Observation of the Swallowing Process by Application of Videofluoroscopy and Real-time Magnetic Resonance Imaging--Consequences for Retronasal Aroma Stimulation

Buettner, Andrea

doi:10.1093/chemse/26.9.1211

Cited by 203 publications

(131 citation statements)

References 19 publications

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“…Presentation orders were counterbalanced (within each session) using a Williams square (Edwards, 1968). All samples were swallowed to simulate typical consumption of foods and beverages (Buettner, Beer, Hannig, & Settles, 2001;Burdach, Kroeze, & Köster, 1984;Murphy & Cain, 1980), and a palate cleanser of water and crackers was provided between samples. All stimuli were presented in aliquots of 20 mL, contained in 25-mL transparent disposable plastic cups (with a three-digit code), which were filled 1 h before the start of the experiment to allow temperature equilibrium among the samples.…”

Section: Sensory Proceduresmentioning

confidence: 99%

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Pfeiffer

Hort

Hollowood

et al. 2006

Perception & Psychophysics

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Cross-modal interactions between aroma, sweetness, and acidity were studied. A series of samples was presented to trained panelists who assessed strawberry flavor intensity using magnitude estimation with a reference modulus. The delivery of aroma stimuli from the different solutions was measured by monitoring exhaled breath using atmospheric pressure chemical ionization-mass spectrometry to determine whether there were any physicochemical effects on volatile release; no significant differences were noted. Three-dimensional predictive models were built to describe perceived strawberry flavor intensity as a function of concentrations of sucrose, acid, and volatiles. Analysis of the data identified two groups of panelists with different responses: For Group 1, increasing sucrose and/or acid levels also increased the perceived flavor intensity. For Group 2, changing sucrose concentrations had little effect, but increasing acid and/or volatile levels did. The results show different effects of organic and inorganic acids on perception, as well as clear interactions between the modalities of taste (sugar and acid) and aroma. The clustering of panelists' responses suggests that this phenomenon may depend on prior associations between the fruity flavor and the tastants.

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Section: Sensory Proceduresmentioning

confidence: 99%

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Pfeiffer

Hort

Hollowood

et al. 2006

Perception & Psychophysics

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“…The current methods towards understanding this relationship in the medical field have typically been based on the correlation of rheological characteristics with temporal-spatial analysis of in vivo swallowing studies. These conclusions have been drawn from extensive research and analysis of data captured by videofluorographic and manometric investigation techniques; for example, Ghosh et al (2006), Kendall et al (2000), Buettner et al (2001), Abrahao et al (2011) and Hobson and Azis (2011). These methods provide complementary information on the progress and behaviour of the transported fluid (Kuo et al, 2012).…”

Section: Tmfs In Practicementioning

confidence: 99%

Biologically-inspired swallowing robot for investigation of texture modified foods

Dirven

Cheng

et al. 2013

IJBBR

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Textural and rheological characteristics of foods are known to profoundly affect the swallowing process. Food technologists continue to exploit this notion in the management of symptomatic swallowing disorders (dysphagia) where novel foods are designed to elicit more reliable transport characteristics. Currently, little is understood about the relationship between food bolus formulation and its flow-induced interactions with the swallowing tract. Experimentation of a medical nature in this field is extremely challenging, and may put patients at risk. In the rheological domain the deformation fields are dissimilar to that of the biological system. In response to these limitations, quantitative assessment of bolus transport by a novel rheometric testing device is proposed. This paper describes the inspiration for a biologically-inspired robotic swallowing device to be applied to address these issues. This will allow for an improved understanding of swallowing mechanics and food design in the engineering, medical, and food technology fields.Keywords: swallow; swallowing robot; peristalsis; biological inspiration; texture modified food; TMF; bolus; food technology. 164 S. Dirven et al.Reference to this paper should be made as follows: Dirven, S., Xu, W., Cheng, L.K., Allen, J. and Bronlund, J. (2013) Biographical notes: Steven Dirven is a PhD candidate in the field of mechatronics engineering at the University of Auckland, New Zealand. He graduated from Massey University, New Zealand, with a BE (Mechatronics) with first class honours in 2010. He is a student member of the Institute of Electrical and Electronics Engineers (IEEE). His current research surrounds soft-robotic actuation and sensation for peristaltic pumping arising from inspiration of esophageal swallowing in man.Weiliang Xu received his BE in Manufacturing Engineering and ME in Mechanical Engineering from Southeast University, China, 1982 and 1985, respectively, and This paper is a revised and expanded version of a paper entitled 'Strategic alignment of swallowing robotic research with the demands of the medical and food technology fields' presented at

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“…After eating a liquid or a semi-liquid food product, a thin lm responsible for the dynamic prole of aroma release coats the pharyngeal mucosa [11,12]. The phenomena governing pharyngeal mucosa coating are insuciently understood.…”

Section: Introductionmentioning

confidence: 99%

A lubrication analysis of pharyngeal peristalsis: Application to flavour release

Loubens

Magnin

Verin

et al. 2010

Journal of Theoretical Biology

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To cite this version:assumptions. This analysis of the literature claried the types of mechanical solicitations applied on the food bolus. Moreover, we showed that the pharyngeal peristalsis in the most occluded region is equivalent to a forward roll coating process, the originality of which is lubrication by a lm of saliva. A model based on the lubrication theory for Newtonian liquids was developed in dimensionless form. The parametric study showed the strong inuence of relative saliva thickness on the food bolus coating. A specic experimental device was designed that conrms the model predictions.Two sets of conditions that depend on the relative thickness of saliva were distinguished. The rst is characterised by a relatively thin lm of saliva: food bolus viscosity has a strong impact on mucosa coating. These phenomena are well represented by the model developed here. The second is obtained when the saliva lm is relatively thick: hydrodynamic mixing with saliva, interdiusion or instabilities may govern mucosa coating. Finally, these results were extrapolated to determine the * Corresponding author * * Principal corresponding author Email addresses: cdeloubens@grignon.inra.fr (Clément de Loubens), magnin@ujf-grenoble.fr (Albert Magnin), Eric.Verin@chu-rouen.fr (Eric Verin), souchon@grignon.inra.fr (Isabelle Souchon)

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Observation of the Swallowing Process by Application of Videofluoroscopy and Real-time Magnetic Resonance Imaging--Consequences for Retronasal Aroma Stimulation

Cited by 203 publications

References 19 publications

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Biologically-inspired swallowing robot for investigation of texture modified foods

A lubrication analysis of pharyngeal peristalsis: Application to flavour release

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