Accéder directement au contenu Accéder directement à la navigation
Communication dans un congrès

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

Abstract : Consumer choices and preferences clearly depend on food organoleptic properties. Yet, the relationship that exists between aroma release during eating and perception is quite complex and not well understood because of the existence of perceptual interactions and possibly of other poorly known mechanisms (1). To improve product formulation, a better description of mechanisms involved in aroma release is needed, considering both physiological parameters ad products characteristics. (...)
Liste complète des métadonnées

https://hal.inrae.fr/hal-02755145
Déposant : Migration Prodinra <>
Soumis le : mercredi 3 juin 2020 - 21:28:17
Dernière modification le : vendredi 12 juin 2020 - 10:43:26

Identifiants

  • HAL Id : hal-02755145, version 1
  • PRODINRA : 51697

Citation

Isabelle Souchon, Samuel Atlan, Anne Saint Eve, Isabelle Déléris, Etienne Semon, et al.. Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland. ⟨hal-02755145⟩

Partager

Métriques

Consultations de la notice

6