Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product

Marion Doyennette (1) , Ioan-Cristian I.-C. Trelea (1) , Isabelle Déléris (1) , Etienne Semon (2) , Hélène Labouré (2) , Gilles Feron (2) , Isabelle I. Souchon (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

Domaines: Alimentation et Nutrition

Marion Doyennette, Ioan-Cristian I.-C. Trelea, Isabelle Déléris, Etienne Semon, Hélène Labouré, et al.. Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product. IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012. ⟨hal-02807881⟩