Study on aroma release of chocolate jelly based on bionic chewing

This paper investigated the in-mouth aroma release during food oral processing to aid in the development and improvement of food products. A novel in-vitro detection method for food aroma release was created by combining a bionic chewing robot with an electronic nose odor analyzer. Real-time tracking of aroma release from five chocolate jelly samples demonstrated that sensors S6 and S7 were most responsive to the samples, corresponding to broad methane and sulfur-containing organics, respectively. Single-factor chewing tests and orthogonal chewing tests were conducted using robots to control and separate each chewing parameter. The results indicated that cocoa content had a more significant effect on aroma release than gelatin content. The controlled chewing parameters influenced aroma release differently. The aroma release value was positively correlated with the number of chewing cycles and time in the mouth before chewing, while it was negatively correlated with the salivary flow rate and chewing rate. A regression model between aroma release value and chewing parameters was established, and the goodness of fit was within the significance level of 0.005, approximately 96.6%.

Automated summary

This study created a novel in-vitro detection method for food aroma release by combining a bionic chewing robot with an electronic nose odor analyzer. The results showed that cocoa content had a more significant effect on aroma release than gelatin content, and the controlled chewing parameters influenced aroma release differently. A regression model between aroma release value and chewing parameters was established with a goodness of fit of approximately 96.6%.