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Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication
Author(s) -
Wright Kevin M.,
Sprunt John,
Smith Andrew C.,
Hills Brian P.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00681.x
Subject(s) - mastication , swallowing , flavour , mathematics , bolus (digestion) , orthodontics , dentistry , computer science , medicine , food science , anatomy , chemistry
Summary Modelling flavour release from foods in the mouth requires detailed knowledge of the mastication process. In this paper we show how the distribution of chewing and swallowing time intervals as well as the sphericity changes on chewing and swallowing all conform accurately to a Pearson Type IV probability distribution. We show how these distributions, measured by electromyography for each panellist, can be used to generate simulated individual mastication patterns for use in flavour release calculations.