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Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Food Chem. 2020 Jul 15; 318:126520.FC

Abstract

Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity.

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: zhangyuyu@btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: sunbg@btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: renfazheng@cau.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: zhanghuiying@th.btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China. Electronic address: chenht@th.btbu.edu.cn.Shandong Hanon Instruments Co., Ltd., Dezhou 253000, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32155563

Citation

Pu, Dandan, et al. "Characterization of the Key Odorants Contributing to Retronasal Olfaction During Bread Consumption." Food Chemistry, vol. 318, 2020, p. 126520.
Pu D, Duan W, Huang Y, et al. Characterization of the key odorants contributing to retronasal olfaction during bread consumption. Food Chem. 2020;318:126520.
Pu, D., Duan, W., Huang, Y., Zhang, Y., Sun, B., Ren, F., Zhang, H., Chen, H., He, J., & Tang, Y. (2020). Characterization of the key odorants contributing to retronasal olfaction during bread consumption. Food Chemistry, 318, 126520. https://doi.org/10.1016/j.foodchem.2020.126520
Pu D, et al. Characterization of the Key Odorants Contributing to Retronasal Olfaction During Bread Consumption. Food Chem. 2020 Jul 15;318:126520. PubMed PMID: 32155563.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key odorants contributing to retronasal olfaction during bread consumption. AU - Pu,Dandan, AU - Duan,Wen, AU - Huang,Yan, AU - Zhang,Yuyu, AU - Sun,Baoguo, AU - Ren,Fazheng, AU - Zhang,Huiying, AU - Chen,Haitao, AU - He,Jinna, AU - Tang,Yizhuang, Y1 - 2020/02/28/ PY - 2019/12/24/received PY - 2020/02/24/revised PY - 2020/02/28/accepted PY - 2020/3/11/pubmed PY - 2020/6/17/medline PY - 2020/3/11/entrez KW - Addition experiment KW - Dynamic quantitative descriptive analysis KW - Gas chromatography–ion mobility spectrometry KW - Retronasal olfaction KW - White bread SP - 126520 EP - 126520 JF - Food chemistry JO - Food Chem VL - 318 N2 - Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32155563/Characterization_of_the_key_odorants_contributing_to_retronasal_olfaction_during_bread_consumption L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30382-4 DB - PRIME DP - Unbound Medicine ER -