Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

• Published in: Food chemistry Vol. 373; no. Pt B; p. 131467
• Main Authors: Muñoz-González, Carolina, Brule, Marine, Martin, Christophe, Feron, Gilles, Canon, Francis
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.03.2022; Elsevier
• Subjects: After-odour; Aroma perception; Aroma release; Biochemistry, Molecular Biology; Dynamic sensory evaluation; Food and Nutrition; Life Sciences; Mouth Mucosa; Mucosal pellicle; Odorants; Proton transfer reaction-mass spectrometry (PTR-MS); Saliva; Salivary Proteins and Peptides; Volatile Organic Compounds; Aroma perception; Dynamic sensory evaluation; Aroma release; Mucosal pellicle; Proton transfer reaction-mass spectrometry (PTR-MS); After-odour; proton transfer reaction-mass spectrometry (PTR-MS); dynamic sensory evaluation; after-odour; mucosal pellicle; aroma release; aroma perception

•Aroma compounds are able to interact with the mucosal pellicle ex vivo.•Oral cells and saliva metabolize specific aroma compounds ex vivo.•Aroma compounds metabolized by oral cells and saliva show low persistence in vivo.•Human physiology is a key parameter in the aroma persistence phenomenon. The...