Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva
Date
2020
Authors
Parker, M.
Onetto, C.
Hixson, J.
Bilogrevic, E.
Schueth, L.
Pisaniello, L.
Borneman, A.
Herderich, M.
De Barros Lopes, M.
Francis, L.
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Advisors
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Type:
Journal article
Citation
Journal of Agricultural and Food Chemistry, 2020; 68(38):10299-10309
Statement of Responsibility
Mango Parker, Cristobal Onetto, Josh Hixson, Eleanor Bilogrevic, Louisa Schueth, Lisa Pisaniello, Anthony Borneman, Markus Herderich, Miguel de Barros Lopes, and Leigh Francis
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Abstract
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensory phenotypes for glucoside perception have been observed, reflecting interindividual variation in response to precursors of floral and smoky flavors, geranyl glucoside and guaiacyl glucoside. To understand this variation and investigate the role of oral microbiota on in vitro hydrolysis of glucosides in saliva, metagenomic screening was conducted using individuals representing the range of sensory phenotypes for geranyl and guaiacyl glucosides. In parallel, sensory retronasal detection thresholds for geranyl glucoside, guaiacyl glucoside, and the volatile odorants geraniol and guaiacol were determined. Oral microbial communities correlated with hydrolysis of glucosides in saliva, but the relationship did not extend to sensory phenotypes. Overall, the retronasal detection threshold of the volatile odorants studied was the main factor determining sensory phenotype.
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Data source: Supporting information, https://www.ncbi.nlm.nih.gov/bioproject/?term=PRJNA558132
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© 2019 American Chemical Society