{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T05:59:23Z","timestamp":1791266363420,"version":"4.1.0"},"reference-count":33,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2014,10,1]],"date-time":"2014-10-01T00:00:00Z","timestamp":1412121600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2014,10,1]],"date-time":"2014-10-01T00:00:00Z","timestamp":1412121600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100001665","name":"French National Research Agency","doi-asserted-by":"crossref","award":["ANR-07-PNRA-014"],"award-info":[{"award-number":["ANR-07-PNRA-014"]}],"id":[{"id":"10.13039\/501100001665","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Fromageries Bel SA"},{"name":"Soredab (groupe Soparind Bongrain)"},{"DOI":"10.13039\/501100003032","name":"ANRT","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003032","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Regional Council of Burgundy France"},{"DOI":"10.13039\/501100002924","name":"FEDER","doi-asserted-by":"publisher","award":["RB 29000350"],"award-info":[{"award-number":["RB 29000350"]}],"id":[{"id":"10.13039\/501100002924","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2014,10]]},"DOI":"10.1016\/j.foodres.2014.07.024","type":"journal-article","created":{"date-parts":[[2014,8,13]],"date-time":"2014-08-13T22:48:09Z","timestamp":1407970089000},"page":"692-700","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":37,"special_numbering":"C","title":["Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing"],"prefix":"10.1016","volume":"64","author":[{"given":"H.","family":"Labour\u00e9","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Repoux","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P.","family":"Courcoux","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G.","family":"Feron","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"E.","family":"Guichard","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"5","key":"10.1016\/j.foodres.2014.07.024_bb0005","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1111\/j.1745-4603.2006.00064.x","article-title":"Influence of chewing and swallowing behavior on volatile release in two confectionary systems","volume":"37","author":"Blissett","year":"2006","journal-title":"Journal of Texture Studies"},{"issue":"7\u20138","key":"10.1016\/j.foodres.2014.07.024_bb0010","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0950-3293(02)00052-6","article-title":"Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process","volume":"13","author":"Buettner","year":"2002","journal-title":"Food Quality and Preference"},{"issue":"4","key":"10.1016\/j.foodres.2014.07.024_bb0015","doi-asserted-by":"crossref","first-page":"1234","DOI":"10.1016\/j.foodchem.2007.03.042","article-title":"Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process","volume":"108","author":"Buettner","year":"2008","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodres.2014.07.024_bb0020","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1016\/j.foodchem.2011.03.039","article-title":"Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. [Article]","volume":"128","author":"Doyennette","year":"2011","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2014.07.024_bb0025","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.jtbi.2013.09.005","article-title":"Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation","volume":"340","author":"Doyennette","year":"2014","journal-title":"Journal of Theoretical Biology"},{"issue":"10","key":"10.1016\/j.foodres.2014.07.024_bb0030","doi-asserted-by":"crossref","first-page":"3174","DOI":"10.1016\/j.foodres.2011.07.034","article-title":"The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions","volume":"44","author":"Doyennette","year":"2011","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.foodres.2014.07.024_bb0035","doi-asserted-by":"crossref","first-page":"e93113","DOI":"10.1371\/journal.pone.0093113","article-title":"Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing","volume":"9","author":"Feron","year":"2014","journal-title":"Plos One"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0045","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1111\/j.0909-8836.2004.00105.x","article-title":"Chewing behavior and salivary secretion","volume":"112","author":"Gaviao","year":"2004","journal-title":"European Journal of Oral Sciences"},{"issue":"5","key":"10.1016\/j.foodres.2014.07.024_bb0050","doi-asserted-by":"crossref","first-page":"1697","DOI":"10.1021\/jf0728505","article-title":"In vivo aroma release of milk gels of different hardnesses: Inter-individual differences and their consequences on aroma perception","volume":"56","author":"Gierczynski","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0060","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1081\/FRI-120003417","article-title":"Interactions between flavor compounds and food ingredients and their influence on flavor perception","volume":"18","author":"Guichard","year":"2002","journal-title":"Food Reviews International"},{"issue":"2\u20133","key":"10.1016\/j.foodres.2014.07.024_bb0065","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.physbeh.2004.04.061","article-title":"Release of peppermint flavour compounds from chewing gum: Effect of oral functions","volume":"82","author":"Haahr","year":"2004","journal-title":"Physiology & Behavior"},{"issue":"16","key":"10.1016\/j.foodres.2014.07.024_bb0070","doi-asserted-by":"crossref","first-page":"4732","DOI":"10.1021\/jf030050y","article-title":"The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry","volume":"51","author":"Hansson","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"17","key":"10.1016\/j.foodres.2014.07.024_bb0075","doi-asserted-by":"crossref","first-page":"5052","DOI":"10.1021\/jf030118+","article-title":"Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release","volume":"51","author":"Hodgson","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2014.07.024_bb0080","first-page":"589","article-title":"Nosespace with an ion trap mass spectrometer: Quantitative aspects (book section)","volume":"Vol. 43","author":"Le Quere","year":"2006"},{"key":"10.1016\/j.foodres.2014.07.024_bb0085","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/S0308-8146(98)00173-3","article-title":"Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectine\/gelatine gels","volume":"65","author":"Linforth","year":"1999","journal-title":"Food Chemistry"},{"issue":"5","key":"10.1016\/j.foodres.2014.07.024_bb0090","doi-asserted-by":"crossref","first-page":"1814","DOI":"10.1021\/jf0517501","article-title":"Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters","volume":"54","author":"Mestres","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodres.2014.07.024_bb0095","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1021\/jf048596n","article-title":"Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. In vivo release analysis","volume":"53","author":"Mestres","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"7\u20138","key":"10.1016\/j.foodres.2014.07.024_bb0100","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1016\/S0950-3293(02)00056-3","article-title":"The relationship between chewing activity and food bolus properties obtained from different meat textures","volume":"13","author":"Mioche","year":"2002","journal-title":"Food Quality and Preference"},{"issue":"7","key":"10.1016\/j.foodres.2014.07.024_bb0105","doi-asserted-by":"crossref","first-page":"e41276","DOI":"10.1371\/journal.pone.0041276","article-title":"Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition","volume":"7","author":"Mishellany-Dutour","year":"2012","journal-title":"PloS One"},{"issue":"3","key":"10.1016\/j.foodres.2014.07.024_bb0110","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1021\/jf030544v","article-title":"1. In vivo aroma release during eating of a model cheese: Relationships with oral parameters","volume":"52","author":"Pionnier","year":"2004","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodres.2014.07.024_bb0115","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1021\/jf071662b","article-title":"Assessing lipid coating of the human oral cavity after ingestion of fatty foods","volume":"56","author":"Pivk","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0175","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1002\/ffj.3177","article-title":"Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume","volume":"29","author":"Poette","year":"2013","journal-title":"Flavour and Fragrance Journal"},{"issue":"6 (special issue paper)","key":"10.1016\/j.foodres.2014.07.024_bb0120","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1002\/ffj.3110","article-title":"Combined effect of cheese characteristics and food oral processing on in vivo aroma release","volume":"27","author":"Repoux","year":"2012","journal-title":"Flavour and fragrance journal"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0125","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1002\/ffj.2077","article-title":"Inter-individual variability in aroma release during sweet mint consumption","volume":"27","author":"Repoux","year":"2012","journal-title":"Flavour and Fragrance Journal"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0130","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.archoralbio.2011.07.011","article-title":"Solid cheese consumption: Quantification of oral coating","volume":"57","author":"Repoux","year":"2012","journal-title":"Archives of Oral Biology"},{"issue":"5","key":"10.1016\/j.foodres.2014.07.024_bb0135","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1093\/chemse\/bjp011","article-title":"Retro-nasal aroma release depends on both subject and product differences: A link to food intake regulation?","volume":"34","author":"Ruijschop","year":"2009","journal-title":"Chemical Senses"},{"issue":"1","key":"10.1016\/j.foodres.2014.07.024_bb0140","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1080\/10408390903044693","article-title":"In-mouth mechanisms leading to flavor release and perception","volume":"51","author":"Salles","year":"2011","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"8","key":"10.1016\/j.foodres.2014.07.024_bb0150","doi-asserted-by":"crossref","first-page":"849","DOI":"10.1016\/j.idairyj.2007.09.008","article-title":"Aroma release and chewing activity during eating different model cheeses","volume":"18","author":"Tarrega","year":"2008","journal-title":"International Dairy Journal"},{"issue":"5","key":"10.1016\/j.foodres.2014.07.024_bb0145","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.idairyj.2010.12.010","article-title":"In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation","volume":"21","author":"Tarrega","year":"2011","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.foodres.2014.07.024_bb0155","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1111\/j.1600-0722.2007.00448.x","article-title":"Effects of adding fluids to solid foods on muscle activity and number of chewing cycles","volume":"115","author":"van der Bilt","year":"2007","journal-title":"European Journal of Oral Sciences"},{"issue":"3","key":"10.1016\/j.foodres.2014.07.024_bb0160","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/S0308-8146(00)00186-2","article-title":"Influence of mastication and saliva on aroma release in a model mouth system","volume":"71","author":"van Ruth","year":"2000","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2014.07.024_bb0165","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.meatsci.2005.02.002","article-title":"Meat bolus properties in relation with meat texture and chewing context","volume":"70","author":"Yven","year":"2005","journal-title":"Meat Science"},{"issue":"4","key":"10.1016\/j.foodres.2014.07.024_bb0170","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1111\/j.1745-4603.2011.00340.x","article-title":"Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold","volume":"43","author":"Yven","year":"2012","journal-title":"Journal of Texture Studies"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996914005018?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996914005018?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,18]],"date-time":"2025-10-18T13:12:43Z","timestamp":1760793163000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996914005018"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,10]]},"references-count":33,"alternative-id":["S0963996914005018"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2014.07.024","relation":{},"ISSN":["0963-9969"],"issn-type":[{"value":"0963-9969","type":"print"}],"subject":[],"published":{"date-parts":[[2014,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2014.07.024","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2014 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}