Skip to Main content Skip to Navigation
New interface
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.
Document type :
Journal articles
Complete list of metadata
Contributor : Institut Agro Dijon 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

Links full text



Isabelle Gierczynski, Hélène Labouré, Etienne E. Semon, Elisabeth E. Guichard. Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study. Journal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩. ⟨hal-02146837⟩



Record views