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Chapitre d'ouvrage

Understanding physiological and physicochemical influences on in -mouth aroma release from yogurts using mechanistic modelling

Abstract : On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were related to either physico-chemistry (equilibrium air/product partition coefficient, mass transfer coefficient in the product), physiology (the volume of the nasal cavity, breath airflow rate) or interaction between both (the amount of residual product in the pharynx, air/product contact area).
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https://hal.inrae.fr/hal-02819449
Déposant : Migration Prodinra <>
Soumis le : samedi 6 juin 2020 - 16:57:24
Dernière modification le : vendredi 12 juin 2020 - 10:43:26

Identifiants

  • HAL Id : hal-02819449, version 1
  • PRODINRA : 40324
  • WOS : 000271290800001

Citation

Isabelle Souchon, Samuel Atlan, Anne Saint Eve, Isabelle Déléris, Etienne Semon, et al.. Understanding physiological and physicochemical influences on in -mouth aroma release from yogurts using mechanistic modelling. Expression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1. ⟨hal-02819449⟩

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