0000000000302783
AUTHOR
Philippe Pollien
Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.
International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…
Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PTR-ToF-MS
International audience