Drivers of Flavour Perception - Impact of oral processing behaviour and physiology
17 important questions on Drivers of Flavour Perception - Impact of oral processing behaviour and physiology
What does the palate consist of?
- The hard palate --> anterior palate at the front of the mouth
- The soft palate --> velum, flexible organ located at the back of the mouth
How can volatile compounds be prevented to enter the nasal cavity?
Via which 2 routes can volatile compounds enter the nasal cavity? And what are their differences?
- Orthonasal route: volatile compounds enter nasal cavity through the nostrils which occurs when sniffing foods or opening a food package
- Retronasal route: volatile compounds that are released from the food in the mouth can migrate into the nasal cavity. Velum-tongue should be open.
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How are the windpipe and pharynx closed off from each other?
What happens with the velum-pharynx border before, during and after swallowing?
- Before: closed
- During: occasionally open
- After: open, breathing possible again
Why is there an intense flavour sensation after swallowing?
What is swallow breath?
Which method can be used to measure the concentration of a volatile compound in the nasal cavity?
How can flavour perception differ between individuals?
- The closing of velum-tongue barrier can cause a lower flavour perception
- The opening can cause a higher flavour perception
Even after swallowing, this difference is still perceived, however a smaller difference
Why is it not expected that individuals with an opening of the velum-tongue barrier during swallowing, had a higher flavour perception?
Can the opening of the velum-tongue barrier be controlled?
What can cause inter individual differences in the release of volatile aroma compounds during mastication?
- Opening and closing of velum-tongue border
- Mastication time
- Extent of breakdown of the food during mastication
How are chewing activity and release of volatile aroma compounds related?
Why did some studies show a negative correlation between chewing intensity and volatile aroma compounds release?
Inter-subject variability can be more pronounced than differences between products. T/F
What are the differences between chewing and sucking on aroma release?
- Chewing: shorts burst in the release of volatiles
- Sucking: prolonged release of volatiles. Concentration of volatiles in the headspace remains high for a longer period of time
How are hardness and mastication time correlated?
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