Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles
Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles
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人类咀嚼过程中琼脂糖凝胶香气成分的释放：琼脂糖分子量和咀嚼周期的影响
DOI：
10.1016/j.foodhyd.2023.108542
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发表时间：
2023
影响因子：
10.7
通讯作者：
& Katsuyoshi Nishinari
中科院分区：
文献类型：
--
作者：
Hatsue Moritaka;Ayako Itazu;Yoshiyuki Okamura;Masako Fuwa;Miki Ishihara;& Katsuyoshi Nishinari
使用通过一个鼻孔收集口腔中的芳香化合物的方法进行实验。以三种不同分子量的琼脂糖凝胶和九种香气化合物为样品。在屏住呼吸咀嚼琼脂糖凝胶0 - 30次后，通过将口内空气通过鼻孔吹入采样袋中来收集芳香化合物。使用相对释放值Qc/Q0（其中Qc是咀嚼后收集的芳香化合物的量，Q0是没有咀嚼时收集的量）研究了咀嚼循环次数和琼脂糖凝胶类型对芳香化合物释放速率的影响。相对释放值随咀嚼次数的增加而增加，相对释放值的增加程度取决于琼脂糖的分子量。对于所有类型的凝胶，低咀嚼周期的相对释放值相似。在较高的咀嚼周期，相对释放值增加的凝胶与较低的网络密度比其他类型的凝胶。结果表明，琼脂糖的分子量和咀嚼次数改变了风味释放的机制。
Experiments were conducted using a method of collecting aroma compounds in the mouth through one nostril. Three types of agarose gels with different molecular weights and nine types of aroma compounds were used as samples. After the agarose gel was chewed 0–30 times while holding breath, aroma compounds were collected by blowing intraoral air into the sampling bag through the nostril. The effects of the number of chewing cycles and the type of agarose gel on the release rate of aroma compounds were investigated using relative release values,Qc/Q0(whereQcis the amount of aroma compounds collected after chewing andQ0is the amount collected without chewing). The relative release value increased with increasing number of chewing cycles, and the degree of increase in the relative value depended on the molecular weight of agarose. The relative release values for low chewing cycles were similar for all types of gels. At higher chewing cycles, the relative release value increased in gels with lower network densities than in other types of gels. It was suggested that the molecular weight of agarose and the number of chewing cycles changed the mechanism of flavor release.
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影响因子：
10.7
作者：
Ferry, A. -L.;Hort, J.;Pamies, B. Valles
通讯作者：
Pamies, B. Valles
影响因子：
6.3
作者：
Ghebremedhin M;Seiffert S;Vilgis TA
通讯作者：
Vilgis TA
影响因子：
6.1
作者：
Frank, Damian;Eyres, Graham T.;Appelqvist, Ingrid M.
通讯作者：
Appelqvist, Ingrid M.
使用改良的搅拌棒吸附萃取系统与 HRGC-O 相结合，进行口腔内强效气味检测，称为口腔气味筛查系统 (BOSS)
DOI：
--
发表时间：
2004
期刊：
影响因子：
--
作者：
A. Buettner;F. Welle
通讯作者：
F. Welle
影响因子：
8.1
作者：
Arancibia, C.;Jublot, L.;Bayarri, S.
通讯作者：
Bayarri, S.