Proton Transfer Reaction Mass Spectrometry has been described has particularly suited to provide “in vivo” on-line flavor monitoring during food consumption. In the last years, the technique has been applied to
different food matrixes. Due to analysis rapidity and high sensitivity, the technique has become a
reference tool for the investigation of the complex phenomena related to flavor perception. In this work we describe a PTR-MS nose-space approach coupled to different dynamic sensory methods to
investigate the influence of product properties and participants characteristics on in-vivo aroma release
and perception.
In the first part, the influence of food properties on in-vivo aroma release and perception will be explored. Case studies on chewing gum formulation, composite foods and on raw and cooked cabbage will be
presented. For the chewing gum the effect of gum base and aroma concentration on aroma and sweeteners release and flavor perception was tested. The approach was also tested on commercial samples to evaluate samples differences. In the composite food study mayonnaises varying in fat content (high/low)
and viscosity (high/low) were consumed alone and in combination with carriers differing in moisture
absorption capacity (bread, potato) and hardness (hard/soft). The same approach was applied to evaluate
the effect of both condiment and carrier properties on in vivo aroma release and lemon perception through
time intensity sensory test. In the last study another kind of sensory test, Temporal Dominance of
Sensation was applied to characterize flavor differences of raw and cooked cabbage samples.
In the second set of studies, the effect of physiological parameters (oral cavity volume, salivary flow and
papillary count), gender and ethnicity in flavor perception and aroma release was investigated by using
chewing gum and cabbage as food product.
Overall, the results of the studies suggest a multimodal effect of aroma release on both flavor and sweetness intensity. Individual differences due to physiological, biochemical and physiocochemical phenomena may have a relevant effect in aroma perception and thus in sensory flavor perception. Real time direct injection mass spectrometric analysis coupled with dynamic sensory methods, is confirmed as a powerful tool to investigate flavor perception mechanisms and highlight physiological and cultural biases.

Andrea Spaccasassi

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