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| - Aroma Release and Delivery Following the Consumption ofBeverages
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| Abstract
| - Processes controlling aroma release and delivery during and after the consumption of a beveragewere studied using real-time physiological and aroma release measurements. The key processeswere as follows. During swallowing, a portion of the buccal gas phase was transferred first to thethroat and then to the nasal passages via the tidal breath flow. This mechanism accounted for thesharp pulse of aroma seen at the beginning of the swallow breath and on subsequent swallows. Thepersistence effect was due to liquid−air partition from beverage coated on the throat and wasdependent on the concentration of volatile compounds in the beverage. Lipid in the beverage causeda decrease in the intensity of volatile compounds on the breath, but the presence of a thickeningagent had no effect on persistence. Keywords: Aftertaste; flavor release; swallowing; aroma; odorant transport; API-MS; MS Nose
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