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|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|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|
Martins, Sara I F S
|Published in:||Journal of Breath Research|
|Publisher / Ed. Institution:||IOP Publishing|
|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.|
|Fulltext version:||Published version|
|License (according to publishing contract):||CC BY 3.0: Attribution 3.0 Unported|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Chemistry and Biotechnology (ICBT)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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Sánchez-López, J. A., Ziere, A., Martins, S. I. F. S., Zimmermann, R., & Yeretzian, C. (2016). Persistence of aroma volatiles in the oral and nasal cavities : real-time monitoring of decay rate in air exhaled through the nose and mouth. Journal of Breath Research, 10(3), 36005. https://doi.org/10.21256/zhaw-4848
Sánchez-López, J.A. et al. (2016) ‘Persistence of aroma volatiles in the oral and nasal cavities : real-time monitoring of decay rate in air exhaled through the nose and mouth’, Journal of Breath Research, 10(3), p. 036005. Available at: https://doi.org/10.21256/zhaw-4848.
J. A. Sánchez-López, A. Ziere, S. I. F. S. Martins, R. Zimmermann, and C. Yeretzian, “Persistence of aroma volatiles in the oral and nasal cavities : real-time monitoring of decay rate in air exhaled through the nose and mouth,” Journal of Breath Research, vol. 10, no. 3, p. 036005, Sep. 2016, doi: 10.21256/zhaw-4848.
Sánchez-López, José Antonio, et al. “Persistence of Aroma Volatiles in the Oral and Nasal Cavities : Real-Time Monitoring of Decay Rate in Air Exhaled through the Nose and Mouth.” Journal of Breath Research, vol. 10, no. 3, Sept. 2016, p. 36005, https://doi.org/10.21256/zhaw-4848.
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