Solid cheese consumption: Quantification of oral coating

Repoux, Marie; Septier, Chantal; Palicki, Olivier; Guichard, Élisabeth; Féron, Gilles; Labouré, Hélène

doi:10.1016/j.archoralbio.2011.07.011

Cited by 10 publications

(7 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In vivo aroma release was monitored as previously described [26] using Atmospheric Pressure Chemical Ionisation-Mass Spectrometry APCI-MS (ion trap Esquire-LC mass spectrometer, Bruker Daltonique, Wissembourg, France). Air was sampled from the nose at an average flow rate of 37 mL.min −1 via a fused silica capillary tubing (i.d.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

et al. 2014

View full text Add to dashboard Cite

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets (masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening). This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant.

show abstract

Section: Methodsmentioning

confidence: 99%

“…Mouth coating (QRB_%), defined as the residual food that sticks to the oral surface after food ingestion, was quantified by the “mouth rinse” method [26]. The lipids of the residual food were quantified by the intensity of curcumin fluorescence in the rinse water.…”

Section: Methodsmentioning

confidence: 99%

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

et al. 2014

View full text Add to dashboard Cite

show abstract

“…To our knowledge, the study of Repoux et al . () was the first and only one that investigated the formation of oral fat coatings formed by solid foods (cheeses). In the mentioned study, the oral coatings were collected by asking the participants to rinse their mouths with water after masticating cheeses.…”

Section: Introductionmentioning

confidence: 99%

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion‐Filled Gels

Camacho

Liu

Linden

et al. 2015

Journal of Texture Studies

View full text Add to dashboard Cite

Four emulsion-filled gelatin gels varying in fat content (5 and 15%) and type of emulsifier (whey protein isolate: fat droplets bound to matrix; Tween 20: fat droplets unbound to matrix) were studied. We investigated (1) the formation and clearance dynamics of fat deposition on the tongue using in vivo fluorescence during oral processing; (2) influence of fat droplet characteristics on fat deposition on tongue and fatty mouthfeel; and (3) effect of follow-up consumption (water or gelatin gel) on the removal of fat deposition on the tongue.We conclude that fat fraction deposited on tongue and fatty perception increased with increasing mastication time, and decreased after expectoration with increasing clearance time. Fat fraction deposited on tongue and fatty perception are higher in gels with unbound droplets compared to bound droplets, as well as in gels with 15% fat compared to 5% fat. Water removed deposited fat from the tongue faster than gelatin gel. PRACTICAL APPLICATIONSStudies about oral coatings that are formed after consumption of semisolid and solid foods are limited. This paper shows the possibility of characterizing the fat fraction in oral coatings after consumption of semisolid food gels using in vivo fluorescence technique. Moreover, it provides knowledge on the dynamic formation and clearance of fat deposition in oral coatings of food gels. The importance of oral processing time as well as characteristics of fat droplets in food gels on the properties and perceptions of oral coatings is demonstrated. Together, this understanding on how fat behaves during oral processing creates valuable insights that guide the design of low-fat products with organoleptic properties of full-fat products.

show abstract

“…The release of the two 191 aroma compounds was followed simultaneously in the nasal cavity as previously described 16 Chewing activity was monitored during cheese consumption, simultaneously to aroma release. The muscle activity of the 210 superficial masseter and temporis muscles (left and right) during chewing was recorded by electromyography (EMG) using 211 gold surface electrodes (Grass technologies, West Warwick, RI, U.S.A), at 382 Hz, then the signal was amplified and 212 digitalized 53 The amount of food that sticks to the oral surface after food ingestion (QRB) was quantified by the "mouth rinse" method 54 .…”

mentioning

confidence: 99%

“…The amount of product remaining in the mouth (QRB) 420 explains the perception of both aroma notes. QRB corresponds to the fat coating at the surface of the tongue and oral 421 mucosa after swallowing 54 . For blue cheese perception (NO), it could be thus due to the retention of NO, hydrophobic 422 aroma compounds, in the fat, which delays its release and then enhances its perception.…”

mentioning

confidence: 99%

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

et al. 2017

Self Cite

View full text Add to dashboard Cite

The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to its dynamic release parameters before swallowing whereas the blue cheese aroma perception of the more hydrophobic compound (nonan-2-one) was related to its dynamic release parameters after swallowing and was highly impacted by mouth coating. Moreover the MB-PLS approach made it possible to evidence the combined effects of saliva composition and cross-modal interactions to understand why in some cases dynamic aroma perception could not be explained by dynamic in vivo aroma release data. Subjects with a low sodium content in saliva perceived fruity aroma which is not congruent with saltiness as less intense and salt- congruent (blue cheese) aroma as more intense, which was explained by their higher sensitivity to salt. Subjects with high lipolysis activity perceived fruity aroma which is not congruent to fat as less intense and fat-congruent (blue cheese) aroma as more intense, which should be explained by the link between lipolysis activity and fat sensitivity. These results could be considered for the reformulation of foods towards specific populations taking into account nutritional recommendations.

show abstract

Solid cheese consumption: Quantification of oral coating

Cited by 10 publications

References 13 publications

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion‐Filled Gels

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Contact Info

Product

Resources

About