Aroma Release Dynamics in Oral Phase

The release dynamics of the six target aroma compounds were studied using a high sensitivity proton-transfer-reaction mass spectrometer (hs-292 PTR-MS; IONICON Analytik GmbH, Innsbruck, Austria). The analyses were carried out following the procedure reported by Schädle et al. [22 (link)] with the following adaptions. The PCS sample was mixed with artificial saliva in a ratio of 50:50 (w/v), as Minekus et al. [62 (link)] suggested for food in the oral phase: An aliquot of 25 g PCS was mixed with 20 mL of artificial saliva, 125 µL calcium chloride dihydrate stock solution, and 4.875 mL water, and was homogenized for 1.5 min at 15,000 rpm with an Ultra-Turrax (T25 digital, IKA-Werke GmbH & Co. KG, Staufen, Germany). Each sample batch was measured three times.