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Food Chem

Title:		Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells
Author(s):		Munoz-Gonzalez C; Brule M; Martin C; Feron G; Canon F;
Address:		"Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Universite de Bourgogne, Agrosup Dijon, F-21000 Dijon, France. Electronic address: c.munoz@csic.es. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Universite de Bourgogne, Agrosup Dijon, F-21000 Dijon, France. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Universite de Bourgogne, Agrosup Dijon, F-21000 Dijon, France. Electronic address: francis.canon@inrae.fr"
Journal Title:		Food Chem
Year:		2022
Volume:		20211027
Issue:		Pt B
Page Number:		131467 -
DOI:		10.1016/j.foodchem.2021.131467
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research"
Keywords:		Mouth Mucosa *Odorants Saliva Salivary Proteins and Peptides *Volatile Organic Compounds After-odour Aroma perception Aroma release Dynamic sensory evaluation Mucosal pellicle Proton transfer reaction-mass spectrometry (PTR-MS);
Notes:		"MedlineMunoz-Gonzalez, Carolina Brule, Marine Martin, Christophe Feron, Gilles Canon, Francis eng England 2021/11/11 Food Chem. 2022 Mar 30; 373(Pt B):131467. doi: 10.1016/j.foodchem.2021.131467. Epub 2021 Oct 27"