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RESEARCH PRODUCT

Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing

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description

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity were characterized by confocal laser scanning microscopy. At molecular level, sodium mobility in model cheeses was studied by 23Na Nuclear Magnetic Resonance (NMR) spectroscopy [1]. At macroscopic level, the kinetics of in vivo release were determined for sodium by high pressure liquid chromatography (HPLC) [2] and for aroma by Atmospheric Pressure Chemical Ionisation-Mass Spectrometry (APCI-MS) [3]. Masticatory behaviour was recorded by electromyography during cheese consumption. Sensory properties (aroma and saltiness) of the cheeses were assessed with a trained panel.An increase in salt content increases the fat droplet size, decreases the firmness, increases the maximum release intensity for hydrophobic compounds and increases both saltiness and aroma perception. For a same amount of salt, a lower fat content increases the firmness of the cheeses, decreases sodium ions mobility, rate and total amount of sodium release, salt perception, increases time to reach maximum aroma release intensity and decreases aroma perception. These effects can be explained by differences in fat/protein repartition observed by confocal laser scanning microscopy, a later swallowing time of these products and a higher chewing activity. Understanding the effect of cheese formulation on both flavour release and flavour perception could be useful for formulation of low-salt and low-fat dairy products. 1. Boisard L., Andriot I., Arnould C., Achilleos C., Salles C., Guichard E. Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients. Food Chem., 2013, 136: 10702. Pionnier E., Chabannet C., Mioche L., Taylor AJ., Le Quéré JL., Salles C. In vivo non volatile release during eating a model cheese: relationship with oral parameters. J. Agric. Food Chem., 2004, 53: 565.3. Repoux M., Labouré H., Courcoux P., Andriot I., Sémon E., Yven C., Feron G., Guichard E. Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour Fragr. J., 2012, 27 : 414.