In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

Abstract

Relating flavour (aroma and taste) compounds to flavour perception experienced by a consumer is still a challege for the flavour research. The aim of the present study was to determine to what extent the food matrix texture influences the in vivo release of aroma and taste compounds. Sodium release and salty perception were evaluated using four cheese analogues varying in texture, taking into account oral parameters (saliva and mastication). Aroma compound release was measured from three strawberry-flavoured yoghurts varying in viscosity. Measurement of sodium released from the cheeese analogues during chewing was carried out by HPLC after swabbing saliva samples at defined chewing times, whereas salty intensity and oral parameters were evaluated simultaneously at the sampling times. The release of aroma compounds from the flavoured yoghurst was measured by SPME under shear conditions. Cheese analogues made with high shear intensity released sodium more easily in mouth. A significant release was correlated with saliva flow, chewing efficiency and electromyography (EMG) parameters. Interaction between shear intensity and fat concentration were strongly correlated to EMG parameters. For the flavoured yoghurts, the aromatic balance between strawberry note and floral note was controlled by the composition on thickeners. Thus optimal compositions for fruit preparation (starch, pectin, locus bean gum) were obtained taking into account aroma release and rheological parameters.