Rabe Swen, Krings Ulrich, Berger Ralf G
Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Strasse 14, 30453 Hannover, Germany.
Chem Senses. 2004 Feb;29(2):153-62. doi: 10.1093/chemse/bjh020.
Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial dynamic flavour release from liquids were analysed. Simulating physiological mouth parameters, initial dynamic flavour release experiments over a time period of 30 s were carried out using a proven mouth model apparatus. Flavour compounds of different chemical classes were dissolved in water or in aqueous starch hydrolysate in concentrations typically present in food ( micro g/l to mg/l). Forced by increasing shear rates the enlargement of the gas-liquid interface (vortex formation) caused an increased release of flavour molecules. The release of less soluble compounds was reduced by increasing shear forces due to an improved dissolution. Increasing volumetric airflow rates resulted generally in higher release rates and in a change of pattern of release kinetics. Maximum flavour release was found at a ratio of 1:1 for in-mouth headspace and liquid volume. Neither addition of saliva alone nor the combination of saliva and mucosa showed significant influence on in-mouth flavour release from liquids in the model mouth.
分析了剪切速率（表面延伸）、气流、口腔内顶空体积、合成唾液和人上皮细胞（模拟黏膜）对液体中初始动态风味释放的影响。模拟生理口腔参数，使用经过验证的口腔模型装置进行了30秒时间段内的初始动态风味释放实验。将不同化学类别的风味化合物以食品中通常存在的浓度（微克/升至毫克/升）溶解于水或水解淀粉水溶液中。由于剪切速率增加导致气液界面扩大（形成漩涡），从而使风味分子的释放增加。由于溶解改善，增加剪切力会减少较难溶解化合物的释放。总体而言，增加体积气流速率会导致更高的释放速率并改变释放动力学模式。口腔内顶空与液体体积之比为1:1时风味释放最大。在模型口腔中，单独添加唾液或唾液与黏膜的组合均未对液体在口腔内的风味释放产生显著影响。
