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Sánchez-López, J.A.* ; Ziere, A.* ; Martins, S.I.F.S.* ; Zimmermann, R. ; Yeretzian, C.*

Persistence of aroma volatiles in the oral and nasal cavities: Real-time monitoring of decay rate in air exhaled through the nose and mouth.

J. Breath Res. 10:036005 (2016)
Publ. Version/Full Text DOI
Open Access Gold (Paid Option)
Creative Commons Lizenzvertrag
� 2016 IOP Publishing Ltd. The persistence of aroma compounds in breath after swallowing is an important attribute of the overall aroma experience during eating and drinking. It is mainly related to the coating of the oral tract with food residues and the interaction between volatile compounds and airway mucosa. We have studied the persistence of eight compounds (2,5-dimethylpyrazine, guaiacol, 4-methylguaiacol, phenylethylalcohol, ethylbutanoate, ethyloctanoate, isoamylacetate and 2-heptanone) both in-nose and in-mouth after administration of volatiles in gas phase (vapor) to five different panelists. By using volatiles in the gas phase, only the interaction with the mucosa is highlighted and the formation of a liquid coating in the oral and tracheal airway is avoided. The physicochemical properties of the compounds, mainly polarity and vapor pressure, determine the interactions of the volatiles with the airway mucosa. The use of different breathing protocols allowed the study of the differences between nasal and oral mucosa in volatile retention, with higher persistence of volatiles obtained in-mouth. Initial concentration also affected persistence, but only for compounds with high volatility and at low concentration.
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Publication type Article: Journal article
Document type Scientific Article
Keywords Aroma Transport ; In Vivo Analysis ; Nasal Mucosa ; Ptr-ms ; Volatile Persistence; Swallowing Process; Flavor Release; In-vivo; Breath; Consumption; Model; Mechanisms; Retention; Transport; Delivery
ISSN (print) / ISBN 1752-7155
e-ISSN 1752-7163
Quellenangaben Volume: 10, Issue: 3, Pages: , Article Number: 036005 Supplement: ,
Publisher Institute of Physics Publishing (IOP)
Publishing Place Bristol
Reviewing status Peer reviewed