Document Detail

The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
MedLine Citation:
PMID:  14705905     Owner:  NLM     Status:  MEDLINE    
The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to the olfactory epithelium to transformation into signals that go to the brain. In addition, there are also the effects of the food's structure and properties. In this study, a proton-transfer-reaction mass spectrometer (PTR-MS) was used to investigate how four pectin-containing systems with different structures and strengths affected the release of aroma compounds in a model mouth and in the nose of an assessor. Both the model mouth and the in-nose measurements showed that the strength and structure of pectin-containing systems are important with regard to the quantity of aroma compounds that are released. Mastication and saliva were also shown to have a large influence on how much of the aroma compound is released from the mouth to the nose.
Annika Hansson; Persephoni Giannouli; Saskia van Ruth
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Jul 
Date Detail:
Created Date:  2004-01-06     Completed Date:  2005-01-31     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4732-40     Citation Subset:  IM    
The Swedish Institute for Food and Biotechnology (SIK), P.O. Box 5401, S-402 29 Göteborg, Sweden.
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MeSH Terms
Chemistry, Physical
Gels / chemistry*
Mass Spectrometry / methods*
Models, Biological
Odors / analysis*
Pectins / chemistry*
Physicochemical Phenomena
Reg. No./Substance:
0/Gels; 0/Pectins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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