Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
type: Dataset
contact point: Organization
  fn: CCSD
keyword: bound-sodium
keyword: liberation-darome
keyword: salt-nacl
keyword: model-cheese
keyword: theses
keyword: sel-nacl
keyword: infoeu-reposemanticsdoctoralthesis
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: ratio-lipidesproteines
keyword: perception
keyword: 23na-nmr
keyword: apci-ms
keyword: rmn-23na
keyword: lipidprotein-ratio
keyword: sdvsalife-sciences-q-bioagricultural-sciences
keyword: modele-fromager
keyword: aroma-release
keyword: sodium-lie
landing page: https://theses.hal.science/tel-00877715
description: The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with the study of swallowing and chewing by electromyography. Then, the sensory properties of the model cheeses (saltiness, aroma, texture) were studied.A decrease in the L/P ratio and a decrease in salt content reduce the fat droplet size and increase the hardness. This leads to a decrease in sodium ion mobility, which results in a decrease in sodium release in saliva and a decrease in salty perception. Moreover, the maximum intensity of aroma release is reached later and the aroma perception is decreased. These effects can be explained by the observed lipid/protein distribution in microscopy, by the later swallowing and by the higher chewing activity
identifier: NNT: 2012DIJOS083
issued: 2026-05-09T05:33:11.142171
language: fr
modified: 2026-05-09T05:33:11.142178

test_moissonnage_selune
type: Agent

Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
type: Distribution
access URL: https://theses.hal.science/tel-00877715
format: HTML
issued: 2026-05-09T05:33:11.147094
modified: 2026-05-09T05:33:11.094614