Retronasal Transport of Aroma Compounds

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• 作者：Rob Linforth ; Fiona Martin ; Michelle Carey ; Jim Davidson ; and Andrew J. Taylor
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：February 27, 2002
• 年：2002
• 卷：50
• 期：5
• 页码：1111 - 1117
• 全文大小：67K
• 年卷期：v.50,no.5(February 27, 2002)
• ISSN：1520-5118

文摘

A comparison was made between the amounts of volatiles in the headspace above a solution andthe breath volatile content (exhaled from the nose or mouth) after consumption of the same solution.The amounts of volatiles in the breath were lower than those in the headspace, with breath exhaledvia the mouth containing, on average, 8-fold more volatiles than breath exhaled via the nose. Dilutionof the sample by saliva in-mouth did not appear to be a major factor affecting volatile delivery. Instead,the rate of in vivo equilibration (mass transfer) appeared to be the most significant factor, principallyaffecting volatile delivery from the solution to the gas phase. Thereafter, gas-phase dilution of thevolatile as it passed through the upper airway resulted in a further decrease in volatile concentration.The final factor affecting the volatile concentration exhaled from the nose was absorption of volatilesto the nasal epithelia, which was greatest for those compounds with the lowest air/water partitioncoefficients.Keywords: QSPR; APCI; API; aroma release