دانلود کتاب طعم از غذا تا رفتار، تندرستی و سلامتی

During eating, food is subjected to mastication and salivation to form a bolus, which is then swallowed for further digestion. Aroma and taste compounds are released from food bolus during the masticatory and post-swallowing steps. Aroma compounds are transferred from food to saliva, then to the air phase in the oral cavity and transported to the nasal cavity via the respiratory flow in order to reach the olfactory receptors and be perceived. Taste compounds are delivered to the receptors located on the tongue in order to be perceived. This chapter will present an overview of the different aroma and taste compounds, their dynamic release from the food matrix into the saliva and the oronasal cavity, taking into account the in-mouth physiological process, and the influence on flavor perception.