Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 380-390

  Doyennette, M ^a   De Loubens, C ^a   Deleris I ^a   Souchon, I ^a   Trelea, I C ^a  

^a UMR SayFood   (France)

Author keywords

Dynamic modeling; Flavour release; Rheology; Saliva dilution; Swallowing

Indexed keywords

AROMA RELEASE; DIACETYL; DYNAMIC MODELING; FLAVOUR RELEASE; IN-VIVO; IN-VIVO MEASUREMENT; LIQUID FOOD; MECHANISTIC MODELS; MODEL PREDICTION; MODELING STUDIES; NEWTONIANS; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL CHARACTERISTICS; PHYSIOLOGICAL PARAMETERS; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; SALIVA DILUTION; SATISFACTORY PREDICTIONS; SWALLOWING; VISCOSITY EFFECTS;

BODY FLUIDS; CHARGE TRANSFER; ELASTICITY; GLUCOSE; LIQUIDS; MASS SPECTROMETRY; PHYSIOLOGY; RHEOLOGY; VISCOSITY;

PHYSIOLOGICAL MODELS;

2,3 BUTANEDIONE; GLUCOSE;

ADULT; AROMA; ARTICLE; CONTROLLED STUDY; DILUTION; FEMALE; FOOD INTAKE; HUMAN; IN VITRO STUDY; IN VIVO STUDY; INGESTION; LIQUID; MALE; MASS SPECTROMETRY; MATHEMATICAL MODEL; PHARYNX; SALIVA; SYRUP; VISCOSITY;

EID: 79955601704     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.039     Document Type: Article

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