The influence of texture on aroma release and perception related to dairy products

Jennifer Mei, Gary Reineccius

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Scopus citations

Abstract

Aroma release studies from foods during eating have considered both the direct effects of food aroma component interaction and the indirect effects of food texture. Direct interactions typically are the result of specific chemical binding/interaction between some food constituent and specific aroma components. Textural effects consider how much of a barrier food structure presents to aroma release during eating and is potentially much broader in influence. In this chapter, we present an overview of the literature on how food texture influences aroma release from foods/model systems in general and from yogurt and cheese as examples of dairy products.

Original languageEnglish (US)
Title of host publicationFlavor of Dairy Products
PublisherAmerican Chemical Society
Pages93-110
Number of pages18
ISBN (Print)0841239681, 9780841239685
DOIs
StatePublished - Jan 1 2007

Publication series

NameACS Symposium Series
Volume971
ISSN (Print)0097-6156

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