In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food

During consumption, the breakdown of food in the mouth results in the release of molecules responsible for flavor perception. The mechanisms underlying this release, as well as the progressive formation of the food bolus, are strongly influenced by both the composition of the food and the individual's oral physiology. This study focuses on the release of nonvolatile taste compounds under oral conditions. To investigate these mechanisms under controlled conditions, we utilized an in vitro device capable of simulating key oral functions. Two applications illustrating taste compound release during food oral processing demonstrate the device's capabilities. The first application explores the relationships between the processing conditions of extruded corn grits, the properties of the food bolus, and the release of taste compounds (specifically sodium and glutamate ions). Artificial saliva and food bolus samples were collected at various chewing times. The release of taste compounds was found to be influenced by the composition of the food matrix; notably, the presence of oil led to greater releases of sodium and glutamate. The second application involves cooked carrots and salt application practices, with the aim of optimizing discretionary salt intake while maintaining an acceptable perception of saltiness. Different types of salt (Fleur de sel and fine sea salt) were added either during or after cooking. An inhomogeneous distribution of salt on the surface of cooked carrots resulted in a brief but intense sodium release, which may explain the increased perception of saltiness when salt is applied after cooking.