Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
复制标题
食用半流质食品时体内香气释放的机理数学模型。
DOI：
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发表时间：
2007
期刊：
影响因子：
--
通讯作者：
I. Souchon
中科院分区：
文献类型：
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作者：
I. Trelea;S. Atlan;I. Déléris;A. Saint;M. Marin;I. Souchon
本文描述了食物消费过程中香气在口咽部向鼻腔释放的机理数学模型。该模型基于吞咽过程的生理学，并通过大气压化学电离和对食用风味酸奶的受试者鼻腔内香气浓度的质谱仪测量来验证。研究对象为3种代表草莓风味的香气化合物(乙酸乙酯、丁酸乙酯和己酸乙酯)和3名专家。该模型对鼻腔内的相对香气浓度提供了相当准确的时间预测，并能够模拟连续的吞咽事件以及不完美的腭咽闭合。发现影响最大的参数是咽部及其与空气流量接触面积的残留量、鼻腔体积、挥发性化合物的平衡气液分配系数、呼吸空气流量、香气化合物在产品中的传质系数以及产品在口腔中的量。这项工作是迈向计算机辅助产品配方的第一步，允许根据食品基质中芳香化合物的转移和挥发性以及消费者的解剖生理特征来计算鼻后香气强度。
The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry measurements of aroma concentration in the nasal cavity of subjects eating flavored yogurt. The study is conducted on 3 aroma compounds representative for strawberry flavor (ethyl acetate, ethyl butanoate, and ethyl hexanoate) and 3 panelists. The model provides reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and is able to simulate successive swallowing events as well as imperfect velopharyngeal closure. The most influent parameters are found to be the amount of the residual product in the pharynx and its contact area with the air flux, the volume of the nasal cavity, the equilibrium air/product partition coefficient of the volatile compound, the breath airflow rate, as well as the mass transfer coefficient of the aroma compound in the product, and the amount of product in the mouth. This work constitutes a first step toward computer-aided product formulation by allowing calculation of retronasal aroma intensity as a function of transfer and volatility properties of aroma compounds in food matrices and anatomophysiological characteristics of consumers.
影响因子：
29.4
作者：
KAHRILAS, PJ;LIN, SZ;FACCHINI, F
通讯作者：
FACCHINI, F