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Computer simulation of flavor release from solid foods in the mouth

Harrison, M., Campbell, S., Hills, B.P.
Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2736-2743
foods, flavor, odors, mouth, saliva, mastication, deglutition, particle size distribution, food composition, algorithms, mathematical models
A computer simulation describing flavor release from solid foods in the mouth is presented. The rate-limiting step for flavor release is assumed to be the transport of flavor volatiles across the food-saliva interface, which can be described by the stagnant-layer theory of mass transfer. Saliva flow, mastication, and swallowing are incorporated into the model. The mastication process is simulated by introducing selection and breakage functions to generate particle size distributions after each chew. The results predict that the initial rate of flavor release primarily depends on the mass transfer coefficient and the fracture mechanics of the food, which, in turn, depend on the food's structure and composition. In contrast, an individual's mastication and swallowing pattern greatly influences the rates of flavor release at longer times.