Cited by 216Sensory Analysis and Statistical MethodsProteins in Food SystemsMicroencapsulation and Drying Processes

Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

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Weel, Koen G. C., Boelrijk, Alexandra E. M., Alting, Arno C., van Mil, Peter J. J. M., Burger, Jack J., Gruppen, Harry, Voragen, Alphons G. J., Smit, Gerrit·2002·Journal of Agricultural and Food Chemistry

Abstract

Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.

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Crossref · 10.1021/jf0202786

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Authors
Weel, K. G. C., Boelrijk, A. E. M., Alting, A. C., van Mil, P. J. J. M., Burger, J. J., Gruppen, H., Voragen, A. G. J., & Smit, G.
Affiliations
  • Nederlands Instituut Voor Zuivel Oonderzoek (NL)
  • Department of Flavor, Nutrition, and Ingredients, NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands; Quest International Nederland BV, Naarden, The Netherlands; and Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
Corresponding author
Boelrijk, Alexandra E. M.
Venue
Journal of Agricultural and Food Chemistry
Published
2002-08-01
Volume
50
Issue
18
Pages
5149-5155
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
OpenAlex
W2040087292
Cited by
216
References
19
Citations by year
2026: 2 · 2025: 5 · 2024: 5 · 2023: 5 · 2022: 8 · 2021: 6 · 2020: 14 · 2019: 9 · 2018: 4 · 2017: 9 · 2016: 12 · 2015: 8 · 2014: 6 · 2013: 11 · 2012: 14
FWCI
14.14
Type
journal article
Language
en
Open access
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
whey protein gels, flavor release, flavor perception, gel texture, gel hardness, diacetyl, sensory evaluation
MeSH terms
Whey Proteins, Gels, Humans, Milk Proteins, Perception, Sensation, Taste

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