Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells
Carolina Muñoz‐González, Marine Brulé, Christophe Martin, Gilles Féron, Francis Canon
Food Chemistry
Abstract
The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
aroma persistence is affected by metabolization of aroma compounds
“Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained b...”
aroma persistence is affected by hydrophobic interactions
“Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained b...”