| Title: | "Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread" |
| Author(s): | Pu D; Zhang H; Zhang Y; Sun B; Ren F; Chen H; Xie J; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: b20163060422@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhanghuiying@cau.edu.cn. Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: renfazheng@cau.edu.cn. Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn. Beijing Institute of Landscape Architecture, Beijing 100102, China" |
| DOI: | 10.1016/j.foodchem.2019.125003 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The oral breakdown, sensory properties, and volatile release during mastication of white bread were investigated. The results of correlation analysis for white bread's physical properties and it's oral physiological parameters during chewing have elucidated that bread's physical properties determined the oral processing behavior. During chewing of white bread, 15 dominant ions with regularly changing patterns were monitored by proton transfer reaction-mass spectrometry (PTR-MS). These dominant ions derived from 32 volatile compounds were further confirmed by pure standards. Partial least squares regression (PLSR) analysis was used to explore the positive correlations between the sensory analysis and the dominant aroma compounds. Results have shown that 9 aroma compounds were predicted as the potent odorants contributing to the changes in aroma profiles. Finally, 3-hydroxy-2-butanone, 2-methyl-1-propanol, and heptanoic acid were confirmed as the key aroma compounds contributing to the changes in aroma profiles of white bread before and after chewing" |
| Keywords: | Acetoin/analysis Adult *Bread/analysis Butanols/analysis Female Gas Chromatography-Mass Spectrometry/methods/statistics & numerical data Heptanoic Acids/analysis Humans Least-Squares Analysis Male Mass Spectrometry/methods/statistics & numerical data *Mas; |
| Notes: | "MedlinePu, Dandan Zhang, Huiying Zhang, Yuyu Sun, Baoguo Ren, Fazheng Chen, Haitao Xie, Junfei eng England 2019/07/02 Food Chem. 2019 Nov 15; 298:125003. doi: 10.1016/j.foodchem.2019.125003. Epub 2019 Jun 12" |
