1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.
This study aims to follow the kinetics of aroma compound release during model cheese consumption in order to clarify the relationships between flavor release and some oral parameters. Eight subjects participated in the study. Breathing, salivation, chewing, and swallowing were monitored during the eating process. Temporal nosespace analyses were performed using on-line atmospheric pressure ionization-mass spectrometry (API-MS) and off-line solid-phase Micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Flavor release profiles were obtained only for ethyl hexanoate, heptan-2-one, and heptan-2-ol. Among them, only the concentrations of ethyl hexanoate and heptan-2-one could be determined by API-MS. Absence of competition between the aroma compounds was checked for both techniques. In-nose maximum concentration (C(max)) varied with aroma compounds. However, C(max) was reached at the same time (T(max)) for the three compounds. Interindividual differences were observed for most of the parameters studied and for all of the aroma compounds. They were related to the interindividual differences among the oral parameters. The aroma release parameters C(max) and AUC (area under the curve) could be related to respiratory and masticatory parameters. In most cases, the same relationships were observed whatever the nature of the aroma compound.
Pionnier
Estelle
E
Institut National de la Recherche Agronomique, Unité Mixte ENESAD-INRA de Recherche sur les Arômes, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France.
Chabanet
Claire
C
Mioche
Laurence
L
Le Quéré
Jean-Luc
JL
Salles
Christian
C
D002611:Cheese / Q000032:analysis*; D003679:Deglutition; D004068:Digestive System Physiological Phenomena; D004435:Eating; D004576:Electromyography; D006801:Humans; D013058:Mass Spectrometry; D008409:Mastication; D009812:Odorants / Q000032:analysis*; D012119:Respiration; D012472:Salivation