1,110
Views
1
CrossRef citations to date
0
Altmetric
Original Articles

EFECTO DE LA GRASA SOBRE EL FLAVOR DE LECHE CON UN AROMATIZANTE DE VAINILLA
EFFECT OF FAT CONTENT ON THE SENSORY CHARACTERISTICS OF A VANILLA-FLAVOURED MILK
EFECTO DA GRAXA SOBRE O FLAVOUR DE LEITE CUN AROMATIZANTE DE VAINILLA

, &
Pages 246-250 | Received 12 Apr 2004, Accepted 22 Jul 2004, Published online: 14 Oct 2009

BIBLIOGRAFÍA

  • AENOR . 1997 . Análisis Sensorial. Alimentación Recopilación de Normas UNE. AENOR .
  • Brauss , M. S. , Linforth , R. S. T. , Cayeux , I. , Harvey , B. and Taylor , A. J. 1999 . Altering the fat content affects flavor release in a model yogurt system. . Journal of Agricultural and Food Chemistry , 47 : 2055 – 2059 .
  • Breslin , P. A. S. , Gilmore , M. M. , Beauchamp , G. K. and Green , B. G. 1993 . Psychophysical evidence that oral astringency is a tactile sensation. . Chemical Senses , 18 : 405 – 417 .
  • Cook , D. J. , Davidson , J. M. , Linforth , R. S. T. and Taylor , A. J. Handbook of flavour characterization Edited by: Deibler , K. D. and Delwiche , J. Marcel Dekker . 2003. Measuring the sensory impact of flavour mixtures using controlled delivery, pp 135–149. En
  • de Roos , K. B. 1997 . How lipids influence food flavor. . Food Technology , 51 : 60 – 62 .
  • de Wijk , R. A. , van Gemert , L. J. , Terpstra , M. E. J. and Wilkinson , C. L. 2003 . Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts. . Food Quality and Preference , 14 : 305 – 317 .
  • Fisher , C. and Scott , T. 1997 . Food Flavours: Biology and Chemistry 1 – 14 . Royal Society of Chemistry .
  • Guinard , J. X. and Mazzucchelli , R. 1996 . The sensory perception of texture and mouthfeel. . Trends in Food Science and Technology , 7 : 213 – 219 .
  • Hansen , A. P. and Heinis , J. J. 1991 . Decrease of vanillin flavor perception in the presence of casein and whey proteins. . Journal of Dairy Science , 74 : 2936 – 2940 .
  • Hatchwell , L. C. 1994 . Overcoming flavour challenges in low fat frozen desserts. . Food Technology , 2 : 98 – 103 .
  • McNeill , V. L. and Schmidt , K. A. 1993 . Vanillin interaction with milk protein isolates in sweetened drinks. . Journal of Food Science , 58 : 1142 – 1147 .
  • Malone , M. E. , Appelqvist , I. A. M. and Norton , I. T. 2003 . Oral behaviour of food hydrocolloids and emulsions. Part 2 taste and aroma release. . Food Hydrocolloids , 17 : 775 – 784 .
  • Meilgaard , M. , Civille , G. V. and Carr , T. 1999 . Sensory evaluation techniques, , 3rd Edition USA : CRC Press .
  • Ng , P. K.W. , Hoehn , E. and Bushuk , W. 1989 . Sensory evaluation of binding of vanillin by Fababean proteins. . Journal of Food Science , 54 : 324 – 325 .
  • Ohmes , R. L. , Marshall , R. T. and Heymann , H. 1998 . Sensory and physical properties of ice creams containing milk fat or fat replacers. . Journal of Dairy Science , 81 : 1222 – 1228 .
  • Plug , H. and Haring , P. 1994 . The influence of flavour-ingredient interactions on flavour perception. . Food Quality and Preference , 5 : 95 – 102 .
  • Reiners , J. , Nicklaus , S. and Guichard , E. 2000 . Interactions between?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol. . Lait , 80 : 347 – 360 .
  • Roberts , D. D. , Elmore , S. , Langley , K. R. and Bakker , J. 1996 . Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions. . Journal of Agriculture and Food Chemistry , 44 : 1321 – 1326 .
  • Schirle-Keller , J. P. , Reineccius , G. A. and Hatchwell. , L. C. 1994 . Flavor interactions with fat replacers: effect of oil level. . Journal of Food Science , 59 : 813 – 815 . 875
  • Stampanoni , C. R. , Piccinali , P. and Sigrist , S. 1996 . The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream. . Food Quality and Preference , 7 : 69 – 79 .
  • Stevenson , R. J. , Prescott , J. and Boakes , R. A. 1999 . Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. . Chemical Senses , 24 : 627 – 635 .
  • Taylor , A. J. 2002 . Release and transport of flavors in vivo: physicochemical, physiological, and perceptual considerations. CRFSFS . Comprehensive Reviews in Food Science and Food Safety , 1 : 45 – 57 .
  • Taylor , A. J. , Linforth , R. S. T. , Baek , I. , Brauss , M. , Davidson , J. and Gray , D. A. 2000 . “ Flavor release and flavor perception ” . In Flavor Chemistry , ACS Symposium Series 756 Edited by: Risch , S. J. and Ho , C. T. 151 – 165 . Washington DC : Industrial and Academic Research .
  • Tuorila , H. , Sommerdahl , C. and Hyvonen , L. 1995 . Does fat affect the timing of flavor perception? A case study with yogurt. . Food Quality and Preference , 6 : 55 – 58 .
  • 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. and Smit , G. 2002 . Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. . Journal of Agricultural and Food Chemistry , 50 : 5149 – 5155 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.