921 - Food Matrices: Structural Organisation and Impact on Flavour Release and Perception

The main objective of this action was to understand the impact of structural organisation of food matrices and their changes during mastication, on perception and flavour release. Five Working Groups were set up to achieve the objectives defined in the scientific programme: molecular level, mesostructure, rheology and transport phenomena, flavour release, sensory perception.

The action members decided to choose a “strawberry-flavoured custard dessert” as model food system; this was close to real foods and also permitted a good integration of all Working Groups.

From the beginning Industry partners have been involved in this COST Action and contributed to the success of it: in particular for the choice of the model system, the supply of some ingredients (Cerestar, Avebe, Givaudan, Friesland Coberco Dairy Foods), some advice concerning the programme, and for the presentations/ participation during workshops (Givaudin, Nestle, Tripos GmBH, Cosmos Aromatica, Kraft Foods, Puratos).

Within this Action many STSMs were organised and these STSMs were considered to be very helpful to further achieving the objectives. The multi scale study of flavoured custard desserts and other semi-solid systems based on starch and polysaccharides resulted in 4 specific publications:

Molecular modelling of interactions between aroma compounds and non volatile ingredients; Meso-structure description and rheology of custard desserts and other semi-solid systems; In vitro aroma release: Diffusion and mass transfer in the semi-solid systems containing starch and carrageenans; Perception of aroma in strawberry flavoured custard desserts: sensory profiling and innose measurements.