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Chapitre D'ouvrage Année : 2014

Dynamics of aroma release during cheese consumption: influence of the physiological state

Résumé

Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small number of healthy subjects selected without known pathology and with a normal weight (19
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Dates et versions

hal-01183030 , version 1 (05-08-2015)

Identifiants

  • HAL Id : hal-01183030 , version 1
  • PRODINRA : 319153

Citer

Lauriane Boisard, Etienne Semon, Laurent Brondel, Claude Yven, Christian Salles, et al.. Dynamics of aroma release during cheese consumption: influence of the physiological state. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press Inc., 742 p., 2014, 978-0-12-398549-1. ⟨hal-01183030⟩
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