Frank Damian, Eyres Graham T, Piyasiri Udayasika, Cochet-Broch Maeva, Delahunty Conor M, Lundin Leif, Appelqvist Ingrid M
CSIRO, 11 Julius Avenue, North Ryde, New South Wales, Australia 2113.
J Agric Food Chem. 2015 Oct 21;63(41):9093-102. doi: 10.1021/acs.jafc.5b03441. Epub 2015 Oct 13.
The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.
食物基质的密度和组成会影响口腔分解速率、口腔内风味释放以及整体感官体验。分别添加了不同浓度（1.0%、1.7%、2.9%和5%琼脂糖）且添加或未添加脂肪（0%、2%、5%和10%）的琼脂凝胶中加入了七种香气挥发物。由经过培训的专业小组采用离散间隔时间强度法系统地测量口腔加工过程和感官知觉的差异。通过质子转移反应质谱法在体内和体外测量挥发物释放。随着琼脂凝胶强度增加，需要更多的口腔加工，与风味相关的感官属性强度降低。挥发物释放与凝胶强度呈负相关，表明物理化学现象是导致所感知到的感官变化的主要机制。添加脂肪减少了口腔加工量，并且根据挥发物的脂肪溶解性或亲脂性对释放产生不同影响。
