Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., Kawasaki 210-8681, Japan.
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France.
Molecules. 2022 May 19;27(10):3259. doi: 10.3390/molecules27103259.
In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.
在口腔后气味中，目标香气化合物在咀嚼过程中从食物中释放出来。咀嚼过程中食物结构的变化强烈影响化合物的释放，从而影响对食物的感知。在这里，根据香气化合物的物理化学性质，研究了口腔后气味与食物美味之间的关系。我们考虑了固体食物的消耗以及老年人口腔参数的影响。使用咀嚼模拟器，使用体外咀嚼和唾液分泌条件，以肉酱为模型食品样品，研究了香气化合物释放的影响。我们确定了共存成分（如牛肉脂肪）对香气化合物释放时程行为的影响。特别是，中等类型的香气的释放速度随着咀嚼力的增强而显著加快，随着样品中脂肪含量的增加而加快。此外，当部分用大豆蛋白替代牛肉蛋白时，观察到更大的释放强度。使用适当的模型唾液，发现从唾液成分中盐析作用的变化是一个因素，这可以解释老年人的香气感觉降低的原因。
