In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods.

ABSTRACT: Condiments such as spreads, dressings, or sauces are usually consumed together with carrier foods such as breads or vegetables. Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release and perception. This study investigated in vivo aroma release (PTR-MS) and dynamic sensory perception (time-intensity) of mayonnaises spiked with lemon aroma (limonene, citral). Mayonnaises were assessed without and with carrier foods (bread, potato). When different mayonnaises were consumed and assessed alone, aroma release and intensity perception were positively correlated. Interestingly, when mayonnaises were combined with carriers, aroma release and perception were no longer positively correlated. Addition of carriers increased release of li

SUBMITTER: van Eck A 

PROVIDER: S-EPMC8431339 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature