INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, CBAI 78850 Thiverval Grignon, France.
J Agric Food Chem. 2011 Mar 23;59(6):2534-42. doi: 10.1021/jf103792b. Epub 2011 Feb 18.
The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating was measured for four model dairy products with different dynamic salty perceptions. A simple in vivo model of salt release was developed to differentiate between the contribution of the individual and of the product to salt release. The most difficult model parameter to determine or predict is the evolution of the contact area between the product and the saliva. Fitting the model to the experimental data showed that the subject's masticatory performance and fracture initiation energy of the product determined the contact area between the product and the saliva generated by mastication. Finally, the role of release dynamics on sensory time-intensity profiles is discussed.
本研究旨在开发一种模拟进食过程中盐释放的模型。对于具有不同动态咸味感知的四种模型乳制品，测量了进食过程中的盐释放动力学。开发了一种简单的体内盐释放模型，以区分个体和产品对盐释放的贡献。最难确定或预测的模型参数是产品与唾液之间接触面积的演变。将模型拟合到实验数据表明，咀嚼者的咀嚼性能和产品的断裂起始能决定了咀嚼产生的产品与唾液之间的接触面积。最后，讨论了释放动力学对感官时-强曲线的作用。
