Influence of mastication and saliva on aroma release in a model mouth system

Ruth, Saskia M. van; Roozen, J.P.

doi:10.1016/s0308-8146(00)00186-2

Cited by 189 publications

(130 citation statements)

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“…Furthermore, examining the relationship between the elution ratios and Since distilled water was used as the test medium in the present study, the affect of saliva on the elution characteristics of odorants in chewing gum during chewing remains to be determined. It has already been reported that the addition of saliva has important effects on the retronasal aroma release and their release profiles (Van Ruth and Roozen, 2000). Therefore, further investigation will be needed in other physical parameter (dipole moment, etc.)…”

Section: Development Of a New Approach To Measure The Elution Charactmentioning

confidence: 99%

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

Itobe¹,

Kumazawa²,

Inagaki³

et al. 2012

FSTR

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The aim of this study was to develop a new approach that can be used to estimate the elution characteristics of odorants from chewing gum into saliva during chewing using a chewing apparatus and to apply the approach to the prediction of their elution ratios. The odorants eluted from the model chewing gum were analyzed by a gas chromatography-flame ionization detector using the adsorptive column method and Headspace-solid phase microextraction (HS-SPME). It was found that the quantitative data obtained from each analytical method are in proportion and that the measured value obtained from HS-SPME, which is easy to operate, could convert the quantitative data obtained from the adsorptive column method. Therefore, it was demonstrated that the amounts of odorants eluted from chewing gum and their release curves could be easily determined by a combination of the two methods. In addition, it was recognized that there was a good overall regression coefficient between the elution ratio of the odorants in the model chewing gum after a 20-min chewing run and the difference between the retention indices on the polar and apolar stationary phase of GC columns (ΔI). Therefore, ΔI is the most important factor for predicting the elution ratio of odorants in chewing gum during chewing.Keywords: flavor release, elution characteristic, chewing gum, chewing apparatus *To whom correspondence should be addressed. E-mail: itobe.takafumi@ogawa.net IntroductionFlavor is one of the primary factors determining the quality of a foodstuff. Flavor is a more important factor for the quality of chewing gum than for that of other foodstuffs, because the flavor of chewing gum is strongly required as an excellent characteristic of in-mouth release, which is the immediate flavor impression and the duration of perception of odorants during chewing, in addition to an excellent odor quality and an appropriate intensity. The sensory response to an added flavor in chewing gum is mainly affected by the rate and extent of the in-mouth flavor release during consumption, and the driving forces of the release are the partition between the different phases (chewing gum -saliva -air) and mass transfer velocity (De Roos, 1990;De Roos, 2000;Harrison, 2000). Therefore, detailed understanding of the in-mouth release characteristics of odorants in chewing gum during chewing is extremely important for the production of high quality chewing gum products.

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Section: Development Of a New Approach To Measure The Elution Charactmentioning

confidence: 99%

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

Itobe¹,

Kumazawa²,

Inagaki³

et al. 2012

FSTR

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“…Aroma release has been studied using different methodologies, such as static headspace [2,4] and dynamic systems mimicking the human mouth [5][6][7][8]. The retronasal aroma perception is a dynamic process affected by many factors such as mastication and salivation, therefore the dynamic techniques used to evaluate aroma perception simulated this retronasal process.…”

Section: Introductionmentioning

confidence: 99%

“…The effect of saliva composition and ratio on the release of volatile compounds has been studied by several authors [4,[6][7][8]10]. In general, saliva produces changes in the release of flavour compounds depending on saliva flow and composition which at the same time is affected by the nature of the stimulus that generates extra saliva on mastication [1].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies were done in liquid systems such as oil and oil in water emulsions [4,7] and in mixtures of sucrose and cyclamate [11]. Other studies were performed in semi-liquid foods such as cream style dressings [10,12] or aqueous solutions [2,9].…”

Section: Introductionmentioning

confidence: 99%

“…Other studies were performed in semi-liquid foods such as cream style dressings [10,12] or aqueous solutions [2,9]. Only a few studies were done with solid foods, French beans [5,7] and bananas [8]. In addition, there is only one study about the release of volatile compounds from a meat product, a cooked sausage [13], where the release was studied by static headspace and in-mouth conditions.…”

Section: Introductionmentioning

confidence: 99%

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Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Flores

Olivares

2008

Eur Food Res Technol

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The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages produced a significant reduction of the release of most of the volatile compounds indicating an oxidation process during sampling. The addition of water and saliva to the dry fermented sausages produced a higher release of pentanal, hexanal and octanal, while pentane, 1-octanol, pentanoic acid, and propanal showed a lower rate of release.Moreover, phenylethyl alcohol, 2-butanone, 2,3-pentanedione and 2-nonanone, derived from bacterial metabolism, presented a lower release rate when water and saliva were added. The rate of release of the compounds from dry fermented sausages was not related with the compound hydrophobicity value. Further research is needed to elucidate the effect of fermented sausage matrix on the partitioning of the compounds and its effect on aroma perception.

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Simulation of Mouth Conditions for Flavor Analysis

Deibler

Ruth

2002

Current Protocols in Food Analytical Chemistry

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This unit discusses the use and design of the two mouth simulators, the retronasal aroma simulator (RAS) and the model mouth, that have successfully been verified to produce an effluent with volatile ratios similar to that found in human exhaled breath during eating. Though at a glance the apparatuses seem very different, they produce relatively similar effluents. Of obvious notability is the difference in the size of the reservoir; the RAS reservoir is 1 liter and the model mouth reservoir is 70 ml. When determining which apparatus to use, carefully consider concentration needs, absorption characteristics of compounds, and shear resistance of the food. Figure G1.7.1 is a comparison of chromatograms from a solid-phase microextraction (SPME) from a beverage in a sealed container and from the same beverage in a mouth simulator. This comparison demonstrates that a very different volatile ratio is produced from the same food under different sampling conditions. Due to these differences, it is important to use a sampling method that simulates mouth conditions when studying flavor compositions that produce a human perception. Most methods intended to increase headspace volatile concentration, such as adding salt for salting out, do not uniformly affect volatility. For some compounds,

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Influence of mastication and saliva on aroma release in a model mouth system

Cited by 189 publications

References 20 publications

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Simulation of Mouth Conditions for Flavor Analysis

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