Details
| Original language | English |
|---|---|
| Pages (from-to) | 153-162 |
| Number of pages | 10 |
| Journal | Chemical senses |
| Volume | 29 |
| Issue number | 2 |
| Publication status | Published - 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
- Biochemistry, Genetics and Molecular Biology(all)
- Physiology
- Neuroscience(all)
- Sensory Systems
- Medicine(all)
- Physiology (medical)
- Neuroscience(all)
- Behavioral Neuroscience
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In: Chemical senses, Vol. 29, No. 2, 01.02.2004, p. 153-162.
Research output: Contribution to journal › Article › Research › peer review
}
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 -