Search results for "PHYSICOCHEMICAL INTERACTIONS"
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Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods
2009
Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health. Because of important functionalities of salt (NaCl) – salty taste and flavour enhancement, solutions are being sought to lower the salt content of processed foods without altering their taste. In this PhD work, the approach proposed was to use sensory interactions between the senses, especially composition/texture – saltiness interactions (i) and aroma-saltiness interactions (ii). The first part of this work aimed to investigate food compositio…
Influence of flavour transfer between different gel phases on perceived aroma
2007
International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…