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The influence of flavoured yogurt texture, induced by protein composition and mechanical treatment, on temporal olfactory perception, and on in vivo and in vitro aroma release was investigated. The main results revealed that for the same matrix composition, the yogurt complex viscosity influenced in-nose release and olfactory perception. The study of thermodynamic and kinetic parameters leads to conclude that the exchange area between yogurt and oral cavity was the main physical mechanism responsible for in-nose release and perception.

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels