Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods

Chemical Senses

Volumn 33, Issue 2, 2008, Pages 181-192

  Trelea, Ioan Cristian ^a   Atlan, Samuel ^a   Déléris, Isabelle ^a   Saint Eve, Anne ^a   Marin, Michèle ^a   Souchon, Isabelle ^a  

^a CEMAGREF   (France)

Author keywords

APCI MS; Dynamic model; Flavor release; Mass transfer; Swallowing physiology; Yogurt

Indexed keywords

ACETIC ACID ETHYL ESTER; BUTYRIC ACID ETHYL ESTER; YOGHURT;

ACCURACY; AROMA; ARTICLE; CALCULATION; EATING; FLAVOR; FOOD INTAKE; MASS SPECTROMETRY; MATHEMATICAL MODEL; NOSE CAVITY; OROPHARYNX; PARTITION COEFFICIENT; PHARYNX; PREDICTION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; SIMULATION; SWALLOWING;

DEGLUTITION; EATING; FOOD; HUMANS; MATHEMATICS; MODELS, BIOLOGICAL; NASAL CAVITY; ODORS; PHARYNX; SMELL; YOGURT;

FRAGARIA X ANANASSA;

EID: 39749201481     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjm077     Document Type: Article

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