메뉴 건너뛰기




Volumn 29, Issue 3, 2004, Pages 235-245

Modeling the kinetics of flavour release during drinking

Author keywords

Flavour release; Mass transfer; Physiology

Indexed keywords

ARTICLE; BREATHING; DIFFUSION; DRINKING; DRINKING BEHAVIOR; FLAVOR; FUNCTIONAL ANATOMY; KINETICS; MASS SPECTROMETRY; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; PARTITION COEFFICIENT; PRIORITY JOURNAL; SWALLOWING; BIOLOGICAL MODEL; CHEMISTRY; COMPUTER SIMULATION; ELECTROSPRAY MASS SPECTROMETRY; HUMAN; MATHEMATICS; METABOLISM; METHODOLOGY; PHYSIOLOGY; TASTE; TIME;

EID: 6044277824     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/bjh028     Document Type: Article
Times cited : (78)

References (23)
  • 1
    • 0002563995 scopus 로고
    • Physiology of the mouth, pharynx, and oesophagus. Physiology of the mouth
    • Paparella, M.M. and Shumrick, D.A. (eds). W.B. Saunders, Philadelphia, PA
    • Bosma, J.F. (1980) Physiology of the mouth, pharynx, and oesophagus. Physiology of the mouth. In Paparella, M.M. and Shumrick, D.A. (eds), Otolaryngology. W.B. Saunders, Philadelphia, PA, pp. 319-331.
    • (1980) Otolaryngology , pp. 319-331
    • Bosma, J.F.1
  • 2
    • 0035200484 scopus 로고    scopus 로고
    • Observation of the swallowing process by application of videofluoroscopy and real time magnetic resonance imaging - Consequences for retronasal aroma stimulation
    • Buettner, A., Beer, A., Hannig, C. and Settles, M. (2001) Observation of the swallowing process by application of videofluoroscopy and real time magnetic resonance imaging-consequences for retronasal aroma stimulation. Chem. Senses, 26, 1211-1219.
    • (2001) Chem. Senses , vol.26 , pp. 1211-1219
    • Buettner, A.1    Beer, A.2    Hannig, C.3    Settles, M.4
  • 3
    • 0036797480 scopus 로고    scopus 로고
    • Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
    • Buettner, A., Beer, A., Hannig, C., Settles, M. and Schieberle, P. (2002) Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Qual. Pref., 13, 497-504.
    • (2002) Food Qual. Pref. , vol.13 , pp. 497-504
    • Buettner, A.1    Beer, A.2    Hannig, C.3    Settles, M.4    Schieberle, P.5
  • 5
    • 0001327841 scopus 로고
    • Determination of partition coefficients and quantification of headspace volatile compounds
    • Chaintreau, A., Grade, A. and Munoz-Box, R. (1995) Determination of partition coefficients and quantification of headspace volatile compounds. Anal. Chem., 67, 3300-3304.
    • (1995) Anal. Chem. , vol.67 , pp. 3300-3304
    • Chaintreau, A.1    Grade, A.2    Munoz-Box, R.3
  • 6
    • 0025322321 scopus 로고
    • Physiology and radiology of the normal oral and pharyngeal phases of swallowing
    • Dodds, W.J., Stewart, E.T. and Logemann, J.A. (1990a) Physiology and radiology of the normal oral and pharyngeal phases of swallowing. Am. J. Roentgenol., 154, 953-963.
    • (1990) Am. J. Roentgenol. , vol.154 , pp. 953-963
    • Dodds, W.J.1    Stewart, E.T.2    Logemann, J.A.3
  • 7
    • 0025327454 scopus 로고
    • Radiologic assessment of abnormal oral and pharyngeal phases of swallowing
    • Dodds, W.J., Logemann, J.A. and Stewart, E.T. (1990b) Radiologic assessment of abnormal oral and pharyngeal phases of swallowing. Am. J. Roentgenol., 154, 965-974.
    • (1990) Am. J. Roentgenol. , vol.154 , pp. 965-974
    • Dodds, W.J.1    Logemann, J.A.2    Stewart, E.T.3
  • 8
    • 0012154242 scopus 로고    scopus 로고
    • Non-invasive monitoring of reflexive swallowing
    • Firmin, H., Reilly, S. and Fourcin, A. (1997) Non-invasive monitoring of reflexive swallowing. Speech, Hearing Lang., 10, 171-184.
    • (1997) Speech, Hearing Lang. , vol.10 , pp. 171-184
    • Firmin, H.1    Reilly, S.2    Fourcin, A.3
  • 9
    • 0542369652 scopus 로고    scopus 로고
    • Effect of breathing and saliva flow on flavor release from liquid foods
    • Harrison, M. (1998) Effect of breathing and saliva flow on flavor release from liquid foods. J. Agric. Food Chem., 46, 2727-2735.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 2727-2735
    • Harrison, M.1
  • 10
    • 0041032343 scopus 로고    scopus 로고
    • Mathematical models of release and transport of flavors from foods in the mouth to the olfactory epithelium
    • Harrison, M. (2000) Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium, ACS Symposium Series 763 (Flavour Release), pp. 179-191.
    • (2000) ACS Symposium Series 763 (Flavour Release) , pp. 179-191
    • Harrison, M.1
  • 11
    • 84988120751 scopus 로고
    • Two-film theory of flavour release from solids
    • Hills, B.P. and Harrison, M. (1995) Two-film theory of flavour release from solids. Int. J. Food Sci. Technol., 30, 425-436.
