Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process.
Büttner A, Beer A, Hannig C, Settles M, Schieberle P (2002)
Publication Type: Journal article
Publication year: 2002
Journal
Book Volume: 13
Journal Issue: 7-8
DOI: 10.1016/S0950-3293(02)00052-6
Abstract
The transfer of odorants from the oral to the nasal cavity was studied during food consumption by observation of the swallowing process using videofluoroscopic and real-time MRI (magnetic resonance imaging)-methodologies. Together with the application of the SOOM (spit-off odorant measurement)-technique, the exact timing of odorant transfer to the nose as well as the phenomenon of odorant adsorption to oral mucosa were investigated thus revealing a new understanding of flavor perception as it is caused during the eating process.
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Germany (DE)How to cite
APA:
Büttner, A., Beer, A., Hannig, C., Settles, M., & Schieberle, P. (2002). Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Quality and Preference, 13(7-8). https://doi.org/10.1016/S0950-3293(02)00052-6
MLA:
Büttner, Andrea, et al. "Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process." Food Quality and Preference 13.7-8 (2002).
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