Aroma compounds mouth simulators

Aroma compounds, see also Citrus Oils Flavor analysis GC analysis mouth simulators Ascorbic acid, 397... 

This unit discusses the use and design of the two mouth simulators, the retronasal aroma simulator (RAS) and the model mouth, that have successfully been verified to produce an effluent with volatile ratios similar to that found in human exhaled breath during eating. Though at a glance the apparatuses seem very different, they produce relatively similar effluents. Of obvious notability is the difference in the size of the reservoir the RAS reservoir is 1 liter and the model mouth reservoir is 70 ml. When determining which apparatus to use, carefully consider concentration needs, absorption characteristics of compounds, and shear resistance of the food. 

Effects of Oral Physiological Characteristics on the Release of Aroma Compounds from Oil-in-Water Emulsions Using Two Mouth Simulator Systems... 

In order to incorporate the described effects of the oral physiological parameters on the mechanisms governing the release of aroma compounds from food systems to existing in vitro analysis, a number of devices (mouth simulators) have been developed [12,32-38]. Additionally, these devices were also developed to relate the aroma release more elosely to the aroma profile reaching the olfactory receptors in vivo. Both the retronasal aroma simulator (RAS) and the model mouth system have been shown to differ significantly from both purge and trap and conventional headspace analysis [37,39-40]. Furthermore, verification of both the RAS and model mouth system with in vivo measurements has been undertaken [39,41]. 

Analytical methods involving exhaustive extraction of flavor compounds (i.e., liquid/liquid extraction, dynamic headspace) do not take these matrix effects into account. However, new instrumentation and methodologies are yielding improved information on the mechanisms involved in flavor/matrix interactions and the effects on flavor perception. For example, spectroscopic techniques, such as nuclear magnetic resonance (NMR), can provide information on complex formation as a function of chemical environment and have been used to study both intra- and intermolecular interactions in model systems [28,31]. In addition, NMR techniques, initially developed to study ligand binding for biological and pharmaceutical applications, were applied in 2002 to model food systems to screen flavor mixtures and identify those compounds that will bind to macromolecules such as proteins and tannins [32]. Flavor release in the mouth can be simulated with analytical tools such as the retronasal aroma simulator (RAS) developed by Roberts and Acree [33]. These release cells can provide... 

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