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Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

Authors :
Gonzalez-Estanol, Karina
Pedrotti, Michele
Fontova-Cerdà, Mònica
Khomenko, Iuliia
Biasioli, Franco
Stieger, Markus
Gonzalez-Estanol, Karina
Pedrotti, Michele
Fontova-Cerdà, Mònica
Khomenko, Iuliia
Biasioli, Franco
Stieger, Markus
Source :
ISSN: 0021-8561
Publication Year :
2024

Abstract

This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (p < 0.05) and citrus aroma perception (p < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (p < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (p < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of in vivo aroma release and perception without affecting its intensity, and carrier addition increases in vivo aroma release while diminishing aroma perception.

Details

Database :
OAIster
Journal :
ISSN: 0021-8561
Notes :
application/pdf, Journal of Agricultural and Food Chemistry 72 (2024) 12, ISSN: 0021-8561, ISSN: 0021-8561, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1430714808
Document Type :
Electronic Resource