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Chemical Senses Advance Access published online on March 13, 2009
Chemical Senses, doi:10.1093/chemse/bjp011
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© The Author 2009. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Retro-Nasal Aroma Release Depends on Both Subject and Product Differences: A Link to Food Intake Regulation?

Rianne M.A.J. Ruijschop1, Maurits J.M. Burgering1, Marc A. Jacobs1,2 and Alexandra E.M. Boelrijk1,3

1 NIZO Food Research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, the Netherlands 2 Present address: Friesland Foods Corporate Research, Harderwijkerstraat 41006, P.O. Box 87, 7400 AB, Deventer, the Netherlands 3 Present address: Danone Research Medical Nutrition, Bosrandweg 20, P.O. Box 7005, 6700 CA, Wageningen, the Netherlands

Correspondence to be sent to: Rianne M.A.J. Ruijshcop, NIZO Food Research, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands. e-mail: rianne.ruijschop{at}nizo.nl


  Abstract

It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e., [semi]liquid and solid food products). Additionally, for a subset of the subjects ad libitum food intake was measured. Retro-nasal aroma release intensity and profile morphology appeared to be subject specific and relatively independent of the type of food product subjects consumed. A subject who was observed as having a relatively high retro-nasal aroma release intensity for a (semi)liquid food product also appeared to have a relatively high retro-nasal aroma release intensity for a solid food product. However, for all subjects, there were absolute differences between food products in the extent of retro-nasal aroma release comparing (semi)liquid and solid food products. This implies that the extent of retro-nasal aroma release is a valid physiological feature that characterizes any individual. Interestingly, a negative trend was observed between extent of retro-nasal aroma release and amount of ad libitum food intake (P = 0.07). This may have implications for the regulation of food intake.

Key words: APcI-MS, flavor, olfactometry, oral processing, retro-nasal aroma stimulation, satiation

Accepted 16 February 2009


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