6533b7d4fe1ef96bd1263547

RESEARCH PRODUCT

Interaction of aroma compounds with food matrices

subject

description

Abstract Aroma compounds are volatile molecules which, in order to be perceived, have to be released from the food during the eating process and must reach the olfactory receptors. Their release from the food matrix into the vapour phase highly depends on their interaction with non-volatile compounds present in the food matrix, such as proteins, carbohydrates and lipids. In real food, the complexity of the matrix also needs to take into account the interactions between macromolecules and the structure and microstructure, as well as the in-mouth processing. An example of aroma–matrix interaction in cheeses in relation to perception will be given.