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Communication dans un congrès

Texture-aroma interactions in dairy products: Does in-vivo and in-vitro aroma release explain sensory perception?

Abstract : The molecules responsible for olfactive and gustative stimuli are released during food mastication and then reach the sensory receptors. Despite the new technical developments for measuring in vivo release of molecules during food consumption using API-MS (1) or PTR-MS (2), the origin of the differences observed in sensory perception between matrices with different structures are not well elucidated, suggesting a combined effect of physico-chemical and cognitive mechanisms. (...)
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https://hal.inrae.fr/hal-02758472
Déposant : Migration Prodinra <>
Soumis le : jeudi 4 juin 2020 - 03:44:10
Dernière modification le : vendredi 17 juillet 2020 - 10:42:22

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  • HAL Id : hal-02758472, version 1
  • PRODINRA : 51282

Citation

Elisabeth Guichard, Etienne Semon, Isabelle Gierczynski, Carole Tournier, Anne Saint Eve, et al.. Texture-aroma interactions in dairy products: Does in-vivo and in-vitro aroma release explain sensory perception?. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland. ⟨hal-02758472⟩

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