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Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and...

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Autores principales: Emorine, Marion, Septier, Chantal, Martin, Christophe, Cordelle, Sylvie, Sémon, Etienne, Thomas-Danguin, Thierry, Salles, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957480/
https://www.ncbi.nlm.nih.gov/pubmed/33670944
http://dx.doi.org/10.3390/molecules26051300
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author Emorine, Marion
Septier, Chantal
Martin, Christophe
Cordelle, Sylvie
Sémon, Etienne
Thomas-Danguin, Thierry
Salles, Christian
author_facet Emorine, Marion
Septier, Chantal
Martin, Christophe
Cordelle, Sylvie
Sémon, Etienne
Thomas-Danguin, Thierry
Salles, Christian
author_sort Emorine, Marion
collection PubMed
description To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.
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spelling pubmed-79574802021-03-16 Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans Emorine, Marion Septier, Chantal Martin, Christophe Cordelle, Sylvie Sémon, Etienne Thomas-Danguin, Thierry Salles, Christian Molecules Article To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet. MDPI 2021-02-28 /pmc/articles/PMC7957480/ /pubmed/33670944 http://dx.doi.org/10.3390/molecules26051300 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Emorine, Marion
Septier, Chantal
Martin, Christophe
Cordelle, Sylvie
Sémon, Etienne
Thomas-Danguin, Thierry
Salles, Christian
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title_full Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title_fullStr Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title_full_unstemmed Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title_short Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
title_sort salt and aroma compound distributions influence flavour release and temporal perception while eating hot-served flans
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957480/
https://www.ncbi.nlm.nih.gov/pubmed/33670944
http://dx.doi.org/10.3390/molecules26051300
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