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Research Article | Open Access

Flavor release from traditional dry-cured pork during oral processing

Xing Tiana,b,c, Zongjun Lib( ), Ke Lib, Zhongqin Wub, Rui Rena, Haodong Wanga, Chaoqun Zenga
College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Hunan Engineering Research Center of Drug and Food Homology Functional Food, Changsha 410208, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, 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 components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Keywords

Electronic tongueDry-cured pork productsFood oral processingTaste-activeFlavor releaseSensory evaluation

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 102-110
DOI: 10.1016/j.fshw.2022.07.028
Cite this article:
Tian X, Li Z, Li K, et al. Flavor release from traditional dry-cured pork during oral processing. Food Science and Human Wellness, 2023, 12(1): 102-110. https://doi.org/10.1016/j.fshw.2022.07.028

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Received: 14 November 2020
Revised: 30 December 2020
Accepted: 02 February 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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