    • (1995) Int. J. Food Sci. Technol. , vol.30 , pp. 425-436
    • Hills, B.P.1    Harrison, M.2
  • 12
    • 0041559867 scopus 로고    scopus 로고
    • Simultaneous real time measurements of mastication, swallowing, nasal airflow and aroma release
    • Hodgson, M., Linforth, R.S.T. and Taylor, A.J. (2003) Simultaneous real time measurements of mastication, swallowing, nasal airflow and aroma release. J. Agric. Food Chem., 51, 5052-5057.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 5052-5057
    • Hodgson, M.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 13
    • 0031558018 scopus 로고    scopus 로고
    • A numerical model of nasal odorant transport for the analysis of human olfaction
    • Keyhani, K., Scherer, P.W. and Mozell, M.W. (1997) A numerical model of nasal odorant transport for the analysis of human olfaction. J. Theor. Biol., 186, 279-301.
    • (1997) J. Theor. Biol. , vol.186 , pp. 279-301
    • Keyhani, K.1    Scherer, P.W.2    Mozell, M.W.3
  • 14
    • 0002703204 scopus 로고
    • Perspectives on the effects of interactions on flavor perception: An overview
    • Land, D.G. (1994) Perspectives on the Effects of Interactions on Flavor Perception: An Overview. ACS Symposium Series 633, pp. 2-11.
    • (1994) ACS Symposium Series 633 , pp. 2-11
    • Land, D.G.1
  • 15
    • 24744431560 scopus 로고    scopus 로고
    • (1998) Apparatus and methods for the analysis of trace constituents of gases. European patent EP 0819 937 A2
    • Linforth, R.S.T. and Taylor, A.J. (1998) Apparatus and methods for the analysis of trace constituents of gases. European patent EP 0819 937 A2.
    • Linforth, R.S.T.1    Taylor, A.J.2
  • 16
    • 0033661953 scopus 로고    scopus 로고
    • Persistence of volatile compounds in the breath after their consumption in aqueous solutions
    • Linforth, R.S.T. and Taylor, A.J. (2000) Persistence of volatile compounds in the breath after their consumption in aqueous solutions. J. Agric. Food Chem., 48, 5419-5423.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 5419-5423
    • Linforth, R.S.T.1    Taylor, A.J.2
  • 17
    • 0018450794 scopus 로고
    • Determination of air-water Henry's law constants for hydrophobic pollutants
    • Mackay, D., Shiu, W.Y. and Sutherland, R.P. (1979) Determination of air-water Henry's law constants for hydrophobic pollutants. Environ. Sci. Technol., 13, 333-337.
    • (1979) Environ. Sci. Technol. , vol.13 , pp. 333-337
    • Mackay, D.1    Shiu, W.Y.2    Sutherland, R.P.3
  • 18
    • 0039845423 scopus 로고    scopus 로고
    • Flavor release as a unit operation: A mass transfer approach based on a dynamic headspace dilution method
    • Marin, M., Baek, I. and Taylor, A.J. (2000) Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method. ACS Symposium Series 763, pp. 153-165.
    • (2000) ACS Symposium Series 763 , pp. 153-165
    • Marin, M.1    Baek, I.2    Taylor, A.J.3
  • 20
    • 0028165645 scopus 로고
    • Henry's law constants and infinite dilution activity coefficients for volatile organic compounds in water by a validated batch air stripping method
    • Nielsen, F., Olsen, E. and Fredenslund, A. (1994) Henry's law constants and infinite dilution activity coefficients for volatile organic compounds in water by a validated batch air stripping method. Environ. Sci. Technol., 28, 2133-2138.
    • (1994) Environ. Sci. Technol. , vol.28 , pp. 2133-2138
    • Nielsen, F.1    Olsen, E.2    Fredenslund, A.3
  • 21
    • 0038472806 scopus 로고    scopus 로고
    • Release and transport of flavours in vivo: Physicochemical, physiological, and perceptual considerations
    • Taylor, A.J. (2002) Release and transport of flavours in vivo: physicochemical, physiological, and perceptual considerations. Compr. Rev. Food Sci. Food Safety, 1, 45-57.
    • (2002) Compr. Rev. Food Sci. Food Safety , vol.1 , pp. 45-57
    • Taylor, A.J.1
  • 22
    • 0039253808 scopus 로고    scopus 로고
    • Techniques for Measuring Volatile Release In-vivo during Consumption of Food
    • Taylor, A.J. and Linforth, R.S.T. (2000) Techniques for Measuring Volatile Release In-vivo during Consumption of Food. ACS Symposium Series 763, pp. 8-21.
    • (2000) ACS Symposium Series 763 , pp. 8-21
    • Taylor, A.J.1    Linforth, R.S.T.2
  • 23
    • 0034670213 scopus 로고    scopus 로고
    • Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release
    • Taylor, A.J., Linforth, R.S.T., Harvey, B.A. and Blake, A. (2000) Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chem., 71, 327-338.
    • (2000) Food Chem. , vol.71 , pp. 327-338
    • Taylor, A.J.1    Linforth, R.S.T.2    Harvey, B.A.3    Blake, A.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.