Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 369484
Title Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release
Author(s) Weel, K.G.C.; Boelrijk, A.E.M.; Alting, A.C.; Mil, P.J.J.M. van; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.
Source Journal of Agricultural and Food Chemistry 50 (2002)18. - ISSN 0021-8561 - p. 5149 - 5155.
Department(s) Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2002
Keyword(s) mass-spectrometry - volatile
Abstract Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.
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