Article

Development of a model mouth containing an artificial tongue to measure the release of volatile compounds

2012-07-01

Abstract excerpt

The perception of aroma during oral processing is a complex interplay of many factors, partly related to the food matrix as well as to the oral processing conditions. The role of the tongue in transporting the bolus through the mouth by pressing it against the palate has been widely studied, however, the relationship between tongue pressures generated and volatile organic compound (VOC) release is not clear. Press...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 5c76b69f-6412-53c8-9648-f55ffa6d1b67
DOI: 10.1016/j.ifset.2012.03.004

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Development of a model mouth containing an artificial tongue to measure the release of volatile compoundsDOI 10.1016/j.ifset.2012.03.004Read

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewingSemantic proximity Read

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gelsSemantic proximity Read

Stimulation of saliva affects the release of aroma in wine; a study of microbiota, biochemistry and participant originSemantic proximity Read

The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeelSemantic proximity Read

Intraoral Swallow Pressure Profiles-General Features and Aids to CategorizationSemantic proximity Read

Topographic study of human tongue in relation to oral tribologySemantic proximity Read

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis.Semantic proximity Read

Bio-artificial tongue with tongue extracellular matrix and primary taste cells.Semantic proximity Read

Measurement of lubricating properties in a tribosystem with different surface roughnessSemantic proximity Read

Modelling nicotine pharmacokinetic profile for e-cigarette using real time monitoring of consumer’s physiological measurements and mouth level exposureSemantic proximity Read

The breakdown properties of heat-set whey protein emulsion gels in the human mouthSemantic proximity Read

Impact of food-simulating liquids on the surface degradation of conventional, CAD/CAM-milled, and 3D-printed denture base materialsSemantic proximity Read