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Retention of Sulfur Flavours by Food Matrix and Determination of Sensorial Data Independent of the Medium Composition by Laurence Gijs; Geneviève Piraprez; Philippe Perpète; Eric Spinnler; Sonia Collin is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Retention of Sulfur Flavours by Food Matrix and Determination of Sensorial Data Independent of the Medium Composition about?

Interactions between food matrix and sulfur compounds (thioesters, sul®des, disul®des, pentanethiol and 2-ethoxythiazole) were studied in a real food system composed of fresh cheese, triolein or inulin, and water. Results obtained with the lipidic medium con®rm that 10% of triolein is enough to signi®cantly aect ̄avour perception. The lipophilicity index, log k , appears as an interesting physicochemical property allowing assessment of the aroma retention intensity. Results obtained with inulin indicate how dierent the retention will be when a polysaccharide is used as a fat-mimic. Formulation of dietetic products has to take that discrepancy into account. GC-odour port evaluation of diluted solutions appears as an interesting method for easy acquisition of best estimated GC-lower amounts detected by sning (BE-GC-LOADS), threshold values independent of the medium composition.

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Author

Laurence Gijs; Geneviève Piraprez; Philippe Perpète; Eric Spinnler; Sonia Collin

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2000

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)