Welcome to the InfoSci Platform
Reference Hub1
Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

Gaëlle Arvisenet, Pauline Poinot, Carole Prost
Copyright: © 2010 |Pages: 16
ISBN13: 9781605667331|ISBN10: 1605667331|EISBN13: 9781605667348
DOI: 10.4018/978-1-60566-733-1.ch001
Cite Chapter Cite Chapter

MLA

Arvisenet, Gaëlle, et al. "Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods." Informatics in Oral Medicine: Advanced Techniques in Clinical and Diagnostic Technologies, edited by Andriani Daskalaki , IGI Global, 2010, pp. 1-16. https://doi.org/10.4018/978-1-60566-733-1.ch001

APA

Arvisenet, G., Poinot, P., & Prost, C. (2010). Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods. In A. Daskalaki (Ed.), Informatics in Oral Medicine: Advanced Techniques in Clinical and Diagnostic Technologies (pp. 1-16). IGI Global. https://doi.org/10.4018/978-1-60566-733-1.ch001

Chicago

Arvisenet, Gaëlle, Pauline Poinot, and Carole Prost. "Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods." In Informatics in Oral Medicine: Advanced Techniques in Clinical and Diagnostic Technologies, edited by Andriani Daskalaki , 1-16. Hershey, PA: IGI Global, 2010. https://doi.org/10.4018/978-1-60566-733-1.ch001

Export Reference

Mendeley
Favorite

Abstract

This chapter deals with the development of “artificial mouths” in food aroma research. After a brief outline on how aroma is perceived in vivo, the need to develop instrumental techniques that reproduce mouth conditions is explained. The devices described in the literature are then presented, and the difficulties and advances in reproducing oral functions, such as mouth temperature, saliva, breathing and mastication, are discussed. Finally, the artificial mouth designed by the authors is presented as well as the improvements it will bring in food aroma research. In particular, this is the first device enabling the aroma of especially hard food to be studied. By means of this technique, volatile compounds contributing to the aroma perception of all kinds of foodstuffs can be identified and a better understanding of the release of aroma during mastication will be possible.

Request Access

You do not own this content. Please login to recommend this title to your institution's librarian or purchase it from the IGI Global bookstore.