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.
The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to the olfactory epithelium to transformation into signals that go to the brain. In addition, there are also the effects of the food's structure and properties. In this study, a proton-transfer-reaction mass spectrometer (PTR-MS) was used to investigate how four pectin-containing systems with different structures and strengths affected the release of aroma compounds in a model mouth and in the nose of an assessor. Both the model mouth and the in-nose measurements showed that the strength and structure of pectin-containing systems are important with regard to the quantity of aroma compounds that are released. Mastication and saliva were also shown to have a large influence on how much of the aroma compound is released from the mouth to the nose.
Hansson
Annika
A
The Swedish Institute for Food and Biotechnology (SIK), P.O. Box 5401, S-402 29 Göteborg, Sweden. ahn@sik.se
Giannouli
Persephoni
P
van Ruth
Saskia
S
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005782:Gels / Q000737:chemistry*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods*; D008409:Mastication; D008954:Models, Biological; D009055:Mouth; D009666:Nose; D009812:Odorants / Q000032:analysis*; D010368:Pectins / Q000737:chemistry*; D012463:Saliva
D005782:Gels; D010368:Pectins