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Chapitre D'ouvrage Année : 2014

In vivo aroma release depends on product characteristics

Résumé

Changing cheese composition (more or less fat) and texture (soft to firm) modifies in vivo release of aroma compounds as a function of their hydrophobicity. An increase in cheese firmness induced an increase in the total amount of aroma released. A higher fat content led to a lower amount of release of the more hydrophobic compound.
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Dates et versions

hal-01580660 , version 1 (01-09-2017)

Identifiants

  • HAL Id : hal-01580660 , version 1
  • PRODINRA : 368681

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Elisabeth Guichard, Hélène Labouré, Gilles Feron. In vivo aroma release depends on product characteristics. 100 results to understand the fate of food in the digestive tract., , 2014. ⟨hal-01580660⟩
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