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Springer Handbook of Odor pp 37–38Cite as

Models of the Oral Cavity for the Investigation of Olfaction

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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.

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Abbreviations

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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Authors and Affiliations

  1. Centre for Taste and Feeding Behavior, Université Bourgogne Franche-Comté (UBFC), 17 Rue Sully, 21000, Dijon, France

    Christian Salles

  2. Food Science Department, Tel Hai College, 1220800, Upper Galilee, Israel

    Ofir Benjamin

Authors
  1. Christian Salles
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  2. Ofir Benjamin
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Correspondence to Christian Salles .

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Editors and Affiliations

  1. Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Andrea Buettner

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Salles, C., Benjamin, O. (2017). Models of the Oral Cavity for the Investigation of Olfaction. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_14

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