In this study the relation of Chinese/European background, gender and physiological parameters on flavour perception and flavour release of mint chewing gum was investigated by coupling in nose analysis through Proton Transfer Reaction–Time-Of-Flight–Mass Spectrometry (PTR-TOF-MS) and discontinuous sampling time intensity sensory evaluation. 29 subjects, 14 European and 15 Chinese consumers, (13 male and 16 females, age 24 ± 1.4 years old) participated in this study. Each participant participated at two training sessions and at three replicates of the experiment where judges scored at discrete intervals (10 sec, 30 sec, 1 min, 2 min, 3 min, 5 min and 7 min) the product sweetness and minty flavour on a Label Magnitude Scale. The same participants were subjected simultaneously to nose space analysis in order to verify the volatile compounds reaching their olfactory receptors during chewing gum consumption. Panellists’ physiological parameters as oral cavity volume, salivary flow and density of fungiform papillae were also measured. Differences in both in nose volatile concentrations and sensory perception were found between Chinese and European panellists. For different mass peaks associated to mint flavour compounds, Chinese panellists exhibited higher levels than European ones whereas this difference does not appear between male and female from the same ethnic group. The same was found for flavour and sweetness perception: Chinese judges gave statically higher values (p.value < 0.05 Welch’s t-test) than European judges for both sensory attributes. No differences were found between panelists of different gender in both flavour release and perception. The results suggest a multimodal effect of aroma release on both flavour and sweetness intensity: higher in-nose molecules concentration in Chinese judges may explain their higher flavour and sweetness perception. As well, it can’t be excluded a cultural bias due to an ethnocentric experimental environment. Once again, consumer cultural background and origin are confirmed as key elements involved in food perception.
|Publication status||Published - Sep 2018|
- Verona, Italy
Duration: 1 Sep 2018 → 4 Sep 2018
|Period||1/09/18 → 4/09/18|