Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods.

ABSTRACT: This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly de

SUBMITTER: Gonzalez-Estanol K 

PROVIDER: S-EPMC10979429 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature