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Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

Ayed, Charfedinne; Martins, Sara I.F.S.; Williamson, Ann-Marie; Guichard, Elisabeth

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Charfedinne Ayed

Sara I.F.S. Martins

Ann-Marie Williamson

Elisabeth Guichard


The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high fat level a small increase of aroma release was observed by the addition of saliva, which was explained by a salting out effect, due to the presence of proteins and salts in the saliva. These findings confirmed that the interactions between salivary proteins and aroma compounds occurring in aqueous solutions are not observed in emulsions.

Journal Article Type Article
Acceptance Date Oct 25, 2017
Online Publication Date Nov 10, 2017
Deposit Date Mar 23, 2018
Publicly Available Date Nov 11, 2018
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Keywords Aroma release ; Ice cream ; Fat ; Protein ; Solid phase microextraction ; Gas chromatography ; Saliva reactor
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