title: Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
abstract: This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i.e., crumb or crust markers). Utilizing the three laboratory-produced breads, chewing behavior and aroma perception were measured via electromyography and the temporal dominance of sensations method, respectively. The results revealed that the initial levels of crumb markers as well as crumb firmness affected the crumb markers release. Crust markers were released more quickly than crumb markers, leading to different perception dynamics.
authors.affiliation: UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay , 78850 Thiverval-Grignon, France.|Lesaffre International , 59700 Marcq-en-Baroeul, France.
authors.forename: Solenne
authors.initials: S
authors.lastname: Jourdren
authors.affiliation: UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay , 91300 Massy, France.
authors.forename: Marine
authors.initials: M
authors.lastname: Masson
authors.affiliation: UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay , 78850 Thiverval-Grignon, France.
authors.forename: Anne
authors.identifier: http://orcid.org/0000-0003-2910-4666
authors.initials: A
authors.lastname: Saint-Eve
authors.affiliation: UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay , 78850 Thiverval-Grignon, France.
authors.forename: Maud
authors.initials: M
authors.lastname: Panouillé
authors.affiliation: UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay , 91300 Massy, France.
authors.forename: David
authors.initials: D
authors.lastname: Blumenthal
authors.affiliation: Lesaffre International , 59700 Marcq-en-Baroeul, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Lejeune
authors.affiliation: UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay , 78850 Thiverval-Grignon, France.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Déléris
authors.affiliation: UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay , 78850 Thiverval-Grignon, France.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Souchon
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis*; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D055697:Taste Perception; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000737:chemistry*; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: aroma release; bread; oral processing; proton transfer reaction-mass spectrometry (PTR-MS); temporal dominance of sensations (TDS)