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

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Swen Rabe
  • Ulrich Krings
  • Ralf G. Berger

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Details

Original languageEnglish
Pages (from-to)153-162
Number of pages10
JournalChemical senses
Volume29
Issue number2
Publication statusPublished - 1 Feb 2004

Abstract

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.

Keywords

    Airflow, Headspace volume, In-mouth flavour release, Mucosa, Saliva, Shear rate

ASJC Scopus subject areas

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In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquids. / Rabe, Swen; Krings, Ulrich; Berger, Ralf G.
In: Chemical senses, Vol. 29, No. 2, 01.02.2004, p. 153-162.

Research output: Contribution to journalArticleResearchpeer review

Rabe S, Krings U, Berger RG. In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquids. Chemical senses. 2004 Feb 1;29(2):153-162. doi: 10.1093/chemse/bjh020
Rabe, Swen ; Krings, Ulrich ; Berger, Ralf G. / In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquids. In: Chemical senses. 2004 ; Vol. 29, No. 2. pp. 153-162.
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abstract = "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.",
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