Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China.
Food Chem. 2020 Jul 15;318:126520. doi: 10.1016/j.foodchem.2020.126520. Epub 2020 Feb 28.
Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity.
气相色谱-离子迁移谱（GC-IMS）和动态定量描述分析（D-QDA）相结合，以探讨在咀嚼面包过程中鼻腔后气味的释放和感知。D-QDA 结果表明，在口腔加工过程中，甜味、奶油味和烘烤味是最活跃的属性。口腔加工的最后阶段变化模式最复杂，其次是中间阶段和初始阶段。在鼻腔后腔共检测到 13 种香气化合物，其中 8 种具有大于 1 的气味活性值（OAV）。总 OAV 变化模式与 D-QDA 结果一致。添加实验进一步证实，乙酰基丙酮、2,3-丁二酮和 3-（甲硫基）丙醛是对鼻腔后嗅觉有贡献的关键香气化合物。在口腔和鼻腔后腔的口腔加工过程中，2,3-丁二酮和 3-（甲硫基）丙醛均被鉴定为关键气味物质，但在从口腔到鼻腔后腔的呼吸输送过程中损失了 30%。
