Aroma release and chewing activity during eating different model cheeses

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

“…Then a portion of meat was distributed to each panellist and they were asked to introduce the portion in the mouth and to chew at least 20 times before swallowing (Tarrega, Yven, Sémon, & Salles, 2008) while they inhaled through the nose and exhaled through the mouth through the cartridge of LiChrolut EN Ò . To obtain the blank, the same trial was performed for 40 s but without meat.…”

Interaction of aroma compounds with food matrices

“…Addition of whey proteins decreases the in-mouth release of ketones more than an addition of caseins (Kuhn et al, 2009). The direct effect of lipids has been evidenced on model cheeses (Repoux et al, 2012;Tarrega et al, 2007), with a decrease in aroma release with an increase in lipid content; however, the dilution effect of saliva has to be taken into account, which reduces the retention in the matrix as demonstrated in emulsions (Doyen et al, 2001). Addition of salt in model cheeses did not affect the maximum intensity of in vivo aroma release (Lauverjat et al, 2009).…”

“…For more viscous products (Boland et al, 2006) or hard cheeses that need mastication (Gierczynski et al, 2007;Tarrega et al, 2007), the rate and total amount of release are higher for the firmest products. This could be explained by an adaptation of the masticatory behaviour to the hardness, which leads to the formation of a lot of Figure 13.4…”

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

“…In order to simulate chewing, the pieces of cheese were mashed in saliva with a "sawtooth" pestle for a specific length of time. Tarrega, Yven, Semon, and Salles (2008) showed that hard and low-fat cheeses required longer chewing time to be eaten than soft and high-fat cheeses. Based on critical strain at breakdown (related to the fat level of the cheese) and on eating times observed on similar food products (de Loubens et al, 2011), specific chewing times were chosen as follows: 30 s/piece for a low-fat cheese, and 15 s/piece for a high-fat cheese.…”