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Rheological Properties and Flavor Release

Abstract : Food texture may be of concern at different levels but is a main concern during food consumption. In fact, the way to handle food depends a lot on its texture: beyond interindividual differences, liquid products are swallowed more rapidly than solid products. e strength applied by teeth to bite food products and to transform the food bolus depends a lot on food stiffness. When food is eaten, it undergoes many modifications due to mastication, but also dilution through the addition of saliva, and variation in temperature. ese modifications result in great changes in food structure and texture, and thus involve significant changes in the partition of aroma compounds between the matrix and the air phase
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Submitted on : Monday, November 23, 2020 - 5:06:20 PM
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  • HAL Id : hal-03020138, version 1

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Nathalie Cayot. Rheological Properties and Flavor Release. Leo M.L. Nollet, Fidel Toldra. Sensory Analysis of Foods of Animal Origin, CRC Press, pp.353-368, 2010, 9781439847954. ⟨hal-03020138⟩

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