Flavor release from traditional dry-cured pork during oral processing
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 diffe...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001355 |
| _version_ | 1797705104463233024 |
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| author | Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng |
| author_facet | Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng |
| author_sort | Xing Tian |
| collection | DOAJ |
| description | The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, EC). Saliva and food bolus from 16 healthy subjects were collected during oral processing, and analyzed for saliva flow rate, total saliva protein content, saliva pH, conductivity, saliva and sodium, and taste components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing. |
| first_indexed | 2024-03-12T05:32:10Z |
| format | Article |
| id | doaj.art-140626fb8d0a42d9995b425f1ba9f2e7 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:32:10Z |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-140626fb8d0a42d9995b425f1ba9f2e72023-09-03T06:50:04ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121102110Flavor release from traditional dry-cured pork during oral processingXing Tian0Zongjun Li1Ke Li2Zhongqin Wu3Rui Ren4Haodong Wang5Chaoqun Zeng6College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Research Center of Drug and Food Homology Functional Food, Changsha 410208, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Corresponding author at: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, ChinaCollege of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, ChinaCollege of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, ChinaThe rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, EC). Saliva and food bolus from 16 healthy subjects were collected during oral processing, and analyzed for saliva flow rate, total saliva protein content, saliva pH, conductivity, saliva and sodium, and taste components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.http://www.sciencedirect.com/science/article/pii/S2213453022001355Dry-cured pork productsFood oral processingTaste-activeFlavor releaseElectronic tongueSensory evaluation |
| spellingShingle | Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng Flavor release from traditional dry-cured pork during oral processing Food Science and Human Wellness Dry-cured pork products Food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation |
| title | Flavor release from traditional dry-cured pork during oral processing |
| title_full | Flavor release from traditional dry-cured pork during oral processing |
| title_fullStr | Flavor release from traditional dry-cured pork during oral processing |
| title_full_unstemmed | Flavor release from traditional dry-cured pork during oral processing |
| title_short | Flavor release from traditional dry-cured pork during oral processing |
| title_sort | flavor release from traditional dry cured pork during oral processing |
| topic | Dry-cured pork products Food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001355 |
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