Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method

对咀嚼过程中产生的后鼻香气的行为进行了研究。研究分为两部分：小组成员测量和口腔模型测量。采用肉类（不同脂肪含量的牛肉）和乳制品（牛奶、加工奶酪）进行小组试验。咀嚼特性，如咀嚼频率、咀嚼力、吞咽频率、唾液分泌量和呼吸流速，在很大程度上取决于小组成员。有些改变了不同食物样品的特性，而另一些则没有。从1996年开始使用的口腔模型显示，咀嚼力与小组成员的值不一致，它比小组成员的值低。研制了一种新型的口腔模型，这是第一台可以监测模拟咀嚼过程中咀嚼力的机器。结果表明，油溶性芳香化合物的后鼻香气倾向较低，咀嚼力影响后鼻香气的量。

Behavior of retronasal aroma, which generated during mastication of food, was investigated.The study was consisted two parts : panelist measurement and mouth model measurement.Panel test was conducted using meat (different fat content of beef) and dairy products (milk, processed cheese). Masticatory properties, such as frequency of mastication, masticatory force, frequency of swallowing, secreted volume of saliva, and breath flow rate, were strongly depended on panelists. Some changed the properties among different food samples, and the other did not.A mouth model used since 1996 revealed that masticatory force did not follow the panelists' value, it showed lower than the panelists' ones. A new mouth model was developed and it was the first machine which could monitor masticatory force during mimic mastication.It was clarified that oil-soluble aroma compounds shoed low tendency to be retronasal aroma, and masticatory force influenced the amount of retronasal aroma.