Flavour Science: Chapter 88. Relationships between Oral Characteristics, Bolus Formation, and Aroma Compound Releases during the Consumption of Fat Spread in Humans

Our objective was to better understand the impact of oral physiological characteristics on some bolus properties, i.e. viscosity, incorporated saliva rate, tongue coating, and the release of flavor from fat spreads. To complete this approach, interindividual variability related to oral physiological characteristics, i.e. salivary flow (at rest and stimulated), and composition as well as oral characteristics have been considered. The results showed that the impact of oral characteristics is more important for bolus formation than aroma release. Alone, oral and salivary physiology do not explain the release of flavor of aroma from fat spreads.