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RESEARCH PRODUCT

Flavour release and sensory pereption in cheeses

subject

description

During the eating of food, the in-mouth process leads to food breakdown which induces the release of flavour compounds. Volatile and non-volatile compounds are released into the saliva, and volatile compounds are transferred into the vapour phase to reach olfactory receptors in the nasal cavity. The aim of this chapter is to review the effects of changing the composition of cheeses on the mobility, release and perception of flavour molecules (salt, aroma compounds), and to discuss the results with respect to human physiology. Cheese is a good model because it is possible to vary its composition (in lipids, proteins, salt), in order to comply with nutritional guidelines (less salt, less fat) and to study the effects of these changes in composition on its microstructure and texture, and then on flavour (taste and aroma) release and perception, while taking account of in-mouth breakdown. Papers on this subject have mainly been related to either salt release and perception or aroma release and perception, and few have taken account of the combined effects of cheese composition on both salt and aroma release and perception. Indeed, recent papers from our research group have shown that the salt and fat contents of cheeses induce modifications to texture and microstructure that affect not only salt release and perception but also aroma release and perception and chewing behaviour.