Journal articles
Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study
Abstract : Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated
in vivo and in vitro from three cheese-like gels with different hardnesses. In vivo, nosespace
experiments were performed with 14 subjects. Results showed that the harder gel induced a greater
and a faster release of all aroma compounds. In vitro, aroma release was followed in a mouth simulator
where breakdown was mechanically produced. The same rate of stirring was applied to the three
gels. In these conditions, we found that the amount of aroma released from the three gels was not
discriminant. Thus, modification of gel structure had a strong impact on in vivo aroma release, but
structural variations alone were not sufficient to induce a greater release. Natural breakdown provided
by panelists during food consumption and adapted to the texture of the food was proposed to be the
key parameter affecting in vivo aroma release.
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02146837
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Submitted on : Tuesday, June 4, 2019 - 11:44:53 AM
Last modification on : Tuesday, October 12, 2021 - 2:50:03 PM
Contributor : Admin Agrosupdijon Connect in order to contact the contributor
Submitted on : Tuesday, June 4, 2019 - 11:44:53 AM
Last modification on : Tuesday, October 12, 2021 - 2:50:03 PM
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