Use of an artificial mouth to study bread aroma

This work aimed to select artificial mouth extraction conditions to obtain an aroma extract of bread close to that perceived in the human mouth in terms of similarity and intensity. Once the representative extraction conditions were determined, they were used to show the influence of mastication and the effect of saliva on bread aroma release. The significance of mastication was shown by comparing headspace aromatic extracts with artificial mouth extracts. The results showed that headspace extraction, associated with a previous crushing of bread, did not provide an extract similar to that obtained after mastication. The determination of the influence of saliva on bread aroma was done respecting the ratio between saliva and bread in the human oral cavity. The results revealed that bread was crushed differently in the presence of saliva than in the presence of water. In addition, saliva had a significant influence on the volatile composition of bread extracts.