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Development of a model mouth containing an artificial tongue to measure the release of volatile compounds

: Benjamin, O.; Silcock, P.; Kieser, J.A.; Waddell, J.N.; Swain, M.V.; Everett, D.W.


Innovative food science & emerging technologies 15 (2012), pp.96-103
ISSN: 1466-8564
Journal Article
Fraunhofer IVV ()

The perception of aroma during oral processing is a complex interplay of many factors, partly related to the food matrix as well as to the oral processing conditions. The role of the tongue in transporting the bolus through the mouth by pressing it against the palate has been widely studied, however, the relationship between tongue pressures generated and volatile organic compound (VOC) release is not clear. Pressure patterns during swallowing were found to be unique across subjects which may suggest personal flavor perception. The model mouth described here is capable of reproducing actual human tongue pressure patterns by a computer controlled artificial tongue driven by an actuator. The tongue functionality is monitored by pressure and force sensors. The model was designed to incorporate oral features and conditions (e.g. temperature, saliva flow, gas flow and appropriate oral cavity volumes) with on-line VOC measurement using proton transfer reaction-mass spectrometry. Tongue material from different elastomeric materials was tested for inertness. The model will be used in follow-up studies to investigate in vitro VOC-release.