Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.

The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (phi = 0.5, droplet size > 10 microm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size.

[In vitro tumoricidal activity of peritoneal macrophages and splenic lymphocytes of rats under diet with or without fish].

Rats were fed with or without a diet supplemented with fish meal over a 4-week period. The moderate fish fatty acids intake had no influence on the tumoricidal activity of peritoneal and splenic lymphocytes.

[Organoleptic properties of a new sweetening agent formulation based on aspartame and xylitol].

In orderto find a new sweetner, different products such as xylitol, aspartame, saccharin, lactose and sucrose are tested by a panel of trained subjects. To determine sweetness intensity, we use the multiple paired comparison technique: each judge tested 9 pairs of samples, in each pair one sample is a sucrose solution at a fixed concentration (20 g/l or 60 g/l) and the other solution is made with a sweetner at a variable concentration, but near the reference. The results are in accordance with the data in the literature.