Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…

Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product

International audience

Libération des composés d'arôme en bouche lors de la consommation d'un aliment solide : modélisation des transferts et validation expérimentale

Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)

International audience; no abstract