfer; mastication; melting; odor compounds; odors; Perception over time; protons; PTR-MS; sensation; sensory evaluation; storage modulus; Structure; texture; Gels; Eating behaviour; Structure; Dynamic of release; PTR-MS; Perception over time; Aroma compounds; Dynamics; Perception; Aroma; Release; dynamic of release; EATING BEHAVIOUR; perception over time; gels; aroma compounds; structure
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.02.028

► This study focus on the effect of candy structure on aroma release and perception. ► The highest in vivo release was obtained with the 2% gelatine sample. ► Release results from interactions between product properties and oral behaviour. ► Relations were established between sensory and release temporal parameters. We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters.