Exhaled odorant measurement (EXOM) - A new approach to quantify the degreeof in-mouth release of food aroma compounds

Citation
A. Buettner et P. Schieberle, Exhaled odorant measurement (EXOM) - A new approach to quantify the degreeof in-mouth release of food aroma compounds, LEBENSM-WIS, 33(8), 2000, pp. 553-559
Citations number
21
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ISSN journal
0023-6438 → ACNP
Volume
33
Issue
8
Year of publication
2000
Pages
553 - 559
Database
ISI
SICI code
0023-6438(2000)33:8<553:EOM(-A>2.0.ZU;2-L
Abstract
Physiological factors influencing the transfer of volatiles from the oral c avity into the nose were studied. Special attention uns paid to the act of swallowing and to effects caused by mouth or tongue movements. The investig ations,were carried out first with helium, then with aqueous odorant soluti ons using a novel approach called EXOM (exhaled odorant measurement)-concep t. Therefore. the amounts of ethyl butanoate being exhaled through the nose during eating at distinct lime intervals were quantified by application of stable isotope dilution assays after trapping of the odorants on Tenax(TM) . (C) 2000 Academic Press.