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Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

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Gaëlle Arvisenet*^†, Ludivine Billy^†, Pauline Poinot^†, Evelyne Vigneau^§, Dominique Bertrand^§ and Carole Prost^†

ENITIAA, UMR CNRS GEPEA 6144, rue de la Géraudière, B.P. 82 225, 44322 Nantes Cedex 03, France, and ENITIAA/INRA, Unité 1124 de Sensométrie et Chimiométrie, rue de la Géraudière, B.P. 82 225, 44322 Nantes Cedex 03, France

J. Agric. Food Chem., 2008, 56 (9), pp 3245–3253

DOI: 10.1021/jf073145z

Publication Date (Web): April 12, 2008

* Corresponding author (telephone +33 2 51 78 55 12 ; fax +33 2 51 78 55 20; e-mail arvisenet@enitiaa-nantes.fr)., †

ENITIAA, UMR CNRS GEPEA 6144.

, §

ENITIAA/INRA, Unité 1124 de Sensométrie et Chimiométrie.

Abstract

Varying the crushing parameters in a model mouth apparatus gave different crushed apple samples, which were compared to apples crushed in the human mouth by six people. An image analysis method was developed to measure the similarity between apple particles after crushing in the artificial mouth and in the human mouth. Thus, experimental conditions were determined that produced fruit in a state closest to that obtained after mastication in a human mouth. The influence of these different conditions on the quantity of released volatile compounds was then studied.

Keywords:

Apple; artificial mouth; image analysis; volatile release

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This article has been cited by 1 ACS Journal articles (1 most recent appear below).

Grapefruit Juices Impair the Bioaccessibility of β-Carotene from Orange-Fleshed Sweet Potato but Not Its Intestinal Uptake by Caco-2 Cells
Marie Poulaert, Patrick Borel, Bertrand Caporiccio, Ziya Gunata, and Claudie Dhuique-Mayer
Journal of Agricultural and Food Chemistry2012 60 (2), 685-691
- Grapefruit Juices Impair the Bioaccessibility of β-Carotene from Orange-Fleshed Sweet Potato but Not Its Intestinal Uptake by Caco-2 Cells
  Marie Poulaert, Patrick Borel, Bertrand Caporiccio, Ziya Gunata, and Claudie Dhuique-Mayer
  Journal of Agricultural and Food Chemistry2012 60 (2), 685-691
  Among various factors influencing β-carotene (Bc) bioavailability, information on interactions between carotenoids or other micronutrients such as flavonoids during a meal that contains different plant-derived foods is quite limited. Because orange-...
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