The orthonasal and retronasal flavour during consumption of Gouda and Parmigiano Reggiano cheese ripened for two different times was clarified due to aroma characterization (aroma extract dilution analysis and quantification via stable isotope dilution assay with subsequent aroma simulation) and due to dynamic and static release studies of volatile organic cheese compounds during cheese consumption (PTR-MS and EXOM). At this, physiological aspects, the influence of texture, as well as the influence of food shape was taken into account.
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The orthonasal and retronasal flavour during consumption of Gouda and Parmigiano Reggiano cheese ripened for two different times was clarified due to aroma characterization (aroma extract dilution analysis and quantification via stable isotope dilution assay with subsequent aroma simulation) and due to dynamic and static release studies of volatile organic cheese compounds during cheese consumption (PTR-MS and EXOM). At this, physiological aspects, the influence of texture, as well as the influe...
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