In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
2011
Tarrega Guillem, Maria Amparo, M. A. | Yven, Claude, C. | Semon, Etienne | Salles, Christian | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
International audience
Показать больше [+] Меньше [-]Английский. The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses differed depending on the hardness and fat content of cheeses. Differences in aroma release pattern between subjects could be explained by the combined effect of both chewing process and salivary flow rates.
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