Physico-Chemical Interactions in the Flavor-Release Process

Abstract : The perception of flavor is induced by the release of aroma compounds in the vapor phase. The olfactory perception is not only related to the nature of aroma compounds initially present in the food, but also to their distribution between the different phases. After a description of the interactions established between the aroma compounds and different constituents of food, this chapter looks at physico-chemical characteristics of aroma compounds and at the composition and properties of food matrices. Then, in order to understand the behavior of aroma compounds in the matrices, study methods of interactions are described. The assessment of the release is done by determining the partition coefficients and mass transfer between phases. The conclusion opens the way on the preservation of aroma compounds.
Type de document :
Ouvrage (y compris édition critique et traduction)
Springer International Publishing, pp.35-36, 2017, Springer Handbook of Odor 978-3-319-26930-6. 〈10.1007/978-3-319-26932-0_13〉. 〈http://link.springer.com/chapter/10.1007/978-3-319-26932-0_13〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01559029
Contributeur : Pam - Université de Bourgogne <>
Soumis le : lundi 10 juillet 2017 - 12:04:22
Dernière modification le : vendredi 8 juin 2018 - 14:50:26

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Anne-Marie Seuvre, Andrée Voilley. Physico-Chemical Interactions in the Flavor-Release Process. Springer International Publishing, pp.35-36, 2017, Springer Handbook of Odor 978-3-319-26930-6. 〈10.1007/978-3-319-26932-0_13〉. 〈http://link.springer.com/chapter/10.1007/978-3-319-26932-0_13〉. 〈hal-01559029〉

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