Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment

Salles, Christian; Tárrega, Amparo; Mielle, Patrick; Maratray, Jacques; Gorria, Patrick; Liaboeuf, Joël; Liodenot, Jean Jacques

doi:10.1016/j.jfoodeng.2007.02.008

Cited by 114 publications

(70 citation statements)

References 19 publications

(15 reference statements)

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“…Since it leads to perception of flavour, the release of volatile aromatic compounds during food disruption is one of the issues most studied using chewing simulation [32][33][34][35][36][37]. In these different approaches, the liberation or retention of volatile molecules was measured in relation to the presence of saliva of known flow and composition.…”

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

“…It led to debatable choices; for example, in terms of food disruption modalities, the volume of the artificial mouth, or the duration of masticatory sequence, to name a few. The 'artificial mouth' developed by Salles and collaborators (Figure 2b) is probably the most successful apparatus for measuring aroma release during chewing since it encompasses more physiological purposes than others [36,38]. The apparatus produces food breakdown due to two opposite tooth arches actuated in both vertical and horizontal/angular motions.…”

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

“…Volatile retention is completed with a gas introduced into the system, allowing air sampling in synchronization with mastication events, as sniffing does in vivo. Food breakdown has only been 'validated' against peanut particle size observed in vivo in a very few number of subjects [36].…”

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

“…The most crude simulation of tooth function is probably Mills's 'in vitro mouth model' that only compresses a food sample under a flat piston to measure the salt released in the liquid medium [29]. Other developers equipped their apparatus with teeth using either a complete human skull ('Waseda Jaw', [14]), patient's complete arcades ('Bite MASTER II', [28]), or series of molar teeth fixed on two opposite ring-shaped cylinder) 'artificial mouth', [36]). The major limit of this type of choice is that it under-estimates the role of the central nervous system in taking advantage of the complex anatomy of the tooth arches.…”

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

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An update about artificial mastication

Peyron

Woda

2016

Current Opinion in Food Science

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The authors want to thank O. François (University of Auvergne) for his involvement in the development of the AM2 apparatus and in preparing the figures; and P. Riordan for English revisionDeveloping masticatory apparatus, chewing robots or an artificial mouth is an old but ever more important goal in food science, nutrition or dental research fields, as reflected by the number of existing digital or biomechanical systems. Whatever the objective of the approach, basic knowledge of the physiology of mastication, adaptation and neurophysiological control is absolutely needed before conceiving an apparatus. Obviously, the final step in the development of a mastication simulator is its validation before performing food or food bolus characterization. This validation step is imperative to avoid biased interpretation and can be performed through in vivo–in vitro comparison of particle size distributions in food boluses obtained after normal mastication. This kind of validated machine offers the chance to produce boluses for other related uses such as nutrient bioaccessibility or digestion studies, for example. Such an apparatus can also be employed to simulate different dental states or ageing condition

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Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

See 2 more Smart Citations

An update about artificial mastication

Peyron

Woda

2016

Current Opinion in Food Science

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“…A similar artificial mouth method was developed by van Ruth et al, [16] which allowed the researchers to control the amount of sample, artificial saliva addition, temperature and agitation. Recently, Salles et al [17] developed an artificial mouth with the capability to replicate compressive and shear forces of the human jaw that could potentially be interfaced with mass spectrometry to examine volatile and non-volatile flavour release.…”

Section: Introductionmentioning

confidence: 99%

Use of a chewing device to perform a mass balance on chewing gum components

Krause

Henson

Reineccius

2010

Flavour & Fragrance J

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A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. Highpotency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43-84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9-11% and 14-17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7-10% and 29-40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.

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Flavors, Overview

Deibler

2007

Kirk-Othmer Encyclopedia of Chemical Technology

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Flavor chemistry research introduces aspects unique to this field of chemistry requiring interdisciplinary collaborations. Human perception integrated with chemical analysis is critical for flavor analyses. The precision of sensory analyses limits the precision of the overall evaluation, despite the highly precise techniques available to the chemist. Flavor may primarily be broken into taste and olfaction. Aroma chemicals exhibit three key characteristics: volatile, odor active, and present at a concentration above its detection threshold. Taste components impart perception at much higher concentrations than aroma components. This article covers parameters to consider in designing and understanding flavor chemistry investigations, including a brief discussion of flavor neurology, physiology, chemical characteristics, and modality interactions.

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Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment

Cited by 114 publications

References 19 publications

An update about artificial mastication

An update about artificial mastication

Use of a chewing device to perform a mass balance on chewing gum components

Flavors, Overview

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