Correlation between sensory analysis, texture analyzer and chewing simulator: a study about the effect of the food matrix, extrusion conditions, and fat content on physical and sensory properties, and in vitro release of volatile and non-volatile compounds from products of flavored extrudates

• Grant number: 19/20911-4
• Support Opportunities: Scholarships abroad - Research
• Start date: October 13, 2020
• End date: October 12, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Carolina Conti
• Grantee: Ana Carolina Conti
• Host Investigator: Christian Salles
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Centre des Sciences du Goût et de l’Alimentation (CSGA), France

Abstract

Changes in texture and flavor perception during food eating are due to food oral processing, leading to food breakdown and flavor release in the mouth. To study these phenomena, the use of a chewing simulator will allow controlling the oral parameters and to follow flavor release profiles and the state of the bolus. Therefore, the main aim of this project is to establish correlations between data from sensory analysis, texture analyzer and chewing simulator, and for that, an investigation about the effect of the food matrix, extrusion conditions, and fat content on physical and sensory properties, and in vitro release of volatile and non-volatile compounds from products of flavored extrudates is proposed. Corn grits will be added of butyric acid and cysteine, and soy concentrate protein with thiamine. Both raw materials will be extruded in three different extrusion conditions for obtaining different extrudate structures. Extrudates of corn will be sprinkled with sunflower oil in different contents, salt and monosodium glutamate for obtaining the snacks, while extrudates of soy will be used for preparing soy 'burgers' with different soy oil contents. The products will be evaluated regarding physical properties to each product and sensory analyses. In vitro studies of volatile (butyric acid and volatile compounds resulting from thiamine) and non-volatile (salt and monosodium glutamate) compounds release will be performed using the chewing simulator coupled to a PTR-ToF-MS and to a HPLC. The boluses resulting from 'mastication' of the products by chewing simulator will be submitted to analysis of the bolus water content, rheological, and image. Pearson's correlation and multivariate statistical analyses with all data will be performed. (AU)