Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Elizabeth Guichard; Marie Repoux; E.M. Qannari; Hélène Labouré; Gilles Feron

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Elizabeth Guichard ^{1, *} Marie Repoux ¹ E.M. Qannari ² Hélène Labouré ¹ Gilles Feron ¹

* Auteur correspondant

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

2 ONIRIS - Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique

Abstract : 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.

Keywords : aroma perception aroma release cheese bolus rheology saliva composition chewing behaviour

Type de document :

Article dans une revue

Domaine :

Sciences du Vivant [q-bio] / Alimentation et Nutrition

Sciences du Vivant [q-bio] / Médecine humaine et pathologie / Organes des sens

Sciences du Vivant [q-bio] / Ingénierie des aliments

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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01564771
Contributeur : Csga - Université de Bourgogne <>
Soumis le : jeudi 22 février 2018 - 03:05:46
Dernière modification le : vendredi 8 juin 2018 - 14:50:17
Document(s) archivé(s) le : mercredi 23 mai 2018 - 12:31:25

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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

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