Effect of fat content on flavor delivery during consumption: an in vivo model.
J Agric Food Chem
; 58(11): 6905-11, 2010 Jun 09.
Article
en En
| MEDLINE
| ID: mdl-20455562
ABSTRACT
Data from studies of the effect of fat on in vivo flavor release were modeled to generate a predictive model (R(2) = 0.71). The data included a range of values from the literature and 200 new data points giving a total data set of 345 values; of these, 310 values were used as a data set for model development, and the remaining 35 values were used as a test set for model validation. The model could be used to estimate the differences in flavor delivery for samples with two different fat contents. The hydrophobicity of the flavor compounds was represented in the model by including log P. The model may provide a tool to aid in flavor reformulation between samples with different fat contents. Sensory analysis showed that an orange flavor present in a high-fat food could be reformulated for a low-fat food, giving a more similar flavor experience than in the absence of any formulation changes.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Grasas de la Dieta
/
Ingestión de Alimentos
/
Aromatizantes
Tipo de estudio:
Prognostic_studies
/
Risk_factors_studies
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2010
Tipo del documento:
Article
País de afiliación:
Reino Unido