Influence of food viscosity on the perception of aroma compounds
2012
Spaho, Nermina (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Oručević, Sanja (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Alihodžić, Adnan (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Smajić, Mirela (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Tahmaz, Jasmina (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina))
Food industry invests great effort into attempting to enhance aroma of the food products and often use natural and artificial flavourings. Aroma compounds are released from food during eating. Delivering aroma compound to olfactory and oral cavity (orthonasal and retronasal) is influenced by numerous factors. The aim of this research was to examine the influence of food matrix viscosity on aroma release. The orthonasally and retronasally intensity of four aroma compounds: ethyl butyrate, ethyl caproate, isoamyl acetate, and benzaldehyde which were added in the same amount in the four different food matrixes was sensory analysed by the fifteen trained panellist. The food matrix of different viscosity served as a barrier to the movement of a flavour substance. Food matrixes were represented by aqueous solution of sucrose, starch, oil-water emulsion and yoghurt, all in three levels of viscosity: low, medium, high. Viscosity was measured by MYR rotational viscometer. ANOVA and Principal Component Analysis (PCA) were used to analyse sensory results. It was found that the viscosity of sugar, starch and oil matrixes influence aroma release, while the viscosity of yogurt did not significantly influence on delivering aroma to human sensory receptor. Sucrose enhanced perception of aroma compounds. Transmission of aroma compounds to the oral cavity and olfactory epithelia from food matrixes was hindered.
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