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Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

1
CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
2
ChemoSens Platform, CSGA, F-21000 Dijon, France
*
Author to whom correspondence should be addressed.
Present address: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, 46980 Valencia, Spain.
Present address: French National Research Agency (ANR), F-75012 Paris, France.
Foods 2019, 8(3), 106; https://doi.org/10.3390/foods8030106
Received: 17 January 2019 / Revised: 11 March 2019 / Accepted: 15 March 2019 / Published: 21 March 2019
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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Abstract

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the shearing angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified. View Full-Text
Keywords: lipoprotein matrix; chewing simulator; aroma compound; in vitro; oral parameters; flavor release lipoprotein matrix; chewing simulator; aroma compound; in vitro; oral parameters; flavor release
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Tarrega, A.; Yven, C.; Semon, E.; Mielle, P.; Salles, C. Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach. Foods 2019, 8, 106.

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