In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

Abstract

The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose-space analysis. Nose-space analysis was carried out by proton transfer reaction mass spectrometry, and strawberryflavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymethyl cellulose to modify the texture. Two oral processing protocols were adopted during the study; a free-chewing protocol and an imposed protocol. Twenty-one subjects participated in the study. Significant effects on in-nose flavour release were observed for the type of compound, the custard's texture, the oral processing protocol and the subjects. When people were allowed to eat as they normally do, individuals could be divided into three groups on the basis of swallowing time: first group, swallowing time <4 s; second group, swallowing time >6 s; intermediate group, t (swallow) varying (4-6 s). Within each group, different effects of the texture of the custards on in-nose flavour concentrations were observed, indicating that individual behaviour plays a considerable role in determining texture effects on flavour perception.

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

“…Such studies have benefited substantially from the development of rapid and sensitive instrumental techniques, particularly Proton Transfer Reaction Mass Spectrometry (PTR-MS) (Apréa, Biasioli, Gasperi, Märk, & Van Ruth, 2006;Boland, Delahunty, & Van Ruth, 2006;Mestres, Kieffer, & Buettner, 2006;Van Ruth, de Witte, & Uriarte, 2004) and Atmospheric Pressure Chemical Ionisation Mass Spectrometry (APCI-MS) (Gierczynski, Labouré, Sémon, & Guichard, 2007;Ovejero-Lopez, Haahr, Van den Berg, & Bredie, 2004). The effects of product structure result from a combination of physicochemical (entrapment of aroma compounds in the product structure and/or obstruction of their mass transport) and physiological phenomena (types of oral behaviour) (Buettner & Beauchamp, 2010;Buettner, Beer, Hannig, Settles, & Schieberle, 2002;Pionnier et al;Ruijschop, Burgering, Jacobs, & Boelrijk, 2009;Wright & Hills, 2003).…”

PTR‐TOF‐MS and data‐mining methods for rapid characterisation of agro‐industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese

“…Several groups actively contributed to exploring the potential of PTR-MS in food science investigating the possibility to use the quadrupole-based version of PTR-MS (PTR-Quad-MS) for rapid product characterisation, [2,3] on-line process monitoring [4] and real-time in vivo VOCs detection during food consumption. [5] PTR-MS, in the conventional configuration, does not use separation before mass spectrometric analysis and this limits the analytical information available: usually only the nominal mass of the ions. To partially overcome this issue and to increase the analytical information provided, the coupling of the ionisation method of PTR-MS with different mass analysers has been proposed [6] and, in particular, that with a time-of-flight (TOF) spectrometer has been recently realised [7,8] and commercialised.…”

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

“…Texture feeling is perceived by the consumer as an assessment of product freshness, for example, bread crispiness, vegetable hardness, or jam spreadability. In turn, the lack of these features suggests poor quality and may make the product unacceptable [31,32]. Numerous reports confirm that jam consistency depends on the amount and type of sweeteners, gelling agents, and fruit flesh [13,33].…”