Reducing salt and fat content: Impact of composition,texture and cognitive interactions on the perception of flavoured model cheeses |
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| Authors: | Anne Saint-Eve,Clé mentine LauverjatCé line Magnan,Isabelle Dé lé risIsabelle Souchon |
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| Affiliation: | UMR 782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech – INRA, 78850 Thiverval-Grignon, France |
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| Abstract: | To better understand which composition levers are available to reduce salt content in food without altering flavour perception, this paper aimed at quantifying the impact of texture and composition (salt, fat and dry matter) of a model cheese: (i) on salt and flavour perception, and; (ii) on profile texture and flavour release. |
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| Keywords: | Aroma compound Salt Fat Texture profile analysis Sensory properties |
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