Abstract Since aeration can increase aroma perception, it may be used to compensate the perceived aroma loss of low-fat dairy products. To be able to study the effect of aeration on aroma release systematically in the future, a temperature study was conducted on an in vitro model built to study aroma release at temperatures relevant for oral processing. The studied dairy foam contained 4% (w/w) milk protein and 0.75% (w/w) alginate and had a gas volume fraction of 71% after whipping. The temperature development during incubation of the foam at 40 °C was calculated using a numeric simulation. Thermal equilibrium was reached after 50 min. Sampling for dynamic aroma release was found to be ideal at 2, 7 and 15 min, because mean foam temperatures were 25, 30 and 35 °C. Experimental temperature analysis of the foam core was in good agreement with the simulation (R2 = 0.95).

中文翻译：

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研究口腔香气释放的体外模型设计：泡沫乳制品基质中传热的实验研究和数值模拟

摘要 由于曝气可以增加香气感知，因此可以用来补偿低脂乳制品的感知香气损失。为了能够在未来系统地研究曝气对香气释放的影响，对建立的体外模型进行了温度研究，以研究口腔加工相关温度下的香气释放。所研究的奶泡含有 4% (w/w) 的乳蛋白和 0.75% (w/w) 的藻酸盐，搅打后的气体体积分数为 71%。泡沫在 40 °C 下孵育期间的温度变化是使用数值模拟计算的。50 分钟后达到热平衡。发现动态香气释放的采样在 2、7 和 15 分钟时是理想的，因为平均泡沫温度为 25、30 和 35 °C。