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Modeling the kinetics of flavour release during drinking
Valéry Normand1, Shane Avison, Alan Parker
1Firmenich S.A., 7 rue de la Bergère, 1217 Meyrin 2 Geneva, Switzerland. valery.normand@firmenich.com
Chemical Senses
|March 30, 2004
Summary
Most flavor molecules reach the nose from liquid remaining in the throat after swallowing. New models explain flavor release during drinking by combining physiology and physical chemistry.
Area of Science:
- Food Science
- Physiology
- Physical Chemistry
Background:
- Understanding flavor release during drinking is complex.
- Existing models do not fully integrate physiological factors like breathing and swallowing.
Purpose of the Study:
- To develop novel mathematical models for flavor release during drinking.
- To investigate the physiological and physico-chemical factors influencing flavor perception.
Main Methods:
- Developed mathematical models based on breathing and swallowing physiology.
- Collected real-time flavor release data using APCI-mass spectrometry.
- Corrected data for airflow using acetone in exhaled air.
Main Results:
- Flavor molecules are primarily extracted from residual throat liquid post-swallowing.
- In vivo air-saliva partition coefficients showed less variation than in vitro.
- A three-layer mass transfer model accurately described flavor release kinetics.
Conclusions:
- Mathematical models successfully de-couple physiological and physico-chemical aspects of flavor release.
- Swallowing and residual liquid in the throat are key to flavor release.
- These findings clarify the impact of behavior on in-vivo flavor release.