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Updated: Aug 11, 2026
Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between
Montserrat Mestres1, Rolf Kieffer, Andrea Buettner
1Facultat d'Enologia, Dept Química Analítica i Orgànica, Universitat Rovira i Virgili, Tarragona, Spain.
Abstract:
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.
