Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Journal of Theoretical Biology

Volumn 340, Issue , 2014, Pages 209-221

  Doyennette, M ^a   Deleris I ^a   Feron G ^b   Guichard, E ^b   Souchon, I ^a   Trelea, I C ^a  

^a Université Paris Saclay   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aroma compounds; Dynamic model; Food oral processing; Mass transfer; Physiology

Indexed keywords

2 NONANONE; AZIRIDINE DERIVATIVE; ETHYL PROPANOATE; FLAVORING AGENT; HYDRAZINE DERIVATIVE; UNCLASSIFIED DRUG;

DISSOLUTION; EXPERIMENTAL STUDY; FOOD PROCESSING; MASS SPECTROMETRY; MASS TRANSFER; MODELING; PHYSIOLOGY; SENSITIVITY ANALYSIS;

AROMA; ARTICLE; CHEESE; COMPUTER SIMULATION; DISSOLUTION; FOOD COMPOSITION; FOOD TEXTURE; HUMAN; HUMAN EXPERIMENT; MASS SPECTROMETRY; MASTICATION; MOUTH CAVITY; MOUTH MUCOSA; PHYSICAL PHENOMENA; PRIORITY JOURNAL; SALIVATION; SENSITIVITY ANALYSIS; SWALLOWING; VELOPHARYNGEAL SPHINCTER;

AROMA COMPOUNDS; DYNAMIC MODEL; FOOD ORAL PROCESSING; MASS TRANSFER; PHYSIOLOGY;

AIR; CHEESE; DEGLUTITION; DIGESTION; EATING; FOOD; HUMANS; KETONES; MASS SPECTROMETRY; MASTICATION; MODELS, BIOLOGICAL; MOUTH; PARTICLE SIZE; PROPIONATES; SALIVA; SALIVA, ARTIFICIAL; TASTE;

EID: 84885343184     PISSN: 00225193     EISSN: 10958541     Source Type: Journal    
DOI: 10.1016/j.jtbi.2013.09.005     Document Type: Article

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