6533b838fe1ef96bd12a45e3

RESEARCH PRODUCT

Dynamics of Aroma Release during Cheese Consumption

Laurent BrondelClaude YvenChristian SallesLauriane BoisardElisabeth GuichardEtienne Sémon

subject

Consumption (economics)stomatognathic diseasesMealstomatognathic systembiologyChemistrydigestive oral and skin physiologyfood and beveragesFood sciencebiology.organism_classificationPulmonary flowAroma

description

The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.

yearjournalcountryeditionlanguage
2014-01-01
https://doi.org/10.1016/b978-0-12-398549-1.00001-5