In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

• Published in: International dairy journal Vol. 21; no. 5; pp. 358 - 364
• Main Authors: Tarrega, A., Yven, C., Sémon, E., Salles, C.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Agricultural sciences; Aroma compounds; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Milk and cheese industries. Ice creams; Dairy product; Cheese; Aroma; Release; Dairy industry; PERCEPTION; MODEL CHEESES; DIFFERENT TEXTURES; FLAVOR RELEASE; SIZE; MUSCLE-ACTIVITY; CHEWING BEHAVIOR; FLOW; MASTICATION; SALIVA
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2010.12.010

The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses differed depending on the hardness and fat content of cheeses. Differences in aroma release pattern between subjects could be explained by the combined effect of both chewing process and salivary flow rates.