Guichard E Flavor From Food to Behaviors, Wellbeing and Health 2ed 2022

Guichard E Flavor From Food to Behaviors, Wellbeing and Health 2ed 2022 | 7.24 MB
English | 479 Pages

Title: Flavour Science: Chapter 91. Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to Perception
Author: Elisabeth Guichard
Year: 2013

Description:
This chapter proposed an integrated approach to better understand the role of cheese composition, physiological parameters, and individual chewing behavior on aroma release and perception. Product effect (six cheeses) was more important than subject effect (14 healthy consumers). Differences were observed according to the hydrophobic properties of aroma compounds. More ethyl propanoate and less nonan-2-one (more hydrophobic compound) were released from cheeses with higher fat levels, and more of these two aroma compounds were released from firmer cheeses compared to softer cheeses. For nonan-2-one, the amount of aroma released could not explain the perception due to fat-aroma sensory interactions.

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