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京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13100号 / 論農博第2846号 / 新制||農||1051(附属図書館) / 学位論文||H29||N5032(農学部図書室) / (主査)教授 松村 康生, 教授 裏出 令子, 教授 谷 史人 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Combining foods, combining tools. To date, most of the published works that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing during mastication and are performed on single or model foods. A multidisciplinary approach integrating in vivo aroma release, oral processing behaviour, and dynamic sensory methods is needed to have a better understanding of how the release, evolution, and fading of the flavour of real complex food matrices are being perceived during consumption. The research described in this thesis aims to investigate the relative contributions that food structure and its composition and oral processing behaviour have on aroma release and perception of food matrices made up of different components and contrasting textures, so-called composite foods. Results showed that the processes of aroma release and perception of composite foods are multidimensional phenomena and seem to be modulated by cross-modal texture-aroma interactions. While aroma release increased when a food was assessed in combination with other foods, consumer’s ability to discriminate between foods was reduced and off-flavours and texture deficiencies were masked. Furthermore, the role of oral processing behaviour on the breakdown of the food impacting aroma release and perception was highlighted. The use of a multidisciplinary approach provided more useful and accurate sensory profile representing an ecological, valid food consumption context that will ultimately offer new strategies for successfully developing healthier food products with lower fat and sugar content or elaborated with plant protein, for which sensory acceptability remains a challenge.

L’objectif de ce travail est de comprendre les effets d’un changement de composition des modèles fromagers sur la mobilité, la libération et la perception de molécules de la flaveur (sel, composés d’arôme). Six modèles fromagers aromatisés ont été formulés (3 ratios lipides/protéines (L/P) et 2 teneurs en sel). La microstructure et les propriétés rhéologiques des modèles fromagers ont été caractérisées respectivement par microscopie confocale et par compression uniaxiale. La mobilité des ions sodium a été analysée par RMN 23Na. La cinétique de libération des ions sodium a été suivie dans l’eau, puis dans la salive, en situation de consommation. La libération rétronasale des composés d’arôme a été suivie par nose-space APCI-MS, simultanément au suivi des déglutitions, et de la mastication par électromyographie. Enfin, les propriétés sensorielles des modèles fromagers (intensité salée, arôme, texture) ont été étudiées.Une diminution du ratio L/P et une diminution de la teneur en sel diminuent la taille des gouttelettes lipidiques et augmentent la fermeté. Cela conduit à une diminution de la mobilité des ions sodium, qui se traduit par une diminution de la quantité de sodium libéré dans la salive et une diminution de la perception salée. De plus, le maximum de libération d’arôme est atteint plus tard et la perception aromatique est diminuée. Ces effets peuvent être expliqués par la répartition lipides/protéines observée en microscopie, par une déglutition plus tardive et une plus grande activité masticatoire / The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with the study of swallowing and chewing by electromyography. Then, the sensory properties of the model cheeses (saltiness, aroma, texture) were studied.A decrease in the L/P ratio and a decrease in salt content reduce the fat droplet size and increase the hardness. This leads to a decrease in sodium ion mobility, which results in a decrease in sodium release in saliva and a decrease in salty perception. Moreover, the maximum intensity of aroma release is reached later and the aroma perception is decreased. These effects can be explained by the observed lipid/protein distribution in microscopy, by the later swallowing and by the higher chewing activity