From human to artificial mouth, from basics to results

Mielle, Patrick; Tárrega, Amparo; Sémon, Étienne; Maratray, Jacques; Gorria, Patrick; Liodenot, Jean Jacques; Liaboeuf, Joël; Andrejewski, Jean-Luc; Salles, Christian

doi:10.1016/j.snb.2009.11.030

Cited by 28 publications

(14 citation statements)

References 8 publications

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“…However, as soon as the objective of the research has been evidencing differences between products, or differentiating release kinetics of various aroma molecules from a particular product, in vitro techniques could be used by connecting the APCI‐ion‐trap‐MS to a mouth simulator. This ‘artificial’ mouth was dimensioned from measured human parameters in terms of volume, salivary flow‐rates and masticatory performances . The advantages of such a coupling are first to get rid of the intra‐ and inter‐ individual variability encountered with human subjects, and second to investigate more easily real food products taking advantage of the full scan mode of the ion‐trap MS .…”

Section: Resultsmentioning

confidence: 99%

An atmospheric pressure chemical ionization–ion‐trap mass spectrometer for the on‐line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

2014

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An atmospheric pressure chemical ionization ion-trap mass spectrometer was set up for the on-line analysis of aroma compounds. This instrument, which has been successfully employed for some years in several in vitro and in vivo flavour release studies, is described for the first time in detail. The ion source was fashioned from polyether ether ketone and operated at ambient pressure and temperature making use of a discharge corona pin facing coaxially the capillary ion entrance of the ion-trap mass spectrometer. Linear dynamic ranges (LDR), limits of detection (LOD) and other analytical characteristics have been re-evaluated. LDRs and LODs have been found fully compatible with the concentrations of aroma compounds commonly found in foods. Thus, detection limits have been found in the low ppt range for common flavouring aroma compounds (for example 5.3 ppt (0.82 ppbV) for ethyl hexanoate and 4.8 ppt (1.0 ppbV) for 2,5-dimethylpyrazine). This makes the instrument applicable for in vitro and in vivo aroma release investigations. The use of dynamic sensory techniques such as the temporal dominance of sensations (TDS) method conducted simultaneously with in vivo aroma release measurements allowed to get some new insights in the link between flavour release and flavour perception.

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Section: Resultsmentioning

confidence: 99%

An atmospheric pressure chemical ionization–ion‐trap mass spectrometer for the on‐line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

2014

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“…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%

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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“…Such actuators can directly communicate with our body, either physical [160,265] or chemically [159,451]. Alternatively, actuators can communicate indirectly and influence our environment as we sense it either consciously or unconsciously; for instance, a song can be played or lighting can be activated to create a certain ambiance.…”

Section: Feedback Actuatorsmentioning

confidence: 99%

Affective signal processing (ASP) : unraveling the mystery of emotions

Broek¹

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From human to artificial mouth, from basics to results

Cited by 28 publications

References 8 publications

An atmospheric pressure chemical ionization–ion‐trap mass spectrometer for the on‐line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

An atmospheric pressure chemical ionization–ion‐trap mass spectrometer for the on‐line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

An update about artificial mastication

Affective signal processing (ASP) : unraveling the mystery of emotions

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