Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060611

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

I. Souchon1, A. Saint-Eve1, S. Atlan1, I. Deleris1, E. Guichard2, E. Sémon2, M. Marin1, and C. Trelea1

1 INRA - INA GP - Joint Research Unit : Food Process Engineering & Microbiology, 78850 Thiverval Grignon, France
2 INRA - ENESAD Joint Research Unit : Flavor, Vision & Consumer Behaviour, 17 rue Sully - BP 86510, 21065 Dijon, France
First page of the article