Search results for "inter individual variability"

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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…

Salivainter individual variability030309 nutrition & dieteticsFat content[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFood consumption03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyBolus (medicine)[SDV.IDA]Life Sciences [q-bio]/Food engineeringin vivo aroma releaseAroma compoundFood scienceAromaNo release2. Zero hunger0303 health sciencesfood oral processingbiologyChemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringEthyl propanoatefood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food sciencemouth coating[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionmodel cheesesFood Sciencechewing activity
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