Druaux, C; Voilley, A*

Trends in Food Science & Technology [TRENDS FOOD SCI. TECHNOL.], vol. 8, no. 11, pp. 364-368, Nov 1997

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 physiochemical interactions between aroma compounds and non-volatile constituents, but only a few of these methods take the structure of the product into account. In this review, we discuss such measurement methods and their fields of application, and point out the importance of taking into account the impact of mass transfer at the interfaces.