0000000001109565
AUTHOR
E. Pionnier
Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese
Abstract Interactions between selected aroma compounds and non-volatile water-soluble molecules were studied using dynamic headspace-gas chromatography. A model water-soluble extract (MWSE), previously constructed in gustatory and physico-chemical accordance with the crude Camembert cheese WSE, allowed the contribution of non-volatiles to the headspace composition of volatile compounds to be assessed. The presence of the MWSE increased the headspace concentration of 2-heptanone, 1-octen-3-ol and 3-methylbutanol, showing that these three volatile compounds were released by MWSE. Omission tests performed on MWSE allowed for the impact of each MWSE component on aroma compounds release to be de…
Release of taste compounds during eating a processed cheese
National audience
In vivo aroma release during eating of a model cheese : relationships with oral parameters
International audience