ABSTRACT

Flavor is one of the key factors determining food quality and acceptance. When formulating food products, it is thus important to be able to control flavoring during processing, storage, and consumption. Since the release of aroma compounds is widely assumed to be responsible for the characteristic flavor of food, many works focus on the release of volatile constituents. Aroma compounds present in a food product are distributed between the matrix and the gas phase. Then, a fraction of the free flavor can reach the olfactory receptors and the food consumer can perceive the aroma.