Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics.

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]