6533b871fe1ef96bd12d1700

RESEARCH PRODUCT

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

subject

description

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 related to either physico-chemistry (equilibrium air/product partition coefficient, mass transfer coefficient in the product), physiology (the volume of the nasal cavity, breath airflow rate) or interaction between both (the amount of residual product in the pharynx, air/product contact area).