Résumé
In the case of retro-nasal aroma, since the aroma compounds released from the food during chewing are targeted, the change of the food structure during chewing (crushing, grinding, disintegration, melting, dilution by saliva, etc.) strongly influences the release and thus the perception. In this study, the relation between retro-nasal flavour and food deliciousness based on the physicochemical properties of flavour was examined. Beef pate was used as a model to study flavour release under controlled in vitro mastication and salivation conditions considering the consumption of solid foods and elderly people, using a chewing simulator. In addition, with the recent aging society, the number of elderly people who cannot enjoy eating due to the deterioration of eating function has been increasing. The decrease in masticatory ability, muscle weakness of the swallowing muscles, and changes in saliva composition and secretion volume contributed to a decrease in taste, smell, and other perceptions. Also, in this study, the effect of these oral parameters on flavour release under controlled chewing and saliva conditions considering the eating of the elderly person was further examined by the utilization of the chewing simulator. Through these studies, it was found that the effect of coexisting ingredients such as beef fat on the time course behaviour of aroma release, it was confirmed that the release curve of middle and last type aromas in particular changed depending on the strength of chewing and fat content. Considering the model saliva of the elderly, it is presumed that the lowering of the flavour sensation in the elderly is also caused by the change of the saliva composition.