| Abstract
| - The influence of flavored yogurt texture on aroma perception and in-nose aroma release measuredby atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The studywas carried out on six yogurts varied by protein composition and mechanical treatment. For the samematrix composition, the complex viscosity of yogurts influenced in-nose release and perception. Afterswallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurtsthan in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only whenyogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aromarelease and perception were influenced more by yogurt mechanical treatment than by proteincomposition. On the basis of mass transfer analysis, the main physical mechanism which could explainthe difference in aroma release would be the surface exchange area developed in the mouth and inthe throat. Keywords: Dairy proteins; aroma release; texture; perception; APCI-MS
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