Details
| Original language | English |
|---|---|
| Pages (from-to) | 163-173 |
| Number of pages | 11 |
| Journal | Chemical senses |
| Volume | 29 |
| Issue number | 2 |
| Publication status | Published - 1 Feb 2004 |
Abstract
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.
Keywords
- APCI-MS, Dynamic flavour release, In-mouth, Model mouth, Perception, Retronasal, Volatile
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. 163-173.
Research output: Contribution to journal › Article › Research › peer review
}
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 -