ArticleMolecules (Basel, Switzerland)2022
Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food.Journal of texture studies · 2025Article
- The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.Foods (Basel, Switzerland) · 2025Article
- Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator.Foods (Basel, Switzerland) · 2024Article
- The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption.Foods (Basel, Switzerland) · 2023Article
- A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating.Mass spectrometry (Tokyo, Japan) · 2023Article
- Special Issue "Selected Papers from the 16th Weurman Flavour Research Symposium".Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.
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