Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

Autor: Isabelle Déléris, Isabelle Souchon, Marion Doyennette, Gilles Feron, Elisabeth Guichard, Ioan-Cristian Trelea
Přispěvatelé: Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS )
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Statistics and Probability
[ INFO.INFO-MO ] Computer Science [cs]/Modeling and Simulation
Physiology
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
Flavour
Aroma compound
Mass spectrometry
Models
Biological
Dynamic model
Mass Spectrometry
General Biochemistry
Genetics and Molecular Biology
Eating
chemistry.chemical_compound
[SPI]Engineering Sciences [physics]
Cheese
Mass transfer
[ SPI ] Engineering Sciences [physics]
Humans
Food science
Particle Size
Saliva
Mastication
Aroma
Food oral processing
2. Zero hunger
Mass transfer coefficient
Mouth
General Immunology and Microbiology
biology
Air
Applied Mathematics
Saliva
Artificial
General Medicine
Ketones
biology.organism_classification
[INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation
Deglutition
chemistry
Food
Taste
Modeling and Simulation
Digestion
Propionates
Bolus (digestion)
General Agricultural and Biological Sciences
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Zdroj: Journal of Theoretical Biology
Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩
Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. 〈10.1016/j.jtbi.2013.09.005〉
ISSN: 0022-5193
1095-8541
DOI: 10.1016/j.jtbi.2013.09.005⟩
Popis: Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main parameters affecting release intensity were the product dissolution rate in the mouth, the mass transfer coefficient in the bolus, the air-bolus contact area in the mouth and the respiratory frequency. Parameters furthermore affecting release dynamics were the mastication phase duration, the velopharynx opening and the rate of saliva incorporation into the bolus. Specific retention of 2-nonanone on mucosa was assumed to explain aroma release kinetics and confirmed when gaseous samples were consumed.
Databáze: OpenAIRE
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