Normand Valéry, Avison Shane, Parker Alan
Firmenich S.A., 7 rue de la Bergère, 1217 Meyrin 2 Geneva, Switzerland.
Chem Senses. 2004 Mar;29(3):235-45. doi: 10.1093/chemse/bjh028.
Novel mathematical models for flavour release during drinking are described, based on the physiology of breathing and swallowing. Surprisingly, we conclude that most flavour molecules arriving in the nose are extracted from liquid left in the throat, after swallowing. The models are fit to real time flavour release data obtained using APCI-mass spectrometry. Before modelling, raw data are corrected for the effects of varying airflow rate, using the signal from acetone in exhaled air. A simple equilibrium batch extraction model correctly describes flavour release during the first breaths after swallowing a flavoured liquid. It shows that for eight volatiles, whose in vitro air-water partition coefficients vary by a factor of 500, the apparent in vivo air-saliva partition coefficients vary only by a factor of five. To interpret the kinetics of flavour release longer after swallowing, diffusion of flavour into the throat lining is included. This is done using a three-layer model for mass transfer in the throat. An analytical solution of this model gives good fits to typical data. These models de-couple the physiological and physico-chemical aspects of flavour release, clarifying the effect of behaviour on in-vivo flavour release.
本文描述了基于呼吸和吞咽生理过程的新型饮酒过程中风味释放数学模型。令人惊讶的是，我们得出结论，大多数进入鼻腔的风味分子是在吞咽后从留在喉咙中的液体中提取出来的。这些模型与使用大气压化学电离质谱法获得的实时风味释放数据相拟合。在建模之前，利用呼出空气中丙酮的信号对原始数据进行气流速率变化影响的校正。一个简单的平衡间歇萃取模型能够正确描述吞咽调味液体后最初几次呼吸过程中的风味释放。结果表明，对于8种体外气-水分配系数相差500倍的挥发性物质，其体内气-唾液分配系数仅相差5倍。为了解释吞咽后更长时间的风味释放动力学，将风味物质向咽喉内衬的扩散纳入考虑。这通过一个用于咽喉传质的三层模型来实现。该模型的解析解与典型数据拟合良好。这些模型将风味释放的生理和物理化学方面解耦，阐明了行为对体内风味释放的影响。
