Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception
2004
González Tomás, Luis | Carbonell, Inmaculada | Costell Ibáñez, Elvira | Ministerio de Ciencia y Tecnología (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The effects of the addition of two hydrocolloids-locust bean (LBG) and xanthan gums-at two concentrations (0.2 and 0.5%, w/v) on the intensity of the aroma of limonene and of isopentyl acetate solutions was studied using the pairwise ranking test. Previously, the rheological behaviour of the studied gums was analysed, finding that while LBG solutions were slightly pseudoplastic at the lower concentration and more so at the higher one, the xanthan solutions were clearly pseudoplastic at both concentrations. Addition of 0.2% LBG did not alter the limonene aroma intensity perceived, but on adding 0.5% LBG, above the coil overlap concentration (c*), the decrease in aroma intensity was significant. Addition of xanthan gum at any concentration did not modify the limonene aroma intensity perceived by judges, which can be attributed to the low value of c*for solutions of this gum. No difference in isopentyl acetate aroma was found among samples.
اظهر المزيد [+] اقل [-]To Ministerio de Ciencia y Tecnología of Spain ( Project AGL2000–1590). To Dr. Luis Durán for his valuable contribution.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos