Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
| Autor: | Etienne Sémon, Thierry Thomas-Danguin, Marion Emorine, Chantal Septier, Sylvie Cordelle, Christophe Martin, Christian Salles |
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| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), Plateforme Chemosens [Dijon], Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Food Handling Flavour Pharmaceutical Science Mass Spectrometry Analytical Chemistry chemistry.chemical_compound Drug Discovery Aroma compound salt Food science 2. Zero hunger chemistry.chemical_classification 0303 health sciences biology spatial distribution food and beverages Taste Perception 04 agricultural and veterinary sciences 040401 food science Taste intensity temporal dominance of sensations Chemistry (miscellaneous) Taste Molecular Medicine Salt (chemistry) alternate time intensity Article lcsh:QD241-441 03 medical and health sciences 0404 agricultural biotechnology lcsh:Organic chemistry Humans Physical and Theoretical Chemistry Sodium Chloride Dietary Aroma flavour release Organic Chemistry biology.organism_classification Flavoring Agents chemistry aroma Food products Odorants Salts Salty taste descriptive sensory analysis Temporal perception [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Analysis |
| Zdroj: | Molecules Volume 26 Issue 5 Molecules, MDPI, 2021, 26 (5), pp.1300. ⟨10.3390/molecules26051300⟩ Molecules, Vol 26, Iss 1300, p 1300 (2021) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules26051300⟩ |
| Popis: | International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet. |
| Databáze: | OpenAIRE |
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