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Chapitre D'ouvrage Année : 2010

Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release

Résumé

Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.
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Dates et versions

hal-02816894 , version 1 (06-06-2020)

Identifiants

  • HAL Id : hal-02816894 , version 1
  • PRODINRA : 45288
  • WOS : 000271290800001

Citer

Claude C. Yven, Maria Amparo M. A. Tarrega Guillem, Etienne Semon, Sofiane Guessasma, Christian Salles. Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release. Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1. ⟨hal-02816894⟩
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