Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells.
After-odour
Aroma perception
Aroma release
Dynamic sensory evaluation
Mucosal pellicle
Proton transfer reaction-mass spectrometry (PTR-MS)
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2022
30 Mar 2022
Historique:
received:
12
06
2021
revised:
20
10
2021
accepted:
21
10
2021
pubmed:
11
11
2021
medline:
17
12
2021
entrez:
10
11
2021
Statut:
ppublish
Résumé
The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research.
Identifiants
pubmed: 34753663
pii: S0308-8146(21)02473-0
doi: 10.1016/j.foodchem.2021.131467
pii:
doi:
Substances chimiques
Salivary Proteins and Peptides
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
131467Informations de copyright
Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.