Search results for "In vivo aroma release"
showing 5 items of 5 documents
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
2014
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…
In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) or proton transfer reaction mass spectrometry (PTR-MS) has been in use frequently for in vivo aroma release studies. In APCI-MS, protonated water clusters formed from moisture in the expired air are used as reagent ions. Yet the influence of a change in relative water content in the ionization gas on the data collected have been rarely studied and conflicting results were obtained. In this context our first objective was to study the impact of water content of the expired air on the level of aroma release measured by APCI-MS and to compare with the results obtained…
Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort.
2021
International audience; Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we characterised the health and oral physiology (oral volume, swallowing tongue force, number of teeth and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelling French elderly as well as their individual retronasal release of five aroma compounds (2-pentanone, 2-nonanone, 2,3-hexanedione, octanal and linalool) by proton-transfer-reaction mass spectrometry (PTR-MS). In general, large variability across participants was observed in both oral physiological…
Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals
2021
This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using proton transfer reaction-mass spectrometry (PTR-MS) after 73 elderly individuals consumed aqueous solutions aromatized with five aroma compounds (pentan-2-one, nonan-2-one, hexan-2,3-dione, octanal and linalool). The influence of oligofructose and inulin (10% w/w) on the perceived intensity (n = 26) of two aroma descriptors (butter and floral) was also studied together with the possibility of a dumping effect on aroma evaluation due to the sweet…
Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters
2019
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…