The Influence of Texture on Aroma Release and Perception Related to Dairy Products

摘要

Aroma release studies from foods during eating have considered both the direct effects of food aroma component interaction and the indirect effects of food texture. Direct interactions typically are the result of specific chemical binding/interaction between some food constituent and specific aroma components. Textural effects consider how much of a barrier food structure presents to aroma release during eating and is potentially much broader in influence. In this chapter, we present an overview of the literature on how food texture influences aroma release from foods/model systems in general and from yogurt and cheese as examples of dairy products.