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Respective role of oral physiology and physico-chemical product characteristics during consumption of fat spreads in Human
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Edité par CCSD -
In a context of the reduction of fat consumption, the objective of the food industry is to develop low-fat. food products while maintaining their sensory properties. However, these sensory properties depend on. both subject’s physiology and product characteristics but, to date, their respective importance is not well. known. In this context, in-mouth phenomena during fat spread consumption appear to be an essential. phase to investigate in order to identify some of the mechanisms driving fat perception. Among the different studies published on dairy product consumption, fat spreads were poorly considered. while they represent an important industrial market. Moreover spread products are interesting by their. particular structure and composition (water-in-oil emulsions, solid fat content and different sources of fat. (vegetal and animal)) supposing the involvement of specific in-mouth mechanisms. In this context, our. objective was to understand better the respective impact of inter- individual and inter-product variability. on the oral processing events during consumption of fat spreads. In the current study, 15 subjects highly contrasted regarding their oral physiological characteristics were. selected. According to the literature, the oral physiological parameters (oral volume, saliva flow and. viscosity, saliva composition) chosen were considered as important in in-mouth fat spread breakdown and. then perception. In parallel, 4 experimental fat spreads were designed with two levels (53% and 20%) and. 2 qualities (mix of animal and vegetable, and only vegetable) of fat. The matrices were aromatized with a. specific dairy flavouring ingredient to improve in-mouth aroma release. Curcumin, a food grade. fluorescent probe, was added to the matrices and was used to measure the thickness of the lipid on the. tongue after swallowing (1). The release of aroma during product consumption was measured by APCIMS. (Atmospheric pressure chemical ionization-mass spectrometry) (2) on 6 aroma compounds (2,3-. butanedione, 2,3-pentanedione, 3-hydroxy-2-butanone, γ-hexalactone, benzaldehyde, 2-nonanone). differing by their structure and polarity. Results show that product_'s effect is more important than subject’s effect. In particular, product physicochemical. parameters (solid content, granulometry, texture) and predict better food bolus properties and. tongue coating than oral physiological characteristics. Concerning aroma release, results obtained were. different depending on the molecule considered and there was mainly a polarity effect. Interestingly, the. releases of 2-nonanone were affected more by inter-individual variability than by inter-product. variability. This work underline the necessity to consider both subject’s oral physiology and product characteristics to. understand better the different mechanisms that drive in-mouth spread breakdown and then their. perception.
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