Document Detail


In-mouth mechanisms leading to flavor release and perception.
MedLine Citation:
PMID:  21229419     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
During eating, foods are submitted to two main oral processes-chewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiological aspects characteristics should also be taken into account. This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception. Relationships between food texture and composition, food breakdown, oral physiology, and flavor release are developed and discussed. This review includes not only the mechanical aspects of oral physiology but also the biological aspects such as the influence of saliva composition, activity, and regulation on flavor perception. In vitro and in silico approaches are also described.
Authors:
Christian Salles; Marie-Christine Chagnon; Gilles Feron; Elisabeth Guichard; Helene Laboure; Martine Morzel; Etienne Semon; Amparo Tarrega; Claude Yven
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  51     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2011 Jan 
Date Detail:
Created Date:  2011-01-13     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  67-90     Citation Subset:  IM    
Affiliation:
Centre des Sciences du Goût et de l'Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup, Dijon, France. salles@dijon.inra.fr
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