Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach.

Amparo Tarrega,Etienne Semon,Patrick Mielle,Christian Salles,Claude Yven

doi:10.3390/foods8030106

Abstract

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the shearing angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.

Highlights

Food oral processing is a complex phenomenon involving several physical, chemical, and physiological mouth functions, leading to food breakdown and changes in in-mouth flavor release and perception before swallowing [1]
In fat-containing foods, the retention and release of aroma compounds mainly depends on their solubility in the aqueous and oil phases and on their hydrophobicity [7,8], which is expressed by the log P value [9]
The obtained results with the three subjects were in agreement with previous works [5,20,21], we considered that the obtained results could be used as relevant information for the in vitro experiments

Summary

Introduction

Food oral processing is a complex phenomenon involving several physical, chemical, and physiological mouth functions, leading to food breakdown and changes in in-mouth flavor release and perception before swallowing [1]. The main consequences of the oral process are the food matrix breakdown by mastication and impregnation of food by saliva, which are subjected to several physical, chemical, and biochemical operations [1,2]. During this step of food oral processing, the perception of flavor and texture are progressively affected. The release of aroma compounds in the mouth from low-fat foods is higher than that with regular fat foods [6,10,11]

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