Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Gilles Feron; Charfedinne Ayed; El Mostafa Qannari; Philippe Courcoux; Hélène Laboure; Elisabeth Guichard

doi:10.1371/journal.pone.0093113

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Peer-reviewed

Research Article

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Gilles Feron,

Affiliations INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
⨯
Charfedinne Ayed,

Affiliations INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
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El Mostafa Qannari,

Affiliation LUNAM University, ONIRIS (Ecole Nationale Veterinaire Agroalimentaire et de l'Alimentation), USC “Sensometrics and Chemometrics Laboratory”, Nantes, France
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Philippe Courcoux,

Affiliation LUNAM University, ONIRIS (Ecole Nationale Veterinaire Agroalimentaire et de l'Alimentation), USC “Sensometrics and Chemometrics Laboratory”, Nantes, France
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Hélène Laboure,

Affiliations INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
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Elisabeth Guichard

* E-mail: elisabeth.guichard@dijon.inra.fr

Affiliations INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France, Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
⨯

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Gilles Feron,
Charfedinne Ayed,
El Mostafa Qannari,
Philippe Courcoux,
Hélène Laboure,
Elisabeth Guichard

Published: April 1, 2014
https://doi.org/10.1371/journal.pone.0093113

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Saliva
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Swallowing
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Cheeses
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