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

souchon@grignon.inra.fr