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- de Loubens, C., et al. Show all 5 Authors
- Food chemistry 2011 v.128 no.2 pp. 380-390
- glucose; mass spectrometry; mass transfer; mechanistic models; odors; physicochemical properties; prediction; protons; saliva; syrups; viscosity
- ... The objective of this study was to analyse the viscosity effect of liquid Newtonian products on aroma release, taking human physiological characteristics into account. In vivo release of diacetyl from glucose syrup solutions varying widely in viscosity (from 0.7 to 405mPas) was assessed by five panelists using Proton Transfer Reaction Mass Spectrometry (PTR-MS). The physicochemical properties of t ...
- de Loubens, C., et al. Show all 6 Authors
- Journal of food engineering 2011 v.105 no.1 pp. 161-168
- dairy products; food consumption; foods; gels; lipids; mastication; mechanistic models; microstructure; saliva; salts; sensation; texture
- ... The temporal dominance of sensations method showed that four model dairy products had different dynamic profiles in terms of salt and texture perception. We investigated the physical origins of these differences, by studying the breakdown of these products and its impact on salt release. An experimental device was used for monitoring the kinetics of salt release from the food products into water – ...