Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrice...

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Bibliographic Details
Main Authors: Amparo Tarrega, Claude Yven, Etienne Semon, Patrick Mielle, Christian Salles
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Foods
Subjects:
lipoprotein matrix
chewing simulator
aroma compound
in vitro
oral parameters
flavor release
Online Access:https://www.mdpi.com/2304-8158/8/3/106

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