Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?

International audienceThe influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release could explain perceived aroma intensity for yogurts but not for cheeses for which large inter-individual differences were observed. An adaptation of the chewing pattern was supposed in-vivo leading to high structural modifications