title: Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.
abstract: The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Damian
authors.initials: D
authors.lastname: Frank
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Graham T
authors.initials: GT
authors.lastname: Eyres
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Udayasika
authors.initials: U
authors.lastname: Piyasiri
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Maeva
authors.initials: M
authors.lastname: Cochet-Broch
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Conor M
authors.initials: CM
authors.lastname: Delahunty
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Leif
authors.initials: L
authors.lastname: Lundin
authors.affiliation: CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
authors.forename: Ingrid M
authors.initials: IM
authors.lastname: Appelqvist
mesh_terms: D005223:Fats / Q000378:metabolism*; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism*; D005782:Gels / Q000737:chemistry*; D006801:Humans; D009055:Mouth / Q000378:metabolism*; D055697:Taste Perception; D055549:Volatile Organic Compounds
chemical_list: D005223:Fats; D005421:Flavoring Agents; D005782:Gels; D055549:Volatile Organic Compounds
keywords: PTR-MS; agarose; aroma/flavor release; fat; sensory evaluation