« Previous AbstractRecovery of mixed volatile fatty acids from anaerobically fermented organic wastes by vapor permeation membrane contactors    Next AbstractThe Role of Trialeurodes vaporariorum-Infested Tomato Plant Volatiles in the Attraction of Encarsia formosa (Hymenoptera: Aphelinidae) »

Food Chem

Title:		"Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams"
Author(s):		Ayed C; Martins S; Williamson AM; Guichard E;
Address:		"Centre des Sciences du Gout et de l'Alimentation, AgroSupDijon, CNRS, INRA, Universite Bourgogne Franche-Comte, F-21000 Dijon, France; Flavour group, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, United Kingdom(1). Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. Unilever R&D Colworth, Colworth Science Park, Bedford MK44 1LQ, United Kingdom. Centre des Sciences du Gout et de l'Alimentation, AgroSupDijon, CNRS, INRA, Universite Bourgogne Franche-Comte, F-21000 Dijon, France. Electronic address: elisabeth.guichard@inra.fr"
Journal Title:		Food Chem
Year:		2018
Volume:		20171110
Issue:
Page Number:		132 - 139
DOI:		10.1016/j.foodchem.2017.10.127
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high fat level a small increase of aroma release was observed by the addition of saliva, which was explained by a salting out effect, due to the presence of proteins and salts in the saliva. These findings confirmed that the interactions between salivary proteins and aroma compounds occurring in aqueous solutions are not observed in emulsions"
Keywords:		"Chromatography, Gas Flavoring Agents/*chemistry Humans Ice Cream/*analysis Lipids/*chemistry Proteins/*chemistry Saliva/*chemistry Solid Phase Microextraction Volatile Organic Compounds/*analysis/isolation & purification Aroma release Fat Gas chromatograp;"
Notes:		"MedlineAyed, Charfedinne Martins, Sara I F S Williamson, Ann-Marie Guichard, Elisabeth eng England 2018/06/24 Food Chem. 2018 Nov 30; 267:132-139. doi: 10.1016/j.foodchem.2017.10.127. Epub 2017 Nov 10"