6533b854fe1ef96bd12af38c
RESEARCH PRODUCT
In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
Christian SallesEtienne SémonClaude YvenAmparo Tárregasubject
[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesSaliva030309 nutrition & dieteticsFLOWApplied Microbiology and BiotechnologyDIFFERENT TEXTURESSALIVA03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyBolus (medicine)MASTICATIONstomatognathic systemFood bolusHigh fatAroma compoundFood scienceMODEL CHEESESMasticationAroma0303 health sciencesPERCEPTIONbiology04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceCHEWING BEHAVIORstomatognathic diseasesSIZEchemistryMUSCLE-ACTIVITYLipid contentFLAVOR RELEASEFood Sciencedescription
International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses differed depending on the hardness and fat content of cheeses. Differences in aroma release pattern between subjects could be explained by the combined effect of both chewing process and salivary flow rates.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-05-01 |