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

2017 ◽  
Vol 8 (2) ◽  
pp. 615-628 ◽  
Author(s):  
E. Guichard ◽  
M. Repoux ◽  
E. M. Qannari ◽  
H. Laboure ◽  
G. Feron
Keyword(s):  
Processing Parameters ◽  
Fat Content ◽  
Aroma Release ◽  
Cheese Aroma ◽  
Oral Processing ◽  
Chewing Activity

The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness, the respective impacts ofin vivoaroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception.

scholarly journals Effects of bite size and duration of oral processing on retro-nasal aroma release – features contributing to meal termination

2010 ◽  
Vol 105 (2) ◽  
pp. 307-315 ◽  
Author(s):  
Rianne M. A. J. Ruijschop ◽  
Nicolien Zijlstra ◽  
Alexandra E. M. Boelrijk ◽  
Annereinou Dijkstra ◽  
Maurits J. M. Burgering ◽  
...  
Keyword(s):  
Normal Weight ◽  
Dark Chocolate ◽  
Brain Response ◽  
Fixed Amount ◽  
Aroma Release ◽  
Bite Size ◽  
Pressure Chemical ◽  
Oral Processing ◽  
In Transit

The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral processing may evoke substantial oral processing per gram consumed and an increase in transit time in the oral cavity. This is expected to result in a higher cumulative retro-nasal aroma stimulation, which in turn may lead to increased feelings of satiation and decreased food intake. Using real-time atmospheric pressure chemical ionisation-MS, in vivo retro-nasal aroma release was assessed for twenty-one young, healthy and normal-weight subjects consuming dark chocolate-flavoured custard. Subjects were exposed to both free or fixed bite size (5 and 15 g) and durations of oral processing before swallowing (3 and 9 s) in a cross-over design. For a fixed amount of dark chocolate-flavoured custard, consumption in multiple small bite sizes resulted in a significantly higher cumulative extent of retro-nasal aroma release per gram consumed compared with a smaller amount of large bite sizes. In addition, a longer duration of oral processing tended to result in a higher cumulative extent of retro-nasal aroma release per gram consumed compared with a short duration of oral processing. An interaction effect of bite size and duration of oral processing was not observed. In conclusion, decreasing bite size or increasing duration of oral processing led to a higher cumulative retro-nasal aroma stimulation per gram consumed. Hence, adapting bite size or duration of oral processing indicates that meal termination can be accelerated by increasing the extent of retro-nasal aroma release and, subsequently, the satiation.

scholarly journals Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110918
Author(s):  
Muhammad Syahmeer How ◽  
Jim R. Jones ◽  
Marco P. Morgenstern ◽  
Eli Gray-Stuart ◽  
John E. Bronlund ◽  
...  
Keyword(s):  
Conceptual Model ◽  
Experimental Validation ◽  
Aroma Release ◽  
White Rice ◽  
Oral Processing

Total body fat content and fat topography are associated differently with in vivo glucose metabolism in nonobese and obese nondiabetic women

Diabetes ◽  
1992 ◽  
Vol 41 (9) ◽  
pp. 1151-1159 ◽  
Author(s):  
E. Bonora ◽  
S. Del Prato ◽  
R. C. Bonadonna ◽  
G. Gulli ◽  
A. Solini ◽  
...  
Keyword(s):  
Glucose Metabolism ◽  
Body Fat ◽  
Fat Content ◽  
Body Fat Content ◽  
Total Body Fat ◽  
Total Body

A Protocol for Measurement of In Vivo Aroma Release from Beverages

2003 ◽  
Vol 68 (3) ◽  
pp. 1123-1128 ◽  
Author(s):  
K.G.C. Weel ◽  
A.E.M. Boelrijk ◽  
J.J. Burger ◽  
H. Gruppen ◽  
A.G.J. Voragen ◽  
...  
Keyword(s):  
Aroma Release

Using real-time ultrasound for in vivo assessment of carcass and internal adipose depots of dairy sheep

2019 ◽  
Vol 157 (7-8) ◽  
pp. 650-658
Author(s):  
J. Afonso ◽  
C. M. Guedes ◽  
A. Teixeira ◽  
V. Santos ◽  
J. M. T. Azevedo ◽  
...  
Keyword(s):  
Real Time ◽  
Prediction Models ◽  
Linear Regression Analysis ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Multiple Linear Regression Analysis ◽  
Fat Content ◽  
Fat Reserves ◽  
Intermuscular Fat

AbstractFifty-one Churra da Terra Quente ewes (4–7 years old) were used to analyse the potential of real-time ultrasound (RTU) to predict the amount of internal adipose depots, in addition to carcass fat (CF). The prediction models were developed from live weight (LW) and RTU measurements taken at eight different locations. After correlation and multiple linear regression analysis, the prediction models were evaluated by k-fold cross-validation and through the ratio of prediction to deviation (RPD). All prediction models included at least one RTU measurement as an independent variable. Prediction models for the absolute weight of the different adipose depots showed higher accuracy than prediction models for fat content per kg of LW. The former showed to be very good or excellent (2.4 ⩽ RPD ⩽ 3.8) for all adipose depots except mesenteric fat (MesF) and thoracic fat, with the model for MesF still providing useful information (RPD = 1.8). Prediction models for fat content per kg of LW were also very good or excellent for subcutaneous fat, intermuscular fat, CF and body fat (2.6 ⩽ RPD ⩽ 3.2), while the best prediction models for omental fat, kidney knob, channel fat and internal fat still provided useful information. Despite some loss in the accuracy of the estimates obtained, there was a similar pattern in terms of RPD for models developed from LW and RTU measurements taken just at the level of the 11th thoracic vertebra. In vivo RTU measurements showed the potential to monitor changes in ewe internal fat reserves as well as in CF.

scholarly journals Comprehensive Data Scientific Procedure for Enhanced Analysis and Interpretation of Real-Time Breath Measurements in In Vivo Aroma-Release Studies

2015 ◽  
Vol 87 (20) ◽  
pp. 10338-10345 ◽  
Author(s):  
Ewa Szymańska ◽  
Phil A. Brown ◽  
Aldo Ziere ◽  
Sara Martins ◽  
Max Batenburg ◽  
...  
Keyword(s):  
Real Time ◽  
Aroma Release ◽  
Comprehensive Data ◽  
Release Studies

scholarly journals Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Vlad Dinu ◽  
Chujiao Liu ◽  
Joseph Ali ◽  
Charfedinne Ayed ◽  
Pavel Gershkovich ◽  
...  
Keyword(s):  
Green Tea ◽  
Analytical Ultracentrifugation ◽  
Research Impact ◽  
Aroma Release
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