Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Andrea Buettner; Ambros Beer; Christian Hannig; Marcus Settles; Peter Schieberle

doi:10.1016/S0950-3293(02)00052-6

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Andrea Buettner^*, Ambros Beer, Christian Hannig, Marcus Settles, Peter Schieberle

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

116 Scopus citations

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.

Original language	English
Pages (from-to)	497-504
Number of pages	8
Journal	Food Quality and Preference
Volume	13
Issue number	7-8
DOIs	https://doi.org/10.1016/S0950-3293(02)00052-6
State	Published - Oct 2002

Keywords

Real-time magnetic resonance imaging
SOOM
Videofluoroscopy

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title = "Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process",

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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author = "Andrea Buettner and Ambros Beer and Christian Hannig and Marcus Settles and Peter Schieberle",

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T1 - Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

AU - Buettner, Andrea

AU - Beer, Ambros

AU - Hannig, Christian

AU - Settles, Marcus

AU - Schieberle, Peter

PY - 2002/10

Y1 - 2002/10

N2 - 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.

AB - 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.

KW - Real-time magnetic resonance imaging

KW - SOOM

KW - Videofluoroscopy

UR - https://www.scopus.com/pages/publications/0036797480

U2 - 10.1016/S0950-3293(02)00052-6

DO - 10.1016/S0950-3293(02)00052-6

M3 - Article

AN - SCOPUS:0036797480

SN - 0950-3293

VL - 13

SP - 497

EP - 504

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 7-8

ER -

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Abstract

Keywords

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