Skip to Main content Skip to Navigation
Book sections

Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters

Abstract : Great inter-individual differences exist in fat perception. Forty subjects were grouped according their global fat perception in cottage cheeses. The more sensitive subjects were also more sensitive to fatty odorants, they had a higher respiratory flow and thus a higher rate of release of aroma compounds in the nasal cavity, which could explain the role of the olfactory modality in fat perception. Fat sensitive subjects had a lower saliva flow, less viscous saliva, and less amount of product remaining in the mouth after swallowing, which could explain, why they were more sensitive to taste and textural modalities of fat perception.
Keywords : aroma release cheese
Complete list of metadatas

Cited literature [9 references]  Display  Hide  Download

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02484064
Contributor : Admin Agrosupdijon <>
Submitted on : Wednesday, February 19, 2020 - 8:28:12 AM
Last modification on : Tuesday, August 25, 2020 - 8:18:02 PM
Long-term archiving on: : Wednesday, May 20, 2020 - 1:20:43 PM

File

Texte_chapitre.pdf
Publisher files allowed on an open archive

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Citation

Elisabeth Guichard, Rachel Schoumacker, Sébastien Romagny, Hélène Labouré, Christophe Martin, et al.. Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters. Flavour Science, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5⟩. ⟨hal-02484064⟩

Share

Metrics

Record views

39

Files downloads

14