title: Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
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.
authors.affiliation: INRA, UMR782, F-78850 Thiverval Grignon, France; AgroParisTech, UMR782, F-78850 Thiverval Grignon, France.
authors.forename: M
authors.initials: M
authors.lastname: Doyennette
authors.forename: I
authors.initials: I
authors.lastname: Déléris
authors.forename: G
authors.initials: G
authors.lastname: Féron
authors.forename: E
authors.initials: E
authors.lastname: Guichard
authors.forename: I
authors.initials: I
authors.lastname: Souchon
authors.forename: I C
authors.initials: IC
authors.lastname: Trelea
mesh_terms: D000388:Air; D002611:Cheese; D003679:Deglutition / Q000502:physiology; D004063:Digestion; D004435:Eating / Q000502:physiology; D005502:Food; D006801:Humans; D007659:Ketones / Q000737:chemistry; D013058:Mass Spectrometry; D008409:Mastication / Q000502:physiology*; D008954:Models, Biological; D009055:Mouth / Q000502:physiology; D010316:Particle Size; D011422:Propionates / Q000737:chemistry; D012463:Saliva / Q000737:chemistry; D012464:Saliva, Artificial; D013649:Taste / Q000502:physiology*
chemical_list: D007659:Ketones; D011422:Propionates; D012464:Saliva, Artificial; C069373:ethyl propionate; C026636:2-nonanone
keywords: Aroma compounds; Dynamic model; Food oral processing; Mass transfer; Physiology