Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels |
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| Authors: | de Loubens Clément Saint-Eve Anne Déléris Isabelle Panouillé Maud Doyennette Marion Tréléa Ioan Cristian Souchon Isabelle |
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| Institution: | INRA, UMR 782 Ge?nie et Microbiologie des Proce?de?s Alimentaires, CBAI 78850 Thiverval Grignon, France. cdeloubens@grignon.inra.fr |
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| Abstract: | The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating was measured for four model dairy products with different dynamic salty perceptions. A simple in vivo model of salt release was developed to differentiate between the contribution of the individual and of the product to salt release. The most difficult model parameter to determine or predict is the evolution of the contact area between the product and the saliva. Fitting the model to the experimental data showed that the subject's masticatory performance and fracture initiation energy of the product determined the contact area between the product and the saliva generated by mastication. Finally, the role of release dynamics on sensory time-intensity profiles is discussed. |
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