Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

• Published in: Food chemistry Vol. 318; p. 126468
• Main Authors: Ployon, Sarah, Brulé, Marine, Andriot, Isabelle, Morzel, Martine, Canon, Francis
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.07.2020; Elsevier
• Subjects: Aroma metabolism; Aroma persistence; Aroma release; Aroma retention; Chemical and Process Engineering; chemical structure; Engineering Sciences; Food and Nutrition; gas chromatography; hydrophobicity; In vitro model; ionization; Life Sciences; linalool; mass spectrometry; mucosa; Mucosal pellicle; odor compounds; odors; Oral mucosa; TR146/MUC1 cells; Aroma retention; TR146/MUC1 cells; In vitro model; Aroma persistence; Aroma release; Aroma metabolism; Mucosal pellicle; Oral mucosa; aroma retention; in vitro model; mucosal pellicle; aroma persistence; oral mucosa; aroma release; aroma metabolism

•Interactions between oral mucosa, saliva and aroma compounds were studied in vitro.•Mucosal cells can metabolize several aroma compounds thereby generating new compounds.•Release kinetic patterns are different depending on aroma hydrophobicity.•Mucosal pellicle impacts early release, particularly f...