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Chapitre d'ouvrage

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

Abstract : Great inter-individual differences exist in fat perception. Forty subjects were grouped according their global fat perception in cottage cheeses. The more sensitive subjects were also more sensitive to fatty odorants, they had a higher respiratory flow and thus a higher rate of release of aroma compounds in the nasal cavity, which could explain the role of the olfactory modality in fat perception. Fat sensitive subjects had a lower saliva flow, less viscous saliva, and less amount of product remaining in the mouth after swallowing, which could explain, why they were more sensitive to taste and textural modalities of fat perception.
Mots-clés : fat perception saliva
Type de document :
Chapitre d'ouvrage
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https://hal.inrae.fr/hal-02928218
Déposant : Migration Prodinra <>
Soumis le : mercredi 2 septembre 2020 - 12:43:40
Dernière modification le : mercredi 9 décembre 2020 - 10:36:03
Archivage à long terme le : : mercredi 2 décembre 2020 - 16:22:03

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2018_guichard_proc_weurman_1
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Distributed under a Creative Commons Paternité - Pas d'utilisation commerciale - Pas de modification 4.0 International License

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  • HAL Id : hal-02928218, version 1
  • PRODINRA : 441990

Citation

Elisabeth Guichard, Rachel Schoumacker, Sébastien Romagny, Hélène Labouré, Christophe Martin, et al.. Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters. Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨hal-02928218⟩

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