Chewing Simulation, a Way to Understand the Relationships between Mastication, Food Breakdown and Flavour Release

نویسندگان

  • C. Yven
  • A. Tarrega
  • E. Sémon
  • S. Guessasma
  • C. SALLES
چکیده

Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

The impact of mastication, salivation and food bolus formation on salt release during bread consumption.

Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of ...

متن کامل

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters.

This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, ...

متن کامل

In-mouth salt release measurement during food chewing using sensors

In most countries, health authorities recommend a 20 % reduction of the salt content in manufactured food products. Understanding the release of taste compounds from food is essential to better known the mechanism of flavour perception, in order to develop low salt products that are acceptable to the consumers. In this aim, two sensors have been designed to allow the in-mouth monitoring of cond...

متن کامل

Bolus matters: the influence of food oral breakdown on dynamic texture perception.

This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture percep...

متن کامل

Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis

OBJECTIVES To seek insights into the relationship between chewing, appetite, food intake and gut hormones, and to consider potentially useful recommendations to promote benefits of chewing for weight management. MATERIALS AND METHODS Papers were obtained from two electronic databases (Medline and Cochrane), from searches of reference lists, and from raw data collected from the figures in the ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2010