Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication

被引：20

作者：

Wright, KM ^{[1
]}

Sprunt, J ^{[1
]}

Smith, AC ^{[1
]}

Hills, BP ^{[1
]}

机构：

[1] Food Res Inst, Norwich NR4 7UA, Norfolk, England

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2003年 / 38卷 / 03期

关键词：

aroma; chewing; flavour; mastication; swallowing;

D O I：

10.1046/j.1365-2621.2003.00681.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Modelling flavour release from foods in the mouth requires detailed knowledge of the mastication process. In this paper we show how the distribution of chewing and swallowing time intervals as well as the sphericity changes on chewing and swallowing all conform accurately to a Pearson Type IV probability distribution. We show how these distributions, measured by electromyography for each panellist, can be used to generate simulated individual mastication patterns for use in flavour release calculations.

引用

页码：351 / 360

页数：10

共 7 条

[1] Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture [J].