EFFECT OF FOOD COMPOSITION AND MICROSTRUCTURE ON VOLATILE FLAVOR RELEASE

The food matrix plays an important role in controlling flavour release at each step of food product preparation and consumption. Thus, many methods have been developed to study the physicochemical interactions between aroma compounds and non-volatile constituents, but only a few of these methods take the structure of the product into account, In th is review, we discuss such measurement methods and their fields of app lication, and point out the importance of taking into account the impa ct of mass transfer at the interfaces.