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Compréhension et modélisation des phénomènes physiques régissant la libération des stimuli orosensoriels

Abstract : Understanding and modeling phenomena governing stimuli release during food consumption make it possible to respect both nutritional and sensorial criteria during its formulation. A model of salt release during the course of mastication was developed for "solid" products. The breakdown was comprehended by the generation of the area of contact between the product and the saliva that governs the transfers of stimuli. The area of contact was written as the product of two functions. The first was related to the subject and was function of his masticatory performance. The second was related to the product and depended on its breakdown behavior that can be determined by in vitro tests. During the pharyngeal stage, the biomechanics of swallowing governs pharyngeal mucosa coating and aroma compounds present in this layer. These phenomena are due to a thin film flow, stationary in a soft elastohydrodynamic contact whose the kinematics is equivalent to a forward roll coating process lubricated by saliva. Two sets of conditions were distinguished. When the saliva film is thin, food bolus viscosity has a strong impact on mucosa coating and on flavour release. When the saliva film is thick, the food bolus coating the mucosa is very diluted by saliva during the swallowing process and the impact of product viscosity on flavour release is weak. This second set of condition allowed us to explain the physical origin of in vivo observations on flavour release.
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Contributor : Clément De Loubens Connect in order to contact the contributor
Submitted on : Friday, January 28, 2011 - 3:08:59 PM
Last modification on : Tuesday, July 27, 2021 - 10:58:02 AM
Long-term archiving on: : Sunday, December 4, 2016 - 12:10:46 AM


  • HAL Id : pastel-00560501, version 1
  • PRODINRA : 246249



Clément de Loubens. Compréhension et modélisation des phénomènes physiques régissant la libération des stimuli orosensoriels. Biomécanique []. AgroParisTech, 2010. Français. ⟨NNT : 2010AGPT0074⟩. ⟨pastel-00560501⟩



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