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Communication dans un congrès

Flavor perception of a model cheese : relationships with oral and physico-chemical parameters

Abstract : he present study aims to investigate the relationships between perception, flavor release and oral parameters during the eating of a model cheese. A modified time-intensity (T-1) methodology, consisting in monitoring several attributes at several times over the same mastication, was used to evaluate temporal perception. A visual calibration with grey surfaces was used to adjust raw T-I data and reduce inter-individual variations due to different scale uses. Inter-individual differences observed in aroma and taste compounds were related to the inter-individual differences observed in flavor release and in oral measurements (mastication and salivation parameters). In particular, the time to reach the maximal intensity (T-max) of salty, sour and moldy attributes was positively related to the time to reach the maximal concentration (T-max) of sodium, citric acid and heptan-2-one and to oral parameters. No further relationship was found between T-I, flavor release and oral parameters.
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Communication dans un congrès
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https://hal.inrae.fr/hal-02764510
Déposant : Migration Prodinra <>
Soumis le : jeudi 4 juin 2020 - 08:04:15
Dernière modification le : mardi 25 août 2020 - 16:38:04

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E. Pionnier, Sophie Nicklaus, Claire Chabanet, Laurence Mioche, A. Taylor, et al.. Flavor perception of a model cheese : relationships with oral and physico-chemical parameters. 5. Pangborn Sensory Science Symposium, Jul 2003, Boston, United States. ⟨10.1016/j.foodqual.2004.04.011⟩. ⟨hal-02764510⟩

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