{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["72(12)"],"submitter":["Gonzalez-Estanol K"],"pubmed_abstract":["This study investigated the effects of chewing rate and food composition on <i>in vivo</i> 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 (<i>n</i> = 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 <i>in vivo</i> citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (<i>p</i> < 0.05) and citrus aroma perception (<i>p</i> < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (<i>p</i> < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (<i>p</i> < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of <i>in vivo</i> aroma release and perception without affecting its intensity, and carrier addition increases <i>in vivo</i> aroma release while diminishing aroma perception."],"journal":["Journal of agricultural and food chemistry"],"pagination":["6723-6734"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10979429"],"repository":["biostudies-literature"],"pubmed_title":["Influence of Chewing Rate and Food Composition on <i>in Vivo</i> Aroma Release and Perception of Composite Foods."],"pmcid":["PMC10979429"],"pubmed_authors":["Fontova-Cerda M","Khomenko I","Gonzalez-Estanol K","Biasioli F","Pedrotti M","Stieger M"],"additional_accession":[]},"is_claimable":false,"name":"Influence of Chewing Rate and Food Composition on <i>in Vivo</i> Aroma Release and Perception of Composite Foods.","description":"This study investigated the effects of chewing rate and food composition on <i>in vivo</i> 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 (<i>n</i> = 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 <i>in vivo</i> citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (<i>p</i> < 0.05) and citrus aroma perception (<i>p</i> < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (<i>p</i> < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (<i>p</i> < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of <i>in vivo</i> aroma release and perception without affecting its intensity, and carrier addition increases <i>in vivo</i> aroma release while diminishing aroma perception.","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Mar","modification":"2025-04-22T21:30:06.471Z","creation":"2025-04-06T03:35:10.683Z"},"accession":"S-EPMC10979429","cross_references":{"pubmed":["38478988"],"doi":["10.1021/acs.jafc.3c09346"]}}