Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

Elisabeth Guichard; Rachel Schoumacker; Sébastien Romagny; Hélène Labouré; Christophe Martin; Eric Neyraud; Jean-Luc Le Quéré

Poster communications

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

Elisabeth Guichard ^{1, 2, 3, *} Rachel Schoumacker ^{1, 2, 3} Sébastien Romagny ^{1, 2, 3} Hélène Labouré ^{1, 2, 3} Christophe Martin ^{1, 2, 3} Eric Neyraud ^{1, 2, 3} Jean-Luc Le Quéré ^{1, 2, 3}

* Corresponding author

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

2 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

3 UBFC - Université Bourgogne Franche-Comté [COMUE]

Keywords : fat oral physiology aroma release

Document type :

Poster communications

Domain :

Life Sciences [q-bio] / Food and Nutrition

Complete list of metadata

https://hal.inrae.fr/hal-02735591
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Tuesday, June 2, 2020 - 4:15:03 PM
Last modification on : Wednesday, August 4, 2021 - 3:35:52 AM

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

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Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

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