6533b837fe1ef96bd12a261f
RESEARCH PRODUCT
Physico-Chemical Interactions in the Flavor-Release Process
Andrée VoilleyAnne-marie Seuvresubject
Olfactory perceptionbiology010405 organic chemistryVapor phasefood and beveragesChemical interactionbiology.organism_classification01 natural sciences0104 chemical sciencesPartition coefficient03 medical and health scienceschemistry.chemical_compound0302 clinical medicinechemistryScientific method030221 ophthalmology & optometryAroma compoundOrganic chemistryAromaFlavordescription
The perception of flavor is induced by the release of aroma compounds in the vapor phase. The olfactory perception is not only related to the nature of aroma compounds initially present in the food, but also to their distribution between the different phases. After a description of the interactions established between the aroma compounds and different constituents of food, this chapter looks at physico-chemical characteristics of aroma compounds and at the composition and properties of food matrices. Then, in order to understand the behavior of aroma compounds in the matrices, study methods of interactions are described. The assessment of the release is done by determining the partition coefficients and mass transfer between phases. The conclusion opens the way on the preservation of aroma compounds.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |