Résumé
IntroductionDuring eating, food is submitted to mastication and salivation to form a bolus which is then swallowed for further digestion. Aroma and taste compounds are released from food bolus during the masticatory and post swallowing steps. Taste compounds are delivered to the receptors located on the tongue in order to be perceived. Aroma compounds are transferred from food to saliva then to the air phase in the oral cavity and transported to the nasal cavity via the respiratory flow in order to reach the olfactory receptors and be perceived. This chapter will present an overview of the different aroma and taste compounds, their interactions with the food matrix, and their transport to the taste and olfactory receptors.