Title : ( A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches )
Authors: samira Feyzi , Mehdi Varidi , Mohammad Reza Housaindokht , Zarrin Eshaghi , Raffaele Romano , Paola Piombino , Alessandro Genovese ,
دانلود فایل برای اعضای دانشگاهAccess to full-text not allowed by authors
Abstract
The effect of fat nature (dairy fat, and combination of dairy fat with sunflower oil) and its substitution with whey protein isolate (WPI) (0, 5% and 7.5%) on aroma release and perception from six saffron ice creams was studied through in-vitro, retro- and ortho-nasal approaches, and sensory evaluation. Compared with full-fat (10% fat) saffron ice creams, light (5% fat) and low-fat (2.5% fat) samples were accompanied with more safranal release into the vial headspace (0.0126, 0.0177, and 0.0220 ppm, respectively) and mouth cavity (100%, 153.6%, and 235.6%, respectively). Gas chromatography/Olfactometry showed that the most sensation of the majority of aroma compounds was from - low-fat and dairy fat-based samples. Results of in-mouth and ortho-nasal pathways studies coincided, indicating no significant difference (P<0.05) in aroma release among full-fat and light samples with two different fat types. These findings would suggest WPI as an appropriate fat replacer in light saffron ice creams for aroma delivery purposes.
Keywords
, Fat nature, GC/Olfactometry, Intra-oral-SPME-GC/MS, Natural flavor, PCA, Whey protein isolate
@article{paperid:1081255,
author = {Feyzi, Samira and Varidi, Mehdi and Housaindokht, Mohammad Reza and Zarrin Eshaghi and Raffaele Romano and Paola Piombino and Alessandro Genovese},
title = {A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches},
journal = {Innovative Food Science and Emerging Technologies},
year = {2020},
volume = {65},
number = {2020},
month = {October},
issn = {1466-8564},
pages = {102455--102455},
numpages = {0},
keywords = {Fat nature; GC/Olfactometry; Intra-oral-SPME-GC/MS; Natural flavor; PCA; Whey protein isolate},
}
%0 Journal Article
%T A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches
%A Feyzi, Samira
%A Varidi, Mehdi
%A Housaindokht, Mohammad Reza
%A Zarrin Eshaghi
%A Raffaele Romano
%A Paola Piombino
%A Alessandro Genovese
%J Innovative Food Science and Emerging Technologies
%@ 1466-8564
%D 2020
