Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method

鼻后香气释放机制及感官方法研究鼻后香气感知

• 批准号: 17300239
• 负责人: ODAKE Sachiko
• 金额: $ 9.54万
• 依托单位: Nippon Veterinary and Life Science University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17300239/
• 关键词: mastication; retronasal aroma; released aroma; flavor release; mouth model; mastication machine; masticatory force; 食品; 牛乳; 肉製品; 咀噛

Behavior of retronasal aroma, which generated during mastication of food, was investigated.The study was consisted two parts : panelist measurement and mouth model measurement.Panel test was conducted using meat (different fat content of beef) and dairy products (milk, processed cheese). Masticatory properties, such as frequency of mastication, masticatory force, frequency of swallowing, secreted volume of saliva, and breath flow rate, were strongly depended on panelists. Some changed the properties among different food samples, and the other did not.A mouth model used since 1996 revealed that masticatory force did not follow the panelists' value, it showed lower than the panelists' ones. A new mouth model was developed and it was the first machine which could monitor masticatory force during mimic mastication.It was clarified that oil-soluble aroma compounds shoed low tendency to be retronasal aroma, and masticatory force influenced the amount of retronasal aroma.

研究了食物咀嚼过程中产生的鼻后香气的行为。该研究由小组测量和口腔模型测量两部分组成。小组测试使用肉类（不同脂肪含量的牛肉）和乳制品（牛奶、加工奶酪）进行。咀嚼特性，例如咀嚼频率、咀嚼力、吞咽频率、唾液分泌量和呼吸流速，很大程度上取决于小组成员。有些改变了不同食品样本之间的特性，有些则没有。自1996年以来使用的口腔模型显示，咀嚼力并不遵循小组成员的数值，而是低于小组成员的数值。开发了一种新的口腔模型，是第一台能够监测模拟咀嚼过程中咀嚼力的机器。阐明了油溶性香气化合物成为鼻后香气的倾向较低，而咀嚼力影响鼻后香气的量。

项目成果

Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions

脱脂奶和全脂奶在口腔条件下二乙酰和 2-庚酮的风味释放

• 发表时间: 2006
• 期刊: Food Science and Technology, Research 12
• 作者: S. ODAKE;S. VanRuth;R. AKUZAWA
• 通讯作者: R. AKUZAWA

咀嚼力モニター型口腔咀嚼モデル器による牛肉咀嚼中の香気放散測定

使用咀嚼力监测型口腔咀嚼模型装置测量牛肉咀嚼过程中的香气散发

• 发表时间: 2008
• 作者: Sachiko ODAKE;Ryozo AKUZAWA;小竹 佐知子
• 通讯作者: 小竹 佐知子

Masticatory properties and sensory evaluation of processed cheese

再制干酪的咀嚼特性及感官评价

• 发表时间: 2007
• 作者: Sachiko;ODAKE
• 通讯作者: ODAKE

Retronasal aroma generation during beef mastication

牛肉咀嚼过程中鼻后香气的产生

• 发表时间: 2007
• 作者: Sachiko;ODAKE
• 通讯作者: ODAKE

咀嚼模擬装置

咀嚼模拟器

• 发表时间: 2008