Can nonvolatile tastants be smelled during food oral processing?

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES
Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi, Tian Ma, Xinmiao Wang
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引用次数: 0

Abstract

While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral-nasal route. Then, the "smelling" of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be "smelled" via the ortho route. The "smell" of sucrose is very different from its taste and the "smell" of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers' noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral-nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing.

在食品的口腔加工过程中,是否能闻到不挥发的味觉物质?
虽然越来越多的证据表明,鼻后感觉与非挥发性味觉化合物的消费有关,但尚不清楚这是否是味觉化合物本身引起的,如果是,它们如何从口腔迁移到鼻腔。首先,我们提出了气溶胶颗粒作为一种替代的口腔-鼻腔传质机制。高速摄像机证实,在食品口腔加工过程中,典型的口腔和咽部动作可能会产生气溶胶颗粒;而鼻裂的窄带成像和鼻孔呼出空气的质谱分析证实了气溶胶在口鼻通道内的迁移。然后,证实了气溶胶颗粒中味觉化合物的“气味”。四种替代强制选择(4AFC)批准了纯味觉溶液顶部空间空气中潜在的挥发性残留物或污染物不会引起显著的气味,而嵌入体外制备的气溶胶颗粒中的味觉化合物可以通过邻位途径“闻到”。蔗糖的“味道”与它的味道和奎宁的“气味”非常不同,这意味着它的实际嗅觉。当志愿者的鼻子被夹住时,蔗糖溶液的甜味强度也降低了,这表明在饮用过程中存在鼻后感觉。最后,在实验条件下,气溶胶作为口鼻传质机制的效率与挥发性分子相当,使其有可能成为食品口腔加工过程中鼻后感觉的一个重要而独特的来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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