Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception

The release of strawberry flavour compounds from pectin gels and gelatin gels was evaluated by instrumental and sensory analysis. Three gel textures were established based on Young’s modulus of elasticity (E) for each gel. The E of the low, medium and high rigidity gelatine and pectin gels was 181, 300 and 493 N m−2, respectively. Air/gel partition coefficients were determined by static headspace analysis. In-nose/proton transfer reaction-mass spectrometry analysis produced temporal release profiles. Sensory analysis was conducted to assess perceived odour, thickness, strawberry flavour and sweetness using magnitude estimation. The type of hydrocolloid affected static and in-nose compound concentrations significantly. The pectin gels showed lower air/gel partition coefficients than the gelatin gels, but increased flavour release. Increased gel rigidity resulted in lower air/gel partition coefficients; higher maximum concentrations of volatiles and lower release rates during in-nose analysis; decreased perception of odour, strawberry flavour and sweetness; and higher intensity ratings for thickness in sensory analysis. Consequently, both type of hydrocolloid and rigidity of the sample greatly affected flavour release and perception.