Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ? - Institut Agro Dijon Access content directly
Book Sections Year : 2010

Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?

Abstract

The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release could explain perceived aroma intensity for yogurts but not for cheeses for which large inter-individual differences were observed. An adaptation of the chewing pattern was supposed in-vivo leading to high structural modifications.
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Dates and versions

hal-02147234 , version 1 (04-06-2019)

Identifiers

  • HAL Id : hal-02147234 , version 1
  • PRODINRA : 42841

Cite

Elisabeth E. Guichard, Etienne E. Semon, Isabelle Gierczynski, Carole C. Tournier, Anne Saint Eve, et al.. Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?. Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences (Suisse), pp.117-120, 2010, 978-3-905745-19-1. ⟨hal-02147234⟩
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