0000000000254961
AUTHOR
Florence Bérodier
Measuring dynamics of odorant binding to odorant binding protein under physiological conditions
International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
International audience
Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses
Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…
Typologie aromatique des fromages de Comté
National audience