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Chemical Senses Advance Access originally published online on November 28, 2007
Chemical Senses 2008 33(2):181-192; doi:10.1093/chemse/bjm077
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© The Author 2007. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

Ioan Cristian Trelea, Samuel Atlan, Isabelle Déléris, Anne Saint-Eve, Michèle Marin and Isabelle Souchon

UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, BP 01, 1 av. Lucien Brétignères, 78850 Thiverval-Grignon, France

Correspondence to be sent to: Ioan Cristian Trelea, UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, 1 av. Lucien Brétignères, 78850 Thiverval-Grignon, France. e-mail: cristian.trelea{at}agroparistech.fr


  Abstract

The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry measurements of aroma concentration in the nasal cavity of subjects eating flavored yogurt. The study is conducted on 3 aroma compounds representative for strawberry flavor (ethyl acetate, ethyl butanoate, and ethyl hexanoate) and 3 panelists. The model provides reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and is able to simulate successive swallowing events as well as imperfect velopharyngeal closure. The most influent parameters are found to be the amount of the residual product in the pharynx and its contact area with the air flux, the volume of the nasal cavity, the equilibrium air/product partition coefficient of the volatile compound, the breath airflow rate, as well as the mass transfer coefficient of the aroma compound in the product, and the amount of product in the mouth. This work constitutes a first step toward computer-aided product formulation by allowing calculation of retronasal aroma intensity as a function of transfer and volatility properties of aroma compounds in food matrices and anatomophysiological characteristics of consumers.

Key words: APCI-MS, dynamic model, flavor release, mass transfer, swallowing physiology, yogurt

Accepted 18 October 2007


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