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Inter- and intra-individual variability in oral food processing and its impact on aroma release.

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Τίτλος: Inter- and intra-individual variability in oral food processing and its impact on aroma release.
Συγγραφείς: Andriot I; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Grossiord D; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Béno N; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Chabin T; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Labouré H; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France., Lucchi G; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Martin C; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Mourabit O; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Piornos JA; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France., Saint-Georges L; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France., Salles C; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France., Trelea IC; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120 Palaiseau, France., Peltier C; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France. Electronic address: caroline.peltier@inrae.fr.
Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119879. Date of Electronic Publication: 2026 Jun 27.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
Ιατρικοί όροι (MeSH): Odorants*/analysis , Mastication*/physiology , Deglutition*/physiology , Volatile Organic Compounds*/analysis , Food Handling*/methods , Smell*, Humans ; Male ; Female ; Mass Spectrometry ; Adult ; Young Adult ; Saliva
Περίληψη: Aroma perception during food consumption results from the combined effects of food composition, oral processing (such as chewing and saliva action), the release and transport of volatile compounds toward the olfactory epithelium, followed by cognitive integration in the brain. Recent advances in real-time analytical techniques, particularly Proton Transfer Reaction-Time-of-Flight-Mass Spectrometry (PTR-ToF-MS), enable in vivo monitoring of aroma release with high temporal resolution and have become widely used for analyzing the composition of exhaled air. However, the interpretation of aroma release kinetics remains challenging due to substantial intra- and inter-individual variability caused by differences in physiology, anatomy, oral behavior, and respiratory patterns. In this context, the present study was designed to quantify aroma release associated with different food oral processing (FOP) mechanisms, such as chewing and swallowing, using simple model matrices containing a single aroma compound, and to document inter- and intra-individual variability among subjects. Real-time PTR-MS measurements were combined with self-reported oral events and simultaneous respiratory monitoring to analyze aroma release from aqueous solutions and gummy discs flavored with isoamyl acetate. The results showed that inter-individual variability was higher than intra-individual variability and allowed its quantification in aroma release. Significant differences in aroma release kinetics were observed depending on FOP protocols. The importance of considering swallowing events when analyzing aroma release data was also highlighted.
(Copyright © 2026. Published by Elsevier Ltd.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Aroma release Oral processing PTR-ToF-MS inter-individual variability swallowing chewing food oral processing (FOP)
Substance Nomenclature: 0 (Volatile Organic Compounds)
Entry Date(s): Date Created: 20260822 Date Completed: 20260822 Latest Revision: 20260822
Update Code: 20260823
DOI: 10.1016/j.foodres.2026.119879
PMID: 42632721
Βάση Δεδομένων: MEDLINE
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  – Url: https://www.doi.org/10.1016/j.foodres.2026.119879?
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  Data: Inter- and intra-individual variability in oral food processing and its impact on aroma release.
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  Data: <searchLink fieldCode="AU" term="%22Andriot+I%22">Andriot I</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Grossiord+D%22">Grossiord D</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Béno+N%22">Béno N</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Chabin+T%22">Chabin T</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Labouré+H%22">Labouré H</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Lucchi+G%22">Lucchi G</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Martin+C%22">Martin C</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Mourabit+O%22">Mourabit O</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Piornos+JA%22">Piornos JA</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Saint-Georges+L%22">Saint-Georges L</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Salles+C%22">Salles C</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France.<br /><searchLink fieldCode="AU" term="%22Trelea+IC%22">Trelea IC</searchLink>; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120 Palaiseau, France.<br /><searchLink fieldCode="AU" term="%22Peltier+C%22">Peltier C</searchLink>; Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, 21000 Dijon, France; Probe Research Infrastructure, ChemoSens Facility, CNRS, INRAE, 21000 Dijon, France. Electronic address: caroline.peltier@inrae.fr.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119879. <i>Date of Electronic Publication: </i>2026 Jun 27.
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  Data: <i>Original Publication</i>: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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  Data: Aroma perception during food consumption results from the combined effects of food composition, oral processing (such as chewing and saliva action), the release and transport of volatile compounds toward the olfactory epithelium, followed by cognitive integration in the brain. Recent advances in real-time analytical techniques, particularly Proton Transfer Reaction-Time-of-Flight-Mass Spectrometry (PTR-ToF-MS), enable in vivo monitoring of aroma release with high temporal resolution and have become widely used for analyzing the composition of exhaled air. However, the interpretation of aroma release kinetics remains challenging due to substantial intra- and inter-individual variability caused by differences in physiology, anatomy, oral behavior, and respiratory patterns. In this context, the present study was designed to quantify aroma release associated with different food oral processing (FOP) mechanisms, such as chewing and swallowing, using simple model matrices containing a single aroma compound, and to document inter- and intra-individual variability among subjects. Real-time PTR-MS measurements were combined with self-reported oral events and simultaneous respiratory monitoring to analyze aroma release from aqueous solutions and gummy discs flavored with isoamyl acetate. The results showed that inter-individual variability was higher than intra-individual variability and allowed its quantification in aroma release. Significant differences in aroma release kinetics were observed depending on FOP protocols. The importance of considering swallowing events when analyzing aroma release data was also highlighted.<br /> (Copyright © 2026. Published by Elsevier Ltd.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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