| Title: | "Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption" |
| Author(s): | Pedrotti M; Spaccasassi A; Biasioli F; Fogliano V; |
| Address: | "Fondazione Edmund Mach, Research and Innovation Center, Department of Food Quality and Nutrition, - via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Wageningen University, Department of Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, the Netherlands. Electronic address: michele.pedrotti@fmach.it. Wageningen University, Department of Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, the Netherlands. Fondazione Edmund Mach, Research and Innovation Center, Department of Food Quality and Nutrition, - via E. Mach 1, 38010 San Michele all'Adige, TN, Italy" |
| DOI: | 10.1016/j.foodres.2018.12.019 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24?ª++/-?ª+1.4?ª+years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90?ª+s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected. In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption" |
| Keywords: | Adult Chewing Gum/*analysis *Ethnicity Female Flavoring Agents/*analysis Humans Male Mass Spectrometry Mentha Mouth Perception Sex Factors Taste/*physiology Volatile Organic Compounds/analysis Young Adult Chewing gum Cross-cultural Flavour release In-vivo; |
| Notes: | "MedlinePedrotti, M Spaccasassi, A Biasioli, F Fogliano, V eng Canada 2019/02/06 Food Res Int. 2019 Feb; 116:57-70. doi: 10.1016/j.foodres.2018.12.019. Epub 2018 Dec 19" |
