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Condiments such as
spreads, dressings, or sauces are usually consumed
together with carrier foods such as breads or vegetables. Dynamic
interactions between condiments and carriers occur during consumption,
which can influence aroma release and perception. This study investigated
in vivo
aroma release (PTR-MS) and dynamic sensory perception
(time–intensity) of mayonnaises spiked with lemon aroma (limonene,
citral). Mayonnaises were assessed without and with carrier foods
(bread, potato). When different mayonnaises were consumed and assessed
alone, aroma release and intensity perception were positively correlated.
Interestingly, when mayonnaises were combined with carriers, aroma
release and perception were no longer positively correlated. Addition
of carriers increased release of limonene and citral into the nasal
cavity during consumption but decreased perceived aroma intensity
of condiments. The increase in aroma release induced by the carriers
can be explained by differences in oral processing behaviors and by
the increased surface area of mayonnaise-carrier combinations. Carrier
addition is likely to modulate aroma perception of composite foods
by cross-modal texture–aroma interactions. This work demonstrates
that not only physicochemical characteristics of foods but also cross-modal
interactions play a role in influencing flavor perception of composite
foods.
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