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dc.contributor.authorRoberts, Deborah D.-
dc.contributor.authorPollien, Philippe-
dc.contributor.authorAntille, Nicolas-
dc.contributor.authorLindinger, Christian-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-19T13:46:14Z-
dc.date.available2018-04-19T13:46:14Z-
dc.date.issued2003-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5419-
dc.description.abstractThe goal of this study was to better understand the correspondence between sensory perception and in-nose compound concentration. Five aroma compounds at three different concentrations increasing by factors of 4 were added to four matrixes (water, skim milk, 2.7% fat milk, and 3.8% fat milk). These were evaluated by nosespace analysis with detection by proton transfer reaction mass spectrometry (PTR-MS), using five panellists. These same panellists evaluated the perceived intensity of each compound in the matrixes at the three concentrations. PTR-MS quantification found that the percent released from an aqueous solution swallowed immediately was between 0.1 and 0.6%, depending on the compound. The nosespace and sensory results showed the expected effect of fat on release, where lipophilic compounds showed reductions in release as fat content increases. The effect is less than that observed in headspace studies. A general correlation between nosespace concentration and sensory intensity ratings was found. However, examples of perceptual masking were found where higher fat milks showed reductions in aroma compound intensity ratings, even if the nosespace concentrations were the same.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectHeadspacede_CH
dc.subjectSensoryde_CH
dc.subjectFatde_CH
dc.subjectNosespacede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleComparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fatde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/jf026230+de_CH
zhaw.funding.euNode_CH
zhaw.issue12de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end3642de_CH
zhaw.pages.start3636de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume51de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Roberts, D. D., Pollien, P., Antille, N., Lindinger, C., & Yeretzian, C. (2003). Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry, 51(12), 3636–3642. https://doi.org/10.1021/jf026230+
Roberts, D.D. et al. (2003) ‘Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat’, Journal of Agricultural and Food Chemistry, 51(12), pp. 3636–3642. Available at: https://doi.org/10.1021/jf026230+.
D. D. Roberts, P. Pollien, N. Antille, C. Lindinger, and C. Yeretzian, “Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat,” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, pp. 3636–3642, 2003, doi: 10.1021/jf026230+.
ROBERTS, Deborah D., Philippe POLLIEN, Nicolas ANTILLE, Christian LINDINGER und Chahan YERETZIAN, 2003. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry. 2003. Bd. 51, Nr. 12, S. 3636–3642. DOI 10.1021/jf026230+
Roberts, Deborah D., Philippe Pollien, Nicolas Antille, Christian Lindinger, and Chahan Yeretzian. 2003. “Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat.” Journal of Agricultural and Food Chemistry 51 (12): 3636–42. https://doi.org/10.1021/jf026230+.
Roberts, Deborah D., et al. “Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat.” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, 2003, pp. 3636–42, https://doi.org/10.1021/jf026230+.


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