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

Déléris, Isabelle, Saint-Eve, Anne, Dakowski, Fanny, Sémon, Etienne, Le Quéré, Jean-Luc, Guillemin, Hervé, Souchon, Isabelle
Food chemistry 2011 v.127 no.4 pp. 1615-1624
candy, gelatin, headspace analysis, ingestion, mass spectrometry, mass transfer, mastication, melting, odor compounds, odors, protons, sensation, sensory evaluation, storage modulus, texture
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 1Hz by varying the gelatine content between 0 and 15% w/w. The invivo 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 invivo 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.