Retronasal aroma dynamics related to the swallowing threshold
Retronasal aroma dynamics related to the swallowing threshold
复制标题
与吞咽阈值相关的鼻后香气动力学
DOI：
10.1111/joor.13389
复制
发表时间：
2022
影响因子：
2.9
通讯作者：
Ono Takahiro
中科院分区：
文献类型：
--
作者：
Okawa Jumpei;Hori Kazuhiro;Yoshimoto Tasuku;Ono Takahiro
背景咀嚼引起的食物粉碎状态是诱发吞咽反射的重要因素。然而，从粉碎的食物中释放到鼻子后吞咽在food intake.<$The本研究探讨了香气浓度和吞咽阈值之间的关系，而咀嚼一个标准化的测试food.MethodsTwenty健康的参与者在这项研究中的影响鼻后香气的影响知之甚少。使用气味传感器通过鼻孔随时间测量鼻后香气的浓度。在咀嚼橙子味软糖直至吞咽时测量香气浓度，并测量咀嚼冲程数以确定吞咽阈值。接着，在咀嚼胶状果冻30次的同时测量香气浓度，并且在不吞咽的情况下测量吞咽阈值的100%和200%。使用图像分析计算出的吐出的胶状果冻块的表面积增加，并定义为咀嚼性能在30 stroks.ResultsThe咀嚼中风，直到吞咽阈值的平均数为45.1 ± 14.2。较高的咀嚼性能与吞咽阈值时较少的咀嚼冲程数和吞咽阈值时较大的表面积增加有关。当以吞咽阈值的200%咀嚼时，吞咽阈值与最大香气浓度时的咀嚼次数和香气浓度相似。结论研究结果表明，吞咽阈值可能受到鼻后香气浓度以及食物粉碎状态的影响。
BackgroundThe state of food comminution caused by chewing is an important factor triggering the swallowing reflex. However, the impact of retronasal aroma released from comminuted food to the nose upon swallowing during food intake is poorly understood.ObjectiveThe present study investigated the relationship between aroma concentration and swallowing threshold while chewing a standardised test food.MethodsTwenty healthy participants took part in this study. Concentration of retronasal aroma was measured over time through the nostrils using an odour sensor. The aroma concentration was measured while chewing an orange‐flavoured gummy jelly until swallowing, and the number of chewing strokes was measured to determine the swallowing threshold. Next, the aroma concentration was measured while chewing the gummy jelly for 30 strokes, and 100% and 200% of swallowing threshold without swallowing. The surface area increase in the expectorated gummy jelly pieces was calculated using image analysis and defined as masticatory performance at 30 strokes.ResultsThe average number of chewing strokes until the swallowing threshold was 45.1 ± 14.2. Higher masticatory performance was associated with a smaller number of chewing strokes at swallowing threshold, and a greater increase in surface area at the swallowing threshold. The number of chewing strokes and the aroma concentration were similar between the swallowing threshold and at the maximum aroma concentration while chewing at 200% of the swallowing threshold.ConclusionThe findings suggested that the swallowing threshold might be influenced by retronasal aroma concentration as well as the state of food comminution.