Use of an artificial mouth to study bread aroma

Poinot, Pauline; Arvisenet, Gaëlle; Grua‐Priol, Joëlle; Fillonneau, Catherine; Prost, Carole

doi:10.1016/j.foodres.2009.02.020

Cited by 29 publications

(19 citation statements)

References 32 publications

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“…However, this was not observed in our study, which means that mucin/volatile molecule interactions are probably minor compared to phenomena (a) and (b). This is reinforced by the study of Poinot et al (2009), who did not observe a mucin effect by mixing artificial saliva with bread in their model mouth. They hypothesized that it was probably because of the complexity of the food system.…”

Section: Air/bolus Partition Coefficients For Ethyl Propanoatementioning

confidence: 92%

“…Saliva also plays a key role in flavor release during food consumption mainly by means of dilution or interaction effects with food ingredients (Buettner, 2002a(Buettner, , 2002bPoinot, Arvisenet, Grua-Priol, Fillonneau, & Prost, 2009). The influence of saliva on aroma release has been widely studied, both from in vivo and in vitro systems, with either real (Buettner, 2002a(Buettner, , 2002bGenovese, Piombino, Gambuti, & Moio, 2009;van Ruth & Roozen, 2000) or artificial saliva (Friel & Taylor, 2001;Genovese et al, 2009), and on various foods: water model solutions (Buettner, 2002a;Friel & Taylor, 2001), oil model solutions (van Ruth, Grossmann, Geary, & Delahunty, 2001), vegetables such as pepper and beans (van Ruth, Roozen, & Cozijnsen, 1995;van Ruth, Roozen, Nahon, Cozijnsen, & Posthumus, 1996;van Ruth & Roozen, 2000), complex foods (Odake, Roozen, & Burger, 1998) and wine (Genovese et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Only a few studies have investigated the combined effect of mastication and of saliva on the release of aroma compounds from semi-solid or solid foods (Odake et al, 1998;Poinot et al, 2009;van Ruth et al, 1995;van Ruth & Roozen, 2000). Model mouth systems that mimic mastication were created to study flavor release from red bell peppers (van Ruth et al, 1995;van Ruth & Roozen, 2000).…”

Section: Introductionmentioning

confidence: 99%

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

Doyennette

Déléris

Saint-Eve

et al. 2011

Food Research International

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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.

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Section: Air/bolus Partition Coefficients For Ethyl Propanoatementioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Doyennette

Déléris

Saint-Eve

et al. 2011

Food Research International

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“…This study was done following the recipes and procedures used in Poinot et al (2007Poinot et al ( , 2009. Nine trained judges evaluated the representativeness of each extract.…”

Section: Methodsmentioning

confidence: 99%

“…Gluten and gluten-free bread extracts were both obtained in triplicate by headspace for 30 min and by artificial mouth for 10 minutes. The identification and the quantification of volatiles were carried out by GC-MS/FID, following the procedure described by Poinot et al (2009). Volatiles quantity was expressed in g/g butanol/g bread.…”

Section: Methodsmentioning

confidence: 99%

Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

Poinot¹,

Arvisenet²,

Grua‐Priol³

et al. 2009

Czech J. Food Sci.

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This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditions were first compared according to the odour and aroma representativeness of the bread extracts. The optimal conditions were then applied to extract volatiles of a conventional gluten bread formulation and an innovative gluten-free bread formulation. Results reveal that an extraction duration of 10 min in the artificial mouth was sufficient to obtain a representative aroma extract. Yet, 30 min of headspace extraction were necessary to obtain a representative odorant extract. The comparison between these both extracts shows that significantly higher quantities of bread compounds were extracted with artificial mouth. This innovative device could thus be used to better understand the mechanisms involved in the formation of those volatiles that are responsible for the perceived bread odour and aroma.

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