کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979188 | 1107112 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Sweetness-aroma interaction was characterised by a non-reciprocal relationship. Concentration of aroma had no impact on sweetness intensity, whatever be the sucrose concentration or textural characteristics of desserts, whereas varying texture or sucrose concentration modified aroma intensity. However, effects on aroma assessment were effective only when aroma concentration was the highest. In this condition, use of λ-carrageenan or increasing sucrose concentration from 25 to 50 g kgâ1 enhanced aroma intensity, but no extra enhancement was observed when sucrose concentration was 100 g kgâ1. As the air-dessert partition coefficient remained constant, impact of textural characteristics and sweetness variation on aroma perception did not result from physico-chemical interaction.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issue 5, May 2005, Pages 485-493
Journal: International Dairy Journal - Volume 15, Issue 5, May 2005, Pages 485-493
نویسندگان
Laurent Lethuaut, Chantal Brossard, Anne Meynier, Florence Rousseau, Geneviève Llamas, Benoît Bousseau, Claude Genot,