| Title: | Characterization of the key odorants contributing to retronasal olfaction during bread consumption |
| Author(s): | Pu D; Duan W; Huang Y; Zhang Y; Sun B; Ren F; Zhang H; Chen H; He J; Tang Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: zhangyuyu@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, 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 Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: zhanghuiying@th.btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: chenht@th.btbu.edu.cn. Shandong Hanon Instruments Co., Ltd., Dezhou 253000, China" |
| DOI: | 10.1016/j.foodchem.2020.126520 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity" |
| Keywords: | Acetoin/analysis Adult Bread/*analysis Diacetyl/analysis Female Gas Chromatography-Mass Spectrometry/methods Humans Male Nasal Cavity Odorants/*analysis Reproducibility of Results Smell Taste Triticum Volatile Organic Compounds/analysis Addition experimen; |
| Notes: | "MedlinePu, Dandan Duan, Wen Huang, Yan Zhang, Yuyu Sun, Baoguo Ren, Fazheng Zhang, Huiying Chen, Haitao He, Jinna Tang, Yizhuang eng England 2020/03/11 Food Chem. 2020 Jul 15; 318:126520. doi: 10.1016/j.foodchem.2020.126520. Epub 2020 Feb 28" |
