Inter-individual variability in aroma release during sweet mint consumption: Inter-individual variability in aroma release
Inter-individual variability in aroma release during sweet mint consumption: Inter-individual variability in aroma release
复制标题
食用甜薄荷期间香气释放的个体差异：香气释放的个体差异
DOI：
10.1002/ffj.2077
复制
发表时间：
2012
影响因子：
2.6
通讯作者：
H. Labouré
中科院分区：
文献类型：
--
作者：
M. Repoux;E. Sémon;G. Feron;E. Guichard;H. Labouré
在文献中广泛观察到体内香气释放动力学的个体间差异。然而，相应的原因尚待明确查明。为此，本研究招募了68例已测定唾液流速（静息和Parafilm™刺激）的受试者。薄荷酮的释放使用大气压电离质谱法测量期间的消费甜薄荷片。受试者遵守一个强加的协议，口腔运动。通过对诱导薄荷酮释放的口腔运动的定性分析和定量分析，研究了个体间差异。吞咽事件是薄荷酮释放的主要贡献者。舌头和下巴的运动并没有在所有受试者中引起薄荷酮的释放，因此解释了薄荷酮释放曲线的个体间差异。薄荷酮释放量的个体间差异部分源于甜薄荷片降解的百分比。降解程度越大，释放的薄荷酮越多。虽然唾液中的蛋白质浓度首次表明了受试者之间薄荷片降解的差异，但其他因素，如特定蛋白质的含量，特别是酶，仍需要探索。版权所有© 2011约翰威利父子有限公司.
Inter‐individual variations ofin vivoaroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™‐stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter‐individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing events were the main contributors to menthone release. Tongue and jaw movements did not induce menthone release in all the subjects, thus explaining inter‐individual differences in menthone release curve profiles. Inter‐individual differences in term of the quantity of menthone released partly arose from the percentage of sweet mint tablet degradation. The greater the degree of degradation, the more menthone was released. Although protein concentrations in the saliva gave a first indication of differences in mint tablet degradation between subjects, other factors such as the content of specific proteins, and particularly enzymes, still need to be explored. Copyright © 2011 John Wiley & Sons, Ltd.