0000000000408952
AUTHOR
Samuel Atlan
Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.
; Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtaine…
Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling
International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…