Release of peppermint flavour compounds from chewing gum: Effect of oral functions

Physiology and Behavior

Volumn 82, Issue 2-3, 2004, Pages 531-540

  Haahr, Anne Mette ^a   Bardow, Allan ^b   Thomsen, Carsten E ^b   Jensen, Siri B ^b   Nauntofte, Birgitte ^b   Bakke, Merete ^b   Adler Nissen, Jens ^a   Bredie, Wender L P ^c  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chewing; Masseter muscle activity; Peppermint; Saliva flow rate

Indexed keywords

MENTHOL; MENTHONE; PEPPERMINT;

ADULT; AIR; AQUEOUS SOLUTION; ARTICLE; CHEWING GUM; CONCENTRATION RESPONSE; FLOW RATE; HUMAN; MALE; MASSETER MUSCLE; MASTICATION; MOUTH CAVITY; NORMAL HUMAN; PRIORITY JOURNAL; SALIVATION;

EID: 3242804389     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.physbeh.2004.04.061     Document Type: Article

References (24)

1. Bakke M., Michler L., Han K., Møller E. Clinical significance of isometric bite force versus electrical activity in temporal and masseter muscles. Scand. J. Dent. Res. 97:1989;539-551
2. Buettner A., Beer A., Hannig C., Settles M. Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging-consequences for retronasal aroma stimulation. Chem. Senses. 26:2001;1211-1219
3. Burdach K.J., Doty R.L. The effects of mouth movements, swallowing, and spitting on retronasal odor perception. Physiol. Behav. 41:1987;353-356
4. Dawes C., Watanabe S. The effect of taste adaptation on salivary flow rate and salivary sugar clearance. J. Dent. Res. 66:1987;740-744
5. De Roos K.B. Flavor release from chewing gums. Bessière Y., Thomsea A.F. Flavor science and technology. 1990;335-358 John Wiley and Sons, Chichester
6. Dong C., Puckett J.R., Dawes C. The effects of chewing frequency and duration of gum chewing on salivary flow rate and sucrose concentration. Arch. Oral Biol. 40:1995;585-588
7. Farella M., Bakke M., Michelotti A., Marotta G., Martina R. Cardiovascular responses in humans to experimental chewing of gums of different consistencies. Arch. Oral Biol. 44:1999;835-842
8. Guinard J.X., Zoumas Morse C., Walchak C., Simpson H. Relation between saliva flow and flavor release from chewing gum. Physiol. Behav. 61:1997;591-596
9. Haahr A.M., Bredie W.L.P., Stahnke L.H., Jensen B., Refsgaard H.H.F. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chem. 71:2000;355-362
10. Haahr A.M., Madsen H., Smedsgaard J., Bredie W.L.P., Stahnke L.H., Refsgaard H.H.F. Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles. Anal. Chem. 75:2003;655-662
11. Hodgson M., Linforth R.S.T., Taylor A.J. Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release. J. Agric. Food Chem. 51:2003;5052-5057
12. Lee V.M., Linden R.W. An olfactory-submandibular salivary reflex in humans. Exp. Physiol. 77:1992;221-224
13. Linforth R.S.T., Baek I., Taylor A.J. Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels. Food Chem. 65:1999;77-83
14. Linforth RST, Taylor AJ. Analysis of trace constituents in sample of gas - by sampling probe which draws sample and operates by venturi effect. University of Nottingham and Micromass UK LTD; 1998. Patent No. CA2210766-C.
15. Mackie D.A., Pangborn R.M. Mastication and its influence on human salivary flow and alpha-amylase secretion. Physiol. Behav. 47:1990;593-595
16. McKemy D.D., Neuhausser W.M., Julius D. Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature. 416:2002;52-58
17. Overbosch P., Afterof W.G.M., Haring P.G.M. Flavor release in the mouth. Food Rev. Int. 7:1991;137-184
18. Pedersen A.M., Bardow A., Jensen S.B., Nauntofte B. Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion. Oral Dis. 8:2002;117-129
19. Piggott J.R. Dynamism in flavour science and sensory methodology. Food Res. Int. 33:2000;191-197
20. Piggott J.R., Schaschke C.J. Release cells, breath analysis and in-mouth analysis in flavour research. Bio. Eng. 17:2001;129-136
21. Refsgaard H.H.F., Haahr A.M., Jensen B. Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry. J. Agric. Food Chem. 47:1999;1114-1118
22. Taylor A.J. Release and transport of flavours in vivo: physicochemical physiological and perceptual considerations. Compr. Rev. Food Sci. Food Saf. 1:2002;45-57
23. Staub N.C. The respiratory system. Berne R.M., Levy M.N. Physiology. 1993;554 Mosby Year Book, St. Louis
24. van Ruth S.M., Roozen J.P., Nahon D.F., Cozijnsen J.L., Posthumus M.A. Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva. Zeit Lebens Unter For. 203:1996;1-6