Pionnier Estelle, Chabanet Claire, Mioche Laurence, Taylor Andrew J, Le Quéré Jean-Luc, Salles Christian
Institut National de Recherche Agronomique, Unité Mixte ENESAD-INRA de Recherche sur les Arômes, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France.
J Agric Food Chem. 2004 Feb 11;52(3):565-71. doi: 10.1021/jf030545n.
This study deals with the release kinetics of nonvolatile compounds (NVC) (leucine, phenylalanine, glutamic acid, citric acid, lactic acid, propanoic acid, sodium, potassium, calcium, magnesium, chloride, and phosphates) during the eating of a model cheese and the relationships to some oral (salivary and masticatory) parameters. The aroma release has previously been characterized in similar conditions [Pionnier, E.; Chabanet, C.; Mioche, L.; Le Quéré, J.-L.; Salles, C. J. Agric. Food Chem. 2004, 52, xxx-xxx (1)]. Saliva samples were collected from the tongues of eight assessors at different times during and after the chewing sequence. Atmospheric pressure ionization-mass spectrometry and/or high-performance liquid chromatography analyses have been performed on these samples in order to quantify the 12 NVC released in saliva. The maximum concentration (C(max)) in saliva varied significantly according to the compound. However, there was no significant effect of the compound on the time to reach maximum concentration (T(max)). Interindividual differences were observed for most of the parameters and for all of the NVC studied. The parameters extracted from the release profiles of the NVC were closely correlated. High T(max) and AUC (area under the curve) values could be related to high chewing time and low saliva flow rates, low chewing rates, low masticatory performances, and low swallowing rates.
本研究探讨了食用模拟奶酪过程中非挥发性化合物（NVC）（亮氨酸、苯丙氨酸、谷氨酸、柠檬酸、乳酸、丙酸、钠、钾、钙、镁、氯和磷酸盐）的释放动力学及其与一些口腔（唾液和咀嚼）参数的关系。此前已在类似条件下对香气释放进行了表征[皮奥尼耶，E.；沙巴内，C.；米奥什，L.；勒凯雷，J.-L.；萨莱斯，C.《农业与食品化学杂志》2004年，52卷，xxx - xxx页（1）]。在咀嚼过程中和咀嚼后不同时间，从八位评估者的舌头上采集唾液样本。对这些样本进行了大气压电离质谱和/或高效液相色谱分析，以定量唾液中释放的12种NVC。唾液中的最大浓度（C(max)）因化合物而异。然而，化合物对达到最大浓度的时间（T(max)）没有显著影响。在大多数参数以及所有研究的NVC方面均观察到个体差异。从NVC释放曲线中提取的参数密切相关。高T(max)和AUC（曲线下面积）值可能与高咀嚼时间、低唾液流速、低咀嚼速率、低咀嚼性能和低吞咽速率有关。
