Flavour Science: Chapter 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State
- ISBN-10
- 012806689X
- ISBN-13
- 9780128066898
- Series
- Flavour Science
- Category
- Science
- Pages
- 742
- Language
- English
- Published
- 2013-07-29
- Publisher
- Elsevier Inc. Chapters
- Authors
- Elisabeth Guichard, Christian Salles, Lauriane Boisard
Description
The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.
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Other editions
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- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
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