Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

Varying the crushing parameters in a model mouth apparatus gave different crushed apple samples, which were compared to apples crushed in the human mouth by six people. An image analysis method was developed to measure the similarity between apple particles after crushing in the artificial mouth and...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-05, Vol.56 (9), p.3245-3253
Main Authors: Arvisenet, Gaëlle, Billy, Ludivine, Poinot, Pauline, Vigneau, Evelyne, Bertrand, Dominique, Prost, Carole
Format: Article
Language:English
Subjects:
Analytical chemistry
analytical methods
Apple
apples
artificial mouth
Biological and medical sciences
Chemical Sciences
crushing
Flavors and Aromas/Chemosensory Perception
food analysis
Food and Nutrition
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Humans
image analysis
In Vitro Techniques
instrumentation
Life Sciences
Maillard Reaction
Malus - chemistry
Mastication
Models, Biological
Mouth
Odorants - analysis
particles
volatile compounds
volatile release
Volatilization
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Summary:Varying the crushing parameters in a model mouth apparatus gave different crushed apple samples, which were compared to apples crushed in the human mouth by six people. An image analysis method was developed to measure the similarity between apple particles after crushing in the artificial mouth and in the human mouth. Thus, experimental conditions were determined that produced fruit in a state closest to that obtained after mastication in a human mouth. The influence of these different conditions on the quantity of released volatile compounds was then studied.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf073145z