The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples

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(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples. The laser technology for food analysis and research in microbiology (an overview). Adeline Bonneau1*, Renaud Boulanger2, Marc Lebrun2, Isabelle Maraval2, Élisabeth Guichard3, Ziya Gunata1. Department of Biotechnology, Faculty of Nature and Life Sciences, University of Sciences and Technology of Oran Mohamed Boudiaf (USTOMB), Oran, Algeria *Corresponding author: E-mail address: benach57@yahoo.com. 1. UMR Qualisud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France UMR Qualisud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France CSGA, CNRS, INRA, University of Bourgogne Franche-Comté, 17 Rue Sully, 21000 Dijon, France *Contact: adeline.bonneau@cirad.fr/ adelinebonneau3@gmail.com. Cheba Ben amar. 2 3. Flavour is one of the main factors affecting consumer’s food preference. Our aromatic perception is greatly influenced by the release of aroma compounds during consumption itself influenced by the food matrix[1], the human oral physiology and oral processing[2]. In vivo or in vitro techniques were conducted on simple or model matrices to understand impact factors on the release of aroma compounds. However, very few studies were performed on real food matrices as fruits to understand the effect of food matrix and the oral physiology on the release of aroma compounds during oral processing. The present study investigated the impact of fruit texture and human saliva on the release of aroma compounds using in vivo and in vitro tests respectively. Mango was chosen as model fruit because of its richness in aroma compounds and its ability to process it into various products. To obtain different textures, two fresh mango products (puree, cubic pieces) and two dried mango products (powder, cubic pieces) were prepared from a homogenous fruit batch. The aroma compounds of mango samples were extracted by a convenient technique SAFE[3] (Solvent assisted flavour evaporation) and characterized by GC-MS analysis. Among volatile compounds detected, nineteen are considered as potential key flavour compounds from in mango samples. Aroma released during in vivo consumption of mango samples by trained panellists (n=8) was studied using RATD[4] technique (retronasal aroma-trapping device) mounted with Tenax. Volatile compounds trapped on Tenax were further analyzed by GC-MS. Twenty terpenes and one ester were identified in the exhaled nostril breath of panellists. They were amongst major volatile compounds of mango samples. Ten of which were reported as potential key flavour compounds in mango. The in vivo release of volatile compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released more aroma compounds than disintegrated samples (fresh puree, dried powder).. Over the past two decades, laser technology has made great progress and explosive developments in the medical field as diagnostic, therapeutic, and surgical tools whereas in biology the laser technology provides new tools for both academic and applied research and opens new eras and opportunities for future developments in all biodisciplines. Microbiology as very fast growing discipline , with the rapid automation and the ultra fast laser spectroscopic techniques became multidisciplinary fields which combine the mathematical, statistical , physical, chemical, biophysical, biochemical immunological ,serological and molecular methods for microbes detection, enumeration, identification and characterization ,even as single cells or in population communities and their metabolites evaluation for both food and clinical purposes or biotechnological applications . This review list all most different laser spectroscopic approaches with special focusing on some selected and powerful techniques such as Matrix-Assisted Laser Desorption/Ionization-Mass Spectrometry (MALDI-MS), laser-induced breakdown spectroscopy (LIBS),Laser Flow Cytometry(LFC), Confocal Scanning Laser Microscopy (CSLM) , Laser Tweezers Raman Spectroscopy( LTRS) and whole-cell mass spectrometry (WCMS) .Furthermore we review their utilities and potential as powerful tools in the bimolecular and microbiological research ,as well as we discuss how this new laser optical technologies provide new knowledge revolution in biology and how contribute in both academic and applied microbial researches. Keywords: laser, techniques, applications, microbiology, food analysis, researches. To understand the effect of saliva on aroma release, in vivo experiments with P&T[5] technique (purge and trap, Tenax as adsorbent) were carried out in the presence of saliva collected from the panellists and mango samples in the conditions as closely as possible to those in vivo consumption. The presence of human saliva didn’t have a significant effect on the release of aroma compounds. In conclusion, the fruit texture but not saliva seemed to be the main factor in the release of volatile compounds during mango fruit consumption. Keywords: Aroma compounds, fruit texture, human saliva, in vivo and in vitro aroma release, mango fruit. References [1] Guichard, E., Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International, 2002. 18(1): p. 49-70. [2] Buettner, A. and J. Beauchamp, Chemical input – Sensory output: Diverse modes of physiology–flavour interaction. Food Quality and Preference, 2010. 21(8): p. 915-924. [3] Munafo Jr., J.P., et al., Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 2014. 62(20): p. 4544-51. [4] Muñoz-González, C., et al., Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages. Food Science & Nutrition, 2014. 2(4): p. 361-370. [5] van Ruth, S.M., C.H. O'Connor, and C.M. Delahunty, Relationships between temporal release of aroma compounds in a model mouth system and their physico-chemical characteristics. Food Chemistry, 2000. 71(3): p. 393-399.. 231. 232.

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