2013 Volume 19 Issue 4 Pages 675-683
Effects of inhomogeneous spatial distribution of aroma compounds were investigated on the perceived aroma intensity and human eating behavior using polysaccharide gels as a food model. Gels tested were structured using gel-in-gel configuration to create different degrees of inhomogeneous spatial aroma distribution, and their pH values were set at neutral (6.7 − 6.8). There were no differences in mechanical properties between the structured gels. A greater degree of inhomogeneous spatial aroma distribution increased the perceived aroma intensity, increased the duration of oral processing and suprahyoid musculature activity during oral processing, decreased the particle size of the bolus, and increased the saliva content in the bolus. Effects of pH were compared with our previous report using the same experimental design but different pH (approximately 4.2), confirming a similar trend in the results. A strategy of food structure design for enhanced perceived aroma intensity and human eating behavior was suggested regardless of gel pH.
