Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva
| Autor: | Josh L. Hixson, Markus Herderich, Eleanor Bilogrevic, Lisa Pisaniello, Anthony R. Borneman, Miguel de Barros Lopes, Leigh Francis, Cristobal A. Onetto, Louisa Schueth, Mango Parker |
|---|---|
| Přispěvatelé: | Parker, Mango, Onetto, Cristobal, Hixson, Josh, Bilogrevic, Eleanor, Schueth, Louisa, Pisaniello, Lisa, Borneman, Anthony, Herderich, Markus, de Barros Lopes, Miguel, Francis, Leigh |
| Rok vydání: | 2019 |
| Předmět: |
Adult
Male 0106 biological sciences Saliva 01 natural sciences intraindividual variation Young Adult chemistry.chemical_compound Glucoside Enzymatic hydrolysis Humans Glycosides Food science Aroma Flavor sensory detection threshold chemistry.chemical_classification Mouth saliva Bacteria biology Microbiota 010401 analytical chemistry glycosides food and beverages Glycoside General Chemistry Middle Aged Olfactory Perception oral microbiota biology.organism_classification 0104 chemical sciences Flavoring Agents Smell hydrolysis chemistry Taste Odorants Guaiacol General Agricultural and Biological Sciences Geraniol 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 68:10299-10309 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.9b05450 |
| Popis: | Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensory phenotypes for glucoside perception have been observed, reflecting interindividual variation in response to precursors of floral and smoky flavors, geranyl glucoside and guaiacyl glucoside. To understand this variation and investigate the role of oral microbiota on in vitro hydrolysis of glucosides in saliva, metagenomic screening was conducted using individuals representing the range of sensory phenotypes for geranyl and guaiacyl glucosides. In parallel, sensory retronasal detection thresholds for geranyl glucoside, guaiacyl glucoside, and the volatile odorants geraniol and guaiacol were determined. Oral microbial communities correlated with hydrolysis of glucosides in saliva, but the relationship did not extend to sensory phenotypes. Overall, the retronasal detection threshold of the volatile odorants studied was the main factor determining sensory phenotype. Refereed/Peer-reviewed |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|