In vitro and in vivo flavour release studies using atmospheric pressure ionization mass spectrometry (APCI and PTR): quantitative aspects

26e Congrès de la Société Française d'Electrophorèse et d'Analyse Protéomique ; 26e Journées Françaises de la Spectrométrie de Masse ; SMAP = Spectrométrie de Masse et Analyse Protéomique; absent

Aroma release with atmospheric pressure chemical ionization (APCI-) and proton transfer reaction (PTR-) mass spectrometry: competition and quantitative aspects

Can saliva composition explain salt perception in cheese?

International audience

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception

International audience

Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?

International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…