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




Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1 GMPA - Génie et Microbiologie des Procédés Alimentaires 2 CSGA - Centre des Sciences du Goût et de l-Alimentation Dijon

Abstract : 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.

Keywords : Dynamic model Food oral processing Mass transfer Physiology Aroma compound





Autor: Marion Doyennette - Isabelle Déléris - Gilles Féron - Elisabeth Guichard - Isabelle Souchon - Ioan-Cristian Trelea -

Fuente: https://hal.archives-ouvertes.fr/



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