Models of the Oral Cavity for the Investigation of Olfaction

Chapter
Part of the Springer Handbooks book series (SPRINGERHAND)

Abstract

In this chapter, we will briefly describe the complexity of the main mechanical, biochemical and physicochemical phenomena that occur in the mouth during food consumption using examples. To better understand the reactions occurring in the mouth during food consumption, in vitro systems called model mouths were developed to simulate food consumption and thus answer some of the more fundamental questions regarding olfactory perception. This chapter provides examples of the applications of the model mouth in performing oral functions, such as mastication, saliva production and airflow, as well as swallowing, while the released volatile compounds are measured. The recent model mouth designs represent the actual occurrence of food consumption under oral conditions in a more accurate way. We believe that this type of methodology will be even more commonly applied in the future to improve the knowledge in this field.

Keywords

Volatile Compound Artificial Saliva Human Saliva Salivary Flow Rate Solid Phase Micro Extraction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
APCI

atmospheric pressure chemical ionization

API-MS

atmospheric pressure ionization mass spectrometry

GC-FID

gas chromatography with flame-ionization detection

GC

gas chromatography

PEEK

polyether ether ketone

PTR

proton transfer reaction

RAS

retronasal aroma simulator

SPME

solid phase micro extraction

VOC

volatile organic compound

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© Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  1. 1.Centre for Taste and Feeding BehaviorUniversité Bourgogne Franche-Comté (UBFC)DijonFrance
  2. 2.Food Science DepartmentTel Hai CollegeUpper GalileeIsrael

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