Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
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DOI：
10.1021/acs.jafc.5b03441
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发表时间：
2015-10-21
影响因子：
6.1
通讯作者：
Appelqvist, Ingrid M.
中科院分区：
文献类型：
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作者：
Frank, Damian;Eyres, Graham T.;Appelqvist, Ingrid M.
食物基质的密度和组成会影响口腔分解和入口风味释放的速度以及整体感官体验。添加和不添加脂肪（0、2、5和10%）的琼脂糖浓度分别为1.0、1.7、2.9和5%的琼脂糖凝胶，加入7种香气挥发物。口腔加工和感官知觉的差异由训练小组使用离散间隔时间强度法系统测量。采用质子转移反应质谱法测定其体内和体外挥发性释放量。随着琼脂凝胶强度的增加，需要更大的口腔加工，而与风味相关的感官属性强度降低。挥发性释放与凝胶强度呈负相关，表明物理化学现象是感知感官变化的主要机制。脂肪的加入减少了口服加工的量，并对释放有不同的影响，这取决于挥发物的脂溶性或亲脂性。
The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.