Search results for "Model cheese"
showing 10 items of 10 documents
Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
2012
The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
2014
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
2012
National audience
Reducing salt and fat while maintaining taste: An approach on a model food system
2013
Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
2007
Aims: The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results: Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…
How does composition of model cheeses affect sodium and aroma release?
2011
International audience
In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
2011
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 d…
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
2014
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the…
Structure and composition of flavoured model cheeses impact on sodium and aroma release
2010
Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…
Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
2012
The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …