Flavor release from traditional dry-cured pork during oral processing

作     者：Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng Xing Tian;Zongjun Li;Ke Li;Zhongqin Wu;Rui Ren;Haodong Wang;Chaoqun Zeng

作者机构：College of PharmacyHunan University of Chinese MedicineChangsha 410208China College of Food Science and TechnologyHunan Agricultural UniversityChangsha 410128China Hunan Engineering Research Center of Drug and Food Homology Functional FoodChangsha 410208China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：102-110页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by “Hunan Natural Science Foundation Program of China” (Project No. 2019JJ50450) “Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China 

主　　题：Dry-cured pork products Food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation 

摘      要：The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this *** was hypothesized that a slow steady release of flavor would occur on chewing and *** test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste *** show that oral processing behavior and salivary release have important effects on flavor release of dry-cured *** dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in *** study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.