{"title":"无糖口香糖中味觉和香气成分的传递:质量平衡分析","authors":"Smita Raithore, Devin G. Peterson","doi":"10.1007/s12078-016-9218-y","DOIUrl":null,"url":null,"abstract":"<p>Flavor is known as one of the main criteria that influences food choice. For flavor to be perceived, it needs to be released from the food. Prior studies on mechanisms that govern flavor release have largely focused on interactions with food/ingredients and have analyzed a single flavor modality (aroma or taste). The lack of comprehensive methods has limited our understanding of flavor release from food.</p><p>The aim of this study was to comprehensively monitor flavor release by conducting a mass balance analysis (exhaled air, saliva, and gum bolus) of both volatile aroma and non-volatile taste compounds during mastication of chewing gum.</p><p>Concentrations of volatiles (ethyl butyrate, benzaldehyde, menthol, menthone, and limonene) and non-volatiles compounds (sorbitol, aspartame, and acesulfame K) were determined over a 12-min mastication time period in expectorated saliva, gum bolus, and exhaled breath (only for volatiles) using LC/MS/MS, GC/MS, and atmospheric pressure chemical ionization-MS.</p><p>The percent release of the volatile compounds during mastication was lower when compared to the non-volatile compounds. The aroma release profile in the exhaled breath was not related to the compound concentration in the saliva or gum bolus. Results suggested the aroma release was primarily controlled by residual levels of these compounds in the oral cavity and/or the lungs. Similarly, the release profiles of the non-volatiles were not concentration dependent during the first 4 min of mastication, suggesting physical entrapment in the gum base and subsequent release when exposed to the oral cavity for extraction via mechanical stress during mastication.</p><p>Two main mechanisms of flavor delivery from chewing gum were supported based on a mass balance analysis: (1) the renewal of the gum bolus surface area and (2) the absorption of the aroma compounds in the oral cavity or lungs as an important mechanism of aroma release.</p><p>Our findings provide further insight into mechanisms of flavor delivery and an improved basis to investigate flavor perception of foodstuffs.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 4","pages":"182 - 192"},"PeriodicalIF":1.0000,"publicationDate":"2016-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9218-y","citationCount":"3","resultStr":"{\"title\":\"Delivery of Taste and Aroma Components in Sugar-Free Chewing Gum: Mass Balance Analysis\",\"authors\":\"Smita Raithore, Devin G. Peterson\",\"doi\":\"10.1007/s12078-016-9218-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Flavor is known as one of the main criteria that influences food choice. For flavor to be perceived, it needs to be released from the food. Prior studies on mechanisms that govern flavor release have largely focused on interactions with food/ingredients and have analyzed a single flavor modality (aroma or taste). The lack of comprehensive methods has limited our understanding of flavor release from food.</p><p>The aim of this study was to comprehensively monitor flavor release by conducting a mass balance analysis (exhaled air, saliva, and gum bolus) of both volatile aroma and non-volatile taste compounds during mastication of chewing gum.</p><p>Concentrations of volatiles (ethyl butyrate, benzaldehyde, menthol, menthone, and limonene) and non-volatiles compounds (sorbitol, aspartame, and acesulfame K) were determined over a 12-min mastication time period in expectorated saliva, gum bolus, and exhaled breath (only for volatiles) using LC/MS/MS, GC/MS, and atmospheric pressure chemical ionization-MS.</p><p>The percent release of the volatile compounds during mastication was lower when compared to the non-volatile compounds. The aroma release profile in the exhaled breath was not related to the compound concentration in the saliva or gum bolus. Results suggested the aroma release was primarily controlled by residual levels of these compounds in the oral cavity and/or the lungs. Similarly, the release profiles of the non-volatiles were not concentration dependent during the first 4 min of mastication, suggesting physical entrapment in the gum base and subsequent release when exposed to the oral cavity for extraction via mechanical stress during mastication.</p><p>Two main mechanisms of flavor delivery from chewing gum were supported based on a mass balance analysis: (1) the renewal of the gum bolus surface area and (2) the absorption of the aroma compounds in the oral cavity or lungs as an important mechanism of aroma release.</p><p>Our findings provide further insight into mechanisms of flavor delivery and an improved basis to investigate flavor perception of foodstuffs.</p>\",\"PeriodicalId\":516,\"journal\":{\"name\":\"Chemosensory Perception\",\"volume\":\"9 4\",\"pages\":\"182 - 192\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2016-12-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1007/s12078-016-9218-y\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemosensory Perception\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12078-016-9218-y\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Neuroscience\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemosensory Perception","FirstCategoryId":"3","ListUrlMain":"https://link.springer.com/article/10.1007/s12078-016-9218-y","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Neuroscience","Score":null,"Total":0}
Delivery of Taste and Aroma Components in Sugar-Free Chewing Gum: Mass Balance Analysis
Flavor is known as one of the main criteria that influences food choice. For flavor to be perceived, it needs to be released from the food. Prior studies on mechanisms that govern flavor release have largely focused on interactions with food/ingredients and have analyzed a single flavor modality (aroma or taste). The lack of comprehensive methods has limited our understanding of flavor release from food.
The aim of this study was to comprehensively monitor flavor release by conducting a mass balance analysis (exhaled air, saliva, and gum bolus) of both volatile aroma and non-volatile taste compounds during mastication of chewing gum.
Concentrations of volatiles (ethyl butyrate, benzaldehyde, menthol, menthone, and limonene) and non-volatiles compounds (sorbitol, aspartame, and acesulfame K) were determined over a 12-min mastication time period in expectorated saliva, gum bolus, and exhaled breath (only for volatiles) using LC/MS/MS, GC/MS, and atmospheric pressure chemical ionization-MS.
The percent release of the volatile compounds during mastication was lower when compared to the non-volatile compounds. The aroma release profile in the exhaled breath was not related to the compound concentration in the saliva or gum bolus. Results suggested the aroma release was primarily controlled by residual levels of these compounds in the oral cavity and/or the lungs. Similarly, the release profiles of the non-volatiles were not concentration dependent during the first 4 min of mastication, suggesting physical entrapment in the gum base and subsequent release when exposed to the oral cavity for extraction via mechanical stress during mastication.
Two main mechanisms of flavor delivery from chewing gum were supported based on a mass balance analysis: (1) the renewal of the gum bolus surface area and (2) the absorption of the aroma compounds in the oral cavity or lungs as an important mechanism of aroma release.
Our findings provide further insight into mechanisms of flavor delivery and an improved basis to investigate flavor perception of foodstuffs.
期刊介绍：
Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas:
Identification of chemicals producing sensory response;
Identification of sensory response associated with chemicals;
Human in vivo response to chemical stimuli;
Human in vitro response to chemical stimuli;
Neuroimaging of chemosensory function;
Neurological processing of chemoreception;
Chemoreception mechanisms;
Psychophysics of chemoperception;
Trigeminal function;
Multisensory perception;
Contextual effect on chemoperception;
Behavioral response to chemical stimuli;
Physiological factors affecting and contributing to chemoperception;
Flavor and hedonics;
Memory and chemoperception.
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