| Title: | "Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems" |
| Author(s): | Frank D; Eyres GT; Piyasiri U; Cochet-Broch M; Delahunty CM; Lundin L; Appelqvist IM; |
| Address: | "CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles" |
| Keywords: | Fats/*metabolism Flavoring Agents/chemistry/*metabolism Gels/*chemistry Humans Mouth/*metabolism *Taste Perception Volatile Organic Compounds Ptr-ms agarose aroma/flavor release fat sensory evaluation; |
| Notes: | "MedlineFrank, Damian Eyres, Graham T Piyasiri, Udayasika Cochet-Broch, Maeva Delahunty, Conor M Lundin, Leif Appelqvist, Ingrid M eng 2015/10/06 J Agric Food Chem. 2015 Oct 21; 63(41):9093-102. doi: 10.1021/acs.jafc.5b03441. Epub 2015 Oct 13" |
