Exhaled Odorant Measurement (EXOM) - A new approach to quantify the degree of in-mouth release of food aroma compounds

Andrea Buettner, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

67 Scopus citations

Abstract

Physiological factors influencing the transfer of volatiles from the oral cavity into the nose were studied. Special attention was paid to the act of swallowing and to effects caused by mouth or tongue movements. The investigations were carried out first with helium, then with aqueous odorant solutions using a novel approach called EXOM (exhaled odorant measurement)-concept. Therefore, the amounts of ethyl butanoate being exhaled through the nose during eating at distinct time intervals were quantified by application of stable isotope dilution assays after trapping of the odorants on Tenax™.

Original languageEnglish
Pages (from-to)553-559
Number of pages7
JournalLWT
Volume33
Issue number8
DOIs
StatePublished - 2000
Externally publishedYes

Keywords

  • Nasal cavity
  • Oral cavity
  • Pharynx
  • Retronasal flavour release
  • Soft palate
  • Velum

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