Guichard E, Repoux M, Qannari E M, Laboure H, Feron G
UMR CSGA (Centre des Sciences du Goût et de l'Alimentation): INRA, CNRS, Université de Bourgogne Franche-Comte, AgroSupDijon, F-21000 Dijon, France.
LUNAM University, ONIRIS, USC "Sensometrics and Chemometrics Laboratory", Nantes, France.
Food Funct. 2017 Feb 22;8(2):615-628. doi: 10.1039/c6fo01472k.
The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to its dynamic release parameters before swallowing whereas the blue cheese aroma perception of the more hydrophobic compound (nonan-2-one) was related to its dynamic release parameters after swallowing and was highly impacted by mouth coating. Moreover the MB-PLS approach made it possible to evidence the combined effects of saliva composition and cross-modal interactions to understand why in some cases dynamic aroma perception could not be explained by dynamic in vivo aroma release data. Subjects with a low sodium content in saliva perceived fruity aroma which is not congruent with saltiness as less intense and salt- congruent (blue cheese) aroma as more intense, which was explained by their higher sensitivity to salt. Subjects with high lipolysis activity perceived fruity aroma which is not congruent to fat as less intense and fat-congruent (blue cheese) aroma as more intense, which should be explained by the link between lipolysis activity and fat sensitivity. These results could be considered for the reformulation of foods towards specific populations taking into account nutritional recommendations.
本文的目的是从四种脂肪含量和硬度不同的模型奶酪出发，由十四位特征明确的受试者食用，确定体内香气释放、食团流变学、咀嚼活动、口腔涂层和唾液成分对动态香气感知的各自影响。该方法的独特之处在于它综合考虑了所有参数，并能够使用多块偏最小二乘（MB-PLS）回归评估它们的相对贡献。亲水性更强的化合物（丙酸乙酯）的果香感知与其吞咽前的动态释放参数有关，而疏水性更强的化合物（2-壬酮）的蓝纹奶酪香气感知与其吞咽后的动态释放参数有关，并且受到口腔涂层的高度影响。此外，MB-PLS方法能够证明唾液成分和跨模态相互作用的综合影响，以理解为什么在某些情况下动态香气感知不能用体内动态香气释放数据来解释。唾液中钠含量低的受试者认为果香与咸味不一致时不太强烈，而与咸味一致（蓝纹奶酪）的香气更强烈，这是因为他们对盐的敏感性更高。脂解活性高的受试者认为与脂肪不一致的果香不太强烈，而与脂肪一致（蓝纹奶酪）的香气更强烈，这应该通过脂解活性与脂肪敏感性之间的联系来解释。考虑到营养建议，这些结果可用于针对特定人群的食品重新配方。
