Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Buettner, Andrea; Beer, Ambros J.; Hannig, Christian; Settles, Marcus; Schieberle, Peter

doi:10.1016/s0950-3293(02)00052-6

Cited by 117 publications

(113 citation statements)

References 16 publications

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“…Among the different devices employed to mimic aroma released from liquids, Weel et al [18] developed a device based on an artificial throat simulating the act of swallowing followed by exhalation. In this device, aroma release mimics the process that Buettner et al [19] confirmed by videofluoroscopy, based on a thin layer of liquid that remains on the surface of the pharynx once the bulk of the sample disappears into the oesophagus after swallowing. The use of this device, together with sensitive MS techniques for fast real-time analysis, such as Atmospheric Pressure Chemical Ionization (APCI)-MS, have been shown to be potent tools to simulate in vivo aroma release from liquids and semi-solid foods.…”

Section: Introductionmentioning

confidence: 87%

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Pozo-Bayón

Santos

Martín-Álvarez

et al. 2009

Flavour & Fragrance J

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To determine whether carbonation affects aroma release from liquid systems, carbonated and non-carbonated flavoured model systems were prepared and volatile release was determined under static (equilibrium) and dynamic conditions. A model flavour system was added as a single compound or as a mixture of the six aroma compounds used in this study. Volatile release under dynamic conditions involved using a home-made device simulating an artificial throat, coupled to a proton transfer mass spectrometer (PTR-MS). The results showed that carbonation increased the release of most of the aroma compounds in both static and in dynamic testing conditions. The extent of this effect depended, however, on the physicochemical characteristics of the aroma compounds (the most volatile and most hydrophobic compounds were affected more). Release was also increased if the aroma compounds were added as a mixture rather than as individual compounds. CO 2 appears to be a key factor responsible for the enhanced release of flavourings from carbonated liquid systems.

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Section: Introductionmentioning

confidence: 87%

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Pozo-Bayón

Santos

Martín-Álvarez

et al. 2009

Flavour & Fragrance J

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“…Mestres et al, 2006) and real-time magnetic resonance imaging (MRI) (e.g. Buettner, Beer, Hannig, Settles, & Schieberle, 2002). More recently, the electrophysiological approach, named chemosensory event-related potentials (ERP), was employed to investigate the neuro-temporal aspects of perceptual interactions (e.g.…”

Section: Current Instrumental Analysis Of Aroma Volatiles Involved Inmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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“…perception of taste and flavor are released [7,8] . Saliva plays an important role in the release of both taste and odor molecules.…”

mentioning

confidence: 99%

Sensory Design of Foods for the Elderly

Hall

Wendin

2008

Ann Nutr Metab

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Background/Aims:Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.

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Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Cited by 117 publications

References 16 publications

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Sensory Design of Foods for the Elderly

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