In-Mouth Mechanisms Leading to Flavor Release and Perception

• Published in: Critical reviews in food science and nutrition 2011-01, Vol.51 (1), p.67-90
• Main Authors: Salles, Christian, Chagnon, Marie-Christine, Feron, Gilles, Guichard, Elisabeth, Laboure, Helene, Morzel, Martine, Semon, Etienne, Tarrega, Amparo, Yven, Claude
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Biting; Body fluids; Breakdown; Chewing; crushing; Deglutition; Diet; Eating - physiology; flavor; Flavor compounds; flavor release; Flavoring Agents - metabolism; Flavors; Food; Food and Nutrition; food breakdown; Food composition; Food industries; food matrix; Food processing; Food science; Foods; Fundamental and applied biological sciences. Psychology; Impregnation; Indexing in process; ingestion; Life Sciences; Mastication; Mastication - physiology; Models, Theoretical; Mouth; Mouth - physiology; oral physiology; Perception; Physiology; Saliva; Saliva - physiology; Salivation; Sensory perception; Surface layer; swallowing; Taste; Taste Perception - physiology; Teeth; Texture
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408390903044693

During eating, foods are submitted to two main oral processes-chewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiological aspects characteristics should also be taken into account. This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception. Relationships between food texture and composition, food breakdown, oral physiology, and flavor release are developed and discussed. This review includes not only the mechanical aspects of oral physiology but also the biological aspects such as the influence of saliva composition, activity, and regulation on flavor perception. In vitro and in silico approaches are also described.