Flavor Release Perception of Custard Desserts: Influence of Food Composition and Oral Parameters

S.M. van Ruth, A.R. Uriarte, E. Aprea, E. Sheehan

    Research output: Chapter in Book/Report/Conference proceedingConference paperAcademicpeer-review

    1 Citation (Scopus)

    Abstract

    The influence of oral processing on in vivo flavor release and perception was evaluated for a firm and a soft custard which varied in carboxymethyl cellulose concentrations. The group of sensory assessors could be divided in two, one group rating higher odor/flavor scores for the firmer custard and the other group for the softer custard. In-nose analysis also revealed two groups with one group showing higher in-nose flavor concentrations for the firmer custard, and the other group for the softer custard. The maximum in-nose flavor concentrations were related to the time to swallowing. Both model mouth and static headspace analysis showed higher flavor release from the softer custard. The study showed the importance of time for oral processing on flavor release and perception.
    Original languageEnglish
    Title of host publicationFood Flavor, Chemistry Sensory Evaluation and Biological Activity, the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005
    EditorsH. Tamura, K. Kubota, S.E. Ebeler, G.R. Takeoka
    Place of PublicationWashington
    PublisherAmerican Chemical Society
    Pages243-253
    Volume988
    ISBN (Print)9780841274112
    DOIs
    Publication statusPublished - 2008
    EventThe 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI -
    Duration: 15 Dec 200920 Dec 2009

    Conference

    ConferenceThe 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI
    Period15/12/0920/12/09

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