Chapter 9
Interactions between aroma compounds and food matrix
Laurianne Paravisini,
Elisabeth Guichard,
Laurianne Paravisini
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, United States
Search for more papers by this authorElisabeth Guichard
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorLaurianne Paravisini,
Elisabeth Guichard,
Laurianne Paravisini
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, United States
Search for more papers by this authorElisabeth Guichard
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorBook Editor(s):Elisabeth Guichard,
Christian Salles,
Martine Morzel,
Anne-Marie Le Bon,
Elisabeth Guichard
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorChristian Salles
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorMartine Morzel
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorAnne-Marie Le Bon
Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche-Comté, Dijon, France
Search for more papers by this authorSummary
Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. In order to be perceived, aroma compounds have to be released from the food matrix. This chapter presents a general overview of the interactions between aroma compounds and the different classes of non-volatile compounds, including lipids, proteins, carbohydrates, polyphenols, Maillard melanoidins and artificial sweeteners in simple systems and in model foods such as emulsions and hydro alcoholic systems. Even if mechanistic models and molecular modelling approaches are far from being predictive tools in this area, they are useful tools to better understand the retention/release behaviour of aroma in food systems.
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