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Summary The flavour of drinks, creams and liquid-like food consumed without chewing is an important quality factor for consumers and manufacturers alike, so reliable predictive models of flavour release from liquids in the mouth are highly desirable. In this paper we show how the breath-by-breath concentration of aroma in the headspace after swallowing an aliquot of liquid can be modelled using basic principles of interfacial mass transfer. This mechanistic model is used to fit the experimental data for dilute aqueous solutions of five aroma compounds consumed by trained panellists. It is shown that many aroma compounds give detectable concentrations in the exhaled breath several minutes after swallowing and after ten or more exhalations. The influence of liquid composition on this aroma persistence effect is discussed. [ABSTRACT FROM AUTHOR]

Summary A computer simulation of the time course of flavour release from foods in the mouth is presented which takes into account individual differences in mastication behaviour. Pearson type IV distributions of chewing and swallowing times, sphericity and mass loss changes determined by electromyography and spit-out experiments for each panellist are used to simulate mastication runs which are combined with the mass transfer kinetics to predict the time course of flavour concentration in the headspace for each panellist. These predictions are compared with the corresponding sensory time-intensity measurements. [ABSTRACT FROM AUTHOR]

Summary 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. [ABSTRACT FROM AUTHOR]

Presents a study which used the penetration theory of interfacial mass transfer to model flavor release from liquid emulsions. Description and analysis of theory; Findings on the initial rates of release; What experimental in vitro results suggested about the rate limiting step for flavor release.

Focuses on the effects of gas-flow on flavor release from liquid emulsions. Model describing the flavor release from emulsions in a flowing gas; Incorporation of the mass transfer coefficient on viscosity, oil fraction and droplet size; Comparison of the transport rate of flavor molecules between oil-gas interface and emulsion-gas interface.