Document Detail

Controlled continuous flow delivery system for investigating taste-aroma interactions.
MedLine Citation:
PMID:  15264923     Owner:  NLM     Status:  MEDLINE    
A multichannel flavor delivery system, Dynataste, was developed. Controlled amounts of isoamyl acetate (100 ppm) and sucrose (0-3%) solution was administered to experienced and naïve assessors who used time intensity techniques to record perceived 'fruit' flavor intensity. In-nose volatile delivery was monitored using atmospheric pressure chemical ionization-mass spectrometry. Results indicated that sucrose is a key driver of fruit flavor intensity but that the magnitude of the effect varies between individuals. The combined temporal analysis of chemical stimuli in vivo and sensory data indicate evidence of interactions at a perceptual level. Comparison of experienced and naïve assessors revealed cross-modal interactions in each group, although a subgroup of experienced assessors was unaffected by changes in sucrose concentration. This raises the question of the selected use of experienced panels in cross modal investigations.
Joanne Hort; Tracey Ann Hollowood
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 Jul 
Date Detail:
Created Date:  2004-07-21     Completed Date:  2004-09-14     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4834-43     Citation Subset:  IM    
Copyright Information:
Copyright 2004 American Chemical Society
Flavor Research Group, University of Nottingham, Loughborough, United Kingdom.
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MeSH Terms
Mass Spectrometry
Middle Aged
Pentanols / administration & dosage
Sucrose / administration & dosage
Reg. No./Substance:
0/Pentanols; 0/Solutions; 123-92-2/isoamyl acetate; 57-50-1/Sucrose

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