The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Abstract

In vivo aroma release during solid food consumption is a complex phenomenon that depends on food structure and composition, as well as on oral processing (combination of mastication and incorporation of saliva into the food product). The objective of this study was to understand and to predict the physicochemical properties of aroma compounds through the dynamics of flavor release during in-mouth oral processing of food before bolus swallowing. Within this context, the evolution of two aroma compounds during bolus formation was explored by studying the two main properties that account for mass transfer: air/ bolus partition and mass transfer coefficients. Four types of industrial cheese products (varying in fat and firmness) flavored with ethyl propanoate and 2-nonanone were chosen. Each matrix was mixed with various amounts of artificial saliva to mimic boluses at different stages of mastication. The air/bolus partition coefficient was determined by the static phase ratio variation method (PRV), while the mass transfer coefficient was obtained by non-linear regression from dynamic headspace experiments. Results showed that there is a dilution effect on the air/bolus partition coefficient and both a dilution and a product effect (firmness) on the mass transfer coefficient of ethyl propanoate in the bolus. These results were also validated with 2-nonanone for the low-fat cheeses.

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

“…Results obtained on the effect of bolus moistening cannot be simply explained by the Buttery equation [54] . Using this model, Doyennette et al [55] were able to predict the changes in air/bolus partition coefficients for ethyl propanoate (EP) by incorporating increasing amounts of artificial saliva into model cheeses. They found a significant increase in EP air/bolus partition coefficient by increasing bolus moistening, whereas our results showed no effect of bolus moistening on area under the curve.…”

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

“…Saliva is a complex biological fluid naturally secreted inside human mouth that is essential for eating to form a coherent, smooth, and swallowable bolus (Prinz & Lucas, ). Saliva also plays an important role in sensory perception by diluting food components responsible for taste and aroma, allowing them to interact with the taste buds (Doyennette et al, ; Neyraud, ). In addition to the eating‐related functions, saliva secretion ensures continuous hydration of the mouth and demonstrates an antibacterial function (Dowd, ).…”

“…Saliva also plays an important role in sensory perception by diluting food components responsible for taste and aroma, allowing them to interact with the taste buds (Doyennette et al, 2011;Neyraud, 2014).…”

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

“…Because of the difficulty to identify hexanal during actual in vivo experiments, the rice was flavoured with 2-nonanone and ethyl propanoate, which are common aroma compounds used in previous studies using PTR-MS and that exist in rice (Déléris et al, 2016;Doyennette et al, 2011;Labouré et al, 2014). Both aroma compounds were food grade (Sigma-Aldrich, Steinheim, Germany).…”

“…composition and structure), and the consumer (e.g. physiological parameters and individual experience) in the perceived flavour (Harrison et al, 1998;Trelea et al, 2007;Doyennette et al, 2011Doyennette et al, , 2014Déléris, Saint-Eve, Saglio, Souchon & Trelea, 2016). Additionally, they can also be used to understand the role of oral processing in flavour release, as well as to help design food products taking into account physiological characteristics of individuals (e.g.…”