TY - JOUR

T1 - Volatile release from liquids

T2 - A comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data

AU - Rabe, Swen

AU - Linforth, Robert S.T.

AU - Krings, Ulrich

AU - Taylor, Andrew J.

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 - In-mouth volatile release from flavoured water was followed using atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) or using a hand-held, computer-controlled device based on sequential trapping of flavours on Tenax traps. The present results verify recent in vitro data obtained with a sophisticated, fully computerized mouth model apparatus and confirm its validity for the simulation of in-mouth dynamic volatile release. In-nose APCI-MS measurements showed considerable person-to-person variability in non-trained individuals during drinking due to subconscious control of muscles during swallowing and subsequent breathing. Data showed a 'swallow breath' volume reaching the nasal cavity from the throat, not from the mouth cavity. Flavour enriched air from the mouth was shown to be transported to the nose (via exhalation) immediately after the swallowing event, but the dynamic process of volatile equilibration between residuals of the swallowed liquid and the exhaled air predominantly determined volatile in-nose concentration. Owing to its dynamic character, the process of volatile equilibration and release in the throat upon exhalation should be similar to the in-mouth process studied in the present work. A full mechanical simulation of retronasal volatile transport, however, will remain difficult.

AB - In-mouth volatile release from flavoured water was followed using atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) or using a hand-held, computer-controlled device based on sequential trapping of flavours on Tenax traps. The present results verify recent in vitro data obtained with a sophisticated, fully computerized mouth model apparatus and confirm its validity for the simulation of in-mouth dynamic volatile release. In-nose APCI-MS measurements showed considerable person-to-person variability in non-trained individuals during drinking due to subconscious control of muscles during swallowing and subsequent breathing. Data showed a 'swallow breath' volume reaching the nasal cavity from the throat, not from the mouth cavity. Flavour enriched air from the mouth was shown to be transported to the nose (via exhalation) immediately after the swallowing event, but the dynamic process of volatile equilibration between residuals of the swallowed liquid and the exhaled air predominantly determined volatile in-nose concentration. Owing to its dynamic character, the process of volatile equilibration and release in the throat upon exhalation should be similar to the in-mouth process studied in the present work. A full mechanical simulation of retronasal volatile transport, however, will remain difficult.

KW - APCI-MS

KW - Dynamic flavour release

KW - In-mouth

KW - Model mouth

KW - Perception

KW - Retronasal

KW - Volatile

UR - http://www.scopus.com/inward/record.url?scp=5044251926&partnerID=8YFLogxK

U2 - 10.1093/chemse/bjh021

DO - 10.1093/chemse/bjh021

M3 - Article

C2 - 14977813

AN - SCOPUS:5044251926

VL - 29

SP - 163

EP - 173

JO - Chemical senses

JF - Chemical senses

SN - 0379-864X

IS - 2

ER -