Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma.

ABSTRACT: Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus; it is also the initial process for retronasal aroma that is released from foods to receptors in the nose. However, the influence of mastication state on retronasal aroma is poorly understood. The purpose of this study was to investigate the relationship between aroma concentration and factors related to mastication state. The study design was an analytical observational study. Twelve male volunteers (age, 26.5 ± 2.7 years) were recruited and divided into five and seven participants in the low and high masticatory performance groups, respectively. The stimulated salivary flow rate was measured while participants chewed paraffin wax. First, an odor sensor was placed in the nos

SUBMITTER: Okawa J 

PROVIDER: S-EPMC7960666 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature