| Title: | Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing |
| Author(s): | Mu S; Liu L; Liu H; Shen Q; Luo J; |
| Address: | "College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730070, China. College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luojie@hunau.edu.cn" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "Aroma is an important property of fermented milk, and it directly affects consumer acceptance. However, previous studies have mainly focused on analyzing the composition of aroma compounds in fermented milk in vitro, and the composition may be different from the real aroma composition that stimulates the sense of smell. Furthermore, the relationship between olfactory attributes and the release of aroma compounds was not fully understood. In this study, we selected 6 samples of fermented milk differing in aroma perception intensity based on our pretest. A descriptive sensory analysis focusing on orthonasal and retronasal olfaction of fermented milk was first conducted by semitrained panelists. Artificial saliva was mixed with the fermented milk samples and continuously stirred at 37 degrees C for 15 s to simulate oral processing conditions. Headspace solid-phase microextraction-gas chromatography coupled with quadrupole time-of-flight mass spectrometry was applied to identify the head space composition of 6 kinds of fermented milk before and after the simulated oral processing. Twenty-five volatile compounds were identified in the fermented milks, 15 of which were predicted to have an influence on the olfactory perception of fermented milks during oral processing. Partial least squares regression analysis based on chemical and sensory data was then applied to explore the correlation between sensory perception and volatile aroma release. The results showed that oral processing greatly increased the perception of creamy aroma compounds, such as diacetyl and acetone, but did not increase the perception of dairy sour aroma compounds, such as butanoic acid and hexanoic acid. This study can help improve our understanding of the relationship between olfactory perceptions and the release of volatile aroma compounds under oral processing. It might also contribute to the design of palatable fermented milks catering to specific consumer preferences" |
| Keywords: | Animals Gas Chromatography-Mass Spectrometry/veterinary Odorants/analysis *Olfactory Perception Smell Taste *Volatile Organic Compounds/analysis fermented milk olfactory perception oral processing volatile aroma; |
| Notes: | "MedlineMu, Shuo Liu, Lu Liu, Hongna Shen, Qingwu Luo, Jie eng 2021/01/19 J Dairy Sci. 2021 Mar; 104(3):2855-2865. doi: 10.3168/jds.2020-19026. Epub 2021 Jan 15" |
