Rabe Swen, Linforth Robert S T, Krings Ulrich, Taylor Andrew J, 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):163-73. doi: 10.1093/chemse/bjh021.
In-mouth volatile release from flavoured water was followed using atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) or using a hand-held, computer-controlled device based on sequential trapping of flavours on Tenax traps. The present results verify recent in vitro data obtained with a sophisticated, fully computerized mouth model apparatus and confirm its validity for the simulation of in-mouth dynamic volatile release. In-nose APCI-MS measurements showed considerable person-to-person variability in non-trained individuals during drinking due to subconscious control of muscles during swallowing and subsequent breathing. Data showed a 'swallow breath' volume reaching the nasal cavity from the throat, not from the mouth cavity. Flavour enriched air from the mouth was shown to be transported to the nose (via exhalation) immediately after the swallowing event, but the dynamic process of volatile equilibration between residuals of the swallowed liquid and the exhaled air predominantly determined volatile in-nose concentration. Owing to its dynamic character, the process of volatile equilibration and release in the throat upon exhalation should be similar to the in-mouth process studied in the present work. A full mechanical simulation of retronasal volatile transport, however, will remain difficult.
利用大气压化学电离质谱法（APCI-MS），或者使用基于在Tenax捕集阱上顺序捕集风味物质的手持式计算机控制设备，追踪调味水中口腔内挥发性物质的释放情况。目前的结果证实了最近使用复杂的全计算机化口腔模型装置获得的体外数据，并确认了其在模拟口腔内动态挥发性物质释放方面的有效性。鼻内APCI-MS测量显示，在饮用过程中，未经训练的个体之间存在相当大的个体差异，这是由于吞咽和随后呼吸过程中肌肉的下意识控制所致。数据显示，“吞咽呼吸”的气体量是从喉咙到达鼻腔的，而不是从口腔。研究表明，吞咽事件后，口腔中富含风味物质的空气会立即（通过呼气）传输到鼻子，但吞咽液体残余物与呼出空气之间挥发性物质平衡的动态过程主要决定了鼻腔内挥发性物质的浓度。由于其动态特性，呼气时喉咙中挥发性物质平衡和释放的过程应与本研究中口腔内的过程相似。然而，对鼻后挥发性物质传输进行全面的力学模拟仍将很困难。
