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Stratégies permettant de compenser les pertes organoleptiques associées à la reformulation des aliments dans un objectif nutritionnel

Abstract : The need for food supply that helps consumers to follow nutritional recommendations of public health organizations is still pressing. Therefore, it is required to develop strategies to compensate sensory losses associated with the decrease in the levels of fat and salt and/or sugar. Several strategies are already implemented and/or are still under study within research projects. Our laboratory focuses on strategies that aim leveraging multisensory interactions such as aroma-taste interactions. In this paper, we present recent studies that have allowed us to show that certain aromas can enhance the perception of salty and sweet taste, and the perception of fat content. We have developed methodologies which help selecting the aromas, naturally present in a food, that are associated to these tastes; then to test those aromas that have the ability to compensate for reductions in fat, salt or sugar up to 30%. Higher reductions can be targeted by combining this aroma-based strategy with others such as the partial substitution or the distribution optimisation of flavor-active compounds.
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  • HAL Id : hal-02624067, version 1
  • PRODINRA : 488798

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Thierry Thomas-Danguin, Charlotte Sinding, Elisabeth Guichard. Stratégies permettant de compenser les pertes organoleptiques associées à la reformulation des aliments dans un objectif nutritionnel. Innovations Agronomiques, INRAE, 2019, 78 (2019), pp.27-40. ⟨hal-02624067⟩

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