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Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron and Elisabeth Guichard Combined effect of cheese characteristics and food oral processing on in vivo aroma release Flavour and Fragrance Journal 27

Version of Record online: 4 AUG 2012 | DOI: 10.1002/ffj.3110

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In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. An increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. A higher fat content led to a lower amount of nonan-2-one released and a longer persistence of nonan-2-one in the breath.

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