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Combined effect of cheese characteristics and food oral processing on in vivo aroma release

Authors

  • Marie Repoux,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • Hélène Labouré,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • Philippe Courcoux,

    1. ONIRIS, USC “Sensometrics and Chemometrics Laboratory”, Nantes, France
    2. Université Nantes, Angers, Le Mans, France
    3. INRA, Nantes, France
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  • Isabelle Andriot,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • Étienne Sémon,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • Claude Yven,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
    Current affiliation:
    1. ANR – French National Research Agency, Paris, France
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  • Gilles Feron,

    1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • Elisabeth Guichard

    Corresponding author
    • Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, Dijon, France
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  • This article is published in Flavour and Fragrance Journal as Part II of Special Issue: 13th Weurman Flavour Research Symposium, Zaragoza, Spain, 27th–30th September 2011, edited by Vicente Ferreira (University of Zaragoza).

Elisabeth Guichard, Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, F-21000 Dijon, France. E-mail: guichard@dijon.inra.fr

ABSTRACT

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. The kinetics of release clearly differed between the two aroma compounds. Ethyl propanoate presented a higher release rate for firmer cheese and was more released during the mastication step, whereas nonan-2-one was more released during the post-swallowing step and more persistent in the mouth, due to its higher hydrophobicity. Consuming cheeses with a higher fat content led to a higher amount of product remaining in the mouth after swallowing, a lower amount of nonan-2-one released and a longer persistence of nonan-2-one in the breath. The results could be helpful to better understand the relative influence of the parameters related to products and subjects in order to reformulate foods with good sensory acceptability. Copyright © 2012 John Wiley & Sons, Ltd.

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