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首页> 外文期刊>Food science and technology research >Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels
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Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

机译：中性pH凝胶的非均匀空间分布对香气感知强度和人类进食行为的影响

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摘要

Effects of inhomogeneous spatial distribution of aroma compounds were investigated on the perceived aroma intensity and human eating behavior using polysaccharide gels as a food model. Gels tested were structured using gel-in-gel configuration to create different degrees of inhomogeneous spatial aroma distribution, and their pH values were set at neutral (6.7 - 6.8). There were no differences in mechanical properties between the structured gels. A greater degree of inhomogeneous spatial aroma distribution increased the perceived aroma intensity, increased the duration of oral processing and suprahyoid musculature activity during oral processing, decreased the particle size of the bolus, and increased the saliva content in the bolus. Effects of pH were compared with our previous report using the same experimental design but different pH (approximately 4.2), confirming a similar trend in the results. A strategy of food structure design for enhanced perceived aroma intensity and human eating behavior was suggested regardless of gel pH.
机译：使用多糖凝胶作为食物模型，研究了香气化合物空间分布不均匀对感知香气强度和人类进食行为的影响。使用凝胶中凝胶结构对测试的凝胶进行结构化，以创建不同程度的不均匀空间香气分布，并将其pH值设置为中性（6.7-6.8）。结构化的凝胶之间的机械性能没有差异。更大程度的不均匀空间香气分布会增加感知到的香气强度，增加口服过程中的口腔加工持续时间和类睫状肌组织的活动，减小弹丸的粒径，并增加弹丸中的唾液含量。使用相同的实验设计但使用不同的pH（约4.2），将pH的影响与我们以前的报告进行了比较，证实了结果的相似趋势。提出了一种食品结构设计策略，以提高感知的香气强度和人类饮食行为，而与凝胶pH无关。

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