Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

The transfer of odorants from the oral to the nasal cavity was studied during food consumption by observation of the swallowing process using videofluoroscopic and real-time MRI (magnetic resonance imaging)-methodologies. Together with the application of the SOOM (spit-off odorant measurement)-technique, the exact timing of odorant transfer to the nose as well as the phenomenon of odorant adsorption to oral mucosa were investigated thus revealing a new understanding of flavor perception as it is caused during the eating process. (C) 2002 Elsevier Science Ltd. All rights reserved.