[Mestres2006] "Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters.",
J Agric Food Chem
, vol. 54, no. 5: Facultat d'Enologia, Dept QuÃmica AnalÃtica i OrgÃ nica, Universitat Rovira i Virgili, Tarragona, Spain., pp. 1814–1821, Mar, 2006.
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release patterns were observed by means of PTR-MS. A clear correlation was found between individual-specific consumption patterns and the respective sensory perception. Also, gel texture could be clearly correlated with respective physicochemical release patterns in vivo and to the corresponding retronasal aroma perception.