We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from the in-mouth air cavity (IMAC) toward the olfactory mucosa. In our first experiment, we looked for changes in IMAC volume after saliva deglutition in 12 healthy subjects. The mean IMAC volume was measured after empty deglutition using an acoustic pharyngometer device. Based on the time course of the IMAC volume after swallowing, we discerned two groups of subjects. The first group displayed a small, constant IMAC volume (2.26 mL 60.62) that corresponded to a high tongue position. The second group displayed a progressive increase in IMAC (from 6.82 mL 62.37 to 22.82 mL 63.04) t...
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption ma...
The persistence of aroma compounds in breath after swallowing is an important attribute of the overa...
The brain response to a retro-nasally sensed food odour signals the perception of food and it is sug...
We hypothesized that interindividual differences in motor activities during chewing and/or swallowin...
International audienceWe hypothesized that interindividual differences in motor activities during ch...
<p>In both experiments, the IMACs of the two subject groups were significantly different (ANOVA, SNK...
<p>Changes in the in-mouth air cavity volume (cm<sup>3</sup>) were measured in the two subject group...
Better understanding the persistence of aroma compounds during food consumption has constituted a ch...
� 2016 IOP Publishing Ltd. The persistence of aroma compounds in breath after s...
Key words: MS-Nose, in vivo aroma release, aroma perception, mouth model, artificial throat, liquid ...
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) a...
<p>A, B, C, D: Individual in-mouth air cavity cross-section (cm<sup>2</sup>) at four times points (1...
International audienceThis study investigated the behaviour of key aroma compounds in the presence o...
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption ma...
The persistence of aroma compounds in breath after swallowing is an important attribute of the overa...
The brain response to a retro-nasally sensed food odour signals the perception of food and it is sug...
We hypothesized that interindividual differences in motor activities during chewing and/or swallowin...
International audienceWe hypothesized that interindividual differences in motor activities during ch...
<p>In both experiments, the IMACs of the two subject groups were significantly different (ANOVA, SNK...
<p>Changes in the in-mouth air cavity volume (cm<sup>3</sup>) were measured in the two subject group...
Better understanding the persistence of aroma compounds during food consumption has constituted a ch...
� 2016 IOP Publishing Ltd. The persistence of aroma compounds in breath after s...
Key words: MS-Nose, in vivo aroma release, aroma perception, mouth model, artificial throat, liquid ...
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) a...
<p>A, B, C, D: Individual in-mouth air cavity cross-section (cm<sup>2</sup>) at four times points (1...
International audienceThis study investigated the behaviour of key aroma compounds in the presence o...
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption ma...
The persistence of aroma compounds in breath after swallowing is an important attribute of the overa...
The brain response to a retro-nasally sensed food odour signals the perception of food and it is sug...