Models of the Oral Cavity for the Investigation of Olfaction
Models of the Oral Cavity for the Investigation of Olfaction
复制标题
用于嗅觉研究的口腔模型
DOI：
10.1007/978-3-319-26932-0_14
复制
发表时间：
2017
期刊：
影响因子：
--
通讯作者：
O. Benjamin
中科院分区：
文献类型：
--
作者：
C. Salles;O. Benjamin
在本章中，我们将简要描述的主要机械，生物化学和物理化学现象的复杂性，发生在口中的食物消费使用的例子。为了更好地了解食物消耗过程中口腔中发生的反应，开发了称为模型口腔的体外系统来模拟食物消耗，从而回答一些关于嗅觉感知的更基本的问题。本章提供了模型口腔在执行口腔功能，如咀嚼，唾液产生和气流，以及吞咽，而释放的挥发性化合物进行测量的应用程序的例子。最近的模型嘴设计以更准确的方式代表了口腔条件下食物消耗的实际发生。我们相信，这种类型的方法将在未来更普遍地应用，以提高这一领域的知识。
In this chapter, we will briefly describe the complexity of the main mechanical, biochemical and physicochemical phenomena that occur in the mouth during food consumption using examples. To better understand the reactions occurring in the mouth during food consumption, in vitro systems called model mouths were developed to simulate food consumption and thus answer some of the more fundamental questions regarding olfactory perception. This chapter provides examples of the applications of the model mouth in performing oral functions, such as mastication, saliva production and airflow, as well as swallowing, while the released volatile compounds are measured. The recent model mouth designs represent the actual occurrence of food consumption under oral conditions in a more accurate way. We believe that this type of methodology will be even more commonly applied in the future to improve the knowledge in this field.