biostudies-literatureUnknown72(12)Gonzalez-Estanol KThis 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 of agricultural and food chemistry6723-6734https://www.ebi.ac.uk/biostudies/studies/S-EPMC10979429biostudies-literatureInfluence of Chewing Rate and Food Composition on <i>in Vivo</i> Aroma Release and Perception of Composite Foods.PMC10979429Fontova-Cerda MKhomenko IGonzalez-Estanol KBiasioli FPedrotti MStieger MfalseInfluence of Chewing Rate and Food Composition on <i>in Vivo</i> Aroma Release and Perception of Composite Foods.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.2024-01-01T00:00:00Z2024 Mar2025-04-22T21:30:06.471Z2025-04-06T03:35:10.683ZS-EPMC109794293847898810.1021/acs.jafc.3c09346