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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. (...)
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https://hal.inrae.fr/hal-02755145
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Submitted on : Wednesday, June 3, 2020 - 9:28:17 PM
Last modification on : Thursday, August 5, 2021 - 4:30:02 PM

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

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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⟩

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