Nassl K, Kropf F, Klostermeyer H
Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising, Germany.
Z Lebensm Unters Forsch. 1995 Jul;201(1):62-8. doi: 10.1007/BF01193202.
A method for analysing the flavour release from chewed food has been developed. Flavour release is studied in an artificial mouth simulating the process of chewing and using fluid model systems, in our case aromatised oil in water emulsions. The fast transfer of volatile substances from the chewpulp into the gaseous phase is followed up by comparing six quickly taken gas samples. Volatile substances are analysed by means of a special technique which includes cryofocusing and capillary gas chromatography. As a wide spectrum of individual volatile substances is considered, systematic investigations into the flavour release from food under mouth-typical conditions are possible.
一种分析咀嚼食物风味释放的方法已经被开发出来。通过在模拟咀嚼过程的人工口腔中，并使用流体模型系统（在我们的案例中是水包油型芳香化乳液）来研究风味释放。通过比较六个快速采集的气体样本，追踪挥发性物质从咀嚼物浆快速转移到气相的过程。挥发性物质通过一种包括低温聚焦和毛细管气相色谱的特殊技术进行分析。由于考虑了广泛的单一挥发性物质，因此可以在典型口腔条件下对食物的风味释放进行系统研究。
