Table 5. Parameters (Mean ± SE) Extracted from the In Vivo Menthone Release (PTR-MS) and Peppermint Aroma Intensity Perception (TI) Curves during Consumption (n = 12, Triplicate) of PBMA (A) and beef (B) Pattiesa.
| (A) PBMA | PBMA60 | PBMA70 | PBMA90 | F | p |
|---|---|---|---|---|---|
| Imax | |||||
| Imax_R (ppbV) | 138 ± 24 | 112 ± 21 | 94 ± 17 | 1.8 | 0.181 |
| Imax_S (mm) | 61 ± 5 | 64 ± 4 | 58 ± 4 | 0.8 | 0.439 |
| AUC | |||||
| AUC_R (ppbV.s) | 6769 ± 1399 | 5857 ± 1145 | 4697 ± 956 | 1.2 | 0.333 |
| AUC_S (mm.s) | 8525 ± 780 | 8734 ± 834 | 7873 ± 775 | 0.6 | 0.553 |
| Tmax | |||||
| Tmax_R (s) | 85 ± 6 | 90 ± 7 | 83 ± 5 | 0.4 | 0.421 |
| Tmax_S (s) | 20 ± 3 | 22 ± 4 | 23 ± 4 | 0.1 | 0.884 |
| (B) Beef | BEEF60 | BEEF70 | BEEF90 | F | p |
|---|---|---|---|---|---|
| Imax | |||||
| Imax_R (ppbV) | 66 ± 13 | 100 ± 22 | 68 ± 11 | 2.0 | 0.138 |
| Imax_S (mm) | 47 ± 6 | 48 ± 6 | 43 ± 5 | 0.5 | 0.612 |
| AUC | |||||
| AUC_R (ppbV.s) | 3087 ± 670 | 4729 ± 1149 | 2980 ± 471 | 1.1 | 0.333 |
| AUC_S (mm.s) | 5420 ± 814 | 6615 ± 914 | 5315 ± 617 | 1.0 | 0.360 |
| Tmax | |||||
| Tmax_R (s) | 83 ± 5 | 85 ± 5 | 82 ± 4 | 0.2 | 0.784 |
| Tmax_S (s) | 23 ± 5 | 20 ± 4 | 18 ± 4 | 0.6 | 0.560 |
a
The parameters Imax, AUC, Cend, and Tmax correspond to the maximum concentration of released menthone (R) or maximum sensory peppermint intensity (S), the total amount of released menthone (R) or overall sensory peppermint intensity (S), and the time to reach the maximum released concentration of menthone (R) or the time to reach maximum sensory intensity of peppermint (S), respectively. F and p values are derived from linear mixed models with samples as fixed factors and participants, replicates, and order as random effects.