Résumé
Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small number of healthy subjects selected without known pathology and with a normal weight (19<BMI<25). The main criterion of evaluation was the intensity of aroma release in function of the nutritional state. This criterion was calculated for the seven aroma compounds present in the cheeses. The aroma release was followed during cheese consumption both before and after a satiating meal (made up of pasta eaten ad libitum). The technique used to evaluate the intensity of aroma release was the nose-space Atmospheric Pressure Chemical Ionization-Mass Spectrometry (APCI-MS). . The secondary criteria of evaluation were: . -the activity of the muscles involved in chewing, followed by surface electromyography, . -the jaw movements during mastication, followed by motion capture measurement (Optotrak®), . -the respiratory flow rate, measured with a flowmeter, . -the subjective evaluation of satiation attainment before and after a meal, determined with a questionnaire. . The influence of the nutritional state (satiation), before and after the pasta meal has been studied through the comparison of all these criteria. Results showed that the aroma compounds were on average more released during model cheese consumption after satiation than before. This difference can be explained by an effect of satiation on masticatory behaviour. Indeed, it has been shown that the total chewing work was higher after satiation than before. However, there were no significant differences observed before and after satiation for the respiratory flow rate. . Further studies will be conducted on a larger number of subjects and with other flavour compounds in order to complete these results and to go into details about the potential interactions.