Aroma release in fat free dairy gels added or not added with pectin

6533b82ffe1ef96bd12957db

RESEARCH PRODUCT

Aroma release in fat free dairy gels added or not added with pectin

Yacine Merabtine Samuel Lubbers Isabelle Andriot Anne Tromelin Elisabeth Guichard

subject

FATS [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA]Life Sciences [q-bio]/Food engineering food and beverages [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering AROMA COMPOUNDS AROMA PERCEPTION [SDV.IDA] Life Sciences [q-bio]/Food engineering YOGURTS

description

International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.

year	journal	country	edition	language
2009-07-05

https://hal.inrae.fr/hal-02816107

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