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Dynamic release and perception of key odorants in grilled eel during chewing

Huang, Xu Hui; Luo, Yong; Zhu, Xiao Hui; Ayed, Charfedinne; Fu, Bao Shang; Dong, Xiu Ping; Fisk, Ian; Qin, Lei

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Authors

Xu Hui Huang

Yong Luo

Xiao Hui Zhu

Charfedinne Ayed

Bao Shang Fu

Xiu Ping Dong

Lei Qin



Abstract

The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel during mastication via an atmospheric pressure chemical ionization mass spectrometry (APCI-MS) connected with a nose interface. The release and perception of odorants during mastication were divided into three distinct phases. Dimethyl sulfide was the main odorant in the first stage. The release and perception of fishy aromas were predominant in the middle and last stages of mastication contributed by trimethylamine, 1-penten-3-ol, and 2-methyl-1-butanol. Chewing behavior experiments suggested that extending the chewing period to >20 s and having a chewing frequency of 2 cycles/s could enhance the aroma delivery of grilled eel and optimize the consumer experience. Consequently, the results explained the relationship between aroma release and the optimal chewing behavior for grilled eel consumption.

Citation

Huang, X. H., Luo, Y., Zhu, X. H., Ayed, C., Fu, B. S., Dong, X. P., …Qin, L. (2022). Dynamic release and perception of key odorants in grilled eel during chewing. Food Chemistry, 378, Article 132073. https://doi.org/10.1016/j.foodchem.2022.132073

Journal Article Type Article
Acceptance Date Jan 3, 2022
Online Publication Date Jan 5, 2022
Publication Date Jun 1, 2022
Deposit Date Jan 11, 2022
Publicly Available Date Mar 29, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier BV
Peer Reviewed Peer Reviewed
Volume 378
Article Number 132073
DOI https://doi.org/10.1016/j.foodchem.2022.132073
Keywords General Medicine; Food Science; Analytical Chemistry
Public URL https://nottingham-repository.worktribe.com/output/7222567
Publisher URL https://www.sciencedirect.com/science/article/abs/pii/S0308814622000346?via%3Dihub

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