Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing
Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing
复制标题
模拟口腔加工前后嗅觉与香气化合物释放之间关系的表征。
DOI：
10.3168/jds.2020-19026
复制
发表时间：
2021-03-03
影响因子：
3.5
通讯作者：
Luo, Jie
中科院分区：
文献类型：
--
作者：
Mu, Shuo;Liu, Lu;Luo, Jie
香味是发酵乳的重要特性之一，它直接影响消费者的接受程度。但以往的研究主要集中在体外分析发酵乳中香气化合物的组成，其组成可能与刺激嗅觉的真实的香气成分不同。此外，嗅觉属性和香气化合物的释放之间的关系还没有完全了解。在本研究中，我们选择了6个不同的发酵乳样品的香气感知强度的基础上，我们的预测试。首先由专家小组成员对发酵乳的鼻前和鼻后嗅觉进行描述性感官分析。将人工唾液与发酵乳样品混合，并在37°C下连续搅拌15秒以模拟口腔加工条件。采用顶空固相微萃取-气相色谱-四极杆飞行时间质谱联用技术对6种发酵乳在模拟口腔加工前后的顶空成分进行了分析。在发酵乳中鉴定出25种挥发性化合物，其中15种被预测在口服加工过程中对发酵乳的嗅觉感知有影响。基于化学和感官数据的偏最小二乘回归分析，探讨感官知觉与挥发性香气释放的相关性。结果表明，口服处理大大增加了奶油的香气化合物，如双乙酰和丙酮的感觉，但没有增加的乳制品酸的香气化合物，如丁酸和己酸的感觉。本研究有助于提高我们对口腔加工过程中嗅觉感知与挥发性芳香化合物释放之间关系的认识。这也可能有助于设计迎合特定消费者偏好的可口发酵乳。
Aroma is an important property of fermented milk, and it directly affects consumer acceptance. However, previous studies have mainly focused on analyzing the composition of aroma compounds in fermented milk in vitro, and the composition may be different from the real aroma composition that stimulates the sense of smell. Furthermore, the relationship between olfactory attributes and the release of aroma compounds was not fully understood. In this study, we selected 6 samples of fermented milk differing in aroma perception intensity based on our pretest. A descriptive sensory analysis focusing on orthonasal and retronasal olfaction of fermented milk was first conducted by semitrained panelists. Artificial saliva was mixed with the fermented milk samples and continuously stirred at 37°C for 15 s to simulate oral processing conditions. Headspace solid-phase microextraction-gas chromatography coupled with quadrupole time-of-flight mass spectrometry was applied to identify the head space composition of 6 kinds of fermented milk before and after the simulated oral processing. Twenty-five volatile compounds were identified in the fermented milks, 15 of which were predicted to have an influence on the olfactory perception of fermented milks during oral processing. Partial least squares regression analysis based on chemical and sensory data was then applied to explore the correlation between sensory perception and volatile aroma release. The results showed that oral processing greatly increased the perception of creamy aroma compounds, such as diacetyl and acetone, but did not increase the perception of dairy sour aroma compounds, such as butanoic acid and hexanoic acid. This study can help improve our understanding of the relationship between olfactory perceptions and the release of volatile aroma compounds under oral processing. It might also contribute to the design of palatable fermented milks catering to specific consumer preferences.