The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

“…Thus, in other studies, no or minor physico-chemical interactions between aroma and structuring compounds were revealed (e.g. whey protein, gelatine, starch, pectin, carrageenan, hydroxypropylmethyl cellulose) (Baek, et al, 1999;Déléris et al, 2011;González-Tomás et al, 2007;Hollowood et al, 2002;Lethuaut et al, 2004;Lethuaut et al, 2005;Mei, Reineccius, Knighton, & Grimsrud, 2004;Weel et al, 2002).…”

“…This could lead to diverse cross-modal interactions, which are linked to both mechanical and biochemical degradations. In fact, panellist-specific mechanical chewing behaviours could impact the kinetics of aroma release and perception (Baek, et al, 1999;Déléris et al, 2011;Mestres, Kieffer, & Buettner, 2006;Mestres et al, 2005). As shown by Gierczynski et al (2008), this behaviour (i.e.…”

“…An illustration of this phenomenon lies in the study of Hansson et al (2003) in which aroma concentrations in the nose were found to be about twice as high when pectin-containing systems were chewed compared to when they were just being held in the mouth. This could be explained by the variable entrapment of the volatiles within the food matrix according to its destructuration in the mouth (Boland et al, 2006;Déléris et al, 2011;Gierczynski et al, 2008;Hansson et al, 2003;Kühn, Delahunty, Considine, & Singh, 2009;Mestres et al, 2005;Mestres et al, 2006). Biochemical interactions between structuring agents and saliva components could also impact aroma perception.…”

“…Static in vitro extraction of the volatiles released from model matrices has mainly been performed using headspace methods (Boland et al, 2006;Déléris et al, 2011;Lethuaut et al, 2005;Weel et al, 2002;Zafeiropoulou et al, 2012), Solid Phase MicroExtraction (Keršienė et al, 2008;Kühn et al, 2009;Saint-Eve et al, 2009;Ventanas et al, 2010b) and liquid-liquid microextraction or solid phase extraction (Sáenz-Navajas, Campo, Fernández-Zurbano, Valentin, & Ferreira, 2010) (Table 2). Identification and quantification of volatiles has been carried out with GC/FID and/or GC/ MS instruments.…”

“…They have shown good reproducibility, linearity, and sensitivity (Table 3). Combined with in vitro extraction techniques, APCI-MS and PTR-MS can determine whether a taste (Heenan et al, 2012;Hewson et al, 2008;Siefarth et al, 2011) or a structuring compound (Baek et al, 1999;Déléris et al, 2011;González-Tomás et al, 2007;Hollowood et al, 2002) has an impact on the release of the volatile compounds incorporated into the matrix ( Table 2). The physico-chemical temporal events involving volatiles and structuring or taste compounds were thus pointed out.…”