ABSTRACT
CONTENTS 16.1 Introduction ........................................................................................................ 346
16.1.1 Textural Variety of Dairy Foods ............................................................ 346 16.1.2 In uence of Rheological Properties on Flavor Release ........................... 347
16.2 How to Characterize Flavor Release? .................................................................. 348 16.2.1 Mechanistic Approach to Flavor Release ................................................ 348 16.2.2 Methods to Measure Di usion .............................................................. 348
16.2.2.1 Nuclear Magnetic Resonance and Self-Di usion .................. 349 16.2.2.2 Concentration Pro les .......................................................... 349 16.2.2.3 Di usion Cell ........................................................................350
