In vivo studies on the long-term persistence of volatiles in the breath

被引:8
作者
Hodgson, M
Parker, A
Linforth, RST
Taylor, AJ
机构
[1] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England
[2] Firmenich Co, Corp Res Div, CH-1211 Geneva, Switzerland
关键词
respiration; flavour release; nasal mucosa; aroma; odorant transport; APCI-MS; MS Nose (TM);
D O I
10.1002/ffj.1471
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The long-term persistence of five volatiles in the breath was studied to determine the effects of respiration and the physical properties of each of the volatiles. The long-term persistence of each of the volatiles in the breath was modelled successfully and used to show that the breath volatile concentration 1 min after consuming the solution was greater when panelists exhaled at a slower rate. The air-water partition coefficient (K-aw) was influential in controlling the initial stages of persistence; compounds with a higher K-aw were found to decay at a much faster rate than compounds with a low K-aw. The decay rate during the later stages was constant for all the volatiles, which indicates that the rate-limiting factor during the later stages of persistence does not depend on the individual properties of the volatiles. Copyright (C) 2004 John Wiley Sons, Ltd.
引用
收藏
页码:470 / 475
页数:6
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