Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (p < 0.05) and citrus aroma perception (p < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (p < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (p < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of in vivo aroma release and perception without affecting its intensity, and carrier addition increases in vivo aroma release while diminishing aroma perception.

Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods

Previous studies demonstrated that variability in oral processing behaviors impacts bolus properties and consequently texture and flavor perception. However, most studies followed a prescribed mastication protocol during the products' sensory evaluations. A better understanding of how variability in habitual eating behavior impacts sensory perception of foods is needed. The aim of this study was to investigate the effect of habitual eating speed (slow vs. fast eaters) on dynamic sensory perception of composite foods. Habitual oral processing behavior of different composite foods was quantified in 105 participants. Participants were divided in fast (n = 53) and slow (n = 52) eaters using a median split. Three formulations of strawberry jams varying in viscosity and sugar content (High Sugar/Low Pectin [Control], High Sugar/High Pectin, Low Sugar/Low Pectin) were used. Composite foods were prepared by spreading jams on breads. Dynamics of dominant sensory attributes of strawberry jams presented with and without breads were evaluated using Temporal Dominance of Sensations (TDS). Dynamic sensory perception of jams and jam-bread combinations differed only slightly for short periods of time between habitual slow and fast eaters. The addition of breads to jams reduced especially the ability of the fast eaters to discriminate between jams differing in formulation. Slow eaters discriminated between different formulations of jams better than fast eaters, regardless of whether jams were presented alone or in combination with breads. We conclude that differences in habitual eating speed between consumers lead to small differences in dynamic sensory perception and discrimination ability of composite foods.

Exploring dietary changes in an interdisciplinary intervention trial: Application of a dietary guidelines food composition database

BACKGROUND

Consumption of food groups aligning with dietary guidelines is advised for obesity management and was used in a recent lifestyle intervention trial, the Health Track study. We have conducted a number of dietary pattern analyses on this trial but, with recent access to the new Australian Dietary Guidelines (ADG) food composition database, we can now assess ADG adherence, with the advantage of categorising mixed dishes. The present study aimed to compare changes over time in consumption of ADG food groups.

METHODS

Secondary analysis of baseline and three-month diet history data was conducted. Participants received individualised dietary advice (I), individualised dietary advice plus 30 g of walnuts per day (IW) or usual care (C). The ADG database was used to determine food group servings with changes in five food groups used as a measure of dietary quality.

RESULTS

Fruit and vegetable intakes increased in the IW (+0.4 and +1.1 serves, P < 0.05) and I (+0.5 and +0.4 serves, P > 0.05) arms. Consumption of meat/protein foods increased in the IW arm (+0.3 serves, P > 0.05) but decreased in the I and C arms (both - 0.4 serves, P < 0.05). Consumption of grains and milk/alternatives decreased in all study arms (P < 0.05). Greater improvements in grain and dairy food quality were observed in the intervention arms.

CONCLUSIONS

The ADG database enabled ADG specific food group analysis, addressed food quality and showed the HealthTrack intervention increased adherence to dietary guidelines compared to usual care.