| Title: | Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis |
| Author(s): | Pu D; Zhang H; Zhang Y; Sun B; Ren F; Chen H; He 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 Key Laboratory of Flavor Chemistry, Beijing Technology and 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 Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: zhanghuiying@cau.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and 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 Key Laboratory of Flavor Chemistry, Beijing Technology and 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 Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn. Shandong Hanon Instruments Co., Ltd., Dezhou 253000, China" |
| DOI: | 10.1016/j.foodres.2019.05.016 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic sensory evaluation of temporal dominance of sensations (TDS). TDS curves indicated that two maximum aroma perception signals, fermentation-like and flour-like attributes, were perceived at the beginning and swallowing, respectively. The fermentation-like, flour-like, and sour attributes were the 3 dominant aromas during oral processing. A total of 35 volatile compounds were detected in the mouth cavity during chewing white bread, 19 of them were confirmed and quantified by using the respective external standard. Based on PLSR analysis, 8 aroma compounds were predicted as potent odorants contributing to the aroma perception from chewing white bread. By application of odor activity values analysis and addition experiments, ethyl butanoate, butyl acetate, hexanal, 3-(methylthio)-propanal, 3-methylbutanal, and 2,3-butanedione were confirmed as the key odorants contributing to the aroma perception during chewing of white bread" |
| Keywords: | Acetates/analysis Adult Aldehydes/analysis Bread/*analysis Butylene Glycols/analysis Consumer Behavior Female Fermentation Flour/analysis *Gas Chromatography-Mass Spectrometry Humans Ion Mobility Spectrometry Male *Mastication Odorants/*analysis Pyrazines; |
| Notes: | "MedlinePu, Dandan Zhang, Huiying Zhang, Yuyu Sun, Baoguo Ren, Fazheng Chen, Haitao He, Jinna eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:612-622. doi: 10.1016/j.foodres.2019.05.016. Epub 2019 May 18" |
