Chem. Senses 26: 1211-1219,
2001
© Oxford University Press 2001
Observation of the Swallowing Process by Application of Videofluoroscopy and Real-time Magnetic Resonance Imaging—Consequences for Retronasal Aroma Stimulation
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching and Institut für Röntgendiagnostik, Technische Universität München, Ismaninger Straße 22, 81675 München, Germany
Correspondence to be sent to: Andrea Buettner, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany. e-mail: andrea.buettner{at}lrz.tum.de
The process of eating and drinking was observed in vivo by application of videofluoroscopy, a dynamic X-ray technique, as well as real-time magnetic resonance imaging. The study was aimed at elucidating the timing and performance of the physiological organs involved in mastication and swallowing, mainly the tongue, the pharynx and the soft palate (velum palatinum). It was shown for the first time that effective physiological barriers do exist during food consumption that are capable of retaining volatiles such as helium within the oral cavity. These barriers allow the access of odorants to the nasal cavity only at certain times during the eating process. Their effectiveness is related to the texture of the food as well as the amount of food material present in the oral cavity and, thereby, directly influences retronasal aroma perception.
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  R. M.A.J. Ruijschop, M. J.M. Burgering, M. A. Jacobs, and A. E.M. Boelrijk Retro-Nasal Aroma Release Depends on Both Subject and Product Differences: A Link to Food Intake Regulation? Chem Senses, June 1, 2009; 34(5): 395 - 403. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. A. Levitan, M. Zampini, R. Li, and C. Spence Assessing the Role of Color Cues and People's Beliefs About Color-Flavor Associations on the Discrimination of the Flavor of Sugar-Coated Chocolates Chem Senses, June 1, 2008; 33(5): 415 - 423. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 K. Matsuo, K. M. Hiiemae, M. Gonzalez-Fernandez, and J. B. Palmer Respiration during feeding on solid food: alterations in breathing during mastication, pharyngeal bolus aggregation, and swallowing J Appl Physiol, March 1, 2008; 104(3): 674 - 681. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
I. C. Trelea, S. Atlan, I. Deleris, A. Saint-Eve, M. Marin, and I. Souchon Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods Chem Senses, February 1, 2008; 33(2): 181 - 192. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 B. N. Landis, J. Frasnelli, J. Reden, J. S. Lacroix, and T. Hummel Differences Between Orthonasal and Retronasal Olfactory Functions in Patients With Loss of the Sense of Smell Arch Otolaryngol Head Neck Surg, November 1, 2005; 131(11): 977 - 981. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. C. Pfeiffer, T. A. Hollowood, J. Hort, and A. J. Taylor Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals Chem Senses, September 1, 2005; 30(7): 539 - 545. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. Frasnelli, S. van Ruth, I. Kriukova, and T. Hummel Intranasal Concentrations of Orally Administered Flavors Chem Senses, September 1, 2005; 30(7): 575 - 582. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
V. Normand, S. Avison, and A. Parker Modeling the Kinetics of Flavour Release during Drinking Chem Senses, March 1, 2004; 29(3): 235 - 245. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. Rabe, U. Krings, and R. G. Berger In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids Chem Senses, February 1, 2004; 29(2): 153 - 162. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. Rabe, R. S.T. Linforth, U. Krings, A. J. Taylor, and R. G. Berger Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data Chem Senses, February 1, 2004; 29(2): 163 - 173. [Abstract] [Full Text] [PDF]
|
|