Search results for "flavor compounds"

Multisensory integration as a strategy to compensate for sodium and fat reduction in food

2012

Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs

L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments

2015

In recent years;health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However;foods with reduced salt and fat content are often not appreciated by consumers;Therefore;the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis;the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt a…

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

2017

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …

Flavour formation in foods

2022

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

2009

The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…