Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, roasted, spicy and almond. Furans, lactones and acids resulting from the thermal breakdown of sugars predominated in the volatile fraction of the burnt sugar caramel, due to the harsher cooking conditions. Finally, these results have enabled a clearer understanding of aromatic caramel as well as the identification of new compounds which might make an important contribution to its aroma

Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.

International audienceContext and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices differing by the amount of salt, fat and texturing agents. In vivo aroma release, mouth coating and bolus structure and moistening were followed on 12 subjects with highly variable saliva composition. Eight aroma compounds (butanone, 2-methylfuran, 3-methylbutanal, furfural, pyridine, acetoin, 2,3-pentanedione, diacetyl) were followed in vivo and online by PTR-ToF-MS. Matrix coating was evaluated thanks to fluorimetric methodology. Particle size distribution (PSD) of the food bolus was evaluated with laser granulometry. Saliva properties (viscosity, composition) and oral volume were also measured in each panellist. Statistic was performed through multivariate and anova analysis. Results: In vivo aroma release was mostly explained by oral physiology, the most influenced aroma being diacetyl, 2,3-pentanedione & 3-methylbutanal. Aroma persistence is mainly linked to oral volume, salivary flux and composition (proteolysis). Aroma release depends also on coating: the higher the coating, the higher the aroma release and conversely for aroma persistence. Mouth coating depends on oil droplet flocculation in the bolus, bolus moistening, salivary flux and oral volume: the higher these parameters, the higher the coating. At last, bolus structure (PSD) is matrix dependant and not subject dependant except for 1 matrix differing by its texturing agent. To conclude in vivo aroma release after consumption of coffee-creamer matrices is mainly influenced by the subjects and in particular salivary composition while food bolus structures is principally driven by the product formulation. These results can help to formulate coffee creamer matrices better adapted to oral physiology and thus to consumer liking

Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PTR-ToF-MS

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Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.

Poster (1 page)National audienceOdour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chromatographic method with the purpose of identifying odorant compounds in different caramel aroma extracts. Based on the results of a preliminary GC/O study, a classical heart cut GC-GC approach was led to separate compounds from different selected regions of the chromatogram. Simultaneous Mass Spectrometric (MS) and Olfactometric (O) detection at the end of the 2D column allowed the identification of new odorant compounds reported for the first time in caramel. Some compounds were associated to the typical burnt and roasted odour notes found in caramel. Moreover, the use of a cryogenic trap at the start of the 2D column allowed to focus the eluate and to trap the same region during multiple runs. This technique appeared as powerful for the identification of odorants in trace concentrations but which exhibits low odour threshold and which could be relevant for the aroma

Salivary flow decreases in healthy elderly people independently of dental status and drug intake

International audienceIn humans, oral food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. It is also the ultimate stage of the food supply chain and the beginning of the food disintegration and digestion process. However, in regard to the influence of ageing on food oral processing, this topic has been mainly investigating through mastication, whereas salivation remains largely unexplored. The present experiment aimed at studying the impact of normal ageing on salivary flow taking into account the dental status and the number of drugs taken by the elderly people. This was achieved by comparing resting and stimulated salivary flows of young versus healthy elderly adults (i.e., autonomous elderly people without acute pathology). Ninety-three young adults (22–55 years old) and 84 elderly people (70–92 years old) underwent a measurement of resting and stimulated salivary flows and an oral examination (teeth counting; functional unit counting i.e., counting occluding tooth pairs). The present study showed an average 38.5% reduction of resting salivary flow and 38.0% reduction of stimulated salivary flow in healthy elderly people compared to young adults. This reduction was observed independently of the dental status and drug intake: elderly people presented reduced salivary flow even if they did not take any drugs or if their dental status was similar to the one of the young adults. The results also highlight a large inter-individual variability both in young and elderly adults. Practical Applications During oral food consumption, saliva plays a key role in the acceptance of food and beverage by modulating the perception of texture, taste and aroma, as well as providing eating comfort by assisting the food breakdown process into a bolus that can be safely swallowed. However, in regard to the influence of ageing on food oral processing, the present results demonstrate a reduced salivary flow in healthy elderly people. Consequently, there is a need for developing foods tailored to the salivary capacities of elderly people aside from the efforts put into the development of foods tailored to the mastication and swallowing abilities of this population. In fact, in the context of an ageing population, the development of products meeting an elderly person's functional capacities becomes a major challenge for the food industry as well as for society

Comportement alimentaire des séniors : impact des différents facteurs de santé orale sur les dimensions de l'acte alimentaire

National audienceIntroduction et but de l'étude : Chez l'homme, la mise en bouche d'un aliment est le début du processus de dégradation et de digestion. Avec l'âge, la santé orale évolue. Un aliment difficile à mâcher, à humidifier ou avaler rend l'acte alimentaire difficile. L'objectif de cette étude est de déterminer le rôle des différents facteurs de santé orale (état dentaire, flux salivaire, force musculaire) sur les dimensions physiologiques (faculté à former un bol alimentaire, libération et perception de la flaveur) et/ou sur la prise alimentaire et la corpulence des séniors. Matériel et méthodes : 61 séniors (>65 ans) vivant à domicile et ne présentant pas de pathologie chronique ont été recrutés (âge = 72 ± 5 ; 31F ; 30H) et caractérisés sur la base des dimensions suivantes : - Santé orale via un examen clinique (flux salivaire au repos et stimulé, viscosité salivaire, nombre de dents, nombre d'unités fonctionnelles, force musculaire de la langue) - Auto-évaluation de la santé orale (GOHAI, xérostomie) - Perceptions sensorielles (détection des saveurs et des odeurs) - Mécanismes en bouche (faculté à former un bol de carotte, libération d'arômes) - Variables nutritionnelles (enquête alimentaire de 5 jours) - Corpulence (impédance, IMC) Les analyses statistiques ont été faites par Partial Least Square-Path Modeling. Le protocole a été approuvé par le CPP Est-1 N° IRB 2016-A00916-45. Résultats et Analyse statistique : Les résultats montrent que les personnes qui ont un flux salivaire élevé libèrent davantage d'arômes en bouche (r = 0.27 ; p < 0.05) et consomment plus de calories et de protéines que les autres (r = 0.31 ; p < 0.05). Les personnes ayant une bonne santé dentaire s'estiment en meilleure santé orale et ont une meilleure faculté que les autres à former un bol de carotte déglutissable (r =0.51 ; p < 0.001 et r =0.56 ; p < 0.01 respectivement). En revanche, l'état dentaire n'influence pas les prises énergétique et protéique. Enfin, les personnes ayant une faible force musculaire de la langue ont une consommation énergétique et protéique plus élevée que les autres (r = -0.18 ; p < 0.05). De plus, une meilleure perception des composés de la flaveur diminue la consommation d'énergie et de protéines (r = -0.40 ; p < 0.01). Finalement, plus les prises calorique et protéique sont élevées, plus la corpulence des personnes âgées est élevée (r = 0.35 ; p < 0.01). Conclusion : Cette étude montre que les facteurs de santé orale (dentition, salivation, force musculaire) jouent des rôles différents dans les processus de mastication et de prise alimentaire chez les personnes âgées. Ces résultats permettront de développer une offre alimentaire adaptée aux différents comportements alimentaires induits par les troubles

Comportement alimentaire des seniors : impact des différents facteurs de santé orale sur les dimensions de l’acte alimentaire

International audienceChez l’homme, la mise en bouche d’un aliment est le début du processus de dégradation et de digestion. Avec l’âge, la santé orale évolue. Un aliment difficile à mâcher, à humidifier ou avaler rend l’acte alimentaire difficile. L’objectif de cette étude est de déterminer le rôle des différents facteurs de santé orale (état dentaire, flux salivaire, force musculaire) sur les dimensions physiologiques (faculté à former un bol alimentaire, libération et perception de la flaveur) et/ou sur la prise alimentaire et la corpulence des seniors

Safe structural food bolus in elderly: the relevant parameters

Mastication is essential to prepare food into a bolus ready to be swallowed safely, with no choking risk. Based on food bolus properties, a masticatory normative indicator was developed by Woda et al. (2010) to identify impaired masticatory function within good oral health population. The aim of the present study was to identify relevant parameters of bolus' structure to differentiate safe to unsafe bolus among elderly contrasting by their dental status.93 elderly, 58% with at least 7 posterior dental occlusions and 42% with less than 5 posterior dental occlusions were recruited. They masticated a piece of raw carrot and spit the food bolus ready to be swallowed. Particle size distribution of each individual bolus was evaluated using image analysis.Two parameters derived from the particles size distribution were considered: the median (d50) and the d99 (upper level with only 1% observed values higher). The parameters allowed identifying three groups: one group (n=45) with a food bolus made of many and small particles (d99 = 7.4 mm ± 1.2; d50 = 1.5 mm ± 0.3); one group (n=30) with food boluses containing medium particle size (d99 = 9.0 mm ± 1.4; d50 = 2.4 mm ± 0.4); and one group (n=18) whose food bolus is heterogeneous and contains big particles that seem unsafe to swallow (d99 = 10.3 mm ± 0.9; d50 = 1.7 mm ± 0.4). The links with oral health characteristics of each group were studied

Hydration for Adult Patients with Nephrolithiasis: Specificities and Current Recommendations

Nephrolithiasis affects around 10% of the population and is frequently associated with impaired dietary factors. The first one is insufficient fluid intake inducing reduced urine volume, urine supersaturation, and subsequently urinary lithiasis. Kidneys regulate 24 h urine volume, which, under physiological conditions, approximately reflects daily fluid intake. The aim of this study is to synthesize and highlight the role of hydration in the treatment of nephrolithiasis. Increasing fluid intake has a preventive effect on the risk of developing a first kidney stone (primary prevention) and also decreases the risk of stone recurrence (secondary prevention). Current guidelines recommend increasing fluid intake to at least at 2.5 L/day to prevent stone formation, and even to 3.5–4 L in some severe forms of nephrolithiasis (primary or enteric hyperoxaluria or cystinuria). Fluid intake must also be balanced between day and night, to avoid urinary supersaturation during the night. Patients should be informed and supported in this difficult process of increasing urine dilution, with practical ways and daily routines to increase their fluid intake. The liquid of choice is water, which should be chosen depending on its composition (such as calcium, bicarbonate, or magnesium content). Finally, some additional advice has to be given to avoid certain beverages such as those containing fructose or phosphoric acid, which are susceptible to increase the risk of nephrolithiasis