TY - JOUR

T1 - In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquids

AU - Rabe, Swen

AU - Krings, Ulrich

AU - Berger, Ralf G.

N1 - Funding information: This work was supported by BMWI via AIF (no. 12761N) and Forschungskreis der Ernährungsindustrie e.V. (Bonn) and Fonds der chemischen Industrie (Frankfurt). We are grateful to Symrise, Holzminden for the supply of flavour compounds.

PY - 2004/2/1

Y1 - 2004/2/1

N2 - Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial dynamic flavour release from liquids were analysed. Simulating physiological mouth parameters, initial dynamic flavour release experiments over a time period of 30 s were carried out using a proven mouth model apparatus. Flavour compounds of different chemical classes were dissolved in water or in aqueous starch hydrolysate in concentrations typically present in food (μg/l to mg/l). Forced by increasing shear rates the enlargement of the gas-liquid interface (vortex formation) caused an increased release of flavour molecules. The release of less soluble compounds was reduced by increasing shear forces due to an improved dissolution. Increasing volumetric airflow rates resulted generally in higher release rates and in a change of pattern of release kinetics. Maximum flavour release was found at a ratio of 1:1 for in-mouth headspace and liquid volume. Neither addition of saliva alone nor the combination of saliva and mucosa showed significant influence on in-mouth flavour release from liquids in the model mouth.

AB - Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial dynamic flavour release from liquids were analysed. Simulating physiological mouth parameters, initial dynamic flavour release experiments over a time period of 30 s were carried out using a proven mouth model apparatus. Flavour compounds of different chemical classes were dissolved in water or in aqueous starch hydrolysate in concentrations typically present in food (μg/l to mg/l). Forced by increasing shear rates the enlargement of the gas-liquid interface (vortex formation) caused an increased release of flavour molecules. The release of less soluble compounds was reduced by increasing shear forces due to an improved dissolution. Increasing volumetric airflow rates resulted generally in higher release rates and in a change of pattern of release kinetics. Maximum flavour release was found at a ratio of 1:1 for in-mouth headspace and liquid volume. Neither addition of saliva alone nor the combination of saliva and mucosa showed significant influence on in-mouth flavour release from liquids in the model mouth.

KW - Airflow

KW - Headspace volume

KW - In-mouth flavour release

KW - Mucosa

KW - Saliva

KW - Shear rate

UR - http://www.scopus.com/inward/record.url?scp=5044242931&partnerID=8YFLogxK

U2 - 10.1093/chemse/bjh020

DO - 10.1093/chemse/bjh020

M3 - Article

C2 - 14977812

AN - SCOPUS:5044242931

VL - 29

SP - 153

EP - 162

JO - Chemical senses

JF - Chemical senses

SN - 0379-864X

IS - 2

ER -