Chem. Senses 29: 153-162,
2004
© Oxford University Press 2004
In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids
Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Straße 14, 30453 Hannover, Germany
Correspondence to be sent to: Ralf G. Berger, Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Straße 14, 30453 Hannover, Germany. e-mail rg.berger{at}lci.uni-hannover.de
Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial dynamic flavour release from liquids were analysed. Simulating physiological mouth parameters, initial dynamic flavour release experiments over a time period of 30 s were carried out using a proven mouth model apparatus. Flavour compounds of different chemical classes were dissolved in water or in aqueous starch hydrolysate in concentrations typically present in food (µg/l to mg/l). Forced by increasing shear rates the enlargement of the gas–liquid interface (vortex formation) caused an increased release of flavour molecules. The release of less soluble compounds was reduced by increasing shear forces due to an improved dissolution. Increasing volumetric airflow rates resulted generally in higher release rates and in a change of pattern of release kinetics. Maximum flavour release was found at a ratio of 1:1 for in-mouth headspace and liquid volume. Neither addition of saliva alone nor the combination of saliva and mucosa showed significant influence on in-mouth flavour release from liquids in the model mouth.
Key words: airflow, headspace volume, in-mouth flavour release, mucosa, saliva, shear rate