title: Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
abstract: For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets (masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening). This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant.
authors.affiliation: INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France.
authors.forename: Gilles
authors.initials: G
authors.lastname: Feron
authors.affiliation: INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France.
authors.forename: Charfedinne
authors.initials: C
authors.lastname: Ayed
authors.affiliation: LUNAM University, ONIRIS (Ecole Nationale Veterinaire Agroalimentaire et de l'Alimentation), USC "Sensometrics and Chemometrics Laboratory", Nantes, France.
authors.forename: El Mostafa
authors.initials: el M
authors.lastname: Qannari
authors.affiliation: LUNAM University, ONIRIS (Ecole Nationale Veterinaire Agroalimentaire et de l'Alimentation), USC "Sensometrics and Chemometrics Laboratory", Nantes, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Courcoux
authors.affiliation: INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France.
authors.forename: Hélène
authors.initials: H
authors.lastname: Laboure
authors.affiliation: INRA (Institut National de la Recherche Agronomique), UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; CNRS (Centre National de la Recherche Scientifique), UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France.
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D000328:Adult; D002611:Cheese / Q000032:analysis*; D004576:Electromyography; D005260:Female; D006801:Humans; D016018:Least-Squares Analysis; D008297:Male; D008875:Middle Aged; D009055:Mouth / Q000502:physiology*; D009812:Odorants / Q000032:analysis*; D013223:Statistics as Topic; D055815:Young Adult