Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

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dc.citation.volume141
dc.contributor.authorHow MS
dc.contributor.authorJones JR
dc.contributor.authorMorgenstern MP
dc.contributor.authorGray-Stuart E
dc.contributor.authorBronlund JE
dc.contributor.authorSaint-Eve A
dc.contributor.authorTrelea IC
dc.contributor.authorSouchon I
dc.date.accessioned2023-10-18T20:05:12Z
dc.date.accessioned2023-10-19T20:38:38Z
dc.date.available2021-01-18
dc.date.available2023-10-18T20:05:12Z
dc.date.available2023-10-19T20:38:38Z
dc.date.issued2021-04
dc.date.updated2023-10-18T02:30:53Z
dc.description.abstractA conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can be trapped in the buccal-pouches in the mouth. The model was validated against in vivo retro-nasal aroma release data during the consumption of rice flavoured with two aroma compounds (2-nonanone and ethyl propanoate) by five panellists. The oral processing behaviour of each subject was characterised at four different stages during oral processing by measuring bolus particle size, saliva content and the amount of residue particles that could be washed from the mouth after bolus expectoration. The results showed that aroma release for all subjects were dependent on the particle breakdown pathways used in oral processing. Subjects who reduced the rice to smaller particle sizes, higher pasted fraction and higher bolus residues had higher aroma release as expected from the conceptual model. Accounting for the physiological variables of subjects, the physicochemical parameters of aroma compounds and using a larger number of subjects in future studies will improve the model reliability.
dc.description.confidentialfalse
dc.edition.editionApril 2021
dc.identifierARTN 110918
dc.identifierS0023643821000712
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000636138600062&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationHow MS, Jones JR, Morgenstern MP, Gray-Stuart E, Bronlund JE, Saint-Eve A, Trelea IC, Souchon I. (2021). Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation. LWT. 141.
dc.identifier.doi10.1016/j.lwt.2021.110918
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10179/20339
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643821000712
dc.relation.isPartOfLWT
dc.rightsCC BY-NC-NDen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectChewing
dc.subjectStarch food
dc.subjectFlavour release
dc.subjectParticle size
dc.subjectMechanistic modelling
dc.titleModelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation
dc.typeJournal article
pubs.elements-id438865
pubs.organisational-groupOther
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