Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perception

Elisabeth Guichard (1) , Claude Yven (1) , Marie Repoux (1) , Etienne Semon (1) , Hélène Labouré (1, 2) , Gilles Feron (1)

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

absent

Mots clés: mastication; release; aroma; cheese

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Elisabeth Guichard, Claude Yven, Marie Repoux, Etienne Semon, Hélène Labouré, et al.. Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perception. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩. ⟨hal-01182880⟩