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Chapitre D'ouvrage Année : 2014

Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans

Résumé

The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composition (water-in-oil emulsions, solid fat content and different sources of fat (vegetal and animal)) supposing specific in-mouth mechanisms. In this context, there is a necessity to conduct of a novel scientific approach to assess these mechanisms. For this purpose, our objective was to better understand the impact of some bolus properties i.e. viscosity, incorporated saliva rate and tongue coating on the release of flavour from fat spreads. To complete this approach, inter individual variability related to oral physiological parameters i.e. salivary flow (at rest and stimulated) and composition (protein, lipase, amylase, lysozyme, and proteolysis) as well as oral characteristics have been considered. In the current study, 15 subjects highly contrasted regarding their salivary characteristics were selected. In parallel, 4 experimental fat spreads were designed with two levels (53% and 20%) and 2 qualities (mix of animal and vegetable, and only vegetable) of fat. The matrices were aromatized with a specific dairy flavouring ingredient to improve inmouth aroma release. Curcumin was added to the matrices and was used as a marker of the. lipid mouth coating. Aroma release (3), food bolus (4) and tongue coating measurements were determined according to both free and imposed protocols. The assessment of the thickness of the lipid on the tongue was obtained by a fluorescent probe methodology (5). The release of aroma was measured by APCI-MS on 4 molecules differing by their polarity. Results show that for HFP (High Fat Product), no influence of the fat quality (mix or vegetal) was observed on tongue coating and bolus properties i.e. viscosity and rate of incorporated saliva. However there is an important subject's effect, particularly on salivary flow (resting and stimulated), saliva viscosity and oral volume. For LFP (Low Fat Product), an effect of the fat quality was observed. Pure vegetal product coated less the tongue than mix fat product. Moreover, the rate of saliva incorporated in the bolus is higher for LFP than for HFP but inter individual variability on this factor is less important than for HFP. These results suggest that a decrease of the fat content leads to attenuate subject effect. It is likely that these differences in food bolus formation, tongue coating and oral movement will lead to differences in flavour release. Data analyses concerning this aspect are in progress and the results will be presented and discussed. This work shows the importance to consider subject's oral physiology and inter individual variability to explain and predict flavour release from fat products.
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Dates et versions

hal-02799969 , version 1 (05-06-2020)

Identifiants

  • HAL Id : hal-02799969 , version 1
  • PRODINRA : 319184

Citer

Julie J. Poette, Anne Renault, Olivier Berdeaux, Etienne Semon, Elisabeth Guichard, et al.. Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨hal-02799969⟩
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