Salt and aroma compound release in model cheeses in relation to their mobility.

Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these interactions were not modified by the product composition or structure. On the contrary, model cheese composition and structure influenced NaCl diffusion and both partition and diffusion for aroma compounds. Analysis of in-nose measurements of aroma release during eating, with regard to physicochemical properties, showed that product and aroma properties partly contributed to flavor release. Depending on the model cheese composition, structure and firmness, physicochemical properties, food breakdown, and chewing behavior can lead to different aroma release profiles. Finally, a discussion of all the results with regard to salt and flavor perception of the model cheese showed that both physicochemical and cognitive mechanisms contributed to perception.