title: 2. In vivo nonvolatile release during eating of a model cheese: relationships with oral parameters.
abstract: This study deals with the release kinetics of nonvolatile compounds (NVC) (leucine, phenylalanine, glutamic acid, citric acid, lactic acid, propanoic acid, sodium, potassium, calcium, magnesium, chloride, and phosphates) during the eating of a model cheese and the relationships to some oral (salivary and masticatory) parameters. The aroma release has previously been characterized in similar conditions [Pionnier, E.; Chabanet, C.; Mioche, L.; Le Quéré, J.-L.; Salles, C. J. Agric. Food Chem. 2004, 52, xxx-xxx (1)]. Saliva samples were collected from the tongues of eight assessors at different times during and after the chewing sequence. Atmospheric pressure ionization-mass spectrometry and/or high-performance liquid chromatography analyses have been performed on these samples in order to quantify the 12 NVC released in saliva. The maximum concentration (C(max)) in saliva varied significantly according to the compound. However, there was no significant effect of the compound on the time to reach maximum concentration (T(max)). Interindividual differences were observed for most of the parameters and for all of the NVC studied. The parameters extracted from the release profiles of the NVC were closely correlated. High T(max) and AUC (area under the curve) values could be related to high chewing time and low saliva flow rates, low chewing rates, low masticatory performances, and low swallowing rates.
authors.affiliation: Institut National de Recherche Agronomique, Unité Mixte ENESAD-INRA de Recherche sur les Arômes, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France.
authors.forename: Estelle
authors.initials: E
authors.lastname: Pionnier
authors.forename: Claire
authors.initials: C
authors.lastname: Chabanet
authors.forename: Laurence
authors.initials: L
authors.lastname: Mioche
authors.forename: Andrew J
authors.initials: AJ
authors.lastname: Taylor
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Le Quéré
authors.forename: Christian
authors.initials: C
authors.lastname: Salles
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002712:Chlorides / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002951:Citrates / Q000032:analysis; D004068:Digestive System Physiological Phenomena; D004435:Eating; D004576:Electromyography; D006801:Humans; D019344:Lactic Acid / Q000032:analysis; D013058:Mass Spectrometry; D008409:Mastication; D008903:Minerals / Q000032:analysis; D012463:Saliva / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D002712:Chlorides; D002951:Citrates; D008903:Minerals; D019344:Lactic Acid