Pionnier, E., Chabanet, C., Mioche, L., Le Quere, J.L. and Salles, C. (2004) 1. In Vivo Aroma Release during Eating of a Model Cheese Relationships with Oral Parameters. Journal of Agriculture and Food Chemistry, 52, 557-564. - References

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Pionnier, E., Chabanet, C., Mioche, L., Le Quere, J.L. and Salles, C. (2004) 1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters. Journal of Agriculture and Food Chemistry, 52, 557-564.
https://doi.org/10.1021/jf030544v

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ABSTRACT: This study aimed to analyze frequencies of flavor detection signals occurring in any of the three respiratory phases and either of the two masticatory phases. Flavors of three fruity (grape, orange, and strawberry) gummy candies in the mouth were detected after chewing in 24 young healthy participants. The results revealed that: 1) more detection signals occurred in the expiratory phase than in the inspiratory or pausing phases and 2) more detection signals occurred in the jaw-closing phase than in the jaw-opening phase. Statistical analysis showed that the difference between the frequencies among the three respiratory phases was significant (P

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