An integrated approach combining sensory analysis and physicochemistry was used to investigate the impact of swallowing on aroma release and perception. A panel of 10 people evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using two protocols (spitting out or swallowing the product) and the temporal dominance of sensations method. Aroma release in their nasal cavity was simultaneously measured by proton transfer reaction mass spectrometry. The swallowing of the product resulted in more complex perceptions, but decreased the dominance rates of aromatic attributes. Ethanol perception also had a high impact when the product was swallowed.
This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been established, essentially between temporal parameters.
The aim of this study was to quantify the effects of sugar and CO2 contents on the sensory and physicochemical properties of mint-flavored carbonated beverages, combining sensory and instrumental dynamic methods. Sensory results revealed that the presence of CO2 increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released more aroma compounds in the nose space than non-carbonated ones. Sugar content increased aroma perception only in the case of non-carbonated beverages, highlighting the existence of sensory interactions between sweet and aroma perceptions. For carbonated beverages, sugar content had an impact on aroma release, but not on aroma perception.
An integrated approach combining sensory analysis and physicochemistry was used to investigate the impact of swallowing on aroma release and perception. A panel of 10 people evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using two protocols (spitting out or swallowing the product) and the temporal dominance of sensations method. Aroma release in their nasal cavity was simultaneously measured by proton transfer reaction mass spectrometry. The swallowing of the product resulted in more complex perceptions, but decreased the dominance rates of aromatic attributes. Ethanol perception also had a high impact when the product was swallowed.
The aim of this study was to quantify the effects of sugar and CO2 contents on the sensory and physicochemical properties of mint-flavored carbonated beverages, combining sensory and instrumental dynamic methods. Sensory results revealed that the presence of CO2 increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released more aroma compounds in the nose space than non-carbonated ones. Sugar content increased aroma perception only in the case of non-carbonated beverages, highlighting the existence of sensory interactions between sweet and aroma perceptions. For carbonated beverages, sugar content had an impact on aroma release, but not on aroma perception.
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