Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4848
Title: Persistence of aroma volatiles in the oral and nasal cavities : real-time monitoring of decay rate in air exhaled through the nose and mouth
Authors : Sánchez-López, José Antonio
Ziere, Aldo
Martins, Sara I F S
Zimmermann, Ralf
Yeretzian, Chahan
Published in : Journal of breath research
Volume(Issue) : 10
Issue : 3
Publisher / Ed. Institution : Institute of Physics Publishing
Issue Date: Sep-2016
License (according to publishing contract) : CC BY 3.0: Attribution 3.0 Unported
Type of review: Peer review (publication)
Language : English
Subjects : Mass Spectrometry; Nasal Cavity; Volatile Organic Compounds; Breath
Subject (DDC) : 664: Food technology
Abstract: The persistence of aroma compounds in breath after swallowing is an important attribute of the overall aroma experience during eating and drinking. It is mainly related to the coating of the oral tract with food residues and the interaction between volatile compounds and airway mucosa. We have studied the persistence of eight compounds (2,5-dimethylpyrazine, guaiacol, 4-methylguaiacol, phenylethylalcohol, ethylbutanoate, ethyloctanoate, isoamylacetate and 2-heptanone) both in-nose and in-mouth after administration of volatiles in gas phase (vapor) to five different panelists. By using volatiles in the gas phase, only the interaction with the mucosa is highlighted and the formation of a liquid coating in the oral and tracheal airway is avoided. The physicochemical properties of the compounds, mainly polarity and vapor pressure, determine the interactions of the volatiles with the airway mucosa. The use of different breathing protocols allowed the study of the differences between nasal and oral mucosa in volatile retention, with higher persistence of volatiles obtained in-mouth. Initial concentration also affected persistence, but only for compounds with high volatility and at low concentration.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific journal
DOI : 10.21256/zhaw-4848
10.1088/1752-7155/10/3/036005
ISSN: 1752-7163
1752-7155
URI: https://digitalcollection.zhaw.ch/handle/11475/12179
Appears in Collections:Publikationen Life Sciences und Facility Management

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