Institut National de la Recherche Agronomique,Thiverval-Grignon,France.
Chem Senses. 2011 Oct;36(8):701-13. doi: 10.1093/chemse/bjr038. Epub 2011 May 27.
The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using the method of temporal dominance of sensations. Two protocols (spitting out or swallowing of the product) were tested. Nosespace analysis was simultaneously carried out by proton transfer reaction mass spectrometry to evaluate aroma release in the nasal cavity. Comparison of the results obtained with the 2 protocols highlighted significant differences in both the perception and the release of aroma: the swallowing of the product resulted in more complex perceptions but decreased the dominance rates of aromatic attributes. Ethanol perception also had an impact when the product was swallowed. Aroma release data partly accounted for the differences in perception, particularly as concerned ethanol release. The time at which dominance appears as well as the dominance duration of some attributes can be related to some temporal parameters of release data. But the lack of knowledge concerning the variety and complexity of mechanisms continues to limit our understanding of relationship between aroma release and perception.
饮酒时的品尝方法可能会影响对香气的感知。我们采用感官分析与物理化学相结合的综合方法，研究吞咽对香气释放和感知的影响。一个由 10 人组成的小组使用感官时间优势分析法评估了在饮用一种商业调味伏特加时香气感知的动态变化。测试了两种方案（吐出或吞下产品）。同时通过质子转移反应质谱进行鼻腔分析，以评估鼻腔中香气的释放。对两种方案获得的结果进行比较，结果显示在香气的感知和释放方面存在显著差异：吞下产品会产生更复杂的感知，但会降低香气属性的主导率。当吞下产品时，乙醇的感知也会产生影响。香气释放数据在一定程度上解释了感知差异，特别是乙醇释放方面。某些属性的主导出现时间和主导持续时间与释放数据的一些时间参数有关。但是，由于对机制的多样性和复杂性缺乏了解，我们对香气释放和感知之间的关系的理解仍然有限。
