What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix

Christine F Thomas, Jana Ritter,Nicole Mayer,Ann-Kathrin Nedele,Yanyan Zhang,Jörg Hinrichs

Food Chemistry（2022）

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摘要

•A foamed fat-free dairy matrix spiked with ten aroma compounds was studied.•Very hydrophobic compounds were released more intensely from foamed matrix.•Compounds of intermediate hydrophobicity were release less intensely from foam.•Sensory perception study confirmed significant differences for some compounds.

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关键词

Maize thiazolin, 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone (PubChem CID: 169110),Diacetyl, butane-2,3-dione(PubChem CID: 650),Ethyl vinyl ketone, pent-1-en-3-one (PubChem CID: 15394),Ethyl butanoate (PubChem CID: 7762),Allyl isothiocyanate, 3-isothiocyanatoprop-1-ene (PubChem CID: 5971),Methyl salicylate, methyl 2-hydroxybenzoate (PubChem CID: 4133),d-Camphor, (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one (PubChem CID: 159055),Thymol, 5-methyl-2-propan-2-ylphenol (PubChem CID: 6989),2-Dodecenal, (E)-dodec-2-enal (PubChem CID: 5283361),Limonene, 1-methyl-4-prop-1-en-2-ylcyclohexene (PubChem CID: 22311)

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