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We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds...
Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain global information and the Temporal Dominance of Sensations...
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