کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8838371 | 1613129 | 2019 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
ترجمه فارسی عنوان
اثر ترکیب قند و اسید، انتشار عطر و شرایط ارزیابی بر افزایش عطر از طعم در شراب های مدل
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Acid concentration influenced aroma compounds release, but its effect on perceived aroma intensity was not clear. Increasing sugar concentration delayed ethyl octanoate (EO) release after swallowing. When taste was not assessed, perceived aroma intensity was not explained by aroma compounds release, but it increased with sugar concentration, probably because of a dumping effect. When taste was assessed, aroma intensity also depended on sugar concentration, but it was significantly correlated to the time of release of EO. Our hypothesis is that when taste declined, late aroma was more easily individualized, and thus assessed with a higher intensity. This entails that panelists focused on aroma to individualize it from taste. We concluded that trained panelists understand the conceptual difference between taste and aroma, but are not completely able to distinguish congruent and simultaneous taste and aroma percepts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 71, January 2019, Pages 172-180
Journal: Food Quality and Preference - Volume 71, January 2019, Pages 172-180
نویسندگان
Gaëlle Arvisenet, Jordi Ballester, Charfedinne Ayed, Etienne Sémon, Isabelle Andriot, Jean-Luc Le Quere, Elisabeth Guichard